Gluten-Free Mini Taco Stuffed Peppers

Ingredients

• 12 peppers Mini Bell Peppers
• 1 lb Ground Beef
• 2 tbsp Taco Seasoning
• 1 can Diced Tomatoes
• 1/2 cup Onion
• 1 cup Shredded Cheddar Cheese
• 1 tbsp Olive Oil
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Cut the 12 Mini Bell Peppers in half lengthwise. Use a spoon to carefully remove the seeds and membranes from each half.
3. 3Place a 12-inch skillet over medium-high heat. Add the 1 tbsp Olive Oil. Once the oil is shimmering, add the 1 lb Ground Beef. Cook the ground beef, breaking it apart with a spoon, until it is browned all over, about 5-7 minutes. Drain any excess fat from the skillet.
4. 4Add the 2 tbsp Taco Seasoning, 1 can Diced Tomatoes (undrained), and 1/2 cup Onion to the skillet with the ground beef. Stir everything together. Reduce the heat to medium-low and let the mixture simmer gently for 10 minutes, stirring occasionally, until the flavors have blended and the mixture has thickened slightly.
5. 5Carefully spoon the ground beef mixture evenly into each of the prepared Mini Bell Pepper halves. Arrange the stuffed pepper halves in a single layer in a baking dish.
6. 6Sprinkle the 1 cup Shredded Cheddar Cheese evenly over the top of each stuffed pepper half. Add the 1/4 tsp Salt and 1/4 tsp Black Pepper to the mixture in the skillet before stuffing the peppers, if you wish to season the beef further.
7. 7Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the peppers are tender when pierced with a fork and the cheese is melted and bubbly.

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