Taco Stuffed Bell Peppers

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Taco Stuffed Bell Peppers offer a flavorful twist on traditional stuffed peppers with a Mexican flair. This keto-friendly recipe combines ground beef, salsa, sour cream, and melted cheese for a deliciously satisfying meal that’s also low carb and gluten-free. Perfect for a quick weeknight dinner or meal prep!

This post will cover the recipe for Taco Stuffed Bell Peppers, including ingredients, kitchen equipment needed, step-by-step directions, tips for customization, storing leftovers, food and drink pairings, FAQs, and a call to action to encourage trying this delightful dish.

Why You’ll Love This Recipe:

  • Easy and Quick: Ready in minimal time, making it perfect for busy evenings.
  • Healthy and Keto-Friendly: Low carb, gluten-free, and packed with protein.
  • Versatile: Adaptable for various dietary preferences and occasions.
  • Family-Friendly: Appeals to both adults and kids alike with its familiar taco flavors.

Ingredients:

  • 4 medium green peppers, halved
  • 1.5 lb ground beef, browned
  • 1 packet taco seasoning mix (or homemade taco seasoning)
  • 3/4 cup water
  • 1-1/2 cups cheddar cheese, shredded
  • 1 cup sour cream
  • 1/2 cup salsa

Kitchen Equipment Needed:

  • Baking dish
  • Skillet
  • Mixing bowls
  • Oven

Directions:

Step-by-Step Instructions

  1. Preheat and Prepare:
    • Preheat oven to 375°F (190°C).
    • Cut green peppers in half lengthwise and remove seeds.
  2. Main Cooking Steps:
    • In a skillet over medium heat, brown ground beef until fully cooked.
    • Drain excess fat, if any.
    • Add taco seasoning mix and water to the skillet. Stir and simmer until the mixture thickens slightly.
  3. Final Steps:
    • Spoon the beef mixture evenly into each pepper half.
    • Top each with shredded cheddar cheese.
    • Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
    • Remove from oven and let cool slightly before serving.

Tips and Variations:

  • Customize Heat Level: Adjust salsa spiciness to taste.
  • Vegetarian Option: Substitute ground beef with black beans or tofu.
  • Toppings: Garnish with avocado, cilantro, or diced tomatoes for added freshness.

Storing Leftovers:

  • Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Microwave until heated through or bake in the oven at 350°F (175°C) until warm.

Food and Drink Pairings:

  • Side Dish: Serve with a side of Mexican rice or a crisp green salad.
  • Beverages: Pair with a cold Mexican beer, margarita, or iced tea.

Frequently Asked Questions:

  • Can I freeze Taco Stuffed Bell Peppers? Yes, tightly wrap individual portions in foil and freeze for up to 3 months.
  • How do I know when the peppers are done? They should be tender when pierced with a fork, and the cheese should be fully melted and golden.

Call to Action:

Give these Taco Stuffed Bell Peppers a try for a satisfying and flavorful meal that’s both easy to make and keto-friendly. Your taste buds and your family will thank you!

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