TACO-STUFFED PEPPERS RECIPE BY TASTY
If you're craving tacos but not all the carbs, you'll love these lightened-up stuffed peppers. The peppers are hollowed out and roasted in the oven, then stuffed with ground beef, black beans, brown rice, corn, and salsa. It's everything you love about tacos, all in an edible vegetable bowl. You can always swap ground beef for chicken or turkey, or stick to rice and keep this recipe totally vegetarian.
Provided by Tasty
Categories Lunch
Time 55m
Yield 6 peppers
Number Of Ingredients 22
Steps:
- Cut off the top and remove the seeds from each pepper.
- Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
- While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
- NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
- Add diced onion - continuing to cook until softened, about 4-5 minutes.
- Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
- Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
- Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
- Return to the oven for 15 minutes until the cheese has melted.
- Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
- Enjoy!
Nutrition Facts : Calories 667 calories, Carbohydrate 66 grams, Fat 28 grams, Fiber 10 grams, Protein 38 grams, Sugar 13 grams
SOUTHWESTERN STUFFED PEPPERS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill pan over high heat.
- Bring 2 cups vegetable broth and butter to a boil in a small covered pot. Add rice, reduce heat to low and cook 18 to 20 minutes, or until rice is tender and liquid is absorbed.
- Split peppers lengthwise and remove seeds, leaving stems in tact. Grill peppers on hot grill pan for 3 to 5 minutes on each side. Remove from grill and let cool enough to handle.
- To a medium skillet over moderate heat, add 1 tablespoon oil and onion. Saute onion 2 or 3 minutes. Add cooked rice to the pan and stir in peas and taco sauce. Season rice with salt and pepper.
- Load up pepper halves with seasoned rice. Top rice filled peppers with chopped cilantro or parsley and scallions.
SOUTHWESTERN TACO STUFFED PEPPERS
I love stuffed peppers, but always trying to mix things up a little, I sometimes make them italian-style and sometimes this way! Try to choose short fat peppers rather than tall tippy ones. They are much easier to fill and eat, too. And hold more cheese on top, always a good thing!! Enjoy! (photo from bing images)
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Beef
Number Of Ingredients 17
Steps:
- Slice off tops of peppers leaving a large "cup". (Pop out stems and freeze leftover "rings" for another use, or chop and add to beef to saute.) Remove pithy ribs and seeds. Set aside and see how they stand up. If one or more are really leaning, trim a tiny bit off of bottom tall side to make more level without trimming so much that you have a hole in the pepper. You don't want anything to leak out. Boil for 3 minutes, place in or rinse with cold water. Drain and set aside on paper towel. In large frying pan, saute ground beef and onion til beef is done. Drain grease. Stir in rest of ingredients except cheese. Low simmer for 5 minutes. Fill peppers with meat mixture. Place in sprayed and foil-lined 13x9 pan or roaster. Cover with lid or foil, and bake for 30-40 minutes til peppers are crisp-tender. Remove from oven, top each with a handful of cheese, return to oven and bake til cheese is melted. *I probably use even more cheese than specified. But we love our cheese!! You use as much as you like. Serve hot with toppings of choice. Nice with sides such as buttered corn on or off the cob, salad, my Spanish rice, refried beans and white corn chips, and my Key Lime Pie for dessert.
TACO STUFFED PEPPERS
This is one of my favorite recipes given to me by my daughter-in-law. It is so easy to make and yummy. I like the colored peppers the best.
Provided by Karen Pugh
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix taco seasoning into ground beef.
- Combine water, Mexican rice mix, and butter in a saucepan; bring to a boil for 1 minute. Cover saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes. Mix ground beef into rice mixture.
- Bring a pot of water to a boil; cook green bell peppers until slightly softened, about 5 minutes. Drain. Fill each bell pepper with beef-rice mixture. Arrange bell peppers in a baking dish. Pour ranch dressing over bell peppers and top each with Mexican cheese blend.
- Bake in the preheated oven until peppers are tender and cheese is melted, 45 to 50 minutes.
Nutrition Facts : Calories 906.8 calories, Carbohydrate 29.7 g, Cholesterol 148.4 mg, Fat 71.2 g, Fiber 2.7 g, Protein 34.9 g, SaturatedFat 26.9 g, Sodium 1886 mg, Sugar 6.4 g
CONTEST-WINNING TACO CASSEROLE
My preschooler doesn't eat ground beef unless it's taco flavored, so I came up with this casserole we all like. To make assembly easy, I prepare the taco meat and freeze several bags at a time. I also cook the noodles over the weekend for a timely supper later in the week. -Kathy Wilson, Romeoville, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cheese, salsa, tomatoes and taco seasoning. Drain pasta; stir into beef mixture., Transfer to a greased 11x7-in. baking dish. Cover and bake 20 minutes. Uncover; sprinkle with tortilla chips. Bake until heated through, about 10 minutes longer.
Nutrition Facts :
STUFFED SWEET PEPPERS
Italian sausage and feta cheese give zest to the rice filling in these tender peppers I've prepared often over the years. When I was married in 1970, slow cookers were the rage. In our home, it's one appliance that's never gone out of style. -Judy Earl, Sarasota, Florida
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Set aside 3/4 cup spaghetti sauce; pour the remaining sauce into a 5-qt. slow cooker. , In a large bowl, combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into peppers. , Transfer peppers to slow cooker. Cover and cook on low for 4-5 hours or until sausage is no longer pink and peppers are tender.
Nutrition Facts : Calories 292 calories, Fat 12g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 1182mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 4g fiber), Protein 17g protein.
SOUTHWESTERN STUFFED BELL PEPPERS
Simple preparation & delicious taste! Use a mixture of red, green, yellow & orange peppers for a colourful presentation. Recipe #2642 instead of store-bought taco seasoning mix--it makes this dish even better!
Provided by CountryLady
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine beef, onion, seasoning mix and egg in a large bowl.
- Add rice and mix well.
- Cut peppers in half lengthwise; remove seeds and membrane.
- Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
- Place peppers, cut side up, on top of the tomatoes.
- Spoon beef mixture into peppers, mounding as necessary.
- Top each pepper with salsa.
- Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
- Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
- Serve with sour cream and additional salsa.
Nutrition Facts : Calories 435.8, Fat 13.4, SaturatedFat 5.2, Cholesterol 120.2, Sodium 1455.9, Carbohydrate 50, Fiber 7.5, Sugar 11.8, Protein 30.4
SOUTHWEST STUFFED PEPPERS
We put a quick and zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the ground beef perfectly. Serve this impressive and fuss-free dish tonight! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in 1/2 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, cut green peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add remaining water. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture. , Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.
Nutrition Facts :
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