Taco Stuffed Peppers
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!
Servings: 4 servings
Calories: 403kcal
Ingredients
- 4 large bell peppers
- 1 teaspoon olive oil
- ½ cup white onion diced
- 1 pound lean ground beef
- 1 ½ teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- 1 cup salsa
- 1 ½ cup shredded cheddar cheese divided
- 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 4 large bell peppers 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.4 large bell peppers
- 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 1 teaspoon olive oil. Add the ½ cup white onion and 1 pound lean 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.½ cup white onion, 1 pound lean ground beef, 1 teaspoon olive oil
- Add 1 ½ teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and ½ teaspoon salt. Stir to combine.1 ½ teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon salt
- Add 1 cup salsa and ½ cup of shredded cheddar cheese. Stir to mix into the ground beef mixture.1 cup salsa
- 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.
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.
Nutrition
Serving: 1serving | Calories: 403kcal | Carbohydrates: 16g | Protein: 37g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 1077mg | Potassium: 912mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4719IU | Vitamin C: 155mg | Calcium: 352mg | Iron: 4mg
