Taco Stuffed Peppers Recipe By Tasty

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.

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!

Steps:

• Preheat the oven to 400°F (200°C).
• Using a sharp knife, cut off the tops of each bell pepper. Use the knife to help cut out and remove the seeds and ribs from inside the peppers.
• Place the peppers in a lightly greased roasting pan and set aside.
• Heat the oil in a large skillet over medium-high heat. Toss in the onion, cumin, oregano, paprika, salt, and black pepper, and sauté until the onions have softened, about 2-3 minutes.
• Toss in the garlic and sauté until fragrant, about 30 seconds.
• Move the onions away from the center of the pan to create an open surface in the skillet. Place the ground turkey in the center of the pan and break up the meat.
• Move the meat and onions to the sides of the pan to create an open surface again. Pour in the black beans, corn, and salsa and stir the mixture until evenly combined.
• Spoon the mixture evenly into the hallowed bell peppers and replace the bell pepper tops.
• Bake for 30-35 minutes, until the bell peppers have softened and wilted slightly.
• Remove the tops of the bell peppers, spoon on a large dollop of guacamole, and replace the tops.
• Enjoy!

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer for 5 minutes. , Cut peppers in half lengthwise; remove stems and discard seeds. In a stockpot, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. , Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 15-20 minutes or until the peppers are crisp-tender and filling is heated through. Top each with tomato and cheese. Serve with sour cream.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut bell peppers in half vertically through the stem and remove the seeds. Place cut-sides down in a baking dish to allow excess moisture to drain.
• Bake in the preheated oven for 10 minutes. Remove from the oven, flip peppers over, cut-sides up, and set aside.
• Heat oil in a large skillet over medium-high heat. Cook meatless ground beef and onion in the hot pan, breaking up any large pieces, until browned, 5 to 6 minutes. Add garlic and stir until cooked through, about 2 minutes more. Sprinkle with taco seasoning and stir in diced tomatoes until combined. Stir in 3/4 cup Mexican cheese.
• Stuff peppers with mixture and cover dish with foil.
• Bake in the preheated oven until peppers are tender, 10 to 15 minutes. Remove foil and top peppers with remaining cheese. Return to the oven and bake until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro and serve each pepper with a dollop of sour cream and guacamole.

Steps:

• Preheat oven to 350°F In the meanwhile, cut off tops from the bell peppers; discard seeds and membranes.
• Place peppers in an oven safe dish and bake for 20 minutes.
• Brown hamburger and onion in a stove-top skillet.
• Stir in taco seasoning.
• Drain black beans. Add beans to hamburger mixture.
• Stir in rice.
• Stir in corn.
• Stir in salsa.
• Add cheese. Stir.
• Remove from heat. Spoon hamburger mixture into bell peppers.
• Top each filled pepper with some of the shredded mexican cheese blend.
• Bake 15 minutes.
• Top with guacamole, sour cream and extra cheese if desired.

Steps:

• Brown ground beef in skillet over medium heat.
• Drain; return to skillet.
• Add taco seasoning and water.
• Simmer and stir until water is absorbed.
• Stir salsa and rice into ground beef mixture.
• Preheat oven to 375°F.
• With cooking spray, coat a 8x8-inch baking dish.
• Slice tops off of peppers and remove seeds and membrane.
• Blanch peppers in boiling water for 5 minutes if desired.
• Put peppers into prepared dish.
• Evenly divide ground beef mixture among peppers.
• Cover and bake for 20 to 25 or until heated through.
• Remove cover.
• Sprinkle cheese evenly over peppers.
• Return to oven until cheese is melted, about 10 minutes.
• Serve with sour cream on side if desired.