I think that at some point, I should probably just go ahead and rename this blog Let’s Taco-bout it.
For real. I don’t know where this obsession with everything taco flavored came from, but I am happy that it did. My kitchen loves Mexican flavors and I just can’t stop. Casseroles, tacos, enchiladas, STUFFED PEPPERS.
Bummer, I just looked and that blog is already a thing.
Oh well, give me some time and I’ll think of another equally creative and “roll-off-the-tongue” worthy blog title about tacos. Because I don’t see my love for tacos changing. Maybe I should write a taco inspired cookbook, where every recipe is made with taco seasoning, adobo sauce, red onions and diced green chiles. Or I should just buy a taco food truck. THE POSSIBILITIES ARE ENDLESS!
But for now, since this is just a hobby blog, I guess I’ll just stick to sharing the recipe and leave the food trucking to the professionals.
Taco Stuffed Peppers
What You Need
5 bell peppers, your choice of colors
1lb ground beef
½ red onion, diced
2 tbs taco seasoning
1-4oz can diced green chiles
¼ cup cheese
For the Rice
1 cup white basmati rice
1 cup chicken broth
½ can diced tomatoes
½ cup tomato sauce
2 tsp garlic powder
Salt + pepper (a pinch of each)
Raw diced red onion
What To Do
Make your rice!
- Combine all “for rice” ingredients in a medium saucepan.
- Bring to a boil over medium-high heat. Then cover and turn heat down to low.
- Let simmer for approximately 20 minutes, until the liquid is all absorbed.
- Remove from heat and let stand for at least 5 minutes.
- Remove lid and stir rice.
Cook your stuffing!
- Heat 1tbs olive oil over medium-high heat and add ground beef.
- When beef is about 50% cooked through, add red onion, diced green chiles and taco seasoning. Stir well. Let meat finish cooking. Set aside
Assemble your peppers!
- Preheat oven to 350° and grease a glass baking dish.
- Wash your peppers and cut the tops off and deseed. Cut your peppers in half (or leave them whole, your choice).
- Line the baking dish with peppers to cover the entire bottom. (Or stand them up in a glass baking dish)
- Top each pepper with a spoonful of rice and a spoonful of the ground beef mixture. *
- Sprinkle cheese on top of the stuffed peppers. I was sparing on the cheese but feel free to pile it on!
- Bake for 35-40 minutes.
- Top with shredded lettuce, sour cream and raw red onion. Or go extra wild and toss some avocado on these babies! Enjoy!
*Depending on the size of your peppers, you will probably end up with extra taco meat. Save it! Put it in a container for a rainy day and make yourself some taco scrambled eggs.
** Any items listed as “garnish” are not included in the nutritional information provided.
Thanks for reading, folks! I would love to hear your feedback if you try one of these delights. Share comments below or find me on Instagram by tagging your food photos with #ahealthybalanceblog