Taco Stuffed Peppers

Taco night is always a favorite in our household. There are so many different easy to do tacos and here I decided to put a different spin on it. I eliminated the tortilla and stuffed peppers. I use one of my favorite (and easy) weeknight tacos fillings and for the pepper filling and there are endless ways to top them.

 INGREDIENTS:

To make these super easy I relied on a few of my favorite Trader Joe’s staples–steamed lentils and frozen brown rice. This makes putting these together so much quicker. If you don’t have access to Trader Joe’s but have some leftover rice and lentils, this is a great way to use them up. You could also substitute the lentils for black beans or kidney beans if you prefer. I also used Trader Joe’s taco seasoning for flavor, which I love but does tend to be a little spicy. These ingredients (along with the peppers) are the core of the recipe. I also like to add cheese for topping, such as a shredded Mexican cheese blend. 

And then for the toppings… You can rely on any of your go-to taco toppings. I like to mix greek yogurt with a little lime juice and salt for an easy creamy sauce. Add some fresh cilantro and avocado slices or pickled onions for an extra kick of flavor. I am also a fan of adding some tortilla chip pieces for extra crunch. There are so many possibilities, follow your heart (or just use what you have on hand).

PROCESS:

Once you have your ingredients assembled, making these stuffed peppers is simple. Cook the lentils and brown rice with your taco seasoning and a little bit of water until everything is well seasoned and combined. Then fill the pepper halves with the lentil, rice filling and cover and bake for about 35 minutes. This gives you extra time while they bake to prepare your favorite toppings, or just sit and relax and take a few deep breaths. Once the peppers are tender add the shredded cheese to the top and return to the oven for a few minutes for the cheese to melt. Once that is done, add your favorite toppings and enjoy!

BENEFITS:

This is an easy weeknight meal that puts a different spin on classic flavors. This is also a protein and fiber packed vegetarian taco option, if you are looking for a healthier dinner. And having various topping options make it a fun family meal, if you set up a toppings bar and everyone can customize their own. Leftovers are also a great lunch option, so you may want to make extra. 

IF YOU LIKE THIS RECIPE:

You may be looking for a different way to enjoy taco Tuesday, this recipe for vegan walnut tacos is a great option. The walnut ‘meat’ texture is super satisfying and full of flavor. Top with a simple cabbage slaw and avocado for a healthy and tasty twist on tacos. 

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Taco Stuffed Peppers

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 2 red bell peppers, halved with seeds removed
• 2 cups cooked lentils (I used Trader Joe's Steamed Lentils)
• 1 1/2 cups cooked brown rice (I used Trader Joe's Frozen Brown Rice)
• 2-3 tablespoons taco seasoning (adjust for your preference)
• 1/2 cup shredded cheese
• Optional Toppings: pickled onions, yogurt lime sauce, avocado, cilantro, pickled onions, tortilla chips

Instructions

1. PREHEAT: Turn the oven on to 400
2. COOK: Heat a skillet over medium heat. Add about a tablespoon of oil then add the cooked lentils and brown rice. Mix in the taco seasoning. You may want to add water (1 tablespoon at a time) to help the rice and lentils become fully coated in the taco seasoning.
3. ASSEMBLE: Place the 4 pepper halves in a baling dish. Fill the peppers with the lentil rice mixture. Cover the dish with foil.
4. BAKE: Place the baking dish in the oven. Cook for 35 minutes. Remove the foil and add the shredded cheese onto the stuffed peppers. Return to the oven to cook for another 5-7 minutes until the cheese is melted and bubbling.
5. SERVE: Allow the peppers to cool slightly and top with all your favorite taco toppings. Enjoy!