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Savory Cheesy Taco-Stuffed Bell Peppers Recipe with Easy Cilantro Crema

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A quick and comforting twist on taco night, these bell peppers are stuffed with cheesy, seasoned beef and topped with a fresh cilantro crema. Perfect for a low-carb, flavorful dinner that’s easy to prepare.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange)
  • 1 lb ground beef (80/20 preferred)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning (store-bought or homemade with chili powder, cumin, paprika, oregano, cayenne)
  • ½ cup tomato sauce (120 ml)
  • 1 cup sharp cheddar cheese, shredded (100 g)
  • ½ cup Monterey Jack cheese, shredded (50 g)
  • ½ cup fresh cilantro, chopped
  • ½ cup sour cream (120 ml) or Greek yogurt for lighter option
  • 1 tbsp fresh lime juice
  • Salt and pepper to taste
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 375°F (190°C). Slice off tops of bell peppers and remove seeds and membranes. Set tops aside if desired.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent, about 3-4 minutes. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Add ground beef to skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if desired.
  4. Stir in taco seasoning and tomato sauce. Simmer for 3-5 minutes until flavors meld and mixture thickens slightly. Season with salt and pepper to taste.
  5. Remove skillet from heat and stir in half of the shredded cheddar and Monterey Jack cheeses until melted and blended.
  6. Fill each bell pepper cavity generously with the cheesy taco beef mixture, packing gently but not overfilling.
  7. Place stuffed peppers upright in a baking dish. Sprinkle remaining cheese evenly on top of each pepper.
  8. Bake uncovered for 20-25 minutes, until peppers are tender and cheese is melted and bubbly with golden spots.
  9. While peppers bake, prepare cilantro crema by stirring together sour cream, chopped cilantro, lime juice, and a pinch of salt. Blend for a smoother texture if desired.
  10. Remove baked peppers from oven and let cool for 5 minutes. Top each with a generous dollop of cilantro crema before serving.

Notes

Toast taco seasoning briefly before adding tomato sauce to enhance flavor. Drain excess fat after browning beef to avoid greasiness. Be gentle when stuffing peppers to prevent spilling. If cheese browns too fast, tent with foil. Prepare filling and peppers ahead to streamline baking. Cilantro crema can be made smoother by blending and stored separately. For extra crunch, add crushed tortilla chips to filling.

Nutrition

Keywords: taco stuffed peppers, cheesy stuffed peppers, cilantro crema, low-carb taco recipe, gluten-free taco night, easy weeknight dinner

Find it online: https://forkifyfun.com/savory-cheesy-taco-stuffed-bell-peppers-recipe-with-easy-cilantro-crema/