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 MINI PEPPERS
These stuffed mini peppers make a great appetizer or snack! Loaded with creamy, cheesy taco meat and all kinds of Mexican flavor!
Provided by Karly Campbell
Categories Snacks
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cut each pepper in half and use a spoon to scrape out the seeds and membranes. Discard the seeds and membranes and place peppers in a 9x13 baking dish, cut side up.
- Add the ground beef to a large skillet over medium heat. Brown the beef, crumbling it as it cooks, until cooked through. Drain the beef and return to the skillet.
- Add the taco seasoning, diced tomatoes, cream cheese, 1/2 cup of cheddar, 1/2 cup of Monterey jack, and hot sauce to the skillet and cook over low heat, stirring constantly until the cheese has melted and everything is combined.
- Spoon the mixture evenly between the peppers.
- Top with the remaining cheese.
- Bake for 10 minutes to warm everything through.
- Sprinkle with cilantro before serving.
Nutrition Facts : Calories 319 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 107 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 22 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 717 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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 MINI SWEET PEPPERS
These mini sweet peppers are the perfect bite-size appetizer! If desired, serve with guacamole or salsa for dipping.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 32
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; set aside.
- Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on cookie sheet, cut sides up.
- In medium bowl, mix refried beans, cheese, sour cream and taco seasoning mix until well mixed. Place mixture in resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag. Pipe mixture into pepper halves.
- Top each pepper half with crushed corn chips. Bake 15 to 20 minutes or until peppers are crisp-tender. Cool on cookie sheet 10 minutes. Top with chopped fresh cilantro.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 0 g, TransFat 0 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
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4.8/5 (5)Total Time 30 minsCategory AppetizerCalories 156 per serving
- In a large heavy skillet (I used cast iron), heat the canola oil (1 tablespoon) over medium high heat. Add the ground turkey and cook until browned and fully cooked and meat is broken apart.
- Add the black beans (1 cup), corn (1/2 cup), taco seasoning (2 tablespoons), and water (1/4 cup), and cook for 2-3 more minutes, stirring occasionally, until beans and corn are heated through.
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- Slice 1/3 of the pepper off lengthwise, reserving for later use. Seed the peppers. Peppers naturally have one side that is straighter than the other. When slicing the top of your bell peppers, try to slice the side that is curvier off so that the flat side remaining is the side we are stuffing.
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