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–+ servings
Mike Hultquist

Taco Stuffed Peppers

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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.
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Prep Time 10 minutes
Cook Time 45 minutes
30 minutes
Servings: 2 Servings
Course: Appetizer, Main Course
Cuisine: American, Mexican
Calories: 510
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 Bell peppers Any color will do – I used a couple large sweet peppers I grew in my garden
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 1 serrano pepper chopped use jalapeno for milder heat
  • 3 cloves garlic chopped
  • 12 ounces ground turkey any ground meat will do – ground beef, turkey, chicken or pork
  • 2 tablespoons taco seasoning I used my own blend!
  • 1 tablespoon ancho powder or use extra taco seasoning
  • Salt and pepper to taste
  • 1 cup water
  • Juice from half a lime
  • 4 tablespoons hot sauce use your favorite
  • 3 ounces grated cheddar cheese or use Monterrey Jack or pepperjack cheese
  • Chopped cilantro hot sauce and spicy chili flakes for servingr

Method
 

  1. Heat a large pan to medium heat and add oil.
  2. Add onion and serrano pepper and cook about 5 minutes to soften.
  3. Add garlic and cook 1 minute, stirring here and there.
  4. 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.
  5. Add taco seasoning, ancho powder, salt and pepper to taste and stir. Cook 1 minute to let the flavors bloom.
  6. Add water and bring to a quick boil. Reduce heat and simmer for 15 minutes, to let the flavors develop and water to reduce.
  7. Preheat oven to 425 degrees.
  8. Slice each pepper in half lengthwise and core them out. Set them onto a baking dish, open sides up.
  9. Top each pepper half with 3 ounces taco-seasoned turkey meat (or whatever meat you are using), then top with shredded cheese
  10. Bake in a slightly oiled baking pan for 15-20 minutes, until the peppers soften and the cheeses begin to brown.
  11. Remove from oven and garnish with fresh chopped cilantro, spicy pepper flakes and hot sauce.

Nutrition

Calories: 510kcalCarbohydrates: 21gProtein: 53gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 136mgSodium: 1334mgPotassium: 1026mgFiber: 6gSugar: 9gVitamin A: 5695IUVitamin C: 185mgCalcium: 360mgIron: 3mg

Notes

NOTE: If you’d like your peppers to be even softer, blanche them in hot water for 1-2 minutes before stuffing them.

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