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Taco Stuffed Peppers

 Taco Stuffed Peppers
Shannon Talmage of Alexandria, Indiana sends this family friendly, taco-flavored version of the classic stuffed bell pepper dinner. Sometimes she uses rice instead of orzo pasta; they'll both work well in this recipe.
4 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

  • 4 medium green peppers
  • 1/3 cup uncooked orzo pasta
  • 3/4 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1/4 pound reduced-fat bulk pork sausage
  • 3 tablespoons chopped onion
  • 2 plum tomatoes, seeded and chopped
  • 2 tablespoons taco seasoning
  • 1 garlic clove, minced
  • 3/4 cup shredded reduced-fat cheddar cheese, divided

Directions

  • Cut tops off peppers and remove seeds. In a large kettle, cook
  • peppers in boiling water for 3-5 minutes. Drain and rinse in cold
  • water; set aside.
  • Cook orzo according to package directions. Meanwhile, in a large
  • nonstick skillet, cook the beef, sausage and onion over medium heat
  • until meat is no longer pink; drain. Reduce heat to low. Add the
  • tomatoes, taco seasoning and garlic. Cook, uncovered, for 10
  • minutes, stirring occasionally.
  • Drain orzo; stir into meat mixture. Add 1/2 cup cheese. Spoon into
  • peppers. Place in an 11-in. x 7-in. baking dish coated with cooking
  • spray.
  • Cover and bake at 350° for 10 minutes. Uncover; sprinkle with

2 of 2

Taco Stuffed Peppers (continued)

Directions (continued)

  • remaining cheese. Bake 5 minutes longer or until cheese is melted.
  • Yield: 4 servings.
Nutritional Facts: 1 stuffed pepper equals 379 calories, 17 g fat (8 g saturated fat), 87 mg cholesterol, 772 mg sodium, 28 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat, 1 starch.