Kristina Marinkovich, author of the cookbook H.E.A.L.T.H.Y Eats, shares a recipe for Taco Stuffed Peppers.
Model, Pageant Queen, & Fitness Buff
1 lb ground beef (Can substitute ground turkey or shredded chicken)
1 small yellow onion, diced
1 clove garlic, minced
⅔ cups water
1 (1 oz.) packet Taco Seasoning
1 (15 oz.) can black beans
¾ cup salsa (I use my homemade recipe)
¾ cup Sour Cream
2 cups shredded Mexican Cheese (or my homemade queso blanco)
3 medium bell peppers, cut in half
Preheat oven to 350 degrees. In a frying pan on medium heat, add ground beef (or meat of choice), garlic, and onions and cook on medium heat for about 20 minutes, stirring occasionally. Add ⅔ cup water and 1 packet taco seasoning and continue to cook for additional 10 minutes. Add ½ black beans and salsa, combining into mixture. Top with ½ cup shredded cheese and let it melt. Reduce heat to low. Place bell peppers (hollow side- up) on a greased baking pan, and bake in the oven for about 7 minutes. Remove the peppers from the oven and scoop the taco filling inside each one. Top each with remaining cheese. Place back in the oven until the cheese is melted. Serve with remaining black beans and salsa, along with sour cream.
Get your copy of Kristina’s “H.E.A.L.T.H.Y. Eats” cookbook today by email. All proceeds from Kristina’s book sales will go towards purchase of stationary bikes to be donated to area schools as a part of the “Read and Ride” program. Kristina’s goal is to start a program in every school district and Catholic school in the area.