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Taco Stuffed Peppers

This was an easy dish and was able to use quite a bit of things from shopping at Hoosier Harvest Market! I did modify the recipe a little. I used ground beef since I already had it on hand and I added Spice Island Taco Seasoning to give it the taco flavoring. This seasoning is a go to anytime I do anything with a Mexican flavor. Since I had corn on the cobb on hand, I used fresh corn instead of frozen. I just cut the corn off the cobb and added it to the recipe. The corn was crunchy and I loved the added texture it gave the dish. The last modification I made was I used Quinoa instead of brown rice. Since I have younger kids, I didn't put jalapeños in the dish and I totally forgot about the cilantro. Cilantro would have been a nice addition!!

A lot of the ingredients in this dish can be bought at HHM. Peppers, ground turkey or ground beef, corn, and jalapeño's. I'm always glad when I can get fresh ingredients and HHM gives us this option.

***Fun little fact about Quinoa. One cup of cooked quinoa has about 40 fewer calories than the same amount of white rice, but the real benefit is in the carbohydrates. White rice has almost 15 times more grams of carbohydrates, and quinoa provides 5 more grams of fiber and double the protein. ( Quinoa can be found almost everywhere and I almost always use Quinoa as a rice substitute.


Prep Time: 10 minutes

Cook Time: 30 minutes


4 bell peppers sliced in half length-wise and de-seeded (see note)

1 lb taco flavored ground turkey browned (I used ground beef)

15 oz black beans drained and rinsed

16 oz salsa

1 cup frozen corn

2 cups Horizon Mexican shredded cheese divided

8.5 oz microwaveable brown rice cooked (I used Quinoa)

Horizon Sour Cream

Diced tomatoes cilantro, and pickled jalapeños for serving (optional)


  1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silicon mat.

  2. Place the peppers on the baking sheet, and mix together the browned taco meat, black beans, salsa, frozen corn, 1 cup Horizon Mexican cheese, and the cooked rice in a large bowl.

  3. Divide the mixture amongst the peppers. Bake for 30 minutes.

  4. Add the remainder of the Horizon Mexican cheese to the top of the peppers and bake for 5 more minutes.

  5. To serve top with Horizon Sour Cream and diced tomatoes, cilantro, and pickled jalapeños.

Recipe found on Pinterest on Wine and Glue

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