Gluten Free Fiesta Stuffed Peppers

I had to eliminate gluten from my diet due to health reasons. I am always trying to create new fun ways to recreate an old favorite, tacos! This main dish is colorful and filled with nutritious ingredients. This recipe is easy to modify to taste. Leave out the ground beef and add more beans for a vegetarian version!

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Servings: 8

Prep Time: 00:30

Cook Time: 00:15

Main Ingredients

4 bell peppers (sliced in half and seeded)

1 lb . ground beef

2 packages of taco seasoning (divided)

1 15 oz, can of seasoned black beans (drained and rinsed)

1 15 oz can of sweet corn (drained)

1 15 oz can of tomato sauce

2 cups of cooked rice

1/2 cup of shredded cheddar cheese

sour cream (optional)

guacamole (optional)


1Preheat oven to 350 degrees

2Prepare bell peppers. Slice in half the long way. Seed and wash. Bring a pot of water to boil. Place prepared peppers into boiling water. Boil for 2-5 minutes. I prefer 3 minutes to maintain firmness.

3Prepare rice. I use a rice streamer and steam while preparing filling.

4Prepare ground beef according to the directions on the taco seasoning packet. Only use one taco seasoning packet.

5When taco meat is prepared, add black beans, tomato sauce, corn, and remaining taco seasoning packet. Bring to a boil and turn down heat. Simmer for 10-15 minutes.

6Stir cooked rice into meat mixture.

7Place peppers in a glass baking dish. Place into preheated oven and bake for 10-15 minutes. Sprinkle grated cheese on top of peppers and put back into oven for 5 minutes or until melted.

8Garnish with sour cream or guacamole if desired

9Serve with a nice salad.

Additional Notes

Depending on the size of the peppers, there may be leftover filling. This makes a nice lunch wrapped in lettuce!

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