Easy Taco Stuffed Peppers – Quick & Simple Recipe!

A delicious main that would also be perfect as meal prep!

⬇️⬇️ Recipe ⬇️⬇️

PRINTABLE RECIPE: https://www.laurainthekitchen.com/recipes/taco-stuffed-peppers/

TACO STUFFED PEPPERS INGREDIENTS:
4 Bell Peppers (not too big) cut in half lengthwise, seeded
2 Tbsp of Olive Oil
1b of Ground Beef
1 Small Yellow Onion, minced
3 Cloves of Garlic, minced
2 Tbsp of Taco Seasoning
1 cup of Cooked Long Grain Rice
2 cups of Mild Salsa, any salsa of your choice works, divided
1 cup of Tomato Sauce
8oz of Shredded Sharp Cheddar
Salt and Pepper (if your seasoning is unsalted)

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00:00 – Intro
00:48 – Prep the Peppers
02:21 – Cook the Meat
04:32 – Assemble the Stuffing
05:55 – Stuff the Peppers
07:12 – Top with Cheese
08:10 – Dig in!

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We are making taco stuffed peppers and you  are going to love them. They are so easy,   definitely a great thing to make in advance if  you are short for time, and you like to meal   prep. You are going to love this recipe, it’s  also really versatile. I’m going to stuff mine  

With ground beef and rice, you could do ground  turkey and quinoa, ground chicken and beans,   no beans at all, you can just do meat and cheese,  whatever your heart desires. Take this recipe   really is just a guide to creating your own  taco filed pepper situation they are so good,  

They are so easy, great meal prep, like I said,  if you are a meal prepping person, it’s fantastic. Let’s start off with bell peppers. These are  pretty humongous, as you can see. I’m going  

To use three today, I may have enough filling for  all three, or I may just save some for a fourth,   and what I like to do is, I like to cut them in  half lengthwise, grab my spoon that I just had in  

My hand but for – it’s right here, but for some  reason I placed it over there. And what you want   to do is, these peppers need to be partially  cooked, and now you can do one of a few things  

Because I love to be able to give you options.  You can put these in a shallow plate and pop them   into the microwave for 5-6 minutes and they will  cook up just enough that it gives them like that  

Tender, you know, it gives them a little bit more  of a tender texture. Or you can pop them into the   oven in a baking sheet with a little bit of water  underneath, cover them with some aluminum foil,   and do that for about 20 minutes or  so. The option is really up to you.

I’m going to just throw mine in the microwave  honestly because I want to get these done in a   nice quick fashion, and like I said, they’re only  going to take a few minutes in the microwave,   it makes them so easy and pliable, you can  use small bell peppers, big bell peppers,  

Colorful bell peppers, all red, whatever  your heart desires. And to do that, I also   have some rice cooking. I want it to be partially  cooked. I’m going to cook it shy of two minutes,   so it’s a little al dente. I’m going to pop  these into the microwave and then I’ll show you,  

And then we’ll move on to the next  step while these are in there. I’m going to make my filling in my shallow  Dutch oven. I got a little bit of olive oil,   and like I said, you can make this with any  protein. Get that cranked up, any protein that  

You like, or if you don’t want to use any meat,  you can just use beef, you can use beans instead,   this is is great with quinoa, this is great if you  want to use quick cooking rice, whatever you have,  

It’s all about tailoring the recipe to  fit your needs not the other way around. If I had turkey on hand instead of beef, I’m not  going back to the grocery store, I’m also going to  

Buy whatever’s on sale so for me, it’s a 93% lean  ground beef this week, which is great. A little   lean for my liking, but honestly, I don’t want too  much fat, plus I’m going to be adding some cheese.  

I’ll be adding some sauce, so it’s going to have  lots of moisture and delicious flavor. I’m going   to cook this down until it develops really  beautiful color and cooks down quite a bit. And in the meantime I am going to mince up  an onion and a few cloves of garlic. Just  

Adding a teeny weeny bit more olive oil,  because like I said, it’s really ground   lean ground beef. I’m adding my onions and  my garlic, I’m going to add a pinch of salt,   not too much because we are going to be adding  taco seasoning, and depending on what you use,  

Some are saltier than others, you can also  make your own like I do. A pinch of salt,   and I’m just going to let this cook until  the onions cook down get really fragrant,   really yummy, just about, I’d say 4 to 5  minutes. Adding my seasoning, stir that in,  

Let that cook for like 30 seconds, because when  those spices hit that heat and that fat that’s   when they bloom. That’s when they really develop  all that beautiful flavor, and now at this point,   it’s honestly unbelievably easy, all you’re  going to do is, you’re going to add some salsa.

