The Key to Stuffed Peppers

RECIPE: Taco Stuffed Peppers

I totally had a dream about zombies last night. This is unrelated to my recipe this week, but I can’t get it out of my head. It was a violent and disturbing dream. There were chainsaws and power drills and zombies who were cut into pieces and came back to life. I wish I could teach myself to control my dreams. I would definitely spend the nighttime hours looking extra thin, eating fondue and surfing in Australia rather than battling the undead.


Today’s recipe was born of yet another week of meal planning that involved 3 out of 5 family members requesting tacos or nachos for dinner. Man cannot live on tacos alone. Or, more specifically, Elizabeth cannot live on tacos alone. So I decided to stuff bell peppers with taco-like ingredients and serve the whole glorious mess over Fritos with sour cream.

I could tell I was on to something fabulous when Jason walked in the door from work and proceeded to eat an entire bowl of leftover filling with chips. I think I’ve successfully created a taco-substitute that doesn’t make me want to poke my eyes out with boredom. I also think the key to any good stuffed pepper recipe is a filling that is extra flavorful and delicious before it’s spooned into the peppers. The peppers are going to add texture and balance, but not flavor, so if your filling isn’t decadent enough to eat with a spoon before you put it in the peppers, the end result is going to be bland at best.


Taco Stuffed Peppers
Recipe type: Dinner
Author: Elizabeth
Prep time: 45 mins
Cook time: 30 mins
Total time: 1 hour 15 mins
Serves: 6
  • 1.5 lbs ground beef
  • 1 packet of taco seasoning
  • 1 box of spanish rice, Rice a Roni
  • 1 can of stewed tomatoes
  • 1 can of black beans
  • 1 small can of diced green chilies
  • 1/4 cup cilantro, chopped
  • 1/2 a white onion, chopped
  • 2 cups shredded cheddar
  • 6 green bell peppers
  • Medium bag of Fritos
  • Sour Cream
  1. Brown ground beef with diced onion. Add taco seasoning and water as according to the directions on the packet.
  2. Cook spanish rice with can of tomatoes as according to the directions on the box.
  3. Preheat oven to 350 degrees.
  4. Combine ground beef mixture, rice, green chilies, black beans (drained and rinsed), cilantro and 1 cup of cheese.
  5. Cut the tops off of each of the green bell peppers. Pull out the centers and remove all of the seeds.
  6. Spoon beef and rice mixture into the bell peppers until just overflowing. Put the tops back on.
  7. Bake peppers in a baking dish covered with tin foil for 30 minutes, or until outside of pepper is cooked.
  8. Serve with Fritos, sour cream and more cheese.


This entry was posted in 4 Wine Glasses, Beef, Dinner. Bookmark the permalink.

3 Responses to The Key to Stuffed Peppers

  1. Alyssa says:

    These peppers look delicious! You pour a glass of wine like it should be, practically overflowing! ;o)

  2. Elizabeth says:

    Ha! I was wondering if anyone would notice that! My box of wine was almost empty, so I just filled that glass right to the rim to finish it off!

  3. Amanda N says:

    I too am impressed with your wine glass. Good girl.
    Man, I haven’t made stuffed peppers in FOREVER. I should do that next week… These look so fun.

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