Taco Stuffed Peppers

Why Make This Recipe

Taco Stuffed Peppers are a fun and delicious twist on traditional tacos. They combine the best of both worlds: fresh bell peppers packed with a hearty filling that’s full of flavor. This dish is not only tasty but also a great way to incorporate more vegetables into your diet. It’s perfect for a weeknight meal or to impress guests at a gathering. Plus, it’s easy to customize based on your taste.

How to Make Taco Stuffed Peppers

Ingredients:

• 6 large bell peppers
• 1 lb ground turkey or beef
• 1 cup cooked rice
• 1 small onion, diced
• 1 can (14 oz) diced tomatoes
• 1 cup shredded cheese
• 2 tbsp taco seasoning

Directions:

1. Heat the oven to 400°F (205°C) and prepare the bell peppers by cutting the tops off and removing the seeds.
2. Roast or par-cook the pepper shells in the oven for about 10 minutes until they are just starting to soften.
3. In a skillet, cook the ground turkey or beef over medium heat, adding the diced onion. Cook until the meat is browned and the onion is tender.
4. Mix in the cooked rice, diced tomatoes, taco seasoning, and half of the shredded cheese.
5. Generously fill each bell pepper with the mixture and top with the remaining cheese.
6. Place the filled peppers in a baking dish and bake for about 20-25 minutes, or until the filling is hot and the peppers are tender.

How to Serve Taco Stuffed Peppers

These stuffed peppers can be served fresh out of the oven with a sprinkle of cilantro or fresh lime juice on top. For an added touch, consider offering toppings like sour cream, guacamole, or salsa on the side. They make a colorful and appealing dish that everyone will enjoy.

How to Store Taco Stuffed Peppers

Store any leftovers in an airtight container in the refrigerator. They can last for about 3 to 4 days. To reheat, simply place them in the microwave until heated through or bake them in the oven at 350°F (175°C) until warm.

Tips to Make Taco Stuffed Peppers

• Choose ripe, firm peppers for the best texture and flavor.
• Feel free to adjust the taco seasoning based on your preference for spice.
• You can substitute cooked quinoa for rice for a healthier option.
• Make sure not to overcook the peppers, as they will continue to soften while baking.

Variation

You can customize the filling by adding black beans, corn, or using different meats such as chicken or plant-based proteins for a different flavor profile.

FAQs

1. Can I make Taco Stuffed Peppers ahead of time?
Yes, you can prepare the filling and stuff the peppers in advance. Just store them in the fridge and bake when ready to serve.

2. Can I freeze Taco Stuffed Peppers?
Definitely! To freeze, assemble and stuff the peppers, then wrap them tightly and place them in the freezer. They can be baked directly from frozen; just add a bit of extra time.

3. What can I serve with Taco Stuffed Peppers?
You can pair them with a simple side salad, corn on the cob, or Mexican rice to complete the meal.

Taco Stuffed Peppers

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten-Free

Print Recipe

Pin Recipe

---

Description

Delicious bell peppers stuffed with a flavorful filling of ground turkey or beef, rice, and cheese, perfect for a weeknight meal or gathering.

---

Ingredients

Scale 1x2x3x

• 6 large bell peppers
• 1 lb ground turkey or beef
• 1 cup cooked rice
• 1 small onion, diced
• 1 can (14 oz) diced tomatoes
• 1 cup shredded cheese
• 2 tbsp taco seasoning

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat the oven to 400°F (205°C) and prepare the bell peppers by cutting the tops off and removing the seeds.
2. Roast or par-cook the pepper shells in the oven for about 10 minutes until they are just starting to soften.
3. In a skillet, cook the ground turkey or beef over medium heat, adding the diced onion. Cook until the meat is browned and the onion is tender.
4. Mix in the cooked rice, diced tomatoes, taco seasoning, and half of the shredded cheese.
5. Generously fill each bell pepper with the mixture and top with the remaining cheese.
6. Place the filled peppers in a baking dish and bake for about 20-25 minutes, or until the filling is hot and the peppers are tender.

---

Notes

Serve with cilantro, lime juice, or toppings like sour cream and salsa. Store leftovers for 3-4 days.

---

Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 400
• Sugar: 6g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 70mg