Taco Stuffed Peppers are a flavorful and straightforward weeknight meal solution, transforming bell peppers into edible bowls packed with savory taco filling. This recipe offers a healthier twist on traditional tacos, minimizing carbs and maximizing nutrients, making it a perfect choice for busy families and anyone seeking a delicious yet wholesome dinner.
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Key Ingredients for Taco Stuffed Peppers
- 1 pound lean ground beef or ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning mix (or ¾ tablespoon chili powder, ½ teaspoon cumin, ¼ teaspoon paprika, ¼ teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, pinch of cayenne pepper, salt and pepper to taste)
- ½ cup water
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 4 large bell peppers (any color), tops sliced off, seeds and membranes removed
- 1 cup shredded cheddar cheese or a Mexican blend cheese
- Optional toppings: sour cream, salsa, guacamole, chopped cilantro, sliced jalapeños
How to Make Taco Stuffed Peppers
Whip up these Taco Stuffed Peppers for an easy, incredibly delicious, and utterly satisfying weeknight dinner that will have everyone asking for seconds. With minimal prep and quick cooking, this dish is a lifesaver on busy evenings, its vibrant flavors and hearty texture proving a comforting yet light meal, ready in under 45 minutes.
Step-by-Step Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice off the tops of the bell peppers and carefully scoop out the seeds and membranes. You can reserve the pepper tops to chop and add to the filling if desired, or discard them. Place the hollowed-out peppers upright in a baking dish. For easier handling and to prevent them from falling over, you can spoon a little of the filling into the bottom of each pepper before placing them in the dish.
- Cook the Meat and Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Brown the Ground Meat: Add the ground beef or turkey to the skillet. Break it up with a spoon and cook, stirring occasionally, until browned and no pink remains. If using a fattier meat, you can drain off any excess grease at this point.
- Add Taco Seasoning and Liquids: Stir in the packet of taco seasoning (or your homemade blend) and coat the meat evenly. Pour in the ½ cup of water and stir to combine. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly.
- Incorporate Beans and Tomatoes: Add the rinsed and drained black beans and the undrained can of diced tomatoes with green chilies to the skillet. Stir everything together well. Continue to simmer for another 5-10 minutes, allowing the flavors to meld and the filling to heat through.
- Stuff the Peppers: Carefully spoon the taco-seasoned meat and bean mixture into each prepared bell pepper, filling them generously.
- Top with Cheese: Sprinkle the shredded cheddar cheese (or your chosen cheese blend) evenly over the top of the filling in each pepper.
- Bake the Stuffed Peppers: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Broil for Browning (Optional): For a golden-brown, slightly crispy topping, remove the foil during the last 2-3 minutes of baking and broil on high, watching carefully to prevent burning.
- Serve: Carefully remove the Taco Stuffed Peppers from the oven. Let them sit for a few minutes before serving. Garnish with your favorite optional toppings such as sour cream, salsa, guacamole, fresh cilantro, or sliced jalapeños.
Why You’ll Love This Taco Stuffed Peppers
You’ll adore these Taco Stuffed Peppers for their delightful combination of tender, flavorful filling nestled inside perfectly cooked bell peppers – it’s a visual and taste sensation! Making these at home is incredibly budget-friendly, saving you money compared to takeout while delivering an equally satisfying meal that’s packed with wholesome ingredients. The creamy melted cheese, savory meat, and zesty taco seasoning create a symphony of flavors that’s reminiscent of classic tacos but in a fun, inventive package, proving that healthy eating can be truly delicious; dive in and try them today!
Storing and Reheating Tips
Properly storing and reheating your delicious Taco Stuffed Peppers ensures you can enjoy their fantastic flavor long after the initial meal.
- Refrigeration: Once completely cooled, store leftover Taco Stuffed Peppers in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. It’s best to store them with any added toppings separately to prevent them from becoming soggy.
- Freezing: For longer storage, you can freeze your Taco Stuffed Peppers. Ensure they are completely cooled, then wrap each pepper individually in plastic wrap, followed by a layer of aluminum foil or place them in a freezer-safe container. They can be frozen for up to 2-3 months. It’s recommended to freeze them without the final cheese topping if possible, adding it after reheating for optimal texture.
- Reheating:
- Oven: The best method for reheating is in the oven. Place the stuffed peppers in a baking dish and cover with foil. Reheat at 350°F (175°C) for 15-20 minutes if refrigerated, or 30-40 minutes if frozen, until heated through. If reheating from frozen, you may want to add the cheese topping towards the end of the reheating time.
- Microwave: For a quicker option, place a refrigerated stuffed pepper on a microwave-safe plate. Cover loosely with a paper towel and microwave on 50% power for 2-3 minutes, or until heated through. Be aware that microwaving can sometimes result in a softer pepper texture.
Final Thoughts
These Taco Stuffed Peppers offer a wonderfully flavorful and healthy way to enjoy taco night, proving that simplicity can indeed be incredibly delicious. Encourage yourself to whip up this easy and satisfying dish for a weeknight win!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Taco Stuffed Peppers
Taco Stuffed Peppers are a flavorful and straightforward weeknight meal solution, transforming bell peppers into edible bowls packed with savory taco filling. This recipe offers a healthier twist on traditional tacos, minimizing carbs and maximizing nutrients, making it a perfect choice for busy families and anyone seeking a delicious yet wholesome dinner.
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Slice off the tops of the bell peppers and carefully scoop out the seeds and membranes. Place the hollowed-out peppers upright in a baking dish.4 large Large bell peppers (any color), tops sliced off, seeds and membranes removed
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.1 tablespoon Olive oil, 1 medium Yellow onion, finely chopped, 2 cloves Garlic, minced
- Add the ground beef or turkey to the skillet. Break it up with a spoon and cook, stirring occasionally, until browned and no pink remains.1 pound Lean ground beef or ground turkey
- Stir in the packet of taco seasoning (or your homemade blend) and coat the meat evenly. Pour in the ½ cup of water and stir to combine. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly.1 packet (1 ounce) Taco seasoning mix (or homemade blend), 0.5 cup Water
- Add the rinsed and drained black beans and the undrained can of diced tomatoes with green chilies to the skillet. Stir everything together well. Continue to simmer for another 5-10 minutes.1 (15-ounce) can Black beans, rinsed and drained, 1 (10-ounce) can Diced tomatoes with green chilies, undrained
- Carefully spoon the taco-seasoned meat and bean mixture into each prepared bell pepper, filling them generously.4 large Large bell peppers (any color), tops sliced off, seeds and membranes removed
- Sprinkle the shredded cheddar cheese (or your chosen cheese blend) evenly over the top of the filling in each pepper.1 cup Shredded cheddar cheese or a Mexican blend cheese
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- For a golden-brown, slightly crispy topping, remove the foil during the last 2-3 minutes of baking and broil on high, watching carefully to prevent burning.
- Carefully remove the Taco Stuffed Peppers from the oven. Let them sit for a few minutes before serving. Garnish with your favorite optional toppings such as sour cream, salsa, guacamole, fresh cilantro, or sliced jalapeños.Sour cream, Salsa, Guacamole, Chopped cilantro, Sliced jalapeños
Notes
Refrigerated leftovers stay fresh for 3-4 days. For longer storage, freeze for up to 2-3 months, preferably without the final cheese topping. Reheat in the oven at 350°F (175°C) for 15-20 minutes (refrigerated) or 30-40 minutes (frozen).