When the school year kicks into gear, dinner needs to be both fast and nourishing. The sweet spot is meals that come together in under 30 minutes, use fresh produce, and still feel like something the whole family will enjoy.
These Taco Stuffed Bell Peppers are the kind of easy, wholesome dinner that fits right into a busy Tahoe week. Sweet bell peppers from Lake Tahoe Markets packed with your favorite taco-seasoned ground meat, topped with melty cheese, and baked until everything is cozy and tender. Finish them with all the good stuff, like fresh pico de gallo, creamy avocado, and a dollop of sour cream for a dish that the whole family loves!
Taco Stuffed Bell Peppers
4 large bell peppers, any colors
1 Tbsp. olive oil
1 lb. ground beef
1 small yellow onion, diced
3 cloves garlic, minced
2 Tbsp. taco seasoning
1 pint cherry tomatoes, diced
1 jalapeno pepper, diced
½ cup cheddar cheese, shredded
Garnish: sliced avocados, fresh pico de gallo, minced cilantro, sour cream
Cut the peppers in half lengthwise and remove the seeds and membrane. Spray a baking dish with oil spray and place the pepper halves in the dish face up. Preheat your oven to 375°F. Heat a large skillet over medium heat and add the oil once heated. Sauté the onion for about a minute until soft and fragrant. Add the garlic and sauté another 40 seconds. Add the ground meat and season with taco seasoning and a pinch of sea salt. Cook, breaking up lumps, to brown the meat. Add the diced tomatoes and jalapeno, stir, and bring to a simmer. Taste and season as needed with sea salt.
Spoon the taco meat mixture into the peppers to slightly overfill. Sprinkle each one with shredded cheddar cheese. Bake in the preheated oven for 18-20 minutes. Before serving, top with sliced avocados, fresh salsa, cilantro, and sour cream (or whatever toppings you prefer!) Enjoy!
–Jill Rozier
Lake Tahoe Markets
www.LakeTahoeMarkets.com