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Home Ground Beef Recipes / Beef Mince Recipes

Taco Stuffed Peppers

Taco Stuffed Peppers
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I have to give it to home cooks who can easily pull together a sit-down dinner meal challenge. Although, I admit I always go for recipes with fewer ingredients and easy prep steps to minimize the stress of cooking a meal. And this Taco Stuffed Peppers is just about that.

Taco Stuffed Peppers

Taco Stuffed Peppers

Jane SimpsonJane Simpson
There's nothing quite like a taco. And these Taco Stuffed Peppers are no exception. It's a great way to get dinner on the table in a hurry, and they taste great.
5 from 1 vote
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 535 kcal

Ingredients
 
 

  •  
    4 medium red bell peppers - assorted colours, halved
  • Raw meat mince1 pound ground beef (minced beef) - or ground turkey
  • Red Onion1 whole red onion - diced
  • taco seasoning1 packet taco seasoning - 1-oz. packet, equivalent to 2 tablespoons
  • Spoon with tomato paste isolated on white background2 tablespoons tomato paste
  • garlic2 cloves garlic - minced
  • black beans on white background1 can black beans - drained and rinsed
  •  
    1 can sweet corn - drained
  •  
    1 can Rotel tomatoes with green chilies - drained
  •  
    2 cups Mexican cheese blend - shredded
  •  
    1 ½ tablespoons green chili sauce - optional

Instructions
 

  • Preheat oven to 350°F.
  • Wash and dry the peppers and slice them in half. Remove the seeds and stems. Place them (hollow side up) on a lightly sprayed baking sheet—Bake for 10 minutes. Remove any excess water that remains in the middle of the peppers.
  • Meanwhile, brown the ground beef or turkey in a large pan over medium-high heat. Drain any fat.
  • Throw in the diced onions and cook for 5 minutes. Add the taco seasoning, tomato paste, and garlic and cook for another 1 minute.
  • Add 3/4 cups of water and bring to a boil. Reduce the heat to medium-low.
  • Add the black beans, corn and tomatoes and simmer for 5 minutes. Allow to cool a bit and add 1/2 cup of the cheese blend, and mix.
  • Scoop the taco filling inside each of the baked peppers.
  • Top each with the leftover cheese. Bake at 350°F for about 5 minutes or until the cheese melts. I like to add green chili sauce before putting the cheese on top to melt, but this is optional. Enjoy!

Nutrition

Calories: 535kcalCarbohydrates: 40gProtein: 46gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 108mgSodium: 1495mgPotassium: 1299mgFiber: 12gSugar: 13gVitamin A: 5260IUVitamin C: 169mgCalcium: 725mgIron: 7mg
Have you tried this recipe?Please leave a rating and comment.
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