Twist on Stuffed Bell Peppers

If you google Taco Stuffed Bell Peppers this is not really a new twist, but in our house tonight it was without a new twist and a big hit at that!

Sunday afternoon, Tony was watching the cooking channel with me and saw someone making stuffed bell peppers and wanted me to make them. Those had black beans and some other things I can't pronounce and I am 99.99% sure they do not sell in my local grocery store, but I could do stuffed bell peppers, but the black beans had me curious...

This afternoon while I was making my grocery list it hit me that I could do a taco mix and stuff the peppers. Here's how ours were made and will be made again:

Taco Stuffed Bell Peppers
6 bell peppers (we like green)
1 lb hamburger
1 pkg taco seasoning
2 cans tomato sauce
1 can drained whole kernel corn
1 large can (rinsed and drained) black beans
*Some of the recipes you will find if you google this call for kidney beans, but black beans get better reviews around here
1 - 1 1/2 cup grated cheddar cheese
sour cream
salt
pepper
garlic powder
water

While your hamburger, seasoned with salt, pepper, and garlic, is browning, cut off the tops of the peppers and use a spoon to scrap out the insides (spoon makes it really easy!). You will want to fill a large pot about half way with water. Put a little water inside each pepper. Cover and bring to a boil. Once it is boiling, turn to a low simmer for about 20-25 minutes. After the meat is brown, remove the meat from the heat and add the taco seasoning according to the directions on the package. Pour in the 2 cans of tomato sauce, black beans, and corn. Add about 3/4 to 1 cup of the cheese to your liking. (If you taste the mix now it may seem that it needs more salt but don't do it! As the meat sits in the peppers and oven, the taco seasoning will bring that flavor out and you can taste the salt.)

Your peppers will be done steaming about this time. Remove them from the pot and place in a casserole dish. I like to brush the inside of mine with olive oil and sprinkle a little salt on them. If I am not crunched for time, I will broil them empty in the oven for about 5 minutes before stuffing.

Stuff the meat mixture into the cleaned out, steamed peppers. Spread any remaining mixture around the peppers. Roast the peppers in the oven until bubbly and soft (about 25 minutes). When the peppers come out of the oven, sprinkle on the remaining cheese. We enjoyed ours with a hot pan of cornbread. So good!!! Oh the sour cream - I had this in the fridge and forgot to get it out, but you should put a dollop of sour cream on your pepper.

To save money at the office I have been taking leftovers each day (yeah, nothing new for me) but I take them for my office partner also so she can't talk me into going out to eat. So I should say I'm saving her money. I text her tonight teasing her that I was so glad I didn't have to wait until lunch tomorrow that I was getting to enjoy them tonight AND tomorrow!!!

YUMMMMMM!!!!!!!