Weeknight Taco Stuffed Bell Peppers

I know, I know, I just posted a Taco Tuesday inspired recipe last week! I fully intended to have more of a variety of recipes and space out ones that were similar. BUT I just couldn’t not share this one!

This easy, low carb recipe is a must make if you are getting into the back to school groove, or just trying to enjoy the final weeks of summer nights without spending too much time in the kitchen! Taco Stuffed Bell Peppers would also be perfect served to guests (can’t go wrong with an edible vessel!) and can easily be doubled to feed a crowd or be used as fast and flavorful leftovers for lunches all week long.  Requiring just 5 main ingredients (plus spices), you will be able to whip up a nutritious, light, and DELICIOUS dinner any night of the week…not just Taco Tuesday!

Lets dig in!

Ingredients:

• 1 pound ground beef
• 4 whole bell peppers
• 1 bell pepper, diced
• 1/2 yellow onion, diced
• 1 zucchini, diced
• 1 16 oz jar of your favorite salsa
• 1 tsp each: cumin, paprika, garlic powder, onion powder, salt, & pepper

Instructions:

1. In a medium skillet, saute the onion until soft (a few minutes)
2. Add meat and saute until cooked throughout.
3. Add chopped zucchini and chopped bell peppers. 
4. While meat and veggies are cooking, prepare the 4 bell peppers by slicing them in half lengthwise and removing seeds and ribs. Place them in a 9×13 baking dish…I had to also use an additional dish thanks to an extra large bell pepper!
5. Once meat is sizzling and veggies are tender, add the jar of salsa and all spices. Mix well and allow the sauce to come to a low boil so all flavors can meld together.
6. Begin stuffing each pepper with a couple large spoonfuls until you have used up all of the meat mixture! 
7. Bake at 375º for about 35 minutes (until the peppers are soft to the touch)
8. Due to my undeniable love for cheese, I went ahead and sprinkled a little bit of grated cheddar cheese over most of the peppers and then popped them back in the oven for a few minutes. But please be advised that if you do not eat dairy, these will still be equally delicious…I give most of the credit to that jar of salsa that the meat is swimming in!

And viola!

One of the things I love about this meal, and what makes it even more convenient for a weeknight meal, is that it really doesn’t require any sides. You have everything you need scooped into one delicious, edible vessel!

I added some sliced avocado to mine for a little extra flavor and healthy fat. Easy as that!

I hope you enjoy these Taco Stuffed Bell peppers as much as we did! I can’t make any promises about my Mexican inspired cooking coming to an end anytime soon, but can you blame me when meals this easy and delicious are the outcome?

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Taco Stuffed Bell Peppers

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

Servings: 4

Ingredients

• 1 pound ground beef
• 4 whole bell peppers
• 1 bell pepper diced
• 1/2 yellow onion diced
• 1 zucchini diced
• 1 16 oz jar of your favorite salsa
• 1 tsp each cumin, paprika, garlic powder, onion powder, salt, & pepper

Instructions

1. In a medium skillet, saute the onion until soft (a few minutes)
2. Add meat and saute until cooked throughout.
3. Add chopped zucchini and chopped bell peppers.

4. While meat and veggies are cooking, prepare the 4 bell peppers by slicing them in half lengthwise and removing seeds and ribs. Place them in a 9x13 baking dish...you man have to use an additional smaller dish if you peppers are large

5. Once meat is sizzling and veggies are tender, add the jar of salsa and all spices. Mix well and allow the sauce to com to a low boil so all flavors can meld together.
6. Begin stuffing each pepper with a couple large spoonfuls until you have used up all of the meat mixture!
7. Bake at 375º for about 35 minutes (until the peppers are soft to the touch)

8. If desired, sprinkle a little bit of grated cheddar cheese over your peppers and then pop them back in the oven for a few minutes, until cheese is melted

9. Plate and devour!