Need a quick and easy meal for your next potluck? Try our Taco Stuffed Peppers! This recipe is so quick and easy to make, but tastes like you put hours into it!
In the summer, when the weather grows hot, and time drags by, most of us start thinking about the upcoming holidays and what we are going to do. For some though, it’s not about what we are going to do, but what we are going to eat, and what we are going to drink. In the winter, when we are craving something hearty, and full of flavor, and when we didn’t even know it, we are probably going to make a taco stuffed pepper.
I’m sure you’ve had them before. These little stuffed peppers are similar to Italian brushetta but not as deep in flavor. I usually eat them as an appetizer, and I love them. I created this recipe for a recent vintage cooking contest with my friend Tara. She had a tart green pepper, so I decided to stuff it with cheese and taco meat. I had already made three varieties of stuffed peppers for the contest, but this was my favorite.. Read more about taco stuffed peppers healthy and let us know what you think.
How do you create stuffed peppers with tacos?
Peppers stuffed with tacos
Here’s what you’ll require:
6-8 Medium/Large Bell Peppers (make sure they have a flat base so they can stand up during cooking) 1 pound of ground beef 1 Diced Medium Yellow Onion 1 can drained black beans 1 cup brown rice, cooked 1 CUP CORN, FROZEN 1 Medium Chunky Salsa Jar 1 1/2 – 2 Cups Grated Cheddar/Mexican Blend 1 packet (approximately 2 tbsp.) Taco Seasoning Mix Cheese
Finish with guacamole and sour cream, if desired.
*To create your own Taco Seasoning at home, follow these steps: (Note: this recipe yields more than is required) Chili Powder (1 tbsp.) 1 1/2 teaspoon cumin 1 teaspoon of salt 1 tbsp corn starch 1 tbsp black pepper Paprika, 1/2 teaspoon a half teaspoon of garlic powder 1/4 tsp Cayenne Pepper 1/2 tsp Onion Powder 1/4 tsp Oregano
To prepare the peppers, cut off the tops and remove the seeds. Place in a baking dish and bake for 20 minutes at 350°F (175°C) in a preheated oven.
Heat the oil in a big pan over medium/high heat while the peppers are roasting. Season the ground beef with the whole taco spice package. Allow for browning on both sides of the meat. Cook until the onion is softened, then add the chopped onion. Reduce the heat setting to Medium. Combine the black beans, brown rice, corn, and salsa in a mixing bowl. Stir in 1 cup of cheese until it has melted and is well integrated. Remove the pan from the heat.
Remove the peppers from the oven and stuff each one with taco filling. Return to the oven for a further 15 minutes, or until the cheese has melted. Add a large dollop of guacamole and sour cream to each pepper. Let us know what you think in the comments!
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Taco stuffed peppers: the ultimate savory and sweet fusion of a savory snack and the most unique sweet vegetable. These peppers are prepared by stuffing a mixture of ground beef and cheese inside a pepper, and then wrapping it with cheese and placing them in a hot oven until the cheese is melted and the peppers are soft.. Read more about chicken taco stuffed peppers and let us know what you think.