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With refreshing vegetables and zippy beef and beans, these stuffed peppers stand out from any others. This tasty dish is so easy to make, I serve it often during summer and fall, much to my family's delight. —Nancy McDonald, Burns, Wyoming
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 425 calories, 20 g fat (11 g saturated fat), 91 mg cholesterol, 1,364 mg sodium, 29 g carbohydrate, 7 g fiber, 29 g protein.
Originally published as Taco-Filled Peppers in Taste of Home August/September 1994, p11
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Reviewed on Oct. 03, 2012 by busynursemom
Easy to make and delicious. Pleased the family.
Reviewed on Jul. 09, 2012 by Cookingwarmstheheart
This is a great recipe. Just enough kick for me but can be cooled down by topping it off with a little sour cream.
Reviewed on Sep. 28, 2010 by bookwormette
They're great!! I used extra lean ground beef, reduced sodium taco seasoning, homemade salsa, and low fat or fat free sour cream... they're so tasty.. this is a keeper in this house! Thanks!
Reviewed on Sep. 16, 2010 by janet lathrop
My husband and I really enjoyed this recipe. The only thing I did differently was to use some cream colored peppers that we grew in the garden this year instead of the green peppers. Will be sure to make them again!
Reviewed on Sep. 16, 2010 by blessed_theresa
This was really good! Even the older children tried it! I think I might tweak it by adding some bacon or bacon bits to it next time. Yum!
Reviewed on Sep. 14, 2010 by ldeardorf
We tried this last night and the whole family agreed it was a keeper. Boiling the bell peppers before baking made them perfectly well done. Loved it!
Reviewed on Sep. 13, 2010 by u2rbelinda@yahoo.com
I thing these are great. The only thing I changed was the fresh cilantro instead of the coriander. Of couse I added a chile sauce on the side and fresh warm corn tortillas. I agree, if you don't like it move on!!
Reviewed on Sep. 13, 2010 by JGalindo
This recipe is delicious. I make my own taco seasoning with a recipe that came from Alton Brown, it's called Taco Potion #19:* 2 tablespoons chili powder* 1 tablespoon ground cumin* 2 teaspoons cornstarch* 2 teaspoons kosher salt* 1 1/2 teaspoons hot smoked paprika* 1 teaspoon ground coriander* 1/2 teaspoon cayenne pepperI know it looks like a lot of ingredients, but most likely many are already in your spice cabinet. I make a double or triple batch and keep the rest in an airtight container for next time. (1 recipe is enough for 1 lb. of meat.) Hope this helps :-)
This recipe is delicious. I make my own taco seasoning with a recipe that came from Alton Brown, it's called Taco Potion #19:
* 2 tablespoons chili powder
* 1 tablespoon ground cumin
* 2 teaspoons cornstarch
* 2 teaspoons kosher salt
* 1 1/2 teaspoons hot smoked paprika
* 1 teaspoon ground coriander
* 1/2 teaspoon cayenne pepper
I know it looks like a lot of ingredients, but most likely many are already in your spice cabinet. I make a double or triple batch and keep the rest in an airtight container for next time. (1 recipe is enough for 1 lb. of meat.) Hope this helps :-)
Reviewed on Sep. 12, 2010 by vieux
By the way. Tried this with my own tricks. excellent!!!
Reviewed on Sep. 12, 2010 by grammy4him
I have not tried this yet, but know that it will be a hit, as we like everthing in it. Thanks for the extra tips as well...yum...can hardly wait to put this together! I know I will have to take some to work as well.... Thanks for sharing!!
Reviewed on Sep. 12, 2010 by solosinger
Reducing sodium by using alternative products and doing your own taco seasoning, as mentioned below, is a great tip. And thanks specialkmom for your wise words about being nice. We're all in this together and we should remember to support each other. Cooking is a wonderful way to bring people together! And, I've made a similar recipe to this for years, but it has added salsa, corn, and black beans. Sometimes I top with guacamole, too.
Reviewed on Sep. 12, 2010 by specialkmom
good recipe.
Reviewed on Mar. 16, 2010 by margomichel
this was a delicious, simple recipe. Both my husband and daughter, opinionated eaters, devoured them.
Reviewed on Sep. 30, 2009 by cynthia1234
These are yummy. I used chili beans rinsed instead of plain kidney beans. Adds a little spice
Reviewed on Sep. 13, 2009 by loumauk
It is not necessary to par-boil the green peppers. I usually stuff them with the filling and cook in the microwave. They are very good, and any extras may be frozen, then reheated in the microwave, also.
Reviewed on Sep. 12, 2009 by chaneedu
You can always reduce the sodium content by using a low sodium taco seasoning packet and low sodium canned beans. If you're that concerned about the sodium, you could make the beans fresh and the taco seasoning from seasonings you have in your home.
Reviewed on Sep. 10, 2009 by BirderMom
I first made this years ago for four hungry college kids on fall break. It was such a hit and has turned out to be one of the top two requested meals in our family! I have used medium garden salsa and corn & black bean salsa -- either is excellent.
Reviewed on Sep. 10, 2009 by deb25
I'll bet a little whole kernel corn would be good in these also
Reviewed on Aug. 22, 2009 by noty14
I've been making these for years!! So good :)
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