Best Taco Filled Peppers Recipes

TACO STUFFED PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix taco seasoning into ground beef.
• Combine water, Mexican rice mix, and butter in a saucepan; bring to a boil for 1 minute. Cover saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes. Mix ground beef into rice mixture.
• Bring a pot of water to a boil; cook green bell peppers until slightly softened, about 5 minutes. Drain. Fill each bell pepper with beef-rice mixture. Arrange bell peppers in a baking dish. Pour ranch dressing over bell peppers and top each with Mexican cheese blend.
• Bake in the preheated oven until peppers are tender and cheese is melted, 45 to 50 minutes.

TACO-STUFFED PEPPERS RECIPE BY TASTY

Steps:

• Cut off the top and remove the seeds from each pepper.
• Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
• While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
• NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
• Add diced onion - continuing to cook until softened, about 4-5 minutes.
• Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
• Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
• Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
• Return to the oven for 15 minutes until the cheese has melted.
• Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
• Enjoy!

VEGETARIAN TACO-STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut bell peppers in half vertically through the stem and remove the seeds. Place cut-sides down in a baking dish to allow excess moisture to drain.
• Bake in the preheated oven for 10 minutes. Remove from the oven, flip peppers over, cut-sides up, and set aside.
• Heat oil in a large skillet over medium-high heat. Cook meatless ground beef and onion in the hot pan, breaking up any large pieces, until browned, 5 to 6 minutes. Add garlic and stir until cooked through, about 2 minutes more. Sprinkle with taco seasoning and stir in diced tomatoes until combined. Stir in 3/4 cup Mexican cheese.
• Stuff peppers with mixture and cover dish with foil.
• Bake in the preheated oven until peppers are tender, 10 to 15 minutes. Remove foil and top peppers with remaining cheese. Return to the oven and bake until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro and serve each pepper with a dollop of sour cream and guacamole.

TACO-STUFFED PEPPER CUPS

Steps:

• Preheat oven to 350°. Cut peppers in half lengthwise and remove seeds. In a large kettle, cook peppers in boiling water until crisp-tender, 3-5 minutes. Drain and rinse in cold water; set aside., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, until heated through, 5-6 minutes. Spoon into peppers. , Arrange pepper halves in an ungreased 8-in. square baking dish. Bake, uncovered, until peppers are tender, 10-12 minutes. Top with sour cream, cheese and tomatoes.