These Taco Stuffed Peppers are a great way to change up your Taco Tuesday! Most weeks we like to do something taco related on Tuesday. Regular tacos, our Crunchy Chicken Tacos, sheet pan nachos, fajitas, enchiladas… there are SO many options! See? We have it all! We love a good “Taco Tuesday” in our house, so I wanted to share another option for you!
Taco Stuffed Peppers! Now we aren’t a “low carb” family, but we are a mostly gluten-free family. The girls and I are all gluten-free, so when I cook dinners, I tend to leave out the gluten! Growing up, my mom made the best stuffed peppers. She used rice and ground beef, and put them in the crock pot in tomato sauce. I loved it!
So when I was brainstorming recipes, I thought it’d be fun to do a stuffed pepper recipe but with taco meat. So whether you make this as a main dish, or even use up leftover ingredients, it’s a great meal! For most of the ingredients, you can honestly use whatever you have. I think we all have our favorite taco seasoning, rice box mix or recipes etc. But I will quickly share my favorites! We love this rice in our house, and I pretty much exclusively use the Costco taco seasoning. It’s gluten free, super affordable, and lasts FOREVER!
Ok, I have one last tip before I share the recipe with you. I have seen stuffed pepper recipes where you put the peppers in raw with the “stuffing”, but I actually prefer to roast the peppers first. I add oil and then season them! First of all, I think it gives them a better flavor, and it really helps soften the peppers without having to overcook the stuffing part.
Alright, if you give these a go, let us know what you think!!
Taco Stuffed Peppers
Ingredients
- 4 peppers (all different colors)
- 1 lb ground beef or turkey
- 1 box seasoned rice (use your favorite)
- 1 cup shredded cheese (I like pepper jack)
- 1 pkg taco seasoning (or whatever you use)
- 2-3 Tbsp. avocado oil
- 1-2 tsp. salt
- 1 bunch cilantro (optional for topping)
Instructions
- Start by preheating the oven to 400 degrees.
- Cut the peppers in half top down. I like to leave the stem on because I think it looks cool, but feel free to remove.
- Remove seeds.
- On a pan lined with parchment paper, drizzle oil on the peppers and use hands or a brush to coat entire pepper.
- Sprinkle with salt, and then put into the oven when ready.
- Bake for 15 minutes, or until tender, flipping half way through.
- While the peppers are baking, prepare the ground beef and make taco meat. Follow the instructions on the seasoning package.
- Also prepare the rice according to the package.
- Once everything is ready, combine half the rice with the meat mixture. You can use the extra as a side if you'd like!
- Spoon the mixture into the peppers and then top with cheese!
- Return to the over for about 5 minutes. You're basically just reheating everything and melting the cheese.
- Top with whatever you like – cilantro, avocado, sour cream, etc!
- Serve with extra rice and a side salad!
