Experience a colorful fusion of flavors with these Taco Stuffed Peppers. Vibrant bell peppers are filled with a hearty blend of ground meat, brown rice, and zesty taco spices, enriched with diced tomatoes and garlic. A topping of melted cheddar perfectly complements this wholesome and gluten free meal, satisfying cravings.
I’ve been experimenting in my kitchen lately and came up with this tasty and healthy dinner recipe called Taco Stuffed Peppers. This recipe is a fabulous spin on a classic taco dinner, combining nutrient-packed ingredients in a neat little package.
I start with 4 large bell peppers, hollowed out for holding a delicious mix of 1 lb ground beef (or turkey or chicken if you prefer), 1 cup of uncooked brown rice, a diced small onion, and 2 cloves of minced garlic. To boost flavor, i add a packet of taco seasoning, a can of diced tomatoes, and half a cup of tomato sauce.
A pinch of salt and pepper rounds it off while I top it with 1/2 cup shredded cheddar cheese if im feeling extra indulgent. This dish is great as a Health Dinner and is even keto friendly, providing a balanced mix of protein and fiber for energy.
Why I Like this Recipe
I really love this recipe for a few reasons. First, I like that it’s healthy but still super filling. The combination of lean meat, brown rice and veggies makes it a complete meal without feeling too heavy.
Second, I enjoy how simple it is to make. Even if I’m busy, the ingredients are basic and the process is straightforward so I can whip it up after school without too many steps.
Third, I like that it tastes amazing even though it’s easy. The flavors from the taco seasoning, tomatoes, and melted cheese all come together so well, and I love that I can swap out the beef for turkey or chicken if I feel like mixing things up.
Lastly, I like the way it looks. Stuffing the peppers with the mix gives it a fun presentation and makes it feel like a special dinner even on a everyday night.
Ingredients
- Bell peppers are crunch and packed with Vitamin C and fiber, add a natural sweet taste.
- Ground beef gives plenty protein and tasty fat, though you can use turkey or chicken too.
- Brown rice is a good carb source thats full of fiber and has a mild nutty flavor.
- Onion brings a tangy sweetness and aroma that lifts the overall flavor.
- Taco seasoning bursts with spices creating a bold, savory kick to every bite.
- Cheddar cheese melts into a creamy, sharp finish, making it extra yummy.
Ingredient Quantities
- 4 large bell peppers, tops cut off and seeds removed
- 1 lb ground beef (or ground turkey or chicken if you like)
- 1 cup uncooked brown rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (about 1 oz)
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup tomato sauce or your favorite salsa
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional but highly recommended)
How to Make this
1. Preheat your oven to 375°F and set your bell peppers aside with their tops cut off and seeds removed.
2. Cook the brown rice according to the package instructions; this usually takes about 25-30 minutes.
3. In a large skillet over medium heat, cook the ground beef (or turkey/chicken) until it’s nicely browned. Drain any extra fat.
4. Add the diced onion and minced garlic to the skillet and cook until they’re soft, about 3-4 minutes.
5. Stir in the taco seasoning, then add the diced tomatoes and tomato sauce (or salsa). Season with a little salt and pepper.
6. Mix in the cooked brown rice with the meat and vegetable mixture, allowing all the flavors to blend together for a couple of minutes.
7. Spoon the mixture into each bell pepper, filling them evenly.
8. Arrange the stuffed peppers in a baking dish, then cover the dish with foil.
9. Bake for 30-35 minutes until the peppers are tender.
10. Remove the foil, sprinkle the shredded cheddar cheese on top if you’re using it, and bake uncovered for another 5 minutes until the cheese is melted and bubbly. Enjoy!
Equipment Needed
1. Oven – to preheat to 375°F
2. Baking dish – for arranging the stuffed peppers
3. Large skillet – for browning the meat and softening the onion and garlic
4. Pot – to cook the brown rice according to the package
5. Cutting board – for chopping the bell peppers, onion, and garlic
6. Knife – for slicing and dicing ingredients
7. Spoon or spatula – for stirring the meat mixture and filling the peppers
8. Measuring cups and spoons – for accurate ingredient amounts
9. Aluminum foil – to cover the baking dish during the initial baking
10. Can opener – for opening the can of diced tomatoes
FAQ
Taco Stuffed Peppers Recipe Substitutions and Variations
- Instead of ground beef, you can try using black beans or lentils for a different protein twist
- If you don’t have brown rice, quinoa or even cauliflower rice makes a great alternative
- Not a fan of bell peppers? Give zucchini boats or eggplant halves a shot, they work surprisingly well
- If you’re out of diced tomatoes, use freshly chopped tomatoes or a diluted tomato paste to get a similar flavor
Pro Tips
1. Try precooking the bell peppers in the microwave for a couple minutes before stuffing them, so they get even softer when baked.
2. When browning the meat, let it cook a bit longer to get rid of extra moisture, this really helps the other flavors shine.
3. Mix in a bit of extra spice like cumin or paprika along with the taco seasoning for a little extra kick.
4. After you bake the peppers, let them sit for a few minutes before serving so all the juices settle and its not too hot to eat.
Taco Stuffed Peppers Recipe
My favorite Taco Stuffed Peppers Recipe
Equipment Needed:
1. Oven – to preheat to 375°F
2. Baking dish – for arranging the stuffed peppers
3. Large skillet – for browning the meat and softening the onion and garlic
4. Pot – to cook the brown rice according to the package
5. Cutting board – for chopping the bell peppers, onion, and garlic
6. Knife – for slicing and dicing ingredients
7. Spoon or spatula – for stirring the meat mixture and filling the peppers
8. Measuring cups and spoons – for accurate ingredient amounts
9. Aluminum foil – to cover the baking dish during the initial baking
10. Can opener – for opening the can of diced tomatoes
Ingredients:
- 4 large bell peppers, tops cut off and seeds removed
- 1 lb ground beef (or ground turkey or chicken if you like)
- 1 cup uncooked brown rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (about 1 oz)
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup tomato sauce or your favorite salsa
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional but highly recommended)
Instructions:
1. Preheat your oven to 375°F and set your bell peppers aside with their tops cut off and seeds removed.
2. Cook the brown rice according to the package instructions; this usually takes about 25-30 minutes.
3. In a large skillet over medium heat, cook the ground beef (or turkey/chicken) until it’s nicely browned. Drain any extra fat.
4. Add the diced onion and minced garlic to the skillet and cook until they’re soft, about 3-4 minutes.
5. Stir in the taco seasoning, then add the diced tomatoes and tomato sauce (or salsa). Season with a little salt and pepper.
6. Mix in the cooked brown rice with the meat and vegetable mixture, allowing all the flavors to blend together for a couple of minutes.
7. Spoon the mixture into each bell pepper, filling them evenly.
8. Arrange the stuffed peppers in a baking dish, then cover the dish with foil.
9. Bake for 30-35 minutes until the peppers are tender.
10. Remove the foil, sprinkle the shredded cheddar cheese on top if you’re using it, and bake uncovered for another 5 minutes until the cheese is melted and bubbly. Enjoy!
