Taco Stuffed Peppers
These can be assembled a head of time and baked later.
Ingredients
- 4 large bell peppers (any color)
- 1/3 c. uncooked orzo pasta
- 1 lb. lean ground chuck or ground sirloin
- 1 small onion, diced
- 2 plum tomatoes, seeded and chopped
- 1 clove garlic, minced
- 1 pkg. low-sodium El Paso taco seasoning OR 3 Tbls. of my homemade Taco Seasoning
- 1/3 c. water
- 1/3 c. sliced black olives, optional
- 1-1/2 c. shredded cheddar or Mexican blend cheese, divided
Instructions
Cut tops off peppers or cut in half (your choice) and remove seeds. Or slice pepper lengthwise to have 8 halves and remove seeds.
In a large kettle, cook peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside.
Cook orzo pasta according to package directions. Drain and set aside.
Meanwhile in a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Reduce heat to low.
Add the tomatoes, taco seasoning, water, garlic and black olives. Cook uncovered about 10 minutes, stirring occasionally.
Stir pasta into meat mixture. add 1/2 cup cheese and spoon into peppers.
Place in a baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees for 10 minutes.
Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese melts.
NOTE: To bake later, after assembled, cover with foil and bake 350 degrees for 35 minutes (put pan in oven, then turn on . . .a cold pan put into a hot oven could crack). Uncover, add cheese and continue baking until cheese has melted and peppers are heated through.
Pairs well with my Baked Chili Lime Corn on the Cob