I decided to mix-up my normal stuffed pepper recipe by making them TACO 🌮 Stuffed Peppers with a cheesy nacho topping. They were a hit with my fiancée and we will definitely be making them again!
Preheat oven to 375°F. Slice peppers in half lengthwise and remove seeds and membranes. Place them cut side up in a baking dish, drizzle lightly with oil, and season with a pinch of salt. Pre-bake for about 10 minutes to soften slightly. In a skillet, heat 1–2 Tbsp oil over medium heat. Add onion and cook until softened. Add garlic and cook for another minute. Add ground beef. Cook until browned and no longer pink. Stir in taco seasoning and simmer 2–3 minutes. Add black beans and cook another 2 minutes until heated through. Spoon the beef and bean mixture into each pepper half. Sprinkle generously with shredded Jack cheese. Top with a few crushed tortilla chips for crunch. Return stuffed peppers to oven and bake uncovered for 15–20 minutes, until cheese is melted and bubbly and peppers tender.
