Make these Stuffed Bell Peppers without rice in 45 minutes following my delicious, easy recipe. With tex-mex flavors from homemade or storebought taco seasoning and a cheesy topping, they're delicious served as they are or with a side of tortilla chips.
In a small bowl, mix together all the ingredients for the taco seasoning.
½ tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika powder, ½ teaspoon salt, ½ teaspoon ground black pepper, ¼ teaspoon red pepper flakes, ¼ teaspoon dried oregano
Remove the top and core from the bell peppers, making as wide a hole as possible. Cut off a small part of the bottom so that they can stand upright. Be careful not to cut off too much, you don't want any holes in the bottom.
4 red bell peppers
Heat vegetable oil in a pan over medium-high heat, then place the ground beef in the pan and cook for about 5 minutes, until browned.
1 Tbs vegetable oil, 1 lb ground beef
Add the seasoning to the meat, and pour over the water. Mix well, lower the heat, and simmer for 5 minutes.
¼ cup water
Add the cream cheese and sour cream to the pan and mix and simmer until well combined.
½ cup cream cheese, ¾ cup sour cream
Place the bell peppers upright in the baking dish and spoon in the beef mixture. Top with cheese.
¾ cup shredded cheese
Bake in the middle of the oven for 30 minutes, until the cheese is melted and golden. Serve with tortilla chips.
4 handfuls tortilla chips
Nutritional information excludes tortilla chips.
Ingredient notes & substitutions
Bell peppers: I like red, but any color will do
Ground beef can be swapped for a mix of ground beef and pork
Spices: you can use store bought taco seasoning for this recipe instead
Shredded cheese: choose a kind that melts and browns well - I like a combo of mozzarella and cheddar cheese and always go for the pre-shredded kind
Tips & tricks
Adjust the seasoning to suit your taste, my recipe is just a tiny bit spicy
Cut a small piece of the bottom of the bell peppers so they can stand upright
Prep ahead by making a batch and either refrigerating them (2-3 days max) or freezing them (up to 3 months) before cooking. Cook them straight from refrigerated (add 5 minutes to the cook time) or straight from frozen (add 15 minutes to the cook time).
Store leftovers in the fridge in an air tight container for up to 4 days
Freeze leftovers to keep them for up to 3 months
Reheat leftovers in the microwave in 1 minute increments. Cut the bell pepper in half first for quicker and more even reheating.
Reheat leftovers in the oven at 350°F (175°C) for 15 minutes if refrigerated/room temperature and 45 minutes if frozen. Cover in aluminium foil and remove it just for the last 5 minutes.