Taco Stuffed Peppers Recipes

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TACO STUFFED PEPPERS



Taco Stuffed Peppers image

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

1 pound ground beef
1 (1 ounce) package taco seasoning
2 cups water
1 (8 ounce) box Mexican rice mix
1 tablespoon butter
4 bell peppers, tops and seeds removed
1 (8 ounce) bottle spicy ranch dressing
1 (8 ounce) package shredded Mexican cheese blend

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



Taco-Stuffed Peppers Recipe by Tasty image

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

2 tablespoons vegetable oil
6 large bell peppers, or 8 medium, ensure they have a flat base so they will stand up when cooking
1 lb ground beef
1 medium yellow onion, diced
1 can black beans, drained
1 cup brown rice, cooked
1 cup frozen corn
1 jar medium chunky salsa, 1 jar, 16 oz
2 tablespoons taco seasoning mix, 1 packet, or make your own
1 ½ cups cheddar cheese, grated, or mexican blend cheese
guacamole, to garnish, optional
sour cream, to garnish, optional
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon corn starch
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano

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-FILLED PEPPERS



Taco-Filled Peppers image

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

1 pound ground beef
1 envelope taco seasoning
3/4 cup canned kidney beans, rinsed and drained
1 cup salsa
4 medium green peppers
1 medium tomato, chopped
1/2 cup shredded cheddar cheese
1/2 cup sour cream

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 :

VEGETARIAN TACO-STUFFED PEPPERS



Vegetarian Taco-Stuffed Peppers image

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

1 medium red bell pepper
1 medium yellow bell pepper
1 medium orange bell pepper
2 tablespoons olive oil
1 (12 ounce) package Impossible Burger
1 small onion, minced
2 cloves garlic, minced
1 (1 ounce) envelope taco seasoning mix
1 (14.5 ounce) can fire-roasted diced tomatoes
1 ½ cups shredded Mexican blend cheese, divided
¼ cup minced fresh cilantro
¾ cup sour cream
¾ cup prepared guacamole

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-SEASONED STUFFED PEPPERS



Taco-Seasoned Stuffed Peppers image

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

2 medium green bell peppers, cut in half lengthwise, seeded
1/2 lb lean ground turkey or lean (at least 80%) ground beef
2 tablespoons chopped onion
2 tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)
1 can (15.5 oz) kidney beans, drained, rinsed
1 can (8 oz) tomato sauce
1/4 cup sour cream
1/4 cup shredded Cheddar cheese (1 oz)
1/4 cup chopped tomato (1/2 small)

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

TACO STUFFED PEPPERS



Taco Stuffed Peppers image

Check out this super easy for the best taco stuffed peppers from Delish.com.

Categories     Taco Stuffed Peppers     low carb meal     low carb dinner     stuffed pepper recipe     taco recipe     healthy dinner     easy dinner     weeknight dinner

Time 35m

Yield 6

Number Of Ingredients 17

extra-virgin olive oil
1/2 Onion, chopped (about 1 cup)
1 clove garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
3 bell peppers, halved (seeds removed)
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
1 c. Shredded lettuce
Pico de gallo, for serving
Hot sauce, for serving
Lime wedges, for serving

Steps:

  • Preheat oven to 375° and spray a large baking dish with cooking spray.
  • In a large skillet over medium heat, heat about 1 tablespoon olive oil.
  • Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
  • Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.
  • Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
  • Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.

TACO STUFFED PEPPERS



Taco Stuffed Peppers image

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

4 -6 bell peppers
1 tablespoon oil
1 lb ground beef
1 (1 1/4 ounce) package taco seasoning mix
1 small onion
1 (15 ounce) can black beans, drained
1 cup rice, cooked
1 cup corn (optional)
1 (15 1/2 ounce) jar salsa
1 cup shredded cheddar cheese (or mexican cheese blend)
1/2 cup shredded Mexican blend cheese

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

QUINOA TACO-STUFFED PEPPERS RECIPE BY TASTY



Quinoa Taco-Stuffed Peppers Recipe by Tasty image

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

4 large bell peppers, try to find peppers with flat bases that can stand upright
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 cup quinoa, rinsed and drained
1 ½ cups vegetable stock
15 oz black beans, drained and rinsed, 1 can
1 cup corn
1 cup shredded cheese
½ cup enchilada sauce, or salsa
sour cream
guacamole
shredded cheese
fresh cilantro

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

TACO-STUFFED PEPPER CUPS



Taco-Stuffed Pepper Cups image

From Spearville, Kansas, Pat Habiger shares her pretty stuffed peppers. "When green, red or yellow bell peppers are plentiful, they create a colorful container for this spicy taco mixture that's ready in record time," she promises.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2 medium green peppers
1/2 pound ground beef or lean ground turkey
2 tablespoons chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
3 tablespoons taco seasoning
1/4 cup sour cream
1/4 cup shredded cheddar cheese
1/4 cup chopped tomato

Steps:

  • Preheat oven to 350°. Cut peppers in half lengthwise and remove seeds. In a large kettle, cook peppers in boiling water until crisp-tender, 3-5 minutes. Drain and rinse in cold water; set aside., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, until heated through, 5-6 minutes. Spoon into peppers. , Arrange pepper halves in an ungreased 8-in. square baking dish. Bake, uncovered, until peppers are tender, 10-12 minutes. Top with sour cream, cheese and tomatoes.

