5.0 from 150 votes
Taco Stuffed Peppers
These easy stuffed peppers have a southwestern spin on a classic recipe creating a new family favorite!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories: 540 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 bell peppers red or green
- 1 pound lean ground beef
- 1 small onion diced
- 3 cloves garlic minced
- 2 teaspoons chili powder
- ½ teaspoon cumin
- 10 ounces canned diced tomatoes with chilies such as Rotel, 1 can
- 1 can enchilada sauce divided
- 2 cups cooked rice or Cauliflower Rice
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 375°F. Wash and seed bell peppers and cut in half from top to bottom. Place in a greased 9×13 baking dish and set aside.
- Brown ground beef, onion and garlic. Drain any fat. Stir in chili powder, cumin, diced tomatoes, ⅔ cup of the enchilada sauce. Let simmer 2-3 minutes, remove from heat and stir in cooked rice.
- Divide beef mixture into the pepper halves. Top with remaining enchilada sauce and cheese.
- Bake uncovered for 30-35 minutes or until peppers are cooked and cheese is melted.
- Top with your favorite taco toppings and serve.
Cup of Yum
Nutrition Information
Calories
540
(27%)
Carbohydrates
34g
(11%)
Protein
42g
(84%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Cholesterol
129mg
(43%)
Sodium
451mg
(19%)
Potassium
795mg
(23%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
4590IU
(92%)
Vitamin C
154.7mg
(172%)
Calcium
448mg
(45%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 540
% Daily Value*
| Calories | 540 | 27% |
| Carbohydrates | 34g | 11% |
| Protein | 42g | 84% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 129mg | 43% |
| Sodium | 451mg | 19% |
| Potassium | 795mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4590IU | 92% |
| Vitamin C | 154.7mg | 172% |
| Calcium | 448mg | 45% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.