In a large skillet, brown the ground beef over medium heat until cooked through. Drain fat.
Add the HERDEZ® Salsa Casera and chili powder to the beef. Stir to combine.
Add the corn and black beans to the beef. Season with salt to preferred taste. Add more chili powder until you get the heat level that you want. Mix everything together. Remove the skillet from the heat. Set aside.
Slice the bell peppers in half lengthwise. Remove all seeds and white ribs. Place the peppers, cut side up, on a large plate or dish to transfer to the grill.
Mix in 1/4 cup of cheddar to the beef mixture.
Stuff each pepper with the beef mixture until full. Sprinkle the peppers with additional cheddar cheese on top if desired.
Transfer the peppers to the grill, skin side down. Cook over medium heat for approximately 10 minutes. The peppers should be beginning to soften near the top edges. Do not cook them too long as they will start to lose their shape and fall apart.
Each grill has its own personality, so keep an eye out! Turn the heat up or down as needed to avoid hot spots that would burn the peppers.
When finished cooking, remove the peppers from the grill with tongs or a spatula. Be careful as they will be softer and will flex.
Serve with additional HERDEZ® Salsa Casera, shredded lettuce, cheese, and other toppings as desired.
Pick bell peppers that have a shape which will be good for slicing in half and stuffing. Look for what is a boat shape for both halves so that none of the halves are too rounded or pointed to grill upright.The size of the pepper will affect how many you can stuff with this recipe.1-2 halves per person based upon how much other food you are eating.
Beef Taco Stuffed Peppers https://www.threeolivesbranch.com/beef-taco-stuffed-peppers/ September 6, 2016