Taco Stuffed Bell Peppers



°2 red peppers

°2 yellow peppers

°15 ml (1 tbsp.) olive oil

°450 g (1 lb) semi-lean ground beef

°375 ml (1 1/2 cups) marinara sauce

°30 ml (2 tbsp) taco season

°375 ml (1 1/2 c) rice

°500 ml (2 cups) grated tex-mex type cheese mix

°500 ml (2 c) romaine lettuce

°80 ml (1/3 cup) 14% sour cream


Preheat oven 205°C (400°F).

Cut the peppers in half lengthwise. Remove the white membrane and the seeds. Place the pepper halves on a baking sheet lined with parchment paper.

In a skillet, heat the olive oil over medium heat. Cook the ground beef for 4 to 6 minutes, breaking it apart with a wooden spoon, until it has lost its pink color.

Add marinara sauce, taco seasonings and cooked rice. Bring to a boil.

Top the peppers with the meat preparation. Cover with cheese. Bake for 15 to 20 minutes.

Remove from oven and top peppers with lettuce and sour cream.

Enjoy !

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