This easy, healthy dish is a wonderful meal to make after the big holiday binge. You’ll feel good about eating lighter, and it will still satisfy all your comfort food cravings!
- 1 pound ground beef
- 1/2 sweet onion, chopped finely
- 1 tablespoon olive oil
- 796 ml can diced tomatoes
- 540 ml can black beans, washed and drained
- 1 cup canned corn, washed
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 1/2 tablespoons honey
- Salt and pepper to taste
- 6 peppers, any colour, deseeded and cut in half lengthwise
- Cheddar cheese, shredded, for topping
- OPTIONAL: add any of your other favourite taco fixings before serving
- In a deep saucepan cook beef until no longer pink. Drain fat from pan. Add the onion and olive oil and sauté with the beef over medium-low heat until onion is softened.
- Add the diced tomatoes, black beans, corn, chili powder, cumin, smoked paprika, cayenne pepper, and garlic powder. Give it a good mix, then season with salt and pepper. Then add the honey. Simmer for 10 minutes.
- Meanwhile bring a large pot of well salter water to a boil. Add the peppers, and boil for only 3-4 minutes. Remove from the water and set on a casserole dish, cut side up.
- Fill the peppers with the beef filling. Then top with cheddar cheese. Bake for 20 minutes at 375 degrees F, or until cheese is bubbling on top.
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Nic & Nat are the Sneaky Mommies. They develop, test and share their favourite family-friendly recipes that even your pickiest eater will enjoy.