Taco Stuffed Bell Peppers

This recipe was originally brought to my attention by Dustin (thank you!),  who made it with Wickedly Delicious, and put his own tweaks on it. Here is Mama Chip's slightly altered version, as well. 

1 pound ground/shredded beef, turkey, chicken, & or, beans 

1 small sweet onion, diced

1 clove garlic, minced

1T each cumin, chili powder, & black pepper

1 (15oz) can black beans, drained

3/4C Chip Magnet Salsa or Sauce Appeal Taco Sauce

3/4C sour cream

2C shredded Mexican cheese

3 medium bell peppers, cut in half and gutted

Salt to taste

Preheat oven to 350 degrees.

In a frying pan on medium heat, add meat and/or beans, garlic, and onions and cook on medium heat for about 20 minutes (less time if you're only using beans, or your shredded chicken is already cooked; stirring occasionally.

Add roughly ½ of the black beans & salsa, and mix. Top with ½ cup shredded cheese and let it melt. 

Place bell peppers (cavity up) on a greased baking pan, and bake in the oven for about 7 minutes.

Get the peppers out of the oven and drain any water. Fill the peppers the taco filling. Top each with remaining cheese.

Place back in the oven until the cheese is melted. Serve with remaining black beans and salsa, along with sour cream, Sauce Appeal hot sauce, chopped cilantro, jalapeño peppers, and sliced black olives. 

*photo credit goes to Dustin Tervelt*