My week of “stuffed” meals continues today.
I swear, this was completely inadvertent. I didn’t intentionally plan to make a week of stuffed foods, it just happened. All the recipes I researched and thought of before I went grocery shopping last week just happened to be a stuffed version of something or other. But hey, who doesn’t like stuffed foods? Chicken breasts are better when stuffed with cheese. Peppers seem sweeter when stuffed with meat. I can’t help that my subconscious thought everyone in the world needed more stuffing in their life.
This little diddy is a pretty simple turn on classic stuffed bell peppers. All you really need is hamburger meat, taco seasoning, and cheese for the stuffing. The toppings are solely up to you. I went with shredded lettuce, pico, sour cream and guacamole. You could add more cheese to the top if you want; I didn’t since the pepper jack was melted in with the meat.
I’ve got one more stuffed recipe left for this week—I actually did make one thing that wasn’t stuffed. I swear I’ll get off this train soon…but I don’t know if I want it to stop. This train takes you straight down to flavor town. Ugh. Don’t bring up what I just wrote.
If you’re on keto, this is one of the easiest dinner recipes you can make. I ate the peppers alone, but a side salad wouldn’t be bad to round out the meal. You get plenty of protein and fat with this meal, and the minimal carbs are almost all in the peppers.
I’ve been taking these to work to eat for lunch, but it hasn’t been easy carting around full containers of all the toppings I wanted to put on it once it cooked. I know, I could have put them in smaller containers, but then I would have had to wash them…and who wants extra dishes? Not this girl.
If you’re in the mood for some tacos and can’t eat the shells, this recipe is for you. If you’re in the mood for delicious food, this recipe is for you.
Taco & Pepper Jack Stuffed Bell Peppers
Simple taco beef stuffed bell peppers with melty pepper jack cheese.
Ingredients
- 1 lb. ground beef
- 1 (1 oz) pkg taco seasoning
- 3/4 cup shredded pepper jack cheese
- 3 bell peppers, sliced in half and seeds scooped out
- Lettuce, pico de gallo, sour cream & guacamole, for serving
Directions
- Preheat oven to 425 degrees. Meanwhile, heat a large skillet over medium heat. Add meat and stir, cooking until browned, about 5 minutes. Drain fat off beef and add taco seasoning plus water (package instructions should say how much). Stir in pepper jack cheese to melt.
- Place pepper halves in a deep baking dish. Spoon meat mixture into each half until full. Bake for 8-10 minutes, or until warmed through.
- Serve with lettuce, pico, sour cream, and guacamole for topping.
Step-By-Step Instructions
Preheat oven to 425 degrees. Meanwhile, heat a large skillet over medium heat. Add meat and stir, cooking until browned, about 5 minutes.
Drain fat off beef and add taco seasoning plus water (package instructions should say how much).
Stir in pepper jack cheese to melt.
Place pepper halves in a deep baking dish. Spoon meat mixture into each half until full.
Bake for 8-10 minutes, or until warmed through.
Serve with lettuce, pico, sour cream, and guacamole for topping.
leencuisine.com 
this is a great way to have a healthier taco without just having taco salads.
It is! It’s still pretty delicious, too.
As per usual your recipe looks fantastic. I’ve done quinoa and beef stuffed tacos before but I’ll have to give your recipe a try. Thanks for sharing.
Thanks! I’ve done quinoa and chicken before, that was really good too. Basically anything in a bell pepper is good!