Guys, these taco stuffed peppers are so incredible and flavorful! I messed around with this dish for quite awhile before landing on this particular way of doing it. They are bursting with flavor, and between the meat, corn, beans, bell pepper and onions there are a lot of different textures to keep them interesting.
I love any form of stuffed peppers. They are so delicious. I absolutely love bell peppers and I love substituting them for the main carb in the meal. I have nothing against carbs (*ahem* cookies, sweet rolls and more cookies), but when I'm eating a meal I like to get all the nutrients I can. Switching the carb for a veggie is an easy way to get more vitamins and nutrients.
This also helps me switch things up and helps my kids think they're eating something different.
How to Make Taco Stuffed Peppers
Making them is easy peasy. I recommend first cutting up the onion and jalapeno, red bell pepper and cilantro. Heat oil in a pan over medium heat and add onions and thawed ground beef. I use grass fed 96% lean ground beef. If you are using a higher fat beef, you might want less oil. Throw the garlic and jalapeños in and let cook until the onions are translucent and soft, about 5 minutes, stirring occasionally. Between stirring, prepare your bell peppers. Cut in half from top to bottom and pull seeds out. Next add the tomato sauce/salsa, lime juice, spices and cilantro. Stir well, add red bell pepper chunks and cook 3-5 more minutes.Then add the beans and corn. Heat until warm, about 2 minutes.
Finally, stuff your peppers! Place peppers open side up on a parchment lined baking sheet. Fill them up with the meat mixture and top with grated cheese. If you have cheese lovers, also place grated cheese on the pepper before the meat.
Try switching up the pepper or cheese! We love these with pepper jack cheese and pablano peppers! yum!Print