Taco Stuffed Peppers Recipe

Name: Taco Stuffed Peppers Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 30 min
Yield: 2 serving
Ingredients: 2 bell peppers; 1 tablespoon olive oil; 1 small onion; 1 Serrano pepper; 3 cloves garlic; 12 ounces ground turkey; 2 tablespoons taco seasoning; 1 tablespoon ancho powder; salt and pepper to taste; 1 cup water; Juice from half a lime; 4 tablespoons hot sauce; 3 ounces grated cheddar cheese; Chopped cilantro, hot sauce and spicy chili flakes for serving

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2
Calories
574 kcal
Course
Main Course
Cuisine
American

Taco Stuffed Peppers Recipe

Winston Rice

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This taco stuffed peppers recipe is loaded with flavor – large sweet bell peppers stuffed with taco seasoned ground meat then topped with melty cheese. Don't forget the hot sauce!

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Ingredients

Servings

2 bell peppers (Any color will do – I used a couple large sweet peppers I grew in my garden)
1 tablespoon olive oil
1 small onion chopped
1 Serrano pepper chopped (use jalapeno for milder heat)
3 cloves garlic chopped
12 ounces ground turkey (any ground meat will do – ground beef, turkey, chicken or pork)
2 tablespoons taco seasoning I used my own blend!
1 tablespoon ancho powder (or use extra taco seasoning)
salt and pepper to taste
1 cup water
Juice from half a lime
4 tablespoons hot sauce use your favorite
3 ounces grated cheddar cheese (or use Monterrey Jack or pepperjack cheese)
Chopped cilantro, hot sauce and spicy chili flakes for serving

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Instructions

Heat a large pan to medium heat and add oil.
Add onion and serrano pepper and cook about 5 minutes to soften.
Add garlic and cook 1 minute, stirring here and there.
Add ground turkey (or your chosen ground meat) and cook about 8-10 minutes, breaking it apart as you go, until turkey is cooked through.
Add taco seasoning, ancho powder, salt and pepper to taste and stir. Cook 1 minute to let the flavors bloom.
Add water and bring to a quick boil. Reduce heat and simmer for 15 minutes, to let the flavors develop and water to reduce.
Preheat oven to 425 degrees.
Slice each pepper in half lengthwise and core them out. Set them onto a baking dish, open sides up.
Top each pepper half with 3 ounces taco-seasoned turkey meat (or whatever meat you are using), then top with shredded cheese
Bake in a slightly oiled baking pan for 15-20 minutes, until the peppers soften and the cheeses begin to brown.
Remove from oven and garnish with fresh chopped cilantro, spicy pepper flakes and hot sauce.

Notes

NOTE: If you’d like your peppers to be even softer, blanche them in hot water for 1-2 minutes before stuffing them.

Nutrition Information

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Calories 574kcal (29%) Carbohydrates 18g (6%) Protein 45g (90%) Fat 36g (55%) Saturated Fat 14g (70%) Cholesterol 171mg (57%) Sodium 1350mg (56%) Potassium 869mg (25%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 5767IU (115%) Vitamin C 179mg (199%) Calcium 385mg (39%) Iron 4mg (22%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 574 kcal

% Daily Value*

Calories	574kcal	29%
Carbohydrates	18g	6%
Protein	45g	90%
Fat	36g	55%
Saturated Fat	14g	70%
Cholesterol	171mg	57%
Sodium	1350mg	56%
Potassium	869mg	18%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	5767IU	115%
Vitamin C	179mg	199%
Calcium	385mg	39%
Iron	4mg	22%