Taco Stuffed Bell Peppers: Cooking With Bernard’s
I have a wonderful recipe to share with y’all today. Taco Stuffed Bell Peppers are a new take on your typical Taco night. For my FASTer Way clients, this recipe is also great for a regular macro day because it packs a serious CARB punch! The recipe is gluten free & can be made dairy free by using Vegan shredded cheese. Continue reading on for my recipe for Taco Stuffed Bell Peppers. Before you begin, you will want to make sure to grab a jar of Bernard’s Gourmet Salsa . The salsa is what really elevates the flavor in the recipe!
The video that I have posted below is quite possibly the most down to earth, and comical one I have ever filmed. I had family members interrupting, lawn mowers in the background, dogs barking, doorbells ringing, and a few bloopers that I left in the film. I hope you enjoy! Print the recipe below, and scroll down to view the cooking tutorial.
Enjoy this recipe & enjoy Bernard’s salsa? I have some other recipes that feature their amazing products as well. Click here for the rest of my recipes using this tasty salsa line! I love their salsa’s for so many reasons. The main thing I love is the fact that there is never any sugar added! Believe it or not, that can be so hard to find sometimes! No sugar, no water added, and no fillers ever. The ingredients are roasted to truly bring out the sweetness and flavor, and makes them the best cooking salsas.
Taco Stuffed Bell Peppers
Ingredients
- 4 bell peppers (your color choice)
- 1 lb ground beef (divided)
- 1/2 jar tomato y chipotle salsa
- 1/2 cup frozen corn (thawed)
- 1/2 can black beans (drained)
- 1 cup cooked quinoa
- shredded cheese for toppings
Instructions
- Brown ground beef in a skillet, season with salt, pepper, cumin, and garlic to taste. Prepare quinoa & set both ingredients aside.
- While beef & quiona are cooking, slice bell peppers in half & remove seeds. Place cut side up on a baking sheet & cook at 400 for 10 minutes.
- Combine ground beef, cooked quinoa, salsa, black beans, and corn. Mix well and then spoon into bell pepper halves. Top with shredded cheese.
- Put back in the oven for 15 more minutes, serve, and enjoy!
Are you thinking #outsidethejar? Share with us on social media, tag myself, and/or Bernard’s Gourmet Salsa on IG or FB, for a chance to be featured on their page! Enjoy!
