- 12-16 small colorful peppers (slightly smaller than a tennis ball), stems removed
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced (or 2 frozen cubes)
- 2 1/2 - 3 pounds lean ground beef
- 1 large pepper (different color from small peppers), finely diced
- 1 1.25 envelope taco seasoning
- 6 ounce can tomato paste
- 3 cups cooked brown rice
- non-stick vegetable spray
- Preheat oven to 350 ° F.
- Line a large cookie sheet with aluminum foil.
- Spray with non-stick vegetable spray.
- Set aside.
- Slice the tops off of the small peppers.
- Finely dice the pepper tops, then set aside.
- Place the peppers on the prepared cookie sheet.
- If the peppers don’t sit nicely on the tray slice a small portion off the bottom or the pepper, being careful not to make a hole on the pepper.
- Set the tray aside.
- Heat the oil in a large skillet over medium-high heat.
- Add the onion and garlic and sauté until onions are clear.
- Add the ground beef and sauté until beef is browned, making sure to break up any large clumps.
- Add the diced peppers and sauté for another 2 minutes until peppers are softened.
- Add the taco seasoning and tomato paste, stirring until completely blended.
- Stir in the cooked brown rice.
- Spoon the taco filling into the prepared peppers.
- Bake for 30 minutes until the tops are browned.
- Serve warm.
- I use fresh small (not miniature) peppers for this recipe. You can use any color pepper, just make sure that any additional peppers you add to the recipe are a different color for a beautiful contrast. I also make a lot of filling and use the leftovers as a side dish.
- You can use up to 24 small peppers depending upon the size of the peppers and how much filling you would like to have leftover. These peppers also freeze well to use at a later time.
- This dish is great for the GFE (Gluten Free Eater). Simply use gluten-free taco seasoning or substitute 1 tablespoon chili powder or your favorite chili sauce.