Oh, cheesy taco stuffed peppers, where have you been all my life? Imagine the comforting embrace of a taco, but with a vibrant, bell pepper twist—it’s like a fiesta in every bite. Remember that time when we all thought the taco was unbeatable? Well, these peppers might just change your mind—or at least give the taco a run for its money.
Steps
- Preheat your oven to 350°F. Slice each bell pepper in half and remove the stem and seeds. Arrange the peppers with the hollow side facing up on a greased baking sheet, cover them with foil, and bake for 15 minutes. Once baked, discard any water from the middle of the peppers.
- While the peppers are baking, cook the ground beef in a large skillet over medium-high heat until browned, and drain any excess grease. Add diced onions to the beef and cook for 5 minutes.
- Mix in the taco seasoning, tomato paste, and minced garlic, cooking for an additional minute. Add 2/3 cup of water, bring the mixture to a boil, then reduce to a simmer.
- Stir in the black beans and drained tomatoes, allowing the mixture to simmer for another 5 minutes.
- Fill each pre-baked pepper half with the taco mixture. Sprinkle shredded Mexican cheese on top of each pepper.
- Bake the stuffed peppers for another 15 minutes or until the cheese is melted and bubbly. Serve hot, optionally topped with your favorite garnishes like sour cream or tortilla chips.
Ingredients
- 4 bell peppers
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 oz. packet taco seasoning (or homemade)
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (10 oz.) can Rotel tomatoes with green chilies, drained
- 2 cups shredded Mexican cheese
- 1 tablespoon chili powder
- 2 teaspoons cornstarch
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon each: pepper, paprika
- ¼ teaspoon each: garlic powder, onion powder, oregano
- 1/8 teaspoon cayenne pepper
- 1 pinch cinnamon
Nutritional Values
Calories: 984kcal | Carbohydrates: 80g | Protein: 96g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.8g | Cholesterol: 212mg | Sodium: 3140mg | Potassium: 2700mg | Fiber: 28g | Sugar: 24g | Vitamin A: 9940IU | Vitamin C: 344mg | Calcium: 1488mg | Iron: 16mg
FAQ
- Can I use a different protein for Taco Stuffed Peppers?
- Absolutely! You can swap out ground beef for ground turkey or shredded chicken if you prefer a leaner option.
- Why do I need to pre-bake the bell peppers?
- Pre-baking the peppers helps to remove excess water since they are over 90% water. This step prevents the filling from becoming watery and saves cooking time by allowing the ground beef to cook simultaneously.
- What are some alternative fillings and toppings for Taco Stuffed Peppers?
- You can add a variety of veggies like corn, avocados, or jalapeños, and cheeses such as Monterey Jack or Cheddar. Toppings like sour cream, guacamole, salsa, or tortilla chips also make great additions.
- How many calories can I save by using bell peppers instead of taco shells?
- Using half a bell pepper instead of a baked taco shell saves 50 calories, instead of a fried taco shell saves 138 calories, and instead of a 6-inch flour tortilla saves 78 calories.
- Can I make my own taco seasoning for this recipe?
- Yes, you can! A simple homemade taco seasoning can be made using chili powder, cornstarch, ground cumin, salt, pepper, paprika, garlic powder, onion powder, oregano, cayenne pepper, and a pinch of cinnamon.
Tips
- Pre-Bake the Peppers: Before stuffing, bake the halved peppers for 15 minutes to release excess water. This step ensures the filling doesn’t become watery and allows you to cook the ground beef simultaneously, saving time.
- Experiment with Fillings: Feel free to customize the filling by adding veggies like tomatoes, red onions, corn, or black olives, and different cheeses such as Monterey Jack or Pepper Jack for varied flavors.
- Use Homemade Taco Seasoning: For a personalized touch, try making your own taco seasoning with spices like chili powder, cumin, and paprika, which can enhance the flavor profile of the dish.
- Opt for Leaner Meats: Substitute ground beef with ground turkey or shredded chicken for a healthier version of taco stuffed peppers.
Equipment
- Baking Sheet – A durable baking sheet for roasting the peppers.
- Foil – Aluminum foil for covering the peppers while they bake.
- Paring Knife – A sharp paring knife for slicing and deseeding the peppers.
- Large Pan – A large pan for browning the ground beef and preparing the filling.
- Can Opener – To open canned black beans and Rotel tomatoes.
