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Beef Taco–Style Stuffed Peppers
These simple, tasty peppers make a great side or an easy main dish.
Yields:
10 serving(s)
Prep Time:
25 mins
Total Time:
50 mins
Enjoy your favorite beef-taco flavors in a healthier way with these easy, crunchy, classic stuffed peppers. They're seasoned with cumin and chili powder, then topped with cheese and a crumble of tortilla chips. Eat them as a lighter dinner, a hearty side dish, or as part of a feast.
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Ingredients
- 5 bell peppers, halved lengthwise, ribs and seeds removed
- 1 Tbsp. olive oil
- 1/2 lb. 80% lean ground beef
- 1/2 medium onion, chopped
- 1 garlic clove, minced
- 1 serrano chile pepper, seeded to reduce heat if desired, and minced
- Kosher salt
- 1 tsp. chile powder
- 1/4 tsp. ground cumin
- 1 cup cooked white rice
- 2 large eggs, beaten
- 2/3 cup Monterey Jack cheese, divided
- 1/3 cup crushed tortilla chips
- Chopped fresh cilantro, for garnish
Directions
- Step 1Preheat oven to 350°F. Place bell peppers, cut sides up, in a single layer in a 9-by-13-inch or larger baking dish.
- Step 2Heat oil in a large skillet over medium-high heat. Add beef, serrano pepper, and onion. Cook, breaking up meat with a spoon, 1 to 2 minutes. Stir in garlic, chile powder, and cumin. Season with salt. Cook, stirring occasionally, until meat is browned, 8 to 10 minutes. Remove from heat and stir in rice, eggs, and 1/3 cup cheese.
- Step 3Fill peppers with beef mixture. Add 1/2 cup water to baking dish and cover with foil.
- Step 4Bake until peppers are soft, 35 to 40 minutes. Discard foil. Top peppers with crushed chips and remaining 1/3 cup cheese. Broil until cheese is bubbling and browned, 1 to 2 minutes. Serve garnished with cilantro.
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