Taco Stuffed Peppers

Some recipes are so simple you feel like a jack ass writing them down. Problem is I'm the kind of jack ass who won't remember to make it again if it's not written down. So here I go. Taco Stuffed Peppers. I made them with leftovers from taco night (refried beans and ground beef) but I bet any kind of taco night leftovers would be kick you in the butt good. Mexican rice in particular - ole!

And while we're on the topic of memory loss my one 'rule' about stuffed peppers is to lightly brush them with olive oil and season with salt and pepper before filling and baking. This makes those initial bites of 'just pepper' worth eating as you're trying to carve your way to the good stuff. Again I'm only putting this in writing because I almost always forget this step.

Going to google early memory loss now... Check you later.

Taco Stuffed Peppers

* Serves 4 with a side dish like salad or quinoa.

2 bell peppers, whatever color floats your boat, cut in half length wise with seeds and ribs removed
Taco leftovers (suggestions follow):
Refried beans, liberally seasoned with cumin and coriander and fresh chopped cilantro
Cooked taco meat, such as ground beef or chicken cut into small dice or shredded
Rice
Sour Cream
Avocado slices
Shredded Cheddar Cheese or cheese of your preference
Fresh chopped green onions or cilantro for garish

Preheat the oven to 375. Line a rimmed baking sheet with aluminum foil and spray with nonstick spray.
Place the pepper halves, cut side up on the sheet. Brush the inside cavities lightly with olive oil and season with salt and pepper.

From here it's all about building layers. I start with the beans, then the meat, then a dollop of sour cream, avocado slices, a teensy bit more salt and pepper and top with plenty of cheese.

Bake for 20-25 minutes until peppers have wilted a bit and the cheese has melted and begun to get a nice lil golden crust. Let cool for 5 minutes before serving - garnish with chopped green onions or cilantro.