These Taco-Filled Peppers are the ultimate comfort food, combining the crisp-tender texture of roasted green peppers with a rich, savory filling of lean ground beef, kidney beans, and zesty salsa. The dish balances spicy taco seasoning with the cooling creaminess of sour cream and sharp cheddar cheese, creating a perfect harmony of flavors and textures. It&# 226;ÂÂs a satisfying, protein-packed main course that feels indulgent yet wholesome. Ideal for busy weeknights, family dinners, or potlucks, this recipe is easy to assemble and requires minimal hands-on time. Serve them warm for a quick, delicious meal that everyone will love, and don’t forget to garnish with fresh tomatoes and extra cheese for that restaurant-quality finish.
Taco-Filled Peppers
Description
These Taco-Filled Peppers are the ultimate comfort food, combining the crisp-tender texture of roasted green peppers with a rich, savory filling of lean ground beef, kidney beans, and zesty salsa. The dish balances spicy taco seasoning with the cooling creaminess of sour cream and sharp cheddar cheese, creating a perfect harmony of flavors and textures. It&# 226;ÂÂs a satisfying, protein-packed main course that feels indulgent yet wholesome. Ideal for busy weeknights, family dinners, or potlucks, this recipe is easy to assemble and requires minimal hands-on time. Serve them warm for a quick, delicious meal that everyone will love, and don't forget to garnish with fresh tomatoes and extra cheese for that restaurant-quality finish.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon.
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Drain any excess fat from the skillet.
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Stir in the taco seasoning, kidney beans, and salsa.
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Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
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While the meat simmers, cut the green peppers in half lengthwise and remove seeds and stems.
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Immerse the pepper halves in boiling water for 3 minutes to soften them slightly, then drain well.
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Spoon about 1/2 cup of the meat mixture into each pepper half.
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Place the filled peppers in an ungreased 13x9x2 inch baking dish.
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Cover the dish with foil and bake for 15 to 20 minutes, or until the peppers are crisp-tender and the filling is heated through.
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Top each pepper half with chopped tomato, shredded cheddar cheese, and a dollop of sour cream before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 336.9kcal
- % Daily Value *
- Total Fat 19.1g30%
- Saturated Fat 7.1g36%
- Cholesterol 88.5mg30%
- Sodium 2206.7mg92%
- Total Carbohydrate 6.4g3%
- Dietary Fiber 1.1g5%
- Sugars 1.1g
- Protein 30.6g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a milder flavor, use mild salsa and omit some of the taco seasoning.
You can substitute ground turkey or chicken for a leaner option.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
To prevent the peppers from drying out, you can add a splash of water to the bottom of the baking dish before covering.
Feel free to add other mix-ins like corn, black olives, or diced onions to the filling for extra texture and flavor.
