Taco Seasoned Stuffed Peppers Recipes

TACO-SEASONED STUFFED PEPPERS

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat 6 cups water to boiling. Add bell pepper halves; boil 5 minutes or until slightly softened. Drain; set aside.
• Meanwhile, in 8-inch nonstick skillet, cook ground turkey and onion over medium-high heat, stirring frequently, until turkey is no longer pink; drain. Stir in taco seasoning mix, kidney beans and tomato sauce. Heat to boiling. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.
• In ungreased 8-inch square (2-quart) glass baking dish, arrange pepper halves. Spoon turkey mixture evenly into each.
• Bake 10 to 12 minutes or until peppers are tender. Top individual servings with sour cream, cheese and tomato.

TACO STUFFED PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix taco seasoning into ground beef.
• Combine water, Mexican rice mix, and butter in a saucepan; bring to a boil for 1 minute. Cover saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes. Mix ground beef into rice mixture.
• Bring a pot of water to a boil; cook green bell peppers until slightly softened, about 5 minutes. Drain. Fill each bell pepper with beef-rice mixture. Arrange bell peppers in a baking dish. Pour ranch dressing over bell peppers and top each with Mexican cheese blend.
• Bake in the preheated oven until peppers are tender and cheese is melted, 45 to 50 minutes.

STUFFED MEXICAN PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
• Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
• Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
• Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

TACO-STUFFED PEPPERS RECIPE BY TASTY

Steps:

• Cut off the top and remove the seeds from each pepper.
• Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
• While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
• NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
• Add diced onion - continuing to cook until softened, about 4-5 minutes.
• Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
• Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
• Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
• Return to the oven for 15 minutes until the cheese has melted.
• Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
• Enjoy!

TACO-FILLED PEPPERS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer for 5 minutes. , Cut peppers in half lengthwise; remove stems and discard seeds. In a stockpot, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. , Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 15-20 minutes or until the peppers are crisp-tender and filling is heated through. Top each with tomato and cheese. Serve with sour cream.

TACO STYLE STUFFED BELL PEPPERS

Steps:

• Brown ground beef in skillet over medium heat.
• Drain; return to skillet.
• Add taco seasoning and water.
• Simmer and stir until water is absorbed.
• Stir salsa and rice into ground beef mixture.
• Preheat oven to 375°F.
• With cooking spray, coat a 8x8-inch baking dish.
• Slice tops off of peppers and remove seeds and membrane.
• Blanch peppers in boiling water for 5 minutes if desired.
• Put peppers into prepared dish.
• Evenly divide ground beef mixture among peppers.
• Cover and bake for 20 to 25 or until heated through.
• Remove cover.
• Sprinkle cheese evenly over peppers.
• Return to oven until cheese is melted, about 10 minutes.
• Serve with sour cream on side if desired.