Stuffed Peppers without Rice

stuffed bell pepper without rice with a side of tortilla chips.

Make these Stuffed 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.

Course Main Course

Cuisine North American

Diet Gluten Free

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 607kcal

Author Emmeline Kemperyd

Equipment

Ingredients

4 red bell peppers or another color
1 Tbs vegetable oil
1 lb ground beef
¼ cup water
½ cup cream cheese
¾ cup sour cream
¾ cup shredded cheese

Taco Seasoning (or use store bought / your favorite mixture)

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

To serve

4 handfuls tortilla chips optional

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C).
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

Notes

Nutritional information excludes tortilla chips
Prep ahead by making a batch and refrigerating (2-3 days max) or freezing (up to 3 months) before cooking. Cook 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 airtight container for up to 4 days
Freeze leftovers for up to 3 months
Reheat leftovers in the microwave (1 minute increments) or covered in the oven at 350°F / 175°C (refrgierated: 15 minutes , frozen 45 minutes)

Nutrition