What if you could enjoy all the warm, savory flavors of a delicious Taco Soup without needing a bowl? I know it sounds a little wild, but stick with me. We are taking that classic comfort food feeling and putting a fun, creative spin on it that your whole family will love.
This recipe packs all that seasoned beef, tomato, and rice goodness right into a tender, sweet bell pepper. It is a complete meal in a neat little package. It has quickly become one of our favorite ways to get that amazing taco flavor we crave. Let’s get cooking!
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Why You’ll Love This Recipe
Honestly, what is not to love? You are getting the heart and soul of the Best Taco Soup in a fun, hands on format. The bell peppers get wonderfully soft and slightly sweet in the oven, which is a fantastic balance to the savory filling.
It is also incredibly easy to make. The filling comes together quickly on the stove, much like a simple Taco Soup Stove Top base. Then you just stuff the peppers and let the oven do the rest of the work. It is a fantastic weeknight meal.
Plus, it just looks amazing. The bright colors of the peppers make for a beautiful presentation. It is the kind of meal that feels a little special without requiring any extra effort. It’s a great way to get everyone, even picky eaters, excited about dinner.
Every bite gives you that comforting feeling you expect from the Best Taco Soup Recipe. It is hearty, filling, and packed with familiar flavors that just make you feel good. Think of it as a deconstructed Taco Soup, ready to enjoy.
Ingredients
- One pound Ground Beef (93 percent lean or leaner)
- Four medium red, yellow, or green bell peppers
- Half a cup minced onion
- Two teaspoons minced garlic
- One can (fourteen and a half ounces) diced tomatoes with green peppers and onions, drained
- Half a cup cooked white or brown rice
- Three tablespoons tomato paste
- Two teaspoons dried parsley
- Half a teaspoon salt
- A quarter teaspoon black pepper
- Chopped fresh parsley for garnish (optional)
Step By Step Instructions
Step 1: Prepare The Peppers
First things first, let’s get the oven ready. Go ahead and preheat it to 475 degrees F. While that is warming up, give a large baking dish a quick coat with some cooking spray. This will keep our peppers from sticking later on.
Now for the peppers. Carefully slice the tops off each one and set those tops aside for a moment. We will use them as cute little hats for our stuffed peppers. Grab a small knife and gently remove the seeds and membranes from the inside. Try to get them as clean as you can.
Arrange the hollowed out peppers in your prepared baking dish. Make sure to leave a little space between them, about two inches apart should do the trick. Place the tops back on the empty peppers. Cover the entire dish tightly with aluminum foil and pop it in the oven to bake for 15 minutes. This pre bake helps soften them up.
Step 2: Make The Flavorful Filling
While the peppers are in the oven, we can make the delicious filling. This part feels just like starting a pot of Taco Soup Stove Top. Heat a large nonstick skillet over medium heat until it is nice and hot.
Add your ground beef, minced onion, and garlic to the hot skillet. Cook for about three to four minutes, using a spoon to break the beef into small, half inch crumbles. Stir it occasionally so everything cooks evenly. You will know it is ready when the beef is browned and the onions are soft.
Next, stir in the drained diced tomatoes, cooked rice, tomato paste, dried parsley, salt, and black pepper. Keep stirring everything together for another three to four minutes until it is all heated through. Your kitchen should be smelling amazing right about now, just like a pot of simmering Taco Soup!
Step 3: Stuff And Bake
Carefully take the peppers out of the oven and let them cool just enough so you can handle them. Take the tops off again. Now for the fun part! Divide that savory beef mixture evenly among the four peppers, filling them all the way to the top.
Once they are all stuffed, place their little tops back on. Put the baking dish back into the 475 degree F oven. Bake for another 17 to 22 minutes. You want the filling to be hot and the peppers to be tender. The safest way to check is with an instant read thermometer. The center of the beef mixture should register 160 degrees F.
Once they are done, you can garnish them with a little fresh parsley if you like. This adds a nice pop of color and freshness to your amazing new version of Taco Soup. Serve them hot and enjoy every single bite!
How To Store Leftovers
If you happen to have any leftovers, storing them is super simple. Just let the stuffed peppers cool down to room temperature first. This is an important step to prevent them from getting soggy.
Once cooled, place them in an airtight container. They will keep well in the refrigerator for up to three or four days. When you are ready to eat them again, you can reheat them in the microwave for a minute or two, or pop them back in the oven until warmed through.
