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Taco Stuffed Peppers



  • 1 lb Ground Beef
  • 1 can Corn
  • 1 can Black Beans
  • 2 packets Taco Seasoning
  • 4 Bell Peppers color optional
  • 2 Tbsp Olive oil
  • 2 cups Mexican Blend Cheese shredded


  • Heat large frying pan to medium high heat. While pan is heating up, cut tops and bottoms off of peppers. Remove the core and seeds and cut the pepper into 1 inch thick segments (you’ll be filling them so don’t make any other cuts).
  • Pour 1 Tbsp olive oil into the heated pan and add the beef. Cook beef for 3 minutes and mince the meat while it cooks.
  • Add taco seasoning, stir together and cook for 1 minute.
  • Add corn and beans to the beef, stir together. Lower the heat to medium and let cook for 3 more minutes.
  • Heat another pan to medium heat. Pour in 1 Tbsp of olive oil.
  • Place pepper segments in the pan and let cook for 2 minutes on one side.
  • Flip the peppers over and fill with the taco filling. Cover with desired amount of cheese and cover the pan with a lid.
  • Cook for 1 minute or until cheese melts. Carefully use a spatula to get completely underneath each pepper and serve.