How to make stuffed chili peppers with a tasty taco twist!
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Sometimes for us busy parents, it can feel like we’re quickly running out of simple dinner ideas to keep our families satisfied. That’s when I start looking for ways to add simple twists to common recipes to keep things exciting while still keeping it simple for me. This is how I came up with one of my favorite recipes for these scrumptious Stuffed Chili Peppers!
These satisfyingly stuffed peppers are super simple to make and encompass the irresistible flavor of tacos but in a much healthier way! These are absolutely perfect for making dinnertime exciting while also making sure your family leaves the table with satisfied and stuffed bellies.
Easy Equipment
To make these satisfyingly taco-stuffed peppers, I only need the help of a handful of common kitchen tools. Here’s what I use for these stuffed chilis:
Pepper Stuffing Ingredients
As for the ingredients? My recipe doesn’t require a whole lot here either! You can swap up the garnishes however you like but here’s what I like to use:
Stuffed Chili Peppers:
- 4 Green Anaheim Peppers – mild, large peppers
- 1 Lb ground beef
- 2 Tsp taco seasoning
- 1 Cup canned black beans – rinsed
- ½ Cup taco sauce
- 1 Can Chipotle Peppers in Adobo Sauce 7 oz, minced
Garnishes:
- 4 Tbsp sour cream
- 1 scallion -minced
- paprika
How to Make Satisfying Stuffed Chili Peppers
Now let me break down this simple pepper-stuffing process for you! It’s super easy to do and I know you’ve got bellies to feed, so without further ado, here is how I make taco-inspired stuffed chili peppers:
- First, preheat the oven to 350°F and preheat a nonstick frying skillet over medium heat. Add the ground beef to the skillet and mix in the taco seasoning.
- Keep cooking until the beef is browned all the way through, then drain.
- Then, combine the seasoned beef, rinsed black beans, taco sauce, and minced chipotle peppers in a large glass mixing bowl and mix well.
- Next, slice the large Anaheim peppers in half and fill each half with the beef stuffing. Transfer the stuffed peppers to an 8×8 Baking Dish.
- Finally, bake the stuffed chili peppers for 20 minutes.
- Serve with sour cream, minced scallions, and a little bit of paprika before devouring!
More Fall recipes
Storing Stuffed Peppers
To store baked stuffed peppers: first, transfer the peppers to an airtight container and seal with the lid. Then, transfer the peppers to the fridge and store them for up to 4 days. Always label the date on the outside of the container to keep up with freshness. Reheat in the oven.
Simple and Satisfying Dinner Ideas
For those of us busy parents, there is no such thing as having enough simple dinner ideas in the recipe box. Here are some of my other favorite recipes to pull out for quick, satisfying, and fuss-free dinners:
- Stuffed Bell Peppers
- Quick Chicken Alfredo
- One-Pot Pasta
- French Onion Soup
- Homemade Tomato Soup
- Spicy Cornbread Muffins
- Turkey Chili and Cornbread Muffins
Stuffed chili peppers
Ingredients
Chili peppers
- 4 Green Anaheim Pepper mild, large peeers
- 1 Lb ground beef
- 2 Tsp taco seasoning
- 1 Cup canned black beans rinsed
- ½ Cup taco sauce
- 1 Can Chipotle Peppers in Adobo Sauce 7 oz, minced
Garnish
- 4 Tbsp sour cream
- 1 scallion minced
- paprika
Instructions
- First, preheat the oven to 350°F and preheat a nonstick frying skillet over medium heat. Add the ground beef to the skillet and mix in the taco seasoning. Keep cooking until the beef is browned all the way through, then drain.
- Then, combine the seasoned beef, rinsed black beans, taco sauce, and minced chipotle peppers in a large glass mixing bowl and mix well.
- Next, slice the large Anaheim peppers in half and fill each half with the beef stuffing. Transfer the stuffed peppers to an 8×8 Baking Dish.
- Finally, bake the stuffed chili peppers for 20 minutes.
- Serve with sour cream, minced scallions, and a little bit of paprika before devouring!
Notes
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