My family loves these Taco Stuffed Peppers and so will yours! They are so easy to make (no need to brown beef or cook peppers ahead of time). Just mix, fill, top, and bake! With easy preparation and all their delicious taco goodness, I think you'll agree, these are the best taco stuffed peppers around.
The Best Taco Stuffed Peppers
They are not only the best taco stuffed peppers, but they are also easy taco stuffed peppers. They make a great, easy weeknight dinner.
If you search the internet, you'll find many stuffed pepper recipes that call for pre-cooking rice, browning beef in the skillet, and to pre-cook the peppers before baking. With my method, you can skip all that work and still have tasty stuffed peppers that are completely cooked and tender enough to cut with a fork! I promise!
Low Carb Taco Stuffed Peppers
Turn this easy taco stuffed pepper recipe into a low carb stuffed pepper recipe by omitting the rice, and replacing it with riced cauliflower. You can use either fresh riced cauliflower or thawed frozen in place of the brown rice.
What you'll need to make this recipe:
- bell peppers (they can be green or a combination of green, red, yellow, and/or orange)
- ground chuck (80/20)
- 1 package of your favorite taco seasoning (or make your own!)
- Ben's Ready Rice (I like to use the brown rice in this recipe)
- large egg
- dried minced onion
- a jar of your favorite salsa (I like to use one with a medium heat)
- a can of condensed tomato soup
- shredded Colby jack cheese
- 9" x 13" pan
- foil
- cooking spray
- garnishes of your choice: shredded lettuce, chopped tomatoes, cilantro, green onion, sour cream
How to make Taco Stuffed Peppers
Begin by spraying pan with cooking spray. Wash, dry, and cut bell peppers in half right down the middle of the stem. With a small paring knife, cut out the stem from the pepper halves and remove the seeds and membranes. Place the peppers cut side up (on their sides) in prepared pan. It's ok if they don't lay completely flat. Season with salt and pepper.
Next prepare the filling. In a large bowl, combine ground beef, taco seasoning, rice, egg, dried onion, and 1 cup of the salsa.
With impeccably clean hands, combine the mixture until it comes together. Hands are best, but you could use a wooden spoon if you have a problem with touching raw meat. Hey, I don't judge.
Divide the mixture up into equal sections and stuff into each pepper half.
In a small bowl or 4-cup glass measuring cup, combine the condensed tomato soup and remaining cup of salsa. Spoon sauce onto each pepper. Add 1/4 cup of water to bottom of pan. Cover tightly with foil.
Bake in 350 degree F oven until meat is completely cooked (USDA recommended 160 degrees F internal temperature) and peppers are fork tender. This should take about an hour.
Remove from oven and take off foil. Spoon sauce back onto each pepper and top each pepper with shredded cheese. Return to oven until cheese is melted.
Let sit for 10 minutes. Garnish as desired and enjoy!
What will you garnish these delicious and easy taco stuffed peppers with?
More stuffed pepper recipes you might enjoy!
Yield: 6 servings
Taco Stuffed Peppers
Prep time: 15 MinCook time: 1 HourInactive time: 10 MinTotal time: 1 H & 25 M
Easy to make Taco Stuffed Peppers is a fun swap for tacos! Easy preparation makes this Taco Stuffed Pepper recipe stand out from the rest. Stuffed with beef, rice, salsa, and seasonings smothered in a zesty sauce, your family will love this recipe!
Ingredients
- 3 large bell peppers (can be green, red, yellow, or orange or a combination of them)
- 1 pound ground chuck (80/20)
- 1 pkg (3 TBSP) taco seasoning
- 1 8.8 oz. Ben's Ready Whole Grain Brown Rice
- 1 large egg
- 2 TBSP dried minced onion
- 2 cups salsa, divided (mild, medium, or hot)
- 1 10.75 oz. can condensed tomato soup
- 8 oz. shredded Colby Jack cheese
- Garnishes (optional)*
Instructions
- Preheat oven to 350 degrees F. Spray 9" x 13" pan with cooking spray.
- Prepare peppers. Wash, dry, and cut bell peppers in half right down the middle of the stem. With a small paring knife, cut out the stem from the pepper halves and remove the seeds and membranes. Place the peppers cut side up (on their sides) in prepared pan. It's ok if they don't lay completely flat. Season with salt and pepper.
- Mix filling by combining beef, taco seasoning, ready rice, egg, dried minced onion, and 1 cup of salsa in large bowl. Mix with clean hands until the mixture comes together. (like a meatloaf)
- Divide meat mixture into 6 equal portions. Stuff each pepper with a portion of the meat mixture.
- In a small bowl or 4 cup glass measure, combine the remaining 1 cup salsa with the condensed tomato soup. Spoon over each stuffed pepper. Add about a 1/4 cup water to the bottom of the pan and cover tightly with foil.
- Bake in oven for 1 hour. Check with an instant read thermometer to internal temperature of the peppers. It should read at least 160 degrees F. Peppers should be fork tender. Add a few minutes at a time if not there yet, checking as you go along.
- Remove peppers from oven and remove foil. Sprinkle each pepper with cheese and return to oven until cheese is melted.
- Remove from oven and let sit for 10 minutes. Garnish as desired and enjoy!
Notes:
*Garnish suggestions: shredded lettuce, chopped tomatoes, cilantro, sour cream, black olives
LOW CARB TACO STUFFED PEPPERS: Omit the brown rice, and replace it with riced cauliflower. You can use either fresh riced cauliflower or thawed frozen in place of the brown rice.
Nutrition Facts
Calories
453.33Fat (grams)
26.27Sat. Fat (grams)
12.68Carbs (grams)
20.79Fiber (grams)
3.16Net carbs
17.63Sugar (grams)
10.04Protein (grams)
33.46Sodium (milligrams)
1202.27Cholesterol (grams)
133.06Nutritional Information provided is an estimate.
>
No comments:
Post a Comment
Thank you for visiting! Share what's on your mind and make my day! Make this recipe? I'd love to hear how it turned out for you! Share on social media with #RKArecipes