Taco Stuffed Peppers
These Taco Stuffed Bell Peppers are a quick family favorite but fancy enough for company. Top with pico de gallo, salsa or sour cream for a little extra sumpin’! #TexasHomesteader
Ingredients
- 4 large bell peppers, sliced in half long ways & seeded
- 1 pound ground beef
- 1 small Onion, diced (about ½ cup)
- 1 oz. pkg Taco Seasoning (or 2 tablespoons homemade taco seasoning mix)
- 3 Tablespoons Tomato paste
- 2 cloves Garlic, minced
- 1 10 oz can Rotel Tomatoes with green chilies, undrained (mild flavor if you don’t like spicy food)
- Salt to taste (I use ¼ teaspoon)
- ½ cup Shredded Mexican Cheese for topping
Instructions
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Preheat oven to 350°F.
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Wash peppers & slice each one in half long ways. Remove the membranes & seeds. (I like to leave the stems for presentation, but you can remove them as well)
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Place peppers hollow side up in a 9x13 baking dish & bake for about 15 minutes while cooking the meat on the stove. Discard any water that accumulates in the hollows of the peppers.
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Meanwhile, to a 9" skillet add diced onions & ground beef. Over medium-high heat, brown the ground beef until no pink color remains. Drain any grease.
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To the ground meat mixture add 1/4 cup water, taco seasoning, tomato paste, Rotel tomatoes and minced garlic & bring to a boil stirring occasionally. Then reduce the heat to medium & simmer 5 minutes to thicken mixture.
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Scoop thickened taco filling into each of the peppers. Sprinkle each stuffed pepper with shredded cheese. Bake at 350°F just until cheese is melted – about 5 minutes.
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Serve hot. Appropriate sides would be Cilantro-Lime Rice & Ranch-Style Beans.
Recipe Notes
Some fun TexMex styled stir-in options are a small amount of leftover cilantro-lime rice, drained corn or drained & rinsed black beans. You can even mix a little shredded cheese into the meat mixture for a more cheesy stuffed pepper.
For an even more taco feel you can top with shredded lettuce, pico de gallo, chopped tomato, sour cream, and/or salsa.