Tips
Want to add a cheesy touch? I know I do! Feel free to sprinkle some shredded cheddar or a Mexican cheese blend on top of the filling before you put the pepper tops back on. It melts beautifully in the oven.
Sometimes bell peppers can be a little wobbly. To keep them standing upright in the baking dish, you can use a muffin tin. Each pepper gets its own little spot, and they will not tip over while baking. It works like a charm.
Feel free to customize the filling. You could add a can of drained black beans or corn to the beef mixture for extra texture and flavor. This makes the meal even heartier, stretching the filling further.
For a little extra flavor, serve these stuffed peppers with a dollop of sour cream, some salsa, or a scoop of guacamole on the side. It really completes the whole experience, making it feel like the Best Taco Soup dinner.
Conclusion
So there you have it! A wonderfully creative and delicious way to enjoy the classic flavors of Taco Soup. This recipe is proof that you can take a beloved idea and turn it into something new and exciting without losing any of the comfort.
It is a satisfying, easy to make meal that is perfect for any night of the week. I really hope you give this fun twist on Taco Soup a try. I have a feeling it might just become a new favorite in your home, just like it is in mine. Happy cooking!
FAQ
Can I Use Ground Turkey Instead Of Beef?
Yes, absolutely! Ground turkey or ground chicken are great lighter alternatives. You would prepare the filling the exact same way. Even a plant based ground crumble would work well in this recipe for a vegetarian option.
How Can I Make This Recipe Spicier?
The recipe as written is very mild. To add some heat, you could add a pinch of red pepper flakes or a teaspoon of chili powder to the beef mixture. For even more spice, consider adding some finely diced jalapeño along with the onion and garlic.
What Should I Serve With These Stuffed Peppers?
These peppers are quite filling and can easily be a meal on their own. If you want to add a side dish, a simple side salad with a vinaigrette dressing would be lovely. You could also serve them with a side of tortilla chips for scooping up any extra filling.
Taco Soup Stuffed Bell Peppers
Enjoy all the warm, savory flavors of a delicious Taco Soup packed into tender, sweet bell peppers. This creative twist on a classic comfort food is an easy and hearty weeknight meal that your whole family will love, offering seasoned beef, tomato, and rice goodness in every bite.
Requirements
Ingredients
Instructions
- Preheat oven to 475 degrees F. Lightly coat a large baking dish with cooking spray.
- Slice tops off bell peppers; set aside. Remove seeds and membranes using a Chef Knife. Arrange hollowed peppers 2 inches apart in the baking dish. Place tops back on.
- Cover tightly with aluminum foil and bake for 15 minutes to soften.
- While peppers bake, heat a large nonstick skillet over medium heat.
- Add ground beef, minced onion, and garlic to the skillet. Cook 3-4 minutes, using a spoon to break the beef into ½ inch crumbles, until browned and onions are soft.
- Stir in drained diced tomatoes, cooked rice, tomato paste, dried parsley, salt, and black pepper. Cook 3-4 minutes until heated through. Your kitchen should be smelling amazing right about now!
- Carefully remove peppers from oven and cool slightly. Remove tops.
- Divide and fill peppers evenly with the beef mixture. Replace tops.
- Return baking dish to oven. Bake 17-22 minutes until filling is hot and the peppers are tender. The center of the beef mixture should register 160 degrees F with an instant read thermometer.
- Garnish with fresh parsley if desired. Serve hot and enjoy every single bite!
Notes
If you happen to have any leftovers, storing them is super simple. Just let the stuffed peppers cool down to room temperature first. This is an important step to prevent them from getting soggy. Once cooled, place them in an airtight container. They will keep well in the refrigerator for up to three or four days. When you are ready to eat them again, you can reheat them in the microwave for a minute or two, or pop them back in the oven until warmed through.
Want to add a cheesy touch? Feel free to sprinkle some shredded cheddar or a Mexican cheese blend on top of the filling before you put the pepper tops back on. It melts beautifully in the oven.
Sometimes bell peppers can be a little wobbly. To keep them standing upright in the baking dish, you can use a muffin tin. Each pepper gets its own little spot, and they will not tip over while baking. It works like a charm.
Feel free to customize the filling. You could add a can of drained black beans or corn to the beef mixture for extra texture and flavor. This makes the meal even heartier, stretching the filling further.
For a little extra flavor, serve these stuffed peppers with a dollop of sour cream, some salsa, or a scoop of guacamole on the side. It really completes the whole experience, making it feel like a flavorful dinner.
Nutrition
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Sugar
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