I don’t think I’ve ever really had stuffed peppers, but they’ve always been in the back of my mind as something to try. So check out this taco stuffed peppers recipe if you’re craving a little something the same but different next taco Tuesday!
A couple of tips before you get started..
The stuffing mixture makes quite a bit, but you can always freeze it and then thaw it before stuffing peppers another time. You can also serve these taco stuffed peppers unstuffed over lettuce, like a taco salad, or in taco shells or tortilla wraps. The possibilities are pretty endless with this one.
I do recommend using a casserole dish and placing the taco stuffed peppers against the sides if they aren’t the straightest peppers because they can fall over and leave you devastated. Or make little circles out of tinfoil to hold them in place!
PS. I’m sorry my mediocre photography skills really show on this one
Taco Stuffed Peppers
Ingredients
- 1 bell pepper diced
- 4 bell peppers tops off and seeds out (dice the top and add to the rest of the diced pepper)
- 540 mL can diced tomato drained
- 1/2 yellow onion diced
- .390 kg ground beef
- Shredded cheese I use marble
- Optional garnish: sour cream or my fave: plain Greek yogurt, salsa, shredded lettuce, avocado
Seasoning
- 1/2 teaspoon parsley
- 2 tablespoons cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chilli powder
- 1/4 teaspoon cayenne
Instructions
- Preheat oven to 450 degrees F
- Begin browning beef on medium heat
- Add onion and season with salt and pepper
- Drain the grease!
- Add the spices and mix thoroughly before adding diced bell pepper
- Add tomatoes (don't forget to drain)
- Simmer, covered, for 5 minutes then uncover and leave on low-medium
- Add 1/2 tsp oil inside each whole pepper, and brush the insides and top with the oil, season with salt and pepper
- Bake peppers, open end up, on foil lined sheet for 10 minutes
- Pull peppers out and stuff each pepper to the top with taco filling
- Top with cheese and bake again for ten more minutes
