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
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
TACO STUFFED PEPPERS
Make and share this Taco Stuffed Peppers recipe from Food.com.
Provided by Kari Bass
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 803.2, Fat 35.8, SaturatedFat 16.5, Cholesterol 124.1, Sodium 1816.3, Carbohydrate 77, Fiber 13.1, Sugar 9.5, Protein 44.6
TACO STYLE STUFFED BELL PEPPERS
I had some peppers I wanted to use up, and this is what happened. This is much easier than it looks.
Provided by Chef shapeweaver
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
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.
TACO-SEASONED STUFFED PEPPERS
Put together in 25 minutes, these flavorful peppers are a pleasing entrée.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In 2-quart saucepan, heat 6 cups water to boiling. Add bell pepper halves; boil 5 minutes or until slightly softened. Drain; set aside.
- Meanwhile, in 8-inch nonstick skillet, cook ground turkey and onion over medium-high heat, stirring frequently, until turkey is no longer pink; drain. Stir in taco seasoning mix, kidney beans and tomato sauce. Heat to boiling. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.
- In ungreased 8-inch square (2-quart) glass baking dish, arrange pepper halves. Spoon turkey mixture evenly into each.
- Bake 10 to 12 minutes or until peppers are tender. Top individual servings with sour cream, cheese and tomato.
Nutrition Facts : Calories 680, Carbohydrate 77 g, Cholesterol 110 mg, Fat 3, Fiber 19 g, Protein 52 g, SaturatedFat 8 g, ServingSize 1/2 of Recipe, Sodium 1850 mg, Sugar 16 g, TransFat 0 g
QUINOA TACO-STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: large bell peppers, olive oil, medium onion, garlic, chili powder, cumin, salt, black pepper, quinoa, vegetable stock, black beans, corn, shredded cheese, enchilada sauce, sour cream, guacamole, shredded cheese, fresh cilantro
Provided by Jordan Kenna
Categories Appetizers
Time 30m
Yield 4 serving
Number Of Ingredients 18
Steps:
- Preheat oven to 350˚F (180˚C).
- Wash and dry the peppers.
- Using a sharp knife, take off their tops and remove the seeds and pith.
- Arrange the peppers in an oven-safe dish so that they stand upright.
- Bake the peppers for 20 minutes.
- While the peppers are baking, begin cooking the quinoa.
- Add olive oil to a medium-sized pot or dutch oven with a lid. Add onion and cook over medium heat until tender, about 3 minutes, or until starting to become tender.
- Add garlic and cook for an additional 2 minutes.
- Add spices and quinoa. Sauté the quinoa for 1-2 minutes before adding the the vegetable stock.
- Add the vegetable stock. Bring to a boil over high heat for 2 minutes.
- Reduce heat to a low simmer and cook covered for 20 minutes or until the quinoa is cooked and has absorbed all the remaining liquid.
- Remove the pot from the heat and add in the beans, corn, cheese, and enchilada sauce. Mix everything together thoroughly.
- Spoon the quinoa mixture into the pre-baked peppers, being sure to press the mixture firmly into the peppers.
- Generously top with cheese and return to the oven for an additional 20 minutes.
- Allow the peppers to cool for 5 minutes before serving. Garnish with toppings of your choice.
- Enjoy!
Nutrition Facts : Calories 727 calories, Carbohydrate 87 grams, Fat 32 grams, Fiber 15 grams, Protein 23 grams, Sugar 18 grams
VEGETARIAN TACO-STUFFED PEPPERS
These flavorful vegetarian stuffed peppers will fool even your biggest meat eater! The peppers are filled with Impossible™ burger, tomatoes, seasonings, and cheese and baked until tender. Top with guacamole and sour cream for the perfect weeknight meal the whole family will love. Change things up by adding corn or black beans to the mix!
Provided by France C
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 50m
Yield 3
Number Of Ingredients 13
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.
Nutrition Facts : Calories 832.9 calories, Carbohydrate 39.4 g, Cholesterol 89.9 mg, Fat 55.2 g, Fiber 7.4 g, Protein 20.6 g, SaturatedFat 24.8 g, Sodium 2110.2 mg, Sugar 9.7 g
TACO STUFFED PEPPERS RECIPE
An easy-to-make, healthy dinner your family will love!
Provided by Six Sisters Stuff
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Wash peppers and slice off the tops. Remove all seeds and membranes from the inside.
- Place peppers in a large pot and fill with water. Bring to a boil, remove from heat and let sit for 5 minutes. Remove peppers from water and set aside.
- In a large saucepan, brown ground beef until cooked through and drain the fat.
- Add rice, diced tomatoes, and taco seasoning to the meat. Mix until combined.
- Place the peppers in an 8 x 8 inch baking dish and fill to the top with meat mixture.
- Top with cheese and bake for 30 minutes or until peppers are soft and cheese is melted.
- Serve immediately.
Nutrition Facts : Servingsize 1 serving, Calories 976 kcal, Fat 27 g, SaturatedFat 14 g, Cholesterol 72 mg, Sodium 11721 mg, Carbohydrate 129 g, Sugar 27 g, Protein 30 mg
TACO-FILLED PEPPERS
Loaded with vegetables, beef and beans, these stuffed peppers stand out from the others. The tasty dish is so easy to make, I serve it often during summer and fall. -Nancy McDonald, Burns, Wyoming
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
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