10ozcan any flavor Rotel(I like the Diced Tomatoes with lime juice & cilantro)
½can refried black beansor regular refried beans can also be used
1cupcheddar cheese, grated, divided
6red, yellow, orange or green bell peppers
Instructions
Preheat oven to 350 degrees.
In a large skillet, heat oil, then saute onions and garlic for 3-5 minutes.
Add meat to skillet along with taco seasoning and cook until meat is done.
Remove from heat and add quinoa or rice, Rotel, refried beans and ½ cup cheddar cheese.
Stir well.
Wash peppers and cut top off just below stem. Remove seeds.
Stand in a baking dish, cutting off a little of bottom so that they stay upright. Do not cut through to cavity of pepper.
Fill with taco mixture.
Pour ½ cup water into bottom of baking dish then cover peppers with aluminum foil.
Bake covered for 30 minutes.
Remove from oven, take off foil, and sprinkle remaining ½ cup cheese over top of each pepper.
Place under broiler until cheese is melted and turns a golden brown.
Notes
You can stuff 2 or 4 instead of 6 peppers and freeze beef mixture for another time or use as a filling for quesadillas or burritos. Adapted from recipe found on Community Table.