Stuff Your Face With These Taco-Style Mexican Stuffed Bell Peppers
Recipe and photos by Launie Kettler
Everyone loves one pot dinners. But, in a sense, isn’t a stuffed pepper the original “one pot meal?” I mean, sure, it takes 3 pans to create the final outcome, but the food is cooked in a sweet little edible crock, so it really should fall under that descriptor.
Or maybe it’s just me.
Because I’m absolutely smitten with stuffed peppers.
So, maybe I attribute attributes to them that they don’t really possess.
Either way, let’s talk about the joy of peppers loaded with savory rice, spicy meat, onions and black beans, with a kiss of jalapeno.
Oh, and did we mention there’s both homemade and store bought chunky salsa? Let’s play with those different textures, yo!
The three pot thing aside, this recipe is really just a breeze to pull together. The hardest thing is sautéing the meat and chopping the veggies.
And, since we’re a knife company, we consider chopping a few vegetables to be a complete joy.
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Easy Taco-Style Mexican Stuffed Peppers Recipe
Homemade Salsa Ingredients:
Homemade Salsa Instructions:
Stuffed Pepper Filling Ingredients:
Veggie Prep 101: The A-Z Guide to Cutting Vegetables
Stuffed Pepper Filling Instructions:
*Note: If there’s any filling leftover, freeze it for a super-fast weeknight meal of stuffed peppers, tacos, burritos and bowls! Just defrost it in the microwave.
About the Recipe Creator
Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin.
Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.