Ah, tacos and peppers—two worlds that when collide, create something unexpectedly delightful. Imagine the vibrant colors of bell peppers (like little edible bowls) filled with spicy taco goodness that brings a fiesta to your family’s dinner table. It’s like a culinary hug—warm, comforting, and surprisingly easy to throw together on a weeknight when time seems to slip through your fingers faster than the latest TikTok dance craze.
Steps
- Preheat your oven to 350°F. Cut the bell peppers in half and remove the stems and seeds. Arrange them, cut side up, on a greased baking sheet, cover with foil, and bake for 15 minutes.
- While the peppers are in the oven, brown the ground beef in a large skillet over medium-high heat. Once cooked, drain any excess grease from the pan.
- Add diced onions to the beef and cook for about 5 minutes. Stir in taco seasoning, tomato paste, and minced garlic, cooking for an additional minute. Pour in 2/3 cup of water, bring the mixture to a boil, then reduce the heat to let it simmer.
- Mix in the drained black beans and Rotel tomatoes, and let the mixture simmer for another 5 minutes. Remove the peppers from the oven and discard any water that has pooled inside.
- Fill each pre-baked pepper half with the beef mixture. Sprinkle shredded Mexican cheese over the top of each stuffed pepper.
- Return the stuffed peppers to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!
Ingredients
- 4 bell peppers
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 oz. packet taco seasoning (or homemade version)
- 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 of pepper and paprika
- ¼ teaspoon each of garlic powder, onion powder, and 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
- What are some alternative fillings for Taco Stuffed Peppers?
- You can experiment with various fillings such as diced tomatoes, red onions, corn, avocado, jalapenos, and black olives. For cheese lovers, options include Monterey Jack, cheddar, pepper jack, queso, and fontina. Other toppings like sour cream, rice, cilantro, guacamole, salsa, hot sauce, enchilada sauce, tortilla strips, Fritos, Doritos, pico de gallo, and refried beans can also be added.
- How can I make the Taco Stuffed Peppers healthier?
- To make a leaner version, consider replacing the ground beef with ground turkey or shredded chicken. Also, using homemade taco seasoning can help control the sodium and additives in your dish.
- Why should I pre-bake the bell peppers before stuffing them?
- Pre-baking the bell peppers helps to release excess water since they are over 90% water. This step prevents the water from affecting the taco filling and allows you to cook the ground beef simultaneously, saving time.
- How many calories can I save by using bell peppers instead of taco shells?
- By substituting half a bell pepper for a taco shell, you save approximately 50 calories compared to a baked taco shell, 138 calories compared to a fried taco shell, and 78 calories compared to a 6-inch flour tortilla.
- Can I use a homemade taco seasoning for this recipe?
- Yes, you can make a homemade taco seasoning using ingredients like chili powder, cornstarch, cumin, salt, pepper, paprika, garlic powder, onion powder, oregano, cayenne pepper, and a pinch of cinnamon.
Tips
- Pre-bake the Peppers: Pre-baking the halved peppers for 15 minutes helps to release excess water, preventing it from making your taco filling soggy and allowing for a quicker cooking process for the ground beef.
- Explore Protein Options: For a leaner alternative, consider using ground turkey or shredded chicken instead of ground beef. This can also provide a different flavor profile and allow for more variety in your meals.
- Homemade Taco Seasoning: Use a homemade taco seasoning blend for more control over the flavors and ingredients, and to reduce sodium levels compared to store-bought options.
- Experiment with Toppings: Enhance your taco stuffed peppers by experimenting with various toppings such as different cheeses, tortilla strips, or a dollop of guacamole to add texture and flavor.
Equipment
- Baking Sheet – for baking the peppers.
- Aluminum Foil – to cover the peppers while baking.
- Paring Knife – to slice and prepare the peppers.
- Large Pan or Skillet – for browning the ground beef and preparing the filling.
