Taco Stuffed Peppers
This taco stuffed peppers recipe is loaded with flavor – large sweet bell peppers stuffed with taco seasoned ground meat then topped with melty cheese. Don't forget the hot sauce!Stuffed peppers! Did you know that we have a slight obsession with stuffed chili peppers? The stuffed chili pepper is a cause for celebration.This recipe uses the sweet bell pepper. We were at the local grocery store, working our way through the produce section, and these peppers leaped into the cart. I've also made this many times with larger sweet peppers grown in my home garden.They were begging to be stuffed. Since the holidays are arriving and we both need to hold back on the calorie intake in preparation for all the upcoming celebration eating, we opted for a lighter fare recipe this time.
Ingredients
Method
- Heat a large pan to medium heat and add oil.
- Add onion and serrano pepper and cook about 5 minutes to soften.
- Add garlic and cook 1 minute, stirring here and there.
- Add ground turkey (or your chosen ground meat) and cook about 8-10 minutes, breaking it apart as you go, until turkey is cooked through.
- Add taco seasoning, ancho powder, salt and pepper to taste and stir. Cook 1 minute to let the flavors bloom.
- Add water and bring to a quick boil. Reduce heat and simmer for 15 minutes, to let the flavors develop and water to reduce.
- Preheat oven to 425 degrees.
- Slice each pepper in half lengthwise and core them out. Set them onto a baking dish, open sides up.
- Top each pepper half with 3 ounces taco-seasoned turkey meat (or whatever meat you are using), then top with shredded cheese
- Bake in a slightly oiled baking pan for 15-20 minutes, until the peppers soften and the cheeses begin to brown.
- Remove from oven and garnish with fresh chopped cilantro, spicy pepper flakes and hot sauce.
Nutrition
Notes
NOTE: If you’d like your peppers to be even softer, blanche them in hot water for 1-2 minutes before stuffing them.
