Taco Stuffed Peppers

Taco stuffed peppers are a delicious and colorful way to enjoy the flavors of tacos in a healthier, low-carb package. These bell peppers are packed with a savory taco filling, baked to perfection, and topped with your favorite garnishes for a satisfying meal the whole family will love.

Why You’ll Love This Recipe

• Healthy and Nutritious: Combines the vibrant nutrients of bell peppers with a protein-packed taco filling.
• Customizable: You can tailor the fillings and toppings to suit your taste preferences or dietary needs.
• Simple to Make: Requires minimal prep and delivers maximum flavor.
• Great for Meal Prep: These peppers store well, making them perfect for make-ahead lunches or dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bell peppers (any color)
• Ground beef (or ground turkey for a leaner option)
• Taco seasoning
• Diced tomatoes (canned or fresh)
• Black beans or corn (optional)
• Shredded cheese
• Olive oil

Directions

1. Prepare the Peppers: Slice the bell peppers in half lengthwise and remove the seeds and membranes. Brush with olive oil and pre-bake them in a 375°F oven for 10 minutes to soften slightly.
2. Cook the Filling: In a skillet, cook the ground beef until browned. Drain any excess grease, then stir in taco seasoning, diced tomatoes, and optional black beans or corn. Simmer until well combined.
3. Stuff the Peppers: Fill the pre-baked bell pepper halves with the taco mixture. Top generously with shredded cheese.
4. Bake: Return the stuffed peppers to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
5. Garnish and Serve: Top with your favorite taco toppings like sour cream, chopped cilantro, diced avocado, or salsa.

Servings and Timing

• Servings: 4 (2 pepper halves per serving)
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Vegetarian: Replace ground beef with a mixture of black beans, quinoa, or lentils.
• Keto: Omit the beans and corn and focus on a meat-and-cheese filling.
• Spicy: Add diced jalapeños to the filling or use pepper jack cheese.
• Cheese-Free: Swap cheese for a dollop of guacamole for a dairy-free option.
• Different Peppers: Try poblano peppers for a slightly smoky flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat in the oven at 350°F until warmed through, or microwave on medium power for 1-2 minutes.

FAQs

Can I make these stuffed peppers ahead of time?

Yes! Assemble the stuffed peppers and refrigerate them unbaked. Bake them fresh when you’re ready to serve.

What’s the best type of bell pepper to use?

Any color works, but red, yellow, and orange peppers are sweeter, while green peppers have a more robust flavor.

Can I freeze taco stuffed peppers?

Yes, wrap them individually and freeze for up to 3 months. Reheat directly from frozen at 375°F for 30-40 minutes.

What other toppings can I use?

Try sour cream, guacamole, fresh salsa, jalapeños, or chopped green onions for variety.

Can I make this dairy-free?

Absolutely! Skip the cheese or use a dairy-free alternative.

Is this recipe gluten-free?

Yes, as long as you use a gluten-free taco seasoning.

Can I use leftover taco meat?

Yes, this is a great way to use up leftover taco meat.

What can I serve with taco stuffed peppers?

Pair them with a side salad, Mexican rice, or tortilla chips and salsa for a complete meal.

Can I substitute ground beef with chicken?

Certainly! Ground chicken or turkey works perfectly in this recipe.

How do I prevent soggy peppers?

Pre-bake the peppers for a few minutes before stuffing them to keep them firm.

Conclusion

Taco stuffed peppers are a delightful twist on classic taco night, offering a nutritious and flavorful meal that’s easy to make and customize. Perfect for weeknight dinners or meal prep, this recipe will become a household favorite in no time!

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