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Taco Stuffed Peppers Recipe
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5 from 2 votes

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 Time10 minutes
Cook Time45 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: stuffed peppers, taco
Servings: 2
Calories: 574kcal
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: 574kcal | Carbohydrates: 18g | Protein: 45g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 171mg | Sodium: 1350mg | Potassium: 869mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5767IU | Vitamin C: 179mg | Calcium: 385mg | Iron: 4mg