Now I know, listen, don’t come for me, this  is jarred salsa, doesn’t have a lot of place   in my kitchen, but here it does. It’s going to  provide you some moisture, it’s going to provide  

You deliciousness, and it’s got a lot of flavor in  one, but you can also use tomato sauce, of course,   no problem, not a big deal at all. Once that’s in  there I’m actually going to turn it off the heat,  

I’m going to add my rice, I you need about  one cup of cooked rice, and like I said,   I like to part boil it. I don’t want to cook it  all the way because it’s going to continue cooking  

In the oven, and I don’t want it to be mushy.  Nobody wants it to be mushy. Give that a stir,   taste it for seasoning. I don’t think it’s  going to need that much more, my rice in,   I cooked a little bit extra but those  peppers are big they can handle it.

Give that a good stir, and now I’m going to let  this cool and shred my cheese. I want, I’m using   yellow cheddar and white cheddar, and I’m just  going to go ahead and give that a nice grate. Took my bell peppers, remember I popped them  into the microwave for about 9 minutes and  

They’re nice and tender. They’re not  cooked all the way through, obviously,   and that’s the point. I laid the bottom with  a little bit more salsa and some just plain   tomato sauce so that we’ve got that going on.  Really important tip is to season your peppers,  

Season the inside of those peppers. Peppers are  really sweet which is great, but sometimes it can   be a little one-dimensional, like sometimes  they can be a little too sweet. Let’s just   say I’m adding a little bit of my cheese,  not much, just a little bit to the filling,  

Just to kind of hold it all together. And  then I’m going to add the rest on the top.   I’ve got my oven preheated to 375 and now I’m  just going to literally stuff these peppers. I might not use all this filling, obviously,  because this is really meant for four peppers  

Which would be 8 halves, but I found  these really big ones, and by the way,   can we just talk about the price of bell  peppers these days? Are they made out of   gold? Because why are they $3.99 a pound!  Do you know what I mean? I might have to  

Grow them them myself. And by me, I mean my  husband, because I will kill a fake plant. He,   however, dominates the garden, so I might  have to figure out a way to grow some bell   peppers. Just going to fill these up, pack  them nice and tight, you know, why not.

Drizzle a little more tomato sauce on  each one, and trust me when I tell you,   all the flavor that’s in there will do everything  wonders now. I’m going to cover this. I’m going   to do a layer of parchment and a little layer of  aluminum foil just so that the aluminum doesn’t  

React directly against tomato sauce, and to  pop this into my preheated oven at 375F for   about a half hour, and then that will give it  enough time for the rice to fully cook through,   the meat to tenderize a bit, that sauce to get  a all saucy, you know, and then we’ll top it  

With the cheese and then we’ll pop it back in.  But we’ll cross that bridge once we get to it. Peppers look gorgeous, I took them out, took the  foil off, I’m going to top them with the cheese,  

Just pop them back in another 10 minutes  or so until the cheese is nice and melted,   does that look good, or does that look good?  And they smell fantastic, absolutely fantastic.   I like them cheesy, I like them real thick  and cheesy, you know, pop them right back in,  

Maybe 10 minutes or so, until the cheese is melted  and then you’re done. Now those look spectacular.   They just came out of the oven they’re very very  hot, and listen, not the kind of thing that’s ever  

Stopped me before, that’s really hot just try  to take one out, oh look at that, oh listen,   you know what I need when I serve this, you know  what I’m going to serve it with? Some sour cream,  

A little cilantro, delicious. I don’t have to  tell you that these are not an authentic anything,   but they’re delicious. They’re – look at the  center, this is the thing that like gets me.   It’s everything, is just like soft and mushy and  like cheesy. The pepper, look at that perfection,  

It slices with a butter knife, okay, it slices  with a butter knife, it’s going to be so hot. Mmmm… That is delicious. That is so delicious, everything is in one, you  don’t even need any sides if you don’t want to,  

Maybe just a simple mixed green salad will  do, maybe some frozen vegetables with butter   and garlic salt will do, it’s divine.  Laurainthekitchen.com for the recipe,   hope you enjoyed spending time with  me I will see you in the next one. Bye-bye!