Taco Stuffed Peppers Recipes

TACO-STUFFED PEPPERS RECIPE BY TASTY

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!

TACO STUFFED PEPPERS RECIPE

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.

TACO STUFFED PEPPERS

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.

STUFFED POBLANO PEPPERS

Steps:

• Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In blender, place enchilada sauce, onion and 1 tablespoon of the taco seasoning mix; cover and blend until smooth. Reserve 1/4 cup of sauce, and pour remaining sauce into baking dish.
• In medium bowl, stir chicken, beans, corn, 1/2 cup of the cheese, remaining 1/4 cup of blended sauce and remaining taco seasoning mix.
• Divide chicken mixture among chile halves, and arrange in baking dish. Cover with foil; bake 30 to 35 minutes or until chiles are tender and filling is heated through. Remove foil; top with remaining 1/2 cup cheese. Bake 4 to 5 minutes or until cheese is melted.

TACO STUFFED PEPPERS

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.