Taco-Stuffed Peppers Recipe
Taco-Stuffed Peppers Recipe is a fun, fancy, makeover of a family favorite … tacos! Stuff bell peppers with a meat mixture and add your favorite toppings! Watch the video!
Friends, are you looking for an excuse to stop the rush? You know, the holiday or post-holiday rush? Then you’ll love this Taco-Stuffed Peppers Recipe, because it’s easy, and your family will love it, too.
What are Mexican Stuffed Peppers Called?
I like to think of Mexican Stuffed Peppers are my easy recipe, Taco Stuffed Peppers. Basically a delicious recipe any time of year, but super fun for Christmas using red and green bell peppers. You may also love my Tasty Taco Mini Stuffed Peppers, the ultimate party appetizer that everyone loves!
How long to cook taco stuffed peppers?
The secret to this recipe is to bake the peppers unstuffed first, then add in the meat mixture.
After you add in the meat mixture to pre-cooked peppers, sprinkle with cheese and broil.
Such an easy recipe!
How do you make easy stuffed peppers?
- Place the peppers on the baking sheet, cut sides facing up and bake until tender.
- Cook the onions and cook; add the meat and cook until browned.
- Sesaon with this yumminess: Chili powder, cumin, oregano, salt, and juice of lime.
- Remove the peppers from the oven. Switch the heat over to BROIL.
- Divide the meat into each pepper; sprinkle with cheese. Broil until cheese is melted on top!
- Serve with sour cream and fresh chopped cilantro!
Are you free from traditions?
I never want to revisit those hectic years, and part of changing things up in our family was to look at traditions. Did we all love them, or were they my agenda? We made changes, and we continue to (we’re living in a new town now!), and it’s freeing and wonderful.
For the holidays, I want to enjoy cooking for my family (like this super easy Taco-Stuffed Peppers Recipe) and others, go to coffee with friends (we’re still forging new friendships), keep in touch with lifelong friends, make time for hugs, and cherish memories.
Don’t forget to cherish
I think we can get so rushed with the holidays, we forget to stop and “cherish.”
When I think of cherished memories, I think of my Mom. All the love and time she put into the holidays to make them special for our family. She’d sew bathrobes, quilt new bedspreads, bake lots of sweets (and give them away).
She’s gone now, so when I’m doing holiday baking, I always think of Mom!
I realize how lucky I am, not to have lost my Mom way too early, but to have had her as long as we did.
I’m lucky to understand the importance of certain moments that catch my soul … I grab on to them right away … because they may never come again.
So when I gaze over a baking rack of these freshly decorated cookies, I’m struck by the love for my Mom, and the truth of the amazing gift her life was to so many!
Now I go on … and do the best that I can to be a good mom to my kids!
Taco-Stuffed Peppers Recipe
Not only does this recipe call for fresh ingredients, it’s an easy recipe to get your kids cooking in the kitchen.
One of the earlier recipes that our mom taught us girls to make was Stuffed Green Peppers!
She also includes seasonal meal plans and shopping lists (and how to shop for real food), tasty packed lunches for kids AND adults, supermarket staples (what stores carry what), and then kitchen tips, including food prep guides and storage cheat sheets!
It’s a gorgeous hardback book that I think my readers will LOVE!
I particularly love this recipe, stuffed peppers was one of my mom’s go-to recipes!
It’s also pretty, Christmas-y, and festive.
Plus, a great family (or entertaining) meal.
ENJOY!
Get the Recipe:
Taco-Stuffed Peppers Recipe
Ingredients
- 4 large peppers, any color, sliced in half length-wise and de-seeded
- 2 Tbsp. olive oil
- 1/2 onion
- 1 pound ground pork, beef (I used ground turkey)
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- Juice of 1 lime
- 1 cup freshly grated Monterey Jack or pepper Jack cheese
- Toppings: sour cream and cilantro
Instructions
- Preheat your oven to 400 degrees.
- Place the peppers on the baking sheet, cut sides facing up and bake until tender, 20-25 minutes.
- Meanwhile, in a large saute pan, heat the olive oil over medium heat. Add the onions and cook until soft, 3-4 minutes.
- Add the meat and cook until browned and cooked through, 5-6 mintues. Drain off the fat; season with chili powder, cumin, oregano, salt, and juice of lime.
- Remove the peppers from the oven. Switch the heat over to BROIL.
- Divide the meat into each pepper; sprinkle with cheese. Broil 3-5 minutes until cheese is melted on top!
- Serve with sour cream and fresh chopped cilantro!
Notes
This recipe is from my friend Lisa’s book, 100 Days of Real Food: Fast and Fabulous, by Lisa Leake. You can read more about it, here. It’s a great book, with easy tips on how to cut out processed foods, and learn to eat fresh!
More pepper recipes: Pizza Slow Cooker Stuffed Peppers [A Spicy Perspective] and Stuffed Pepper Soup [Spend with Pennies].
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Those look delicious! I love the taco seasoning idea!
I love what you wrote about your mom. She is with you and taught you so much – it shows!!! <3
Your words make me think and feel…
and Stuffed Peppers – YES!! My grandfather always made us stuffed peppers, they are my favorite. And I love 100 Days Real Food cookbook, I have that one (unless it's new?). This is so good for dinner, but also for lunch (leftovers!). Love you friend – your video is awesome! You are so natural on camera.
Awesome recipe, awesome video…when does your food network show air? :) I think I’ll be trying this recipe. Love stuffed peppers but use red because they’re a bit sweeter than green.
That looks heavenly! And you look lovely, friend.