Taco Stuffed Peppers are a healthy and low carb, family friendly dinner option. Full of hearty meat, flavorful seasonings and vibrant bell peppers, they're easy to make and can be made as a freezer meal, too!
4servings
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Ingredients
4large bell peppers
1teaspoonolive oil
½cupwhite oniondiced
1poundlean ground beef
1 ½teaspoonground cumin
1teaspoongarlic powder
1teaspoononion powder
1teaspoonsmoked paprika
½teaspoonsalt
1cupsalsa
1 ½cupshredded cheddar cheesedivided
Toppings: see notes section below for ideas.
Instructions
Preheat the oven to 375°F. Lightly oil a 9x13 inch baking pan and preheat the oven to 375
Cut each bell pepper in half lengthwise and remove the seeds and white inner parts. It’s up to you if you want to keep the stem intact for a prettier presentation..
Place the peppers cut side down on a rimmed baking sheet and bake in the oven for 10-15 minutes, until the peppers are softened but not cooked through. Remove from the oven and flip the peppers so the open side is facing up.
Heat a large skillet over medium heat and add the olive oil. Add the diced onion and ground beef. Cook, breaking the meat into pieces, until the onion is softened and translucent and no longer pink. Drain fat if necessary and return to the skillet.
Add the cumin, garlic powder, onion powder, smoked paprika and salt. Stir to combine.
Add the salsa and ½ cup of shredded cheddar cheese. Stir to mix into the ground beef mixture.
Scoop the ground beef mixture into each pepper half and place back in the pan.
Repeat until all of the peppers are filled.
Sprinkle 1 cup of shredded cheese across the top of the peppers.
Place in the oven and bake for 20 minutes, until peppers are cooked and cheese is melted.
Serve warm with additional taco toppings if desired.
Serve with jalapeños, cilantro, your favorite taco toppings or sour cream.How to store leftovers: Refrigerate in an airtight container for 3-4 days.To make as a freezer meal: To make these as a freezer meal, you can make the meal as instructed, then cool and freeze in a dish or freezer safe container. Cover with plastic wrap and aluminum foil.
Notes
Serve with jalapeños, cilantro, your favorite taco toppings or sour cream.How to store leftovers: Refrigerate in an airtight container for 3-4 days.To make as a freezer meal: To make these as a freezer meal, you can make the meal as instructed, then cool and freeze in a dish or freezer safe container. Cover with plastic wrap and aluminum foil.