Best Taco Stuffed Peppers

In Bosnia, stuffed peepers (Punjene Paprike) are made many ways and are always a crowd favorite. I mean, whats not to love - meet, rice,veggies and cheese. My take today is a cheese-less version (I know the horror!) since I was going for a little lighter and healthier version but super delicious.

Here is what you will need:

1/2 c. uncooked rice

2 tbsp. extra-virgin olive oil, plus more for drizzling

1 medium onion, chopped

3 tbsp. hot sauce

3 cloves garlic, minced

1 lb. ground beef

1 lb. mushrooms, chopped 

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

6 bell peppers, tops and cores removed

1 Taco seasoning bag

How to make it:

Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and mushrooms and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.

Return beef mixture to skillet, then stir in cooked rice, hot sauce and taco seasoning. Season with oregano, salt, and pepper. 

Place peppers cut side-up in a baking dish and drizzle with oil. Spoon beef mixture into each pepper, then cover baking with a lid (or foil).

Bake until peppers are tender, about 35-40 minutes.