They’re cheesy. They’re filling. And they are SO easy to make!
After sharing one of my go-to recipes this week (it’s fried rice, in case you’re interested) I immediately thought about sharing another go-to recipe in our household: Stuffed peppers!
Now this one takes *a bit* more time to cook. HOWEVER, if you make a few stuffed peppers at a time, you’ll have great dinner leftovers for future nights. They heat up great in the microwave the stove.
I’ve only made this recipe with ground beef or ground turkey, but I can imagine how this could still work with chicken or some other kind of protein. You could also substitute a filling vegetable—like potatoes or eggplant—if you’re a vegetarian.
This recipe developed from a few recipes I looked at online. I wanted to make it AS EASY as possible for my followers, while also tasting delicious. Here’s what I came up with.
You’re going to need the following items. I cut holes in the top of the peppers and stuff the entire thing. We used fire-roasted tomatoes because that’s what we had, but it’s also delicious with a can of diced tomatoes and green chilies.
Add the peppers to a large pot of boiling water. Cook the peppers on each side for about 3-4 minutes. This softens up the peppers, which helps them to bake nicely with the stuffing in the oven.
Prepare the beef like you would taco meat. We use Ortega taco seasoning because it tastes good, and we can get it in bulk.
Prepare a cup of rice (we use Minute Rice) and mix up a bowl of rice, 1/2 cup of cheese, minced garlic, can of the tomatoes, and ground beef.
We like spicy! If you have some hot sauce, I recommend adding a few drops of it in the mix. We use a healthy serving of Cholula in our peppers.
Stuff them peppers! This should divvy up into four heaping amounts of stuffing in the peppers.
Add that cheese. Don’t be afraid to get messy and let the cheese get everywhere. This doesn’t have to look perfect—just needs to taste good!
Bake the pepper for 20-25!minutes at 350. And voila! Yum yum.
This recipe makes 4 peppers!
But you can easily half it if you want to make 2 peppers (one
- 1 lb ground beef or turkey
- 1 cup cooked rice white or brown
- 1 cup shredded taco cheese
- 1 can 14.5 oz. diced tomatoes and green chilies drained (fire roasted tomatoes also work)
- 4 bell peppers different colors encouraged
- 2 garlic cloves minced
- taco seasoning
- hot sauce
- Preheat the oven to 350
- Cut out a circle on the top of the peppers to take out the stems & seeds.
- Fill up a large pot halfway with water and boil. Once boiling, cook the peppers on each side for 3 minutes each.
- While boiling, prepare the ground beef or turkey like you would for tacos (instructions are usually on the taco seasoning)
- Add the taco meat, one cup of prepared rice, 1/2 cup of taco cheese, minced garlic, and a can of drained diced tomatoes to a large mixing bowl.
- Add hot sauce to your liking. Make it as spicy as you want.
- Place the peppers in a small glass casserole dish.
- Divide up the stuffing into four and STUFF. Be generous. Let them overflow.
- Top the peppers with the other 1/2 cup of cheese sprinkled on the tops.
- Bake for 20-25 minutes.