The Best Taco Stuffed Peppers
This recipe for The Best Taco Stuffed Peppers combines the flavorful spice of delicious tacos with creamy ingredients leaving you with a rich and comforting dinner that the whole family will love!
Indecisiveness Leads to An Unforgettable Meal Creation
Back when I was on the ketogenic diet years ago, I fell IN LOVE with stuffed peppers. I would cook sausage, combine it with cream cheese, jalapenos, garlic, and cheese then stuff them in bell peppers and bake them. It was absolutely delicious! I was having a craving the other day for that same creamy goodness but part of me really wanted tacos…have you ever been in that predicament? I had a hard time deciding so I thought, why not combine the two?! That is where I birthed this recipe. Now I am aware that someone out there might be making this EXACT same thing but I am just going to pretend that I invented this absolutely delicious dinner recipe. 😅
Why This Recipe Checks All of The Boxes
If you are like me and love all the creamy goodness in your meals and also enjoy foods with a little spice then this recipe is for you my friend! It takes the same rich and creamy texture as your favorite dips and the nice spicy notes of your favorite Mexican dishes and combines them into a dinner that is satiating and extremely satisfying. You will want a good nap afterwards. 😂
This is also pretty easy to make. You are basically browning your meat of choice, adding it to a bowl with the other ingredients, stuffing the peppers, and baking. It really is that simple!
Ingredients in The Best Taco Stuffed Peppers
- Bell Peppers– I use the Red, Yellow, and Orange but you can use Green too!
- Taco Seasoning– I use this Easy From Scratch Taco Seasoning but you can use any you prefer.
- Meat of Choice– You can use any meat that you wish! It can be ground or shredded, whatever your preference. In this recipe I used ground venison.
- Salt and Pepper
- Cheddar Cheese– Shredded
- Cream Cheese
- Green Onion
- Tomatoes and Green Chilies
- Cilantro– Optional for garnish
How to Make The Best Taco Stuffed Peppers
- In a cast iron pan or skillet of choice, brown the meat, drain, and return to the pan.
2. Add 2 tbsp of taco seasoning and 1/4 cup of water. Stir occasionally and simmer until most of the water has evaporated. Salt and Pepper to taste then add the cooked meat to a medium bowl.
3. Core and Slice 6 Bell peppers. (Don’t throw away the scraps! They are great for composting or to feed your backyard chickens!) Then add 2 small slashes on the bottom of each pepper to help with drainage.
4. Drain the can of diced tomatoes with green chilies. The tomatoes will cook down in the oven and create moisture so by draining the can first it helps keep the mixture from getting too watery. Add it to the bowl.
5. Slice 1 green onion and add to the bowl.
6. Next, cube the cream cheese block and add to the bowl with the other ingredients.
7. Mix until creamy, then add in 1 cup of shredded cheddar cheese. Mix until well incorporated.
8. Place peppers on a rimmed cookie sheet lined with foil or a silicon baking mat. Fill with filling and top with cheese.
9. Bake at 400 degrees Fahrenheit for 20 minutes.
10. Remove from oven, let cool for a few minutes, and then The Best Taco Stuffed Peppers are ready to enjoy!
Chef’s Tips
Top with sour cream, yogurt or kefir, sliced avocado, chopped cilantro, a drizzle of lime juice, or to really take it to the next level, drizzle it with a little of this delicious Chipotle Sauce!
Store in the fridge in an airtight container for up to 4 days or freeze for longer storage. To reheat, you can microwave them or reheat them in the oven. Both work well!
Well there ya go! I hope that you enjoy my self proclaimed creation! I would love to hear what you thought of this recipe! Please feel free to leave me a comment in the comment box at the bottom of this post!
Happy eating! 💗
The Best Taco Stuffed Peppers
Equipment
- 1 Cast Iron pan or skillet of choice
- 1 Medium Bowl
- 1 Raised Rim Cook Sheet
- 1 Silicon Baking Mat or Aluminum Foil
Ingredients
- 6 Bell Peppers- Cored and sliced in half vertically
- 1 Green Onion
- 1 Pound Ground beef, chicken, turkey, venison Shredded meat will work with this too
- Salt and Pepper to Taste
- 1 cup shredded Cheddar Cheese
- 1 block Cream Cheese
- 1 Can Diced Tomatoes and Green Chilies
Toppings
- Cheddar Cheese
- Chopped Cilantro
Instructions
- In a cast iron pan or skillet of choice, brown the meat, drain, and return to the pan.
- Add 2 tbsp of taco seasoning and 1/4 cup of water. Stir occasionally and simmer until most of the water has evaporated. Salt and Pepper to taste then add the cooked meat to a medium bowl.
- Core and Slice 6 Bell peppers. Then add 2 small slashes on the bottom of each pepper to help with drainage.
- Drain the can of diced tomatoes with green chilies. The tomatoes will cook down in the oven and create moisture so by draining the can first it helps keep the mixture from getting too watery. Add it to the bowl.
- Slice 1 green onion and add to the bowl. Next, cube the cream cheese block and add in with the other ingredients.
- Mix until creamy, then add in 1 cup of shredded cheddar cheese. Mix until well incorporated.
- Place peppers on a rimmed cookie sheet lined with foil or a silicon baking mat. Fill with filling and top with cheese. Bake at 400 degrees Fahrenheit for 25 minutes. Remove from oven, let cool for a few minutes then they are ready to serve!Top with chopped cilantro, sour cream, kefir, yogurt, sliced avocado, or try it with a drizzle of The Best Chipotle Sauce (Recipe linked above).
