Taco Stuffed Peppers
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
283 kcal
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Course
Main Course
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Cuisine
Mexican
Taco Stuffed Peppers
Description
The recipe involves baking halved green bell peppers until just softened, which provides a crisp-tender texture to hold the filling. Ground beef is browned and seasoned with a spice blend including chili powder, cumin, oregano, and garlic powder, then thickened with tomato paste and water to create a flavorful taco meat.
The taco meat is spooned into the pepper halves, topped with shredded cheddar cheese, then baked again until the cheese melts and bubbles slightly. The final dish offers a contrast between softened peppers, savory spiced meat, and melted cheese, complemented by fresh lettuce and salsa toppings.
This dish can be served as a main course for casual dinners or gatherings, offering a convenient single-serving presentation with familiar taco flavors presented in a vegetable shell.
Leftovers should be stored in airtight containers and kept refrigerated for up to 3-4 days. The taco meat can be prepared in advance and frozen for up to three months, making this recipe suitable for meal prep. Adjustments to seasonings and toppings can be made according to preference.
Ingredients
- 4 green bell pepper halved and cored
- 1 tablespoon olive oil
- 1 pound ground beef lean
- 2 teaspoons chili powder
- 2 teaspoons cumin
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- ½ cup water
For serving the tacos
- ½ cup cheddar cheese shredded
- lettuce shredded
- salsa
Instructions
- Preheat oven to 425°F. Place the green pepper halves in an oven-safe baking dish and bake until the peppers soften, about 15 minutes.
- Heat the olive oil in a skillet over medium high heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain any fat.
- Add the chili powder, cumin, dried oregano, garlic powder, salt, pepper, tomato paste and water. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3-5 minutes.
- Spoon the taco meat into the crevice of the four baked pepper halves and sprinkle the cheddar cheese on top. Return peppers to the oven until the cheese melts, about 5 minutes.
- Top with lettuce and salsa or any other taco toppings
Notes
- Store leftovers in an airtight container to keep fresh for 3-4 days in the fridge.
- The taco meat can be made ahead and frozen for up to 3 months; thaw overnight before use.
- Seasonings and taco toppings can be varied to suit personal tastes without affecting the overall dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 30g | 60% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 540mg | 23% |
| Potassium | 744mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1019IU | 20% |
| Vitamin C | 98mg | 109% |
| Calcium | 146mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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