It is no secret that my friends and I enjoy cooking in the kitchen together. Instead of eating out we are each in charge of a dish to prepare. Since we all love colourful meals, we usually eat a lot of peppers since they come in so many different shades of the rainbow. My favourite dish to make is taco stuffed peppers. So easy to prepare.
Tacos are a comfort food sample where I’m from. The gooey cheese and the fresh vegetables. I will eat them with guacamole or fresh homemade salsa. It does not matter. What I like to change is how I serve my tacos. Flour or corn tortillas can be heavy sometimes for your evening meal. Plus we are told to eat more fruits and vegetables. Since I always loved stuffed peppers, I though why not try stiffing peppers with tacos? It seems as though I am not the only one out there doing that.
I searched and searched for the perfect taco stuffed pepper recipe, but I have instead created my own from others recipes. I would enjoy certain aspects of one taco, but not other parts. Since I am an adventurous cook, I decided to create different recipes and to give you my latest creation.
My favourite part of the taco stuffed pepper is that you only use as many peppers as you need thus saving the protein for a different kind of taco. Go ahead, purchase that taco kit and save the shells or tortillas for a different occasion. We are making taco stuffed peppers tonight!
What you will need:
- A pepper per person
- Your protein
- I often use meatless soy crumbles, but you can also use ground beef or ground turkey
- Taco seasoning
- Salsa or guacamole
1. Clean and cut the peppers:
What you should do first is dissect the peppers. First chop the tops off and cut them in half length wise. Clean out all of the seeds and other pulp. I try to make all of the peppers different colours. One red, one green and one yellow or orange.
2. Cook protein :
Once your peppers are cleaned, it is time to cook you protein. The ground beef takes the longest and the soy crumbles take the least amount of time to cook. Once your protein is fully cooked, drain the fat and then add water and the taco seasoning. Allow to simmer while the flavour is cooked into the meat.
3. Stuff cheese and peppers put in the oven:
Once you feel as though the protein has simmered long enough, then you can begin to stuff your peppers. I usually put grated cheese in first. Put just the cheese and the peppers in the oven. I always recommend at 350° F for 15 to 20 minutes. You want to make sure the pepper is cooked a bit, otherwise it will stay cold ruining the taste of your taco. Not good.
4. Remove from oven:
Once the cheese is melted and the meat is ready, put it on top of the melted cheese. I tend to not skimp on the protein since that is where most of the flavour is. I do about two heaping tablespoons full of the protein. If you want more add more. It is a comfort food after all.
5. Back again oven:
Put the stuffed peppers back into the over at 350° F for about 20 to 25 minutes. Once the meat is browned and the cheese is bubbling around the edges then you will know it is done.
I love to top my tacos with guacamole. Do not purchase store made guacamole, especially if you have all the ingredients at home. Take a ripe avocado, some chopped tomato, a good squirt of lemon juice, a clove f garlic and a pinch of salt. Put it in the food processor of mash it with a fork or mashed potato masher. Taste and add whatever you think is missing. You can add some spice if you wish, or add more salt to make it more tart. Your decision.
If you want, you can also make some fresh salsa. Fine chop some tomato, onion and garlic. I sauté my onion and garlic and mix them with the tomato afterwards. Squeeze some lemon juice and add a pinch of salt. If you want some spice add a hot pepper for your desired strength. You will not be disappointed.
Add one or both of these topping to your taco stuffed pepper. You will agree that they are much better then what comes out of a jar at your local supermarket.