Preface- Sorry for so many red pepper recipes. It was not planned this way, but makes a nice theme anyways. 🙂
Have you ever noticed how when you place the word pizza in a recipe title, it’s usually a big hit. I find that tacos are a very close second. It’s hard not to like something with the flavor of pizza or tacos inside. And when it’s time to get the kids eating a little better, you have to get creative in what you fix.
I debuted stuffed peppers with my family only within the past year. Hubby has never been fond of sweet peppers before. It’s key that the filling be really great to get him to eat it. Popping the peppers in the oven for a little bit of time before filling them will get them started in the cooking process and soften them up just a bit.
The taco filling inside these babies is SO yummy. Onions, beef (or turkey), taco seasoning, and corn provide the perfect taco-y-ness. I just love the words that I make up. Don’t you? That one almost sounds like one my 5 year old would make up!
It’s really the cream cheese that makes them so tasty. I think, anyways.
You can top them with whatever taco fixin’s you’d normally like. The sky’s the limit! I had mine with lettuce and sour cream.
One tip that seemed to make it easier for me was to cut both ends off your peppers. Normally I’d leave the bottom but because there were seeds still hiding and since I don’t like to eat the tough ends, it only made sends to cut it flat on the bottom. Just be sure to use a spatula to carefully move it onto your plate without losing the yummy filling.
These peppers weren’t as soft as I would like them to be. Next time I’ll be making sure that I leave them to cook a bit longer. I used a knife to cut the pepper into strips to eat with my filling. But in a perfect world, the pepper would be much softer and easy to use a fork to gather bites along with the filling.
Enjoy the recipe!
| Taco Stuffed Peppers |
- 4 Red Bell Peppers
- 1 lb Lean Ground Beef
- 1 Medium Onion, Chopped
- 1 Pkg Taco Seasoning
- 1/4 Water
- 1 Can Whole Kernel Corn
- 4 oz Cream Cheese
- 1/2 Cup Shredded Reduced-Fat Cheddar Cheese
- Preheat oven to 350°.
- Cut ends off bell peppers and remove seeds. Place in baking dish and bake for 15 minutes.
- In a skillet over medium-high heat, brown ground beef with onion. Once browned, reduce heat. Stir in taco seasoning, water, corn, and cream cheese. Mix well and simmer until cream cheese is completely melted.
- Meanwhile, remove peppers from oven and fill each with equal amounts filling. Bake for 30 minutes.
- Remove from oven and top with equal amounts shredded cheese. Return to oven to bake for another 10 minutes.
- Cool.
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