Recipes and Cooking Taco-Stuffed Peppers 4.3 (38) 5 Reviews Stuffed peppers are a retro recipe idea that's back in a big way. Here we stuffed the pepper with all the most delicious taco flavors for a family-friendly dinner recipe idea. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 28, 2016 Print Share Share Tweet Pin Email Servings: 6 Ingredients 8 ounce lean ground beef or uncooked ground turkey 3 cloves garlic, minced 1 15 ounce can dark red kidney beans or black beans, rinsed and drained 1 cup bottled salsa ¾ cup frozen whole kernel corn, thawed 3 large red and/or yellow sweet peppers Salt and pepper ⅓ cup reduced-sodium chicken broth 1 cup shredded Monterey jack cheese with jalapeño peppers 1 medium tomato, chopped 1 medium avocado, halved, seeded, peeled and chopped 4 green onions, thinly sliced Sour cream (optional) Directions Preheat oven to 400°F. In a medium saucepan cook ground beef and garlic until beef is browned. Drain off fat. Stir in kidney beans, salsa, and corn. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Cut peppers in half lengthwise; remove and discard seeds and membranes. Sprinkle insides of peppers lightly with salt and pepper. Fill pepper halves with ground beef mixture. Place peppers, filled side up, in a 3-quart rectangular baking dish. Pour chicken broth into dish around peppers. Bake, covered, for 30 minutes. Uncover; top each with cheese, Bake, uncovered, about 10 minutes or until peppers are crisp-tender and cheese is browned. Top pepper halves with tomato, avocado, green onions, and sour cream, if desired. Print