Taco Stuffed Peppers Recipe

4.5 3 4
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Taco Stuffed Peppers Recipe

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4.5 3 4
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 4 medium green peppers
  • 1/3 cup uncooked orzo pasta
  • 3/4 pound lean ground beef
  • 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 11x7-in. baking dish coated with cooking spray.
Cover and bake at 350° for 10 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Originally published as Taco Stuffed Peppers in Light & Tasty August/September 2007, p15

Nutritional Facts

1 each: 379 calories, 17g fat (8g saturated fat), 87mg cholesterol, 772mg sodium, 28g carbohydrate (6g sugars, 3g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat, 1 starch.

  • 4 medium green peppers
  • 1/3 cup uncooked orzo pasta
  • 3/4 pound lean ground beef
  • 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
  1. 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.
  2. 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.
  3. Drain orzo; stir into meat mixture. Add 1/2 cup cheese. Spoon into peppers. Place in an 11x7-in. baking dish coated with cooking spray.
  4. Cover and bake at 350° for 10 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Originally published as Taco Stuffed Peppers in Light & Tasty August/September 2007, p15

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shelton463 User ID: 164053 90719
Reviewed Jan. 18, 2013

"We enjoyed these but felt they needed a bit more salt & taco seasoning. Will definitely make again though!"

MY REVIEW
joedebfry User ID: 265172 151343
Reviewed May. 10, 2010

"I used rice rather than orzo. Even though we eat relatively low sodium meals, next time I'll add a little salt."

MY REVIEW
HBcook User ID: 2966570 206550
Reviewed May. 6, 2009

"Very good weeknight dinner recipe. I changed it up a bit but using half hot It. Sausage and half lean grnd beef; a little more orzo, cheese, garlic and next time more tomato."

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