Deliciously easy and cheesy, these taco stuffed peppers are sure to be a family favorite. I know I’ve already made them twice this week, both time for my meal prep for work. They were just that good I wanted to eat them two weeks in a row. And now my mom has started asking me to make them for dinner! That gooey cheese brings everything together in this dish.
And what’s easier that buying a little packet of taco seasoning! Sure I could make it myself, and I have in the past. But sometimes, and especially for my meal preps, I’m always looking for anything that can make it a bit easier. Typically I spend all day on Saturday cooking, so Sunday’s are all about resting and relaxing! Take yesterday for example, I woke up at 9AM, and started cooking my 9:30, before I knew it, it was almost 4PM. I rushed outside to take some photos before the sun started to get too low, and then off to my best friend’s new apartment we went.
We brought some leftover pizzas, and got the grand tour. So exciting to see my girl thriving, she’s worked her ass off and now she’s got a beautiful apartment to show off. (And Ari, I know you’re reading this, I am SO PROUD of you! And I can’t wait to come back, and this time I’ll take you up on that offer for some rum!) But I’m going off on a tangent now, this post is supposed to be about taco stuffed peppers! (Still thinking about that beautiful kitchen though…)
Saturdays Are For Cooking
So where was I before I started day dreaming? Oh yeah, after visiting my best friend, sadly not for long enough. I could have spent all night there talking with her, and sampling some unfortunate beverages. Seriously Ari, salted caramel hard seltzer?? I really had to draw the line there. But (maybe thankfully??) instead of sticking around and sampling what should have been a candle, off Phil and I went back to my house. To do what, you might ask?
Well if you said more cooking, you’d be right! We headed home to my parents place and got back to work in the kitchen. Thankfully, my mom cleaned up while we were out, so that way we could spend more time at my friend’s new place. Which was much appreciated, and she even enjoyed my experimental pasta dinner! Watch out for some new recipes coming soon, I have been so excited about Fall and I’m testing out SO MANY new fall inspired dishes in the next few weeks.
Sundays Are For Relaxing (and Meal Prep)
So after cooking all day, I know myself well enough to know that I need to relax and recharge the next day. I think I have a good balance going on between the blog, my day job, and some much needed relaxation. That’s why the meal prep always has to be easy. And of course, if I’m going to eat something for four or five days in a row, it HAS to be worthy and delicious. These taco stuffed peppers are full of spicy seasoning and sharp cheddar cheese. And best of all they are super easy to make, but be careful you might want to eat them all as soon as they come out of the oven! I made six, just in case, and two were gone before I was even done taking my photos. The rest of my Sunday will be dedicated to relaxing in bed, writing (hopefully, if I can stay focused) and reading (because I started a new book and I’ve already been sucked in!)
Extra Cheesy Taco Stuffed Peppers
Ingredients
- 1 lb ground beef
- 1 medium onion diced
- 1 packet taco seasoning hot & spicy or mild
- 1 cup jasmine rice
- 8oz can tomato sauce
- 3 cups beef broth
- 8oz block of sharp cheddar cheese shredded, and divided
- 6 green peppers tops cut off, and seeds scooped out
Instructions
- In a pot over medium heat, add the ground beef, breaking up as it cooks. Cook until meat is starting to turn brown, about ten minutes. Add taco seasoning and stir to combine. Create a hole in the center by pushing the meat to the sides of the pan, add onion and cook for 3 – 4 minutes. Stir to combine the taco meat, and onion. Continue to cook for another 2 -3 minutes, stirring occasionally.
- Add cup of rice, and stir to coat rice in taco seasoning, add tomato sauce, and beef broth. Stir, and bring to a simmer. Lower heat, and cook covered for 25 – 30 minutes, until rice has absorbed all the liquid.
- While the rice mixture cooks, heat your oven to 350° and bring another large pot of water to a boil.
- Once water is boiling, take your peppers and submerge them in the boiling water. This may take two or three rounds depending on the size of your pot. I usually do three at a time. Let peppers sit in boiling water for 1 – 2 minutes, until they are bright green.
- Set peppers aside in a 9×13 baking pan. When the rice is finished cooking, add the shredded cheese, reserving 1/2 cup for the top of the peppers. Mix in the cheese until melted and thoroughly combined.
- Scoop rice mixture into the peppers, top with remaining cheddar cheese, and cook in oven for 15 minutes. Let cool and either store for lunch or eat them all right away!
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