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    Home » Recipes » Main Dish

    Taco Stuffed Peppers

    Published: Aug 2, 2021 · Modified: Jan 3, 2023 by Nicole · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe

    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.

    taco stuffed peppers

    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.

    taco stuffed peppers

    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.

    taco stuffed peppers

    Tips

    Try switching up the pepper or cheese! We love these with pepper jack cheese and pablano peppers! yum!

    taco stuffed peppers

    Recipe

    taco stuffed peppers

    Taco Stuffed Peppers

    Nicole
    Taco stuffed peppers are incredible & so flavorful! Lightly crunchy bell peppers and a mouth-watering meat mixture make this an easy fun meal.
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    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Servings 6 servings
    Calories/serving 392 kcal

    Ingredients
     

    • 6 green bell peppers also amazing in poblanos!
    • ½ cup grated cheddar and/or jack cheese or more, if cheesier is preferred.

    For the meat mixture:

    • 1 pound ground beef
    • 1 small onion finely chopped
    • 1 jalapeno finely chopped (seeds in for more spice)
    • 2 cloves garlic
    • 1 red bell pepper cut into small chunks
    • 8 oz can tomato sauce or red salsa of choice
    • 2 Tablespoons lime juice
    • 1 Tablespoon cumin
    • ½ Tablespoon paprika
    • ¾ teaspoon salt
    • ¼ teaspoon pepper
    • 14 oz black beans canned, drained and rinsed
    • 1 cup frozen corn
    • ½ bunch cilantro

    Instructions
     

    • Preheat oven to 375* F.
    • Cut 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.
    • Add the tomato sauce/salsa, lime juice, and spices to the meat mixture. Stir well and add red bell pepper chunks. Cook another 5 minutes, then add the beans, corn and cilantro. Heat until warm, about 2 minutes.
    • Place peppers open side up on a parchment lined baking sheet. Stuff with meat filling then top with cheese. Bake 8-10 minutes until cheese is melted and bubbly.
    • *If you like your peppers soft instead of al dente, bake peppers for 6 minutes while the meat mixture is cooking. 

    Notes

    These store great in the refrigerator for about 4 days. Reheat in the microwave or toaster oven.

    Nutrition

    Serving: 2pepper halvesCalories: 392kcalCarbohydrates: 33gProtein: 24gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 62mgSodium: 671mgPotassium: 935mgFiber: 10gSugar: 5gVitamin A: 1087IUVitamin C: 109mgCalcium: 141mgIron: 5mg
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      Recipe Rating




    1. JCwine

      September 09, 2021 at 10:05 am

      5 stars
      The flavor in these is AMAZING. Super healthy, easy. Will mkae again and make a double batch and freeze the extra for an easy meal when we're in a hurry!

      Reply

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    nicole and andrea

    Hi, we are Nicole and Andrea! As busy moms our favorite meals are easy, healthy and delicious. While we love eating nutritious meals, we also strongly believe in moderating them with yummy desserts! We love hiking, going to the beach and doing Spartans.

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