I like traditional stuffed peppers, but these taco stuffed peppers are really wonderful, and low carb to boot. Typically the peppers are boiled for a few minutes to soften them. I don’t boil the peppers for this recipe because the pepper flavor works so wonderfully with the taco filling. However, feel free to boil them if you want a milder flavor and softer pepper (I’ll include the instructions below).

This is also a great recipe to double and freeze half of the stuffed peppers.

Taco Stuffed Peppers
Print Recipe
Servings Prep Time
2 15 minutes
Cook Time Passive Time
1 hour 30 minutes
Servings Prep Time
2 15 minutes
Cook Time Passive Time
1 hour 30 minutes
Taco Stuffed Peppers
Print Recipe
Servings Prep Time
2 15 minutes
Cook Time Passive Time
1 hour 30 minutes
Servings Prep Time
2 15 minutes
Cook Time Passive Time
1 hour 30 minutes
Ingredients
Optional garnishments
Servings:
Instructions
  1. Brown ground beef with chopped onion. Drain. 7-10 minutes.
  2. Mix taco seasoning with water to dissolve. Stir into browned beef and simmer until the water has absorbed into the beef. About 5 minutes.
  3. Remove from heat. Add black beans, Ro*Tel tomatoes, and 1/2 cup cheese. Stir to combine.
  4. Optional - if you want to par boil the peppers to soften them, place cored and sliced peppers in large pot of boiling water. Return to boil and boil for 3 minutes. Remove from pan and drain on paper towels.
  5. Divide mixture evenly between 4 pepper halves in an oven proof dish. Cover tightly with foil and bake at 350° for 30 minutes. If you want to freeze the peppers, allow peppers to cool about an hour and then cover with foil and freeze. Increase baking time by approximately 15 minutes to 45 minutes, uncovering for the last 15 minutes. Check that internal temperature is 165°
  6. Remove foil from dish, add remaining cheese and return to oven to melt the cheese (about 5 minutes).
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