Taco Stuffed Bell Peppers
These Taco Stuffed Bell Peppers are the perfect low carb recipe for feeding a crowd.
And even if you’re not feeding a crowd, they are great reheated as leftovers.
Another option is to only make a few peppers, and use the leftover taco filling to make freezer burritos.
Lots of choices here, friends đŸ™‚
How to make Taco Stuffed Bell Peppers
The yummy taco filling starts with a pound of ground beef or turkey cooked with a packet of taco seasoning.
If you have your own blend of taco seasoning use that for sure!
I usually go with what’s most convenient most of the time to save my sanity.
Once the cooked taco meat is mostly cooled, mix it with a can of drained corn, black beans that have been drained and rinsed, and Rotel that’s also been drained.
Then add in some fresh cilantro and cheese, season with kosher salt and pepper to taste.
For the peppers I went with a mix of red, orange, and yellow that I cut in half.
Scoop or cut out the seeds and white ribs as well.
I suggest brushing with olive oil and sprinkling with kosher salt and pepper on all sides.
I’ve made these without doing that extra step and they just weren’t as flavorful.
So go that extra mile and season the peppers đŸ™‚
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Next step is stuffing them as full as you can get them!
These Taco Stuffed Bell Peppers will cook in a 400 degree oven for 25-30 minutes.
Sprinkle more cheese over top during the last 5 minutes of cooking.
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Serve with sour cream and hot sauce if desired, and also a little more cilantro over top.
Grab a knife and fork and dig in!
Add more of the hot sauce and sour cream as needed đŸ™‚
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Meal Prep Idea…
This recipe makes 16 bell peppers halves.
If you don’t need that many, use the extra filling for freezer burritos.
Freezer burritos are a busy girl’s best friend. Just roll up the extras into low carb tortillas.
Wrap in foil, and pop in the freezer.
When you’re ready to eat them just thaw, microwave, and enjoy with some sour cream and hot sauce.
Meal prep the leftovers if you have some!
I mixed sour cream with hot sauce in a cup and also added some of my Sweet Pickled Red Onions too đŸ™‚
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Also try Chorizo Stuffed Poblano Peppers
Sausage and Feta Stuffed Peppers
and Southwest Stuffed Sweet Potatoes!
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Taco Stuffed Bell Peppers
A yummy low carb way to enjoy all the deliciousness of tacos
Ingredients
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 14 oz can corn drained
- 1 14 oz can black beans drained and rinsed
- 1 10 oz can Rotel Tomatoes with Green Chiles drained
- 1/2 cup chopped cilantro
- 2 cups shredded mexican cheese
- olive oil, kosher salt, pepper
- 8 bell peppers (red, orange, yellow, or green)
- Optional toppings: sour cream, hot sauce, more cilantro
Instructions
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In a skillet over medium heat add the ground beef or turkey, break it apart as it cooks 5-6 minutes until brown. Add the taco seasoning according to the package directions.
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Remove from heat and let cool. Transfer to a large bowl and add the drained corn, black beans, Rotel, cilantro, and half of the cheese. Season with kosher salt and pepper to taste. Stir until evenly mixed.
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Cut the bell peppers in half and scoop out the seeds and white ribs. Brush with olive oil on all sides and sprinkle with kosher salt and pepper. Place them cut side up in two 9×13 casserole dishes or on a large sheet pan.
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Stuff the peppers with the taco mixture.
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Place in a 400 degree oven for 25-30 minutes. Sprinkle remaining cheese over top during the last 5 minutes of cooking.
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Serve with optional toppings such as sour cream, salsa, hot sauce, and more fresh cilantro if desired.
Note: If you do not need 16 stuffed bell pepper halves, either cut this recipe in half to make 8 bell pepper halves or use the remaining taco filling to make freezer burritos. Just wrap in tortillas (or low carb tortillas like Ole Extreme Wellness). Wrap in foil individually and place in the freezer. When ready to serve, let thaw, remove foil, and microwave 30-45 seconds. Serve with sour cream and/or hot sauce if desired.
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