Rule #64: Always taco ’bout your feelings.
I’ve never met a taco I didn’t like. They’re all delicious: street tacos, shrimp tacos, old school ground beef tacos, soft tacos, hard tacos… you get the idea. Mama likey. Since we’re doing low carb + Keto-ish foods these days, I thought I’d transfer my love affair of the taco over to a meal that fits our diet. Thus, Taco Stuffed Peppers were born.
We’re in the full-on throws of a Threenager. Add that to a postpartum mama + newborn with reflux issues, and you’ve got quite an emotional situation on your hands. Hang in there, Jon Boy. At any given moment, someone is crying about not getting to eat the snack they want. And I have to admit, it’s a toss up as to who that is between the folks in this house. Corey’s learning to talk about his feelings and trying to explain why he’s upset. It’s successful about 30% of the time, but we’re at least gaining traction there.
Anywho… back to the reason we’re all here: Taco Stuffed Peppers. It’s almost so easy you don’t need a recipe! My dad always made stuffed peppers growing up, and I’ve tried just about 38 different versions on Jon Boy. He said these were his favorite so far! Let’s taco ’bout how we make these little buddies, shall we? (I can’t promise that’s the last time I’ll say that…)
First, sauté 1/2 an onion in about 1 tbs. olive oil over medium-high heat (EVOO).
Throw in 1 lb. ground beef (I used 93/7) and your favorite taco seasoning.
We LOVE Trader Joe’s Taco Seasoning Mix. I only use 1/2 the package per pound of ground beef though. It’s got quite a kick, so if heat isn’t your thing, I wouldn’t recommend TJ’s.
Then throw in 1 14-oz. can of diced tomatoes, juice and all. Cover and let it simmer for about 5 minutes.
Then throw on a good ole handful (or 3) of shredded cheese. We used the Mexican Blend cheese because it’s what we had on hand. Cheddar would be great, too. Make sure you stir it all up so the cheesy goodness melts in there.
Then, stuff some bell peppers that have the tops, membranes, and seeds removed. Top with more shredded cheese if you want (and we wanted it… I just forgot to snap that pic)! Bake at 350 for about 20-25 minutes, depending on how crisp you like your peppers.
While the peppers are a’baking, go ahead and prep your garnishes. We love Cotija cheese (it’s a salty, hard Mexican cheese), cilantro, diced tomatoes, and diced avocado.
SPEAKING OF AVOCADO… WHYYYYYYY. Why? WHY? I ask you! This little traitor was the perfect firmness in the grocery store*. He’s even organic. Little liar ended up being all rotten and no good for my Taco Stuffed Pepper. Get outta heeea with that mess! Avocados ain’t cheap either. I need to invent something that detects the perfect avocado ripeness and capitalize.
*Did you know the perfect firmness for an avocado can be found by closing your hand into a fist and feeling the muscly part of your thumb?
Happy taco stuffing, y’all!
Taco Stuffed Peppers
1 tbs. EVOO
1/2 white onion, diced
1 lb. ground beef (93/7)
1/2 package Trader Joe’s Taco Seasoning Mix
1 14-oz. can diced tomatoes
Shredded cheese (Mexican blend or cheddar work great)
4 bell peppers (tops, membranes, and seeds removed)
Preheat oven to 350.
Heat the oil to shimmering in a skillet over medium-high heat. Sauté the onion until softened, about 8 minutes. Add in the ground beef and sprinkle over the taco seasoning. Brown the meat, stirring occasionally. Add in the can of diced tomatoes, cover, and let simmer for about 5 minutes. Stir in a good handful (or more) of shredded cheese.
Evenly scoop some meat mixture into each of the four peppers. Sprinkle on more shredded cheese. Bake at 350 for about 20-25 minutes, or until peppers are cooked to your liking. Garnish with desired toppings.
Cotija cheese crumbles
Crumbled tortilla chips