Taco Stuffed Peppers

Who loves tacos? Who loves stuffed peppers? Did you ever think to combine the two into a super easy and delicious meal? Somehow, this did not occur to me until recently. But I finally did it, because the green peppers and the aloha peppers at Meijer were just too perfect to chop up.

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Ingredients:

  • 4-6 green peppers or other variety
  • 1 pound ground beef
  • 1/2 onion, diced
  • 1-2 jalapenos, chopped
  • 2-3 tablespoons taco seasoning
  • Splash of water (or heavy cream, see note in recipe)
  • 1 cup cheddar, shredded
  • slices of pepperjack for topping

Brown the ground beef in a large saucepan, adding onions and jalapenos when almost cooked through. While meat is cooking, slice open the peppers, deseed if necessary, and get them into an oven safe pan. Once meat is cooked through, drain any excess fat. Stir in taco seasoning, adjusting for your taste. Add a splash of water and mix well, bringing to a simmer. (Also, for those doing keto and needing a bit more for your fat macros, I did not use water, I stirred in a splash of heavy cream instead.)

One the meat mixture is mixed well, add about half the shredded cheddar and let melt. This might get a little sticky but it’s key!! The cheese is always important!! After the cheddar is incorporated, spoon the mixture into the peppers. Top with the rest of the cheddar and a slice each of pepperjack.

Bake at 350 degrees for 20 minutes, then broil for 2 minutes to get a good crust on that cheese.

One more note: I used 6 peppers and probably only needed 4, hence the number in the ingredients list. The peppers didn’t end up being fully stuffed, but there was still enough in each! If you do want 6 peppers fully stuffed, I would do another 1/2 pound of ground beef.

 

 

These peppers made me SO happy. We often go out for “Taco Tuesday” but because of the whole keto thing, I figured it was best to shake it up and stay in. Plus I had FILLED the fridge with good foods over the weekend, and these peppers were just too perfect. I served them with a cucumber and watermelon salad that was tossed with ground chipotle and pink salt. Also I had sauteed some mushrooms but ate them all before the peppers were done baking because I was too hungry!

The craziest thing is that I didn’t even miss the taco shells. The peppers retained a good crunch!

Happy cooking!

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