Tex-Mex Stuffed Peppers

When I saw these beautiful traffic light peppers packaged all lovely at the grocery store, there was no way I could say no. All I could think about was whacking the tops off, packing them with delicious Tex-Mex filling, and roasting them to melty perfection.

So I did. The end.

No, that's not the end! I'm going to tell you exactly how I did it so you can have the same Tex-Mex happiness we did. For two meals!

Ingredients:
4 traffic light peppers
1lb ground beef
1 cup black beans
1/2 cup tomato sauce
1 cup shredded Chihuahua cheese
Tex-Mex seasoning (garlic powder, onion powder, chili powder, cumin, salt, pepper)
Optional:
Salsa
Sour cream
Greek yogurt

1. Preheat oven to 375 degrees.

2. Cut the tops off the four peppers, then remove seeds and membranes.

3. Stand peppers up in a small baking dish and bake at 375 degrees for 10 minutes to soften.

4. While the peppers bake, brown the ground beef in a skillet with the seasoning mix. Stir in beans and tomato sauce. Heat through, then stir in half the shredded cheese.

5. Stuff the softened peppers with the beef mixture, topping with the remaining shredded cheese.

6. Bake the stuffed peppers at 375 degrees for 20-25 minutes. Cheese will be melted and bubbly, and the edges of the peppers will brown slightly.

7. Top with salsa, sour cream, and/or Greek yogurt as desired.

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