I love bell peppers!! LOVE, love, love.  I have at least two on hand at all times and they usually make their way into many a meal at my house.  This week Kroger had a great sale on all colors, so I grabbed quite a few for salads, grilling and STUFFED peppers. YAAAAAYYYY! Now, I don’t want you all to think I’m a cook by any means, but I can read a recipe and execute….USUALLY. Sometimes, I try to improvise…..like a real cook.  We’ll say it goes 50/50, ok…. maybe 70/30 not in my favor.  LOL!!!  Most of the time, I stay in my lane and follow the directions to a tee.  This particular meal turned out to be really good and I wanted to share.  Of course, my cooking friends could whip up something like this without a thought, but for the rest of us….here is the recipe I found on Pinterest, Taco Stuffed Peppers.

There’s all kinds of good things on my Mexican themed recipe board for you to check out: Recipes/Mexican

I added a little fiesta frozen corn and 1/2 cup of taco sauce to the mix. Although some people like the peppers cooked well, I enjoy them a little less soggy.  I diced up a mix of peppers and onions into the filling, just so the bell pepper flavor would be there without cooking these things to death.

 

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Taco Stuffed Peppers
Recipe type: Entree
Cuisine: Tex-Mex
Author: Reeni
Prep time:
Cook time:
Total time:
Serves: 5 – 6 servings
Ingredients
    • 5 – 6 medium to large bell peppers
    • sea or kosher salt and black pepper
    • 1 pound ground beef
    • 1 packet of taco seasoning or 2 tablespoons homemade taco seasoning
    • 1 can (11 ounces) Ro-tel diced tomatoes & green chiles
    • 1 cup uncooked white Minute Rice or 1 + ¾ cups cooked rice
    • 2 cups shredded extra sharp cheddar cheese
    • shredded lettuce, for serving
    • sour cream, for serving
Instructions
  1. Preheat oven to 425 degrees F. Slice the tops off the peppers and clean out the seeds.
  2. Stand the peppers up in a casserole dish and sprinkle the insides with salt and pepper.
  3. Cover them with aluminum foil and bake 15 minutes.
  4. Meanwhile, make the filling:
  5. In a large frying pan over medium heat brown the ground beef, breaking it apart as it cooks. Drain off the grease.
  6. Add the taco seasonings and follow the directions on the package.
  7. Once the taco meat is ready mix in the Ro-tel with the juices and the rice. Simmer 5 minutes, stirring often.
  8. Stir in the cheese. Fill the peppers.
  9. Bake 25 minutes – uncovered.
  10. Serve over shredded lettuce with a dollop of sour cream.

 

 

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