Nutrition Facts : Calories 261 calories, Fat 6g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 823mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 7g fiber), Protein 21g protein. Diabetic Exchanges

TACO STYLE STUFFED BELL PEPPERS



Taco Style Stuffed Bell Peppers image

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

1 (1 1/4 ounce) package taco seasoning mix
2/3 cup water
1 lb ground beef (or you can use turkey,or chicken)
6 green peppers (or chef's choice of color)
1 cup salsa
1 1/2 cups leftover cooked rice
1 cup shredded Mexican blend cheese

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.

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2022-06-22 Preheat oven to 375F. Slice the bell peppers in halve lengthwise and remove and discard the seeds. Place the bell peppers on a 9×13-inch casserole pan or …
From manysimplerecipes.com


EASY TACO STUFFED PEPPERS (30-MINUTE RECIPE) - ONE SWEET APPETITE
2022-03-01 Celebrate Taco Tuesday with these amazing Taco Stuffed Peppers! This easy recipe comes together in 30 minutes making it the best go-to weeknight dinner! Print Ingredients. 1 lb ground beef 1/2 medium onion, diced 2 tablespoons taco seasoning 1 cup black beans, rinsed and drained 1 cup corn 1 cup salsa ...
From onesweetappetite.com


UNSTUFFED PEPPERS | READER'S DIGEST CANADA
Instructions. Preheat oven to 350°. Cook rice according to package directions. Meanwhile, in a large cast-iron or other ovenproof skillet, cook beef, green peppers and onion over medium-high heat until meat is no longer pink; drain. Stir in rice, marinara sauce and seasoning blend. Stir in cheese. Toss bread crumbs and oil; sprinkle over the top.
From readersdigest.ca


TACO STUFFED BELL PEPPERS - A FRESHLY BALANCED TABLE
2021-12-14 Ingredients. 4 bell peppers. 1 tsp salt. 1 tsp pepper. 1 tsp cumin. 1 tsp chili powder. 1 tsp garlic powder. 1/2-pound mild ground pork or ground beef. 2 servings of Spanish RightRice or any Spanish Rice
From afreshlybalancedtable.com


TACO STUFFED PEPPERS - SOUTHEAST PRODUCE WEEKLY
2018-02-14 shredded lettuce, for serving. sour cream, for serving. Directions. 1. Preheat oven to 425 degrees F. Slice the tops off the peppers and clean out the seeds. 2. Stand the peppers up in a casserole dish and sprinkle the insides with salt and pepper. 3. Cover them with aluminum foil and bake 15 minutes.
From southeastproduceweekly.com


TURKEY TACO STUFFED PEPPERS RECIPE | WHOLESOME YUM
2020-09-25 Drizzle with olive oil and sprinkle with sea salt. Bake for about 15 minutes, until the peppers are soft and edges are slightly puckered. Blot any excess liquid with paper towels. Saute. Cook red onionsfor 5-10 minutes in oil, until translucent and slightly golden. Brown. Add ground turkey and cook until browned.
From wholesomeyum.com


TACO STUFFED PEPPERS RECIPE - RECIPES.NET
2022-03-24 Preheat the oven to 400 degrees F. Slice the peppers in half. Spoon out the seeds and membranes. Place the peppers cut side up on a medium size baking sheet. Bake the peppers for about 20 minutes until the peppers are softened. While the peppers are baking, prepare the taco meat. Place the ground beef into a medium size skillet, cook over ...
From recipes.net


TACO STUFFED PEPPERS {LOW CARB} - FEELGOODFOODIE
2021-03-02 Preheat oven to 425°F. Place the green pepper halves in an oven-safe baking dish and bake until the peppers soften, about 15 minutes. Heat the olive oil in a skillet over medium high heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain any fat.
From feelgoodfoodie.net


TACO STUFFED PEPPERS – JULIA PACHECO
2021-05-08 In a skillet brown the ground beef then remove any access grease. Add the taco seasoning and water to the beef and stir to combine. Add in the salsa, sour cream, and drained and rinsed pinto beans stir to comnine. Remove the peppers from the oven and now stuff them with plenty of the taco mixture. Sprinkle cheese on top and bake for 25-30 minutes.
From juliapacheco.com


TACO STUFFED BELL PEPPERS – GRANDMA'S RECIPE
2021-12-31 Cover and microwave 7 to 10 minutes, or until peppers are soft. Check periodically for doneness. In the meantime, brown the ground beef until cooked through. Add the taco seasoning and water and cook according to recipe or packet instructions. After the meat is cooked, mix in sour cream, salsa, and 1 cup of the cheddar cheese.
From tastyrecipesfood.com


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Top Asked Questions

What is the best way to cook Taco stuffed peppers?
These taco stuffed peppers are super easy to throw together with just a few simple steps. Brown ground beef and add taco seasoning once you have cooked and drained any fat away. Cook the rice. You can use long grain white rice, brown rice, or even minute rice. It doesn’t matter, just have it cooked and ready to go.
What is the best way to cook chili peppers?
Cut peppers in half through the stem and remove the seeds. Place cut side down in baking dish and bake 15 minutes. Brown ground beef with onion in a large skillet over medium heat; drain. Stir in taco skillet sauce and cook until hot. Stir in 1 cup cheese and black beans. Remove peppers from oven and stuff with ground beef mixture.
Are Taco stuffed bell peppers keto?
Taco stuffed bell peppers are so tasty with cheesy Mexican taco filling. Taco stuffed bell pepper recipe is filled with ground beef, gooey melted cheese, salsa, and sour cream. Keto stuffed peppers make an easy weeknight dinner and the perfect make-ahead recipe.
How do you make Taco Bell tacos?
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.

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