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Taco-Filled Peppers

Taco-Filled Peppers recipe image
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;€™s 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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 336.9
Dietary: Gluten-free
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;€™s 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
  • 1 pound Ground beef, extra lean
  • 1 cup Salsa
  • 1 package Taco seasoning mix
  • 4 medium Green peppers
  • 1 medium Tomato, chopped
  • 1 can (15 oz) Kidney beans, canned, rinsed and drained
  • 1/2 cup Shredded cheddar cheese
  • 1/2 cup Sour cream
Directions
  1. 1
    Preheat the oven to 350°F (175°C).
  2. 2
    In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon.
  3. 3
    Drain any excess fat from the skillet.
  4. 4
    Stir in the taco seasoning, kidney beans, and salsa.
  5. 5
    Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
  6. 6
    While the meat simmers, cut the green peppers in half lengthwise and remove seeds and stems.
  7. 7
    Immerse the pepper halves in boiling water for 3 minutes to soften them slightly, then drain well.
  8. 8
    Spoon about 1/2 cup of the meat mixture into each pepper half.
  9. 9
    Place the filled peppers in an ungreased 13x9x2 inch baking dish.
  10. 10
    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.
  11. 11
    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.

Keywords: taco, peppers, stuffed, beef, ground, beans, salsa, cheese, mexican, dinner, easy, healthy, protein, vegetables, family, weeknight, oven, filling, spicy, comfort
Read it online: https://www.chefs-mate.com/recipe/taco-filled-peppers/