Gluten Free Taco Stuffed Peppers

This recipe is great for more than one reason, you will have left over stuffing!  We always have loaded nachos the next day using the leftover stuffing and it is just as yummy as the first time.  As always, my recipes are simple... so lets get started. 

Ingredients:
1 pound of lean hamburger
1 packet of taco seasoning
1 cup of corn, fresh or frozen or easier than a can
1 cup of cooked rice
1-2 green onions chopped using tops as well
1 cup cheddar cheese shredded
3-4 green bell peppers (if you can find nice ones to stand up on their own go for it)
1/3 cup of water
Hot sauce to top
Sour cream, avocado and any other topping you prefer

Let's get started, the family is waiting!

Brown and drain your hamburger meat.  Then cook with the taco seasoning according to the package directions

Add the cooked rice and the corn



Add your cheese, and chopped green onions

If you want your peppers to stand just cut the tops off, clean and fill.  But honestly, on the first bite they are going to lay down like your puffy hair on a humid summer's day.  That is why I just cut them in half and lay them down.

Fill with the taco meat. Press down and use a few extra spoonfuls to place around. Top with hot sauce to taste.  Fill the bottom of the baking dish with water and cover.  The water will help to steam the peppers making them tender.  Bake at 350 degrees for 20 minutes or until the cheese is bubbly.

Like I said, you will have left over filling unless you use about 5-6 peppers. 
This stuff is great the next day for nachos!

NOTE:  You can use ground turkey or 2 boiled and shredded chicken breasts instead of the hamburger meat.