Taco Stuffed Peppers

I think that at some point, I should probably just go ahead and rename this blog Let’s Taco-bout it.

For real. I don’t know where this obsession with everything taco flavored came from, but I am happy that it did.  My kitchen loves Mexican flavors and I just can’t stop.  Casseroles, tacos, enchiladas, STUFFED PEPPERS.

Bummer, I just looked and that blog is already a thing.

Oh well, give me some time and I’ll think of another equally creative and “roll-off-the-tongue” worthy blog title about tacos.  Because I don’t see my love for tacos changing. Maybe I should write a taco inspired cookbook, where every recipe is made with taco seasoning, adobo sauce, red onions and diced green chiles. Or I should just buy a taco food truck.  THE POSSIBILITIES ARE ENDLESS!

But for now, since this is just a hobby blog, I guess I’ll just stick to sharing the recipe and leave the food trucking to the professionals.

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Taco Stuffed Peppers

What You Need

5 bell peppers, your choice of colors

1lb ground beef

½ red onion, diced

2 tbs taco seasoning

1-4oz can diced green chiles

¼ cup cheese

 

For the Rice

1 cup white basmati rice

1 cup chicken broth

½ can diced tomatoes

½ cup tomato sauce

2 tsp garlic powder

Salt + pepper (a pinch of each)

 

For Garnish

Sour cream

Shredded Lettuce

Raw diced red onion

What To Do

Make your rice!

1. Combine all “for rice” ingredients in a medium saucepan.
2. Bring to a boil over medium-high heat. Then cover and turn heat down to low.
3. Let simmer for approximately 20 minutes, until the liquid is all absorbed.
4. Remove from heat and let stand for at least 5 minutes.
5. Remove lid and stir rice.

 

Cook your stuffing!

1. Heat 1tbs olive oil over medium-high heat and add ground beef.
2. When beef is about 50% cooked through, add red onion, diced green chiles and taco seasoning. Stir well. Let meat finish cooking. Set aside

 

Assemble your peppers!

1. Preheat oven to 350° and grease a glass baking dish.
2. Wash your peppers and cut the tops off and deseed. Cut your peppers in half (or leave them whole, your choice).
3. Line the baking dish with peppers to cover the entire bottom. (Or stand them up in a glass baking dish)
4. Top each pepper with a spoonful of rice and a spoonful of the ground beef mixture. *
5. Sprinkle cheese on top of the stuffed peppers. I was sparing on the cheese but feel free to pile it on!
6. Bake for 35-40 minutes.
7. Top with shredded lettuce, sour cream and raw red onion. Or go extra wild and toss some avocado on these babies! Enjoy!

 

 

*Depending on the size of your peppers, you will probably end up with extra taco meat.  Save it!  Put it in a container for a rainy day and make yourself some taco scrambled eggs.

** Any items listed as “garnish” are not included in the nutritional information provided.

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Thanks for reading, folks!  I would love to hear your feedback if you try one of these delights.  Share comments below or find me on Instagram by tagging your food photos with #ahealthybalanceblog

 

❤  M