Tex-Mex Stuffed Peppers

Stuffed peppers healthy enough for the family and delicious enough that they will eat them.

Ingredients:

8 bell peppers (multiple colors) 
1 lb. ground beef
¼ cup Spanish Gardens Taco Seasoning
¼ cup (or more) Spanish Gardens Taco Sauce
1 yellow onion, finely chopped
1 can black beans
½ cup corn (fresh or frozen)
1 cup chopped spinach
1 cup shredded cheddar cheese (separated)
2 green onions, finely sliced

Instructions:

Preheat oven to 350°

Cut tops off all bell peppers. Remove core, seeds, and any white flesh remaining. If needed, slice a small amount off the bottom of each pepper to give them a flat bottom to stand on. Arrange peppers in a casserole pan and set aside. Finely chop all bell pepper scraps from the top and bottom.

Saute ground beef in a tablespoon of olive oil until it begins to brown. Add Spanish Gardens Taco Seasoning until well incorporated. Taste & season with salt. Add Spanish Gardens Taco Sauce. Taste & add more if needed. Put in a large bowl to cool.

In the same pan, heat another tablespoon of olive oil and add onions & bell pepper. Cook for 20 minutes or so, until the onions start to caramelize. Add to the bowl with the ground beef.

Add black beans, corn, spinach, and ½ cup of cheese to the bowl and mix all ingredients well. Carefully spoon meat & veggie mixture into pepper cups. Fill completely and press down on the mix with a spoon until it's lightly packed in the pepper. Add more filling if necessary. Top each pepper with the remaining ½ cup of cheddar cheese. Cover with foil and bake for 40 minutes.

Remove foil and bake for 20 more minutes until the cheese is melted and bubbly.

Remove from the oven, top with green onions, and serve! Make sure to add extra Spanish Gardens Taco Sauce.