Taco Leftovers Stuffed Peppers
Use up those leftovers from taco night to make delicious stuffed peppers for dinner tonight!
Ingredients
- bell peppers use as many as you'd like to make
- leftover Spanish rice I used shiratake "rice" cooked with salsa
- leftover Vegan taco meat I used Beyond Meat crumbles
- leftover beans I used leftover chickpea chili but black beans or refried beans would work well
- frozen corn my chili had corn in it, so I didn't add any, but if using other beans, this would be a good addition
- chopped fresh cilantro
- sliced avocado
- sliced lime
Instructions
- Wash your pepper(s). For me, I make a serving as ½ a pepper, so I cut the peppers in half horizontally (leaving a top piece and a bottom piece). If you'd prefer to make a serving as 1 whole pepper, then cut the stem end off.
- Carefully remove the ribs and seeds from the peppers. Sprinkle the inside of the peppers with salt and place them cut-side down into a baking dish. Cook for 20 minutes at 400° F.
- While peppers cook, stir together leftover taco ingredients and corn. Taste mixture and season with salt and pepper or additional taco seasonings as needed.
- When the peppers are done cooking, take them out of the oven and turn the cut-side up in the pan. Stuff them with the prepared mix. Cover with foil and put back into the oven for 20 more minutes.
- When the peppers are done cooking, remove foil and let cool for 5 minutes. Set each pepper on a plate and sprinkle with cilantro, avocado, and a squeeze of lime juice. If you made the serving size a ½ pepper, remember that there is still a stem attached to one of the servings, which will need to be cut out and discarded.