Taco-Stuffed Bell Peppers with Ground Beef
with Mexican side salad
Smarts: Stuffed peppers can take a long time to cook, so we expedite the process by softening the peppers in the microwave.
Ingredients
- Lettuce, romaine - 4 oz, chopped
- Tomatoes, roma - 2, chopped
- Vinegar, red or white wine - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 1 tsp
- Paprika, smoked - 1/4 tsp
- Oil, olive - 2 Tbsp
- Jalapenos (opt) - 1, diced
- Garlic - 2 cloves, chopped
- Green onions - 3 stalks, chopped, green and white parts separate
- Beef, ground and lean - 1 1/2 lbs
- Salt - 1 tsp
- Cumin - 1 tsp
- Paprika, smoked - 1 tsp
- Black pepper - 1/2 tsp
- Olives, black and sliced (2.25 oz / 63 g) - 1 can, drained and rinsed
- Bell peppers, medium - 4, halved
- Oil, cooking - 1 Tbsp
- Salsa - 1/3 cup
Nutrition Facts
Prep
- Jalapenos / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Lettuce / Tomatoes / Green onions - Prep as directed and store separately.
- Beef - Combine beef with jalapenos, garlic, salt, cumin, smoked paprika, and black pepper. (Can be done up to 2 days ahead)
- Olives - Drain and rinse.
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Make
- Heat oven to 425F / 218C degrees.
- Slice bell peppers in half from stem to base. Discard seeds. Place pepper halves in a microwave safe bowl and cover with a damp paper towel. Microwave on high just until peppers are starting to soften, 2 to 3 minutes.
- Heat a skillet with cooking oil over medium-high heat. Add white parts of green onions and saute until soft, ~1 minute. Add beef and saute until beef is cooked through, 8 to 10 minutes.
- Brush a baking dish or sheet pan with some oil. Place bell pepper halves cut-side up in prepared dish. Spoon beef filling into pepper halves.
- Bake uncovered for 10 minutes to let the flavors come together and the peppers continue to soften.
- While peppers cook, whisk together vinegar, mustard, honey and paprika in a mixing bowl. Add olive oil while whisking. Top with lettuce and tomatoes. Wait to toss the salad until right before serving.
- Serve stuffed peppers with salsa, olives, and green parts of green onions on top. Enjoy with salad.
Nutrition Facts
Reviews
Ratings
28 reviews
I made the recipe as listed, however as it was cooling I put a tablespoon of the salsa on it. When I sat at the table to eat I was inspired to dump the contents of the bell pepper into my salad, which made it taste like a light version of a taco salad. The bell pepper was fork tender which complimented the salad.
0 HelpfulThe meat mixture was a little dry. Serving with salsa is important for the recipe to work. I think I’ll make my own salsa next time so I don’t get unwanted ingredients found in jarred varieties. Steaming the bell pepper halves helps maintain the crunch and preserves water solvable vitamins. I think I will steam 4 minutes next time to get a bit more softness. I don’t eat cheese, but I think a sprinkle of cheese on top would be delicious for Keto dieters.
0 HelpfulWe liked this but we doctored the refried beans quite a bit. Mixed in half a can of enchilada sauce, some taco seasoning, and a whole chopped jalapeno. We crisped up the naan before putting on toppings. After cooking, we added lettuce, tomato, sour cream, and salsa. I like the idea, maybe refried black beans or whole beans might be better.
0 Helpful