Taco Stuffed Peppers
Classic stuffed peppers with Mexican influence using batch taco meat, rice, and cheese. A hearty, Paleo-friendly meal when served without rice. Use poblano peppers for more heat or bell peppers for mild flavor.
Equipment
- 9x13 Inch Baking Dish
- Large Pot
- Aluminum foil
- Sharp Knife
Ingredients
Stuffed Peppers
- 6 large Bell Peppers any color
- 2 cups Restaurant-Style Taco Meat thawed
- 2 cups Cooked Rice white or Spanish rice, omit for low-carb
- 1 ½ cups Shredded Cheese Mexican blend or cheddar, divided, 1 cup for filling, ½ cup for topping
- 1 can Diced Tomatoes 14.5 oz, drained
- ½ cup Salsa
Toppings
- ½ cup Sour Cream
- ½ cup Guacamole
- ¼ cup Cilantro fresh, chopped
- Lime Wedges
Instructions
Prep
- Preheat oven to 375°F.
- Lightly grease a 9x13 inch baking dish.
- Cut the tops off the peppers and remove seeds and membranes.
- If peppers will not stand upright, trim a thin slice from the bottom to create a flat base.
- Blanch peppers in boiling water for 3-4 minutes to soften slightly.
- Drain and set aside.
Assemble
- In a large bowl, combine the taco meat, cooked rice if using, 1 cup shredded cheese, drained diced tomatoes, and salsa.
- Mix well.
- Stand peppers upright in the baking dish.
- Stuff each pepper generously with the taco meat mixture, packing it down gently.
Cook
- Cover with aluminum foil and bake for 30 minutes.
- Remove foil and sprinkle the remaining ½ cup cheese over the tops.
- Bake uncovered for 10 more minutes until the cheese is melted and bubbly.
Rest and Serve
- Let rest for 5 minutes.
- Serve topped with sour cream, guacamole, cilantro, and lime wedges.
Notes
This is a nice take on the classic stuffed peppers but with a Mexican influence. If you want more heat, make them with blanched and roasted poblano peppers instead of bell peppers - the smokiness adds incredible flavor. For a Paleo-style Mexican meal, omit the rice entirely and use extra taco meat or add diced zucchini to the filling. Dress them up with your favorite Mexican-style condiments: sour cream, guacamole, pico de gallo, or hot sauce. These reheat beautifully for meal prep - store covered in fridge for up to 4 days and reheat in 350°F oven for 15-20 minutes. The taco meat is already fully cooked and seasoned, so you're really just heating everything through and melting the cheese.
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