Taco Stuffed Peppers

Does your family like Mexican flavors? These peppers are a perfect make-ahead meal with a delicious flavor combination - sweet peppers and zesty taco flavors -- YUM! I like to use a combination of red, yellow, orange and green peppers -- at dinner time the boys like to take their time picking the perfect pepper:) This recipe has become a staple in our home since the first time I made it. With homemade taco seasoning and sauce, it is truly a spectacular, flavorful dish!

Taco Stuffed Peppers (Printable version)

1 1b. ground beef or turkey
1 package taco seasoning or 3 Tablespoons Homemade Taco Seasoning
1/3 cup water
1 cup cooked brown rice (I like Trader Joe's frozen brown rice, cooked according to package directions)
4 bell peppers sliced in half lengthwise
1 cup salsa
4 oz. cream cheese
1 cup taco sauce store bought or homemade (scroll down for recipe)
1 cup shredded cheddar cheese

Preheat oven to 375 degrees

1. Brown ground beef over medium-high heat.
2. Add taco seasoning, water, brown rice, cream cheese, bring to a simmer, stirring until cheese is melted. Simmer 3-4 minutes until well combined.
3. Pour salsa in bottom of 9x13 casserole dish, place peppers, cut side up in dish.
4. Fill peppers equally with meat/rice mixture, top with taco sauce, then shredded cheddar. (At this point you can double wrap in tin foil and place in freezer. Defrost overnight before cooking)

5. Bake uncovered 35-40 minutes until cheese is melted and filling is hot and bubbly.

Recipe inspired by Blog Chef Taco Stuffed Shells

: Homemade Taco Sauce

1 small onion
1 clove garlic
1 cup tomato puree
1 teaspoon chili powder
1/2 teaspoon cumin
2 teaspoon dried oregano
1 1/4 cup chicken stock
1/2 tsp salt
1/4 tsp pepper

1. Quarter onion and place in blender with
garlic, tomato puree and spices.
2. Blend until smooth, then pour into medium saucepan and add chicken stock, whisking gently. Bring to a low boil and then simmer 10-15 minutes until reduced to desired consistency.
3. Season with salt and pepper. Allow to cool. Refrigerate up to 1 week or freeze up to 3 months. I like to double the recipe and freeze half!

Recipe modified from The Prepared Pantry

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