My most recent recipe exchange dish came from my friend Kelly. I admit I was skeptical - I only just recently discovered that maybe I DO like peppers, so I was nervous that this would be a bit too in-your-face for me.
This, however, was delicious. I learned that I like yellow peppers better than green, and the leftovers made for a great to-go lunch. And the fact that this is weight-watchers friendly (5points+ per pepper) is an added bonus!
I changed a few things to accommodate our palates as well as what I had on hand, so check out Kelly's site for the original.
Taco Stuffed Peppers
adapted from Running Mama Cooks
6 medium sweet bell peppers (I used red and yellow)
1 Tbs salt
1/2 C cooked couscous
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1-2 tablespoons taco seasoning
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes
3/4 C Mexican blend cheese
tortilla chips, just a handful and more for serving if desired.
Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
Heat oil in a 12-inch skillet over medium-high heat. Add onions and garlic, and cook until softened, about 5 minutes. Add corn, beans, green onions, taco seasoning, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add couscous, tomatoes, and 1/2 cup cheese. Stir to combine well and give it a taste. Add additional salt, pepper, and taco seasoning to your liking. Then evenly divide mixture between peppers. Top peppers with remaining 1/4 cup cheese.
Bake at 350 for about 30 minutes. Serve with tortilla chips and desired toppings (sour cream, avocado, cheese, etc...)