Taco Stuffed Peppers Recipe

Healthy Taco Stuffed Peppers offer a flavor-packed twist on dinner with lean ground beef, nutrient-rich brown rice, and colorful bell peppers. This enticing recipe blends Mexican-inspired spices to create a Health Dinner that serves as a great option for Keto Recipes Dinner and Chicken Dinner Recipes while showcasing the Benefits of fresh, wholesome ingredients.

I’m excited to share my Taco Stuffed Peppers recipe with you all. This meal is a super healthy dinner option that’s easy to make.

I start with 4 large bell peppers that I hollow out, then I fill them with a mix that includes 1 lb lean ground beef (you can also use ground turkey or chicken), 1 cup of cooked brown rice, 1 small onion that I finely chop and 2 cloves of garlic minced to perfection. I stir in 1 can of diced tomatoes with their juices, 1/2 cup tomato sauce, and a packet of taco seasoning (I sometimes mix my own with 1 tsp chili powder, 1/2 tsp cumin, and a pinch of salt and pepper) plus 1/4 cup water.

After baking, I top the peppers with 1/2 cup shredded cheddar cheese if I’m feelin like it. It’s a great option for a Health Dinner thats filling, nutritious and packed with flavor while keepin it gluten free and easy.

Why I Like this Recipe

I love this recipe because it’s super flavorful and really easy to make even on busy nights. I also like that it’s healthy without sacrificing taste, and I feel good knowing I’m eating real ingredients like lean meat and colorful veggies. Plus, it’s awesome that I can mix it up using turkey or chicken if I want to, so it’s totally flexible. Lastly, the melted cheese on top makes it extra comforting and satisfying for me.

Ingredients

• Bell peppers are vibrant and crunchy, high in vitamins that make meals fresher and a tad sweet.
• Lean ground beef is a great proetin source, offering a juicy texture and savory flavor thats amazing in tacos.
• Brown rice provides healthy carbohydrates and fiber to keep you full and energized throughout the day.
• Tomato sauce gives a tangy sour note plus consistency to the filling, enhancing overall flavour.
• Taco seasoning is a blend of spices that makes the dish flavorfull and a bit spicy too.
• Onions add natural sweetness and crunch while deepening flavor in every bite.
• Garlic infuses dish with a pungent aroma adding that little extra kick that excites tastebuds.
• Diced tomatoes bring a tangy freshness with a hint of natural sweetness to balance flavors.

Ingredient Quantities

• 4 large bell peppers (any color, tops cut off and seeds removed)
• 1 lb lean ground beef (or ground turkey/chicken if you prefer)
• 1 cup cooked brown rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with their juices
• 1/2 cup tomato sauce
• 1 packet taco seasoning (or mix your own with 1 tsp chili powder, 1/2 tsp cumin, and a pinch of salt and pepper)
• 1/4 cup water
• 1/2 cup shredded cheddar or Mexican blend cheese (optional but awesome)

How to Make this

1. Preheat the oven to 375°F and get a baking dish ready.

2. Take the 4 large bell peppers, cut off the tops and remove any seeds inside.

3. In a large skillet over medium heat, cook the 1 lb of lean ground beef (or turkey/chicken) until it’s browned, stirring in the small chopped onion and 2 minced garlic cloves.

4. Once the meat is browned, drain any extra grease off the skillet.

5. Stir in the can of diced tomatoes (with juice), 1/2 cup tomato sauce, taco seasoning packet (or your homemade mix), and 1/4 cup water.

6. Let the mixture simmer for about 5 minutes until it thickens a bit.

7. Mix in the cup of cooked brown rice into the skillet until everything is well combined.

8. Spoon the beef and rice mixture evenly into each of the prepared bell peppers.

9. Place the stuffed peppers in the baking dish, cover with foil, and bake in the preheated oven for about 30 minutes.

10. After 30 minutes, remove the foil, sprinkle 1/2 cup shredded cheddar or Mexican blend cheese over the tops (if using), and bake for another 5 minutes until the cheese is melted and bubbly. Enjoy!

Equipment Needed

1. Oven – preheated to 375°F
2. Baking dish large enough for 4 stuffed peppers
3. Cutting board for chopping bell peppers, onions, and garlic
4. Sharp knife to cut and mince the vegetables
5. Large skillet for browning the meat and cooking the mixture
6. Spatula or wooden spoon for stirring the ingredients
7. Measuring cups for the tomato sauce, water, and cooked brown rice
8. Colander for draining extra grease from the cooked meat
9. Aluminum foil to cover the baking dish during most of the baking time
10. Oven mitts to safely handle hot dishes
11. Can opener for the can of diced tomatoes with juices

FAQ

Taco Stuffed Peppers Recipe Substitutions and Variations

• If you don’t have bell peppers, try using hollowed-out poblano peppers or even large zucchini boats instead
• Instead of ground beef, you can use ground turkey, chicken, or even a plant-based crumble for a different twist
• If you’re looking for a change from brown rice, substitute it with quinoa or even cauliflower rice for a low-carb option
• Fresh diced tomatoes can be used instead of canned ones if you prefer a fresher flavor and less sodium
• For the cheese, if cheddar isn’t your thing, try Monterey Jack or pepper jack to add a different kind of melt and spice

Pro Tips

1. Try pre-cooking your rice with a bit of garlic or broth to give it an extra flavor boost before mixing it into the meat. It’ll make the whole dish taste richer and more layered.
2. When browning the meat, make sure you get a good sear on it – it really locks in the flavor. Also, if there’s extra grease, wipe it off instead of draining, so you don’t lose any of that tasty fat.
3. Rather than sticking to just one type of cheese, mix cheddar with a little Monterey Jack or even sprinkle some crumbled feta on top for a tangy twist.
4. To avoid soggy peppers, let the filling cool a bit before stuffing them. It’ll help the peppers keep their shape and texture better when baked.