Taco Stuffed Bell Peppers
°2 red peppers
°2 yellow peppers
°15 ml (1 tbsp.) olive oil
°450 g (1 lb) semi-lean ground beef
°375 ml (1 1/2 cups) marinara sauce
°30 ml (2 tbsp) taco season
°375 ml (1 1/2 c) rice
°500 ml (2 cups) grated tex-mex type cheese mix
°500 ml (2 c) romaine lettuce
°80 ml (1/3 cup) 14% sour cream
Preheat oven 205°C (400°F).
Cut the peppers in half lengthwise. Remove the white membrane and the seeds. Place the pepper halves on a baking sheet lined with parchment paper.
In a skillet, heat the olive oil over medium heat. Cook the ground beef for 4 to 6 minutes, breaking it apart with a wooden spoon, until it has lost its pink color.
Add marinara sauce, taco seasonings and cooked rice. Bring to a boil.
Top the peppers with the meat preparation. Cover with cheese. Bake for 15 to 20 minutes.
Remove from oven and top peppers with lettuce and sour cream.