Tacobellpeppers Recipes

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TACO-FILLED PEPPERS



Taco-Filled Peppers image

Loaded with vegetables, beef and beans, these stuffed peppers stand out from the others. The tasty dish is so easy to make, I serve it often during summer and fall. -Nancy McDonald, Burns, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pound ground beef
1 envelope taco seasoning
3/4 cup canned kidney beans, rinsed and drained
1 cup salsa
4 medium green peppers
1 medium tomato, chopped
1/2 cup shredded cheddar cheese
1/2 cup sour cream

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.

Nutrition Facts :

TACO STUFFED PEPPERS



Taco Stuffed Peppers image

This is one of my favorite recipes given to me by my daughter-in-law. It is so easy to make and yummy. I like the colored peppers the best.

Provided by Karen Pugh

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 4

Number Of Ingredients 8

1 pound ground beef
1 (1 ounce) package taco seasoning
2 cups water
1 (8 ounce) box Mexican rice mix
1 tablespoon butter
4 bell peppers, tops and seeds removed
1 (8 ounce) bottle spicy ranch dressing
1 (8 ounce) package shredded Mexican cheese blend

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.

Nutrition Facts : Calories 906.8 calories, Carbohydrate 29.7 g, Cholesterol 148.4 mg, Fat 71.2 g, Fiber 2.7 g, Protein 34.9 g, SaturatedFat 26.9 g, Sodium 1886 mg, Sugar 6.4 g

TACO-SEASONED STUFFED PEPPERS



Taco-Seasoned Stuffed Peppers image

Put together in 25 minutes, these flavorful peppers are a pleasing entrée.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 2

Number Of Ingredients 9

2 medium green bell peppers, cut in half lengthwise, seeded
1/2 lb lean ground turkey or lean (at least 80%) ground beef
2 tablespoons chopped onion
2 tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)
1 can (15.5 oz) kidney beans, drained, rinsed
1 can (8 oz) tomato sauce
1/4 cup sour cream
1/4 cup shredded Cheddar cheese (1 oz)
1/4 cup chopped tomato (1/2 small)

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.

Nutrition Facts : Calories 680, Carbohydrate 77 g, Cholesterol 110 mg, Fat 3, Fiber 19 g, Protein 52 g, SaturatedFat 8 g, ServingSize 1/2 of Recipe, Sodium 1850 mg, Sugar 16 g, TransFat 0 g

TURKEY TACO STUFFED BELL PEPPERS RECIPE BY TASTY



Turkey Taco Stuffed Bell Peppers Recipe by Tasty image

Here's what you need: ground turkey, onion, garlic, black beans, yellow corn, salsa, ground cumin, dried oregano, paprika, salt, black pepper, guacamole

Provided by Joey Firoben

Categories     Dinner

Yield 8 servings

Number Of Ingredients 12

1 lb ground turkey
1 onion, diced
3 cloves garlic
1 can black beans, drained and rinsed
1 can yellow corn, drained and rinsed
1 jar salsa
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
guacamole, to taste

Steps:

  • Preheat the oven to 400°F (200°C).
  • Using a sharp knife, cut off the tops of each bell pepper. Use the knife to help cut out and remove the seeds and ribs from inside the peppers.
  • Place the peppers in a lightly greased roasting pan and set aside.
  • Heat the oil in a large skillet over medium-high heat. Toss in the onion, cumin, oregano, paprika, salt, and black pepper, and sauté until the onions have softened, about 2-3 minutes.
  • Toss in the garlic and sauté until fragrant, about 30 seconds.
  • Move the onions away from the center of the pan to create an open surface in the skillet. Place the ground turkey in the center of the pan and break up the meat.
  • Move the meat and onions to the sides of the pan to create an open surface again. Pour in the black beans, corn, and salsa and stir the mixture until evenly combined.
  • Spoon the mixture evenly into the hallowed bell peppers and replace the bell pepper tops.
  • Bake for 30-35 minutes, until the bell peppers have softened and wilted slightly.
  • Remove the tops of the bell peppers, spoon on a large dollop of guacamole, and replace the tops.
  • Enjoy!

Nutrition Facts : Calories 168 calories, Carbohydrate 17 grams, Fat 4 grams, Fiber 5 grams, Protein 14 grams, Sugar 3 grams

TACO STYLE STUFFED BELL PEPPERS



Taco Style Stuffed Bell Peppers image

I had some peppers I wanted to use up, and this is what happened. This is much easier than it looks.

Provided by Chef shapeweaver

Categories     Meat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 (1 1/4 ounce) package taco seasoning mix
2/3 cup water
1 lb ground beef (or you can use turkey,or chicken)
6 green peppers (or chef's choice of color)
1 cup salsa
1 1/2 cups leftover cooked rice
1 cup shredded Mexican blend cheese

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.

TACO-STUFFED PEPPERS RECIPE BY TASTY



Taco-Stuffed Peppers Recipe by Tasty image

If you're craving tacos but not all the carbs, you'll love these lightened-up stuffed peppers. The peppers are hollowed out and roasted in the oven, then stuffed with ground beef, black beans, brown rice, corn, and salsa. It's everything you love about tacos, all in an edible vegetable bowl. You can always swap ground beef for chicken or turkey, or stick to rice and keep this recipe totally vegetarian.

Provided by Tasty

Categories     Lunch

Time 55m

Yield 6 peppers

Number Of Ingredients 22

2 tablespoons vegetable oil
6 large bell peppers, or 8 medium, ensure they have a flat base so they will stand up when cooking
1 lb ground beef
1 medium yellow onion, diced
1 can black beans, drained
1 cup brown rice, cooked
1 cup frozen corn
1 jar medium chunky salsa, 1 jar, 16 oz
2 tablespoons taco seasoning mix, 1 packet, or make your own
1 ½ cups cheddar cheese, grated, or mexican blend cheese
guacamole, to garnish, optional
sour cream, to garnish, optional
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon corn starch
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano

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!

Nutrition Facts : Calories 667 calories, Carbohydrate 66 grams, Fat 28 grams, Fiber 10 grams, Protein 38 grams, Sugar 13 grams

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