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Taco Stuffed Peppers Recipe
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!
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
stuffed peppers, taco
Servings:
2
Calories:
574
kcal
Author:
Mike Hultquist
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 serving
Instructions
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.
Notes
NOTE:
If you’d like your peppers to be even softer, blanche them in hot water for 1-2 minutes before stuffing them.
Nutrition
Calories:
574
kcal
|
Carbohydrates:
18
g
|
Protein:
45
g
|
Fat:
36
g
|
Saturated Fat:
14
g
|
Cholesterol:
171
mg
|
Sodium:
1350
mg
|
Potassium:
869
mg
|
Fiber:
5
g
|
Sugar:
9
g
|
Vitamin A:
5767
IU
|
Vitamin C:
179
mg
|
Calcium:
385
mg
|
Iron:
4
mg