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Tasty Taco-Style Stuffed Peppers
These taco stuffed peppers are an EXCELLENT choice for the upcoming Halloween weekend festivities because they taste like “snack food” yet they’re packed with protein to fill up those bellies a bit before the sugar monster 👻 might visit.
Keep this recipe in your arsenal for game day food, party food, or even just a fun weeknight dinner idea!
➡️ What’s really in those seasoning packets?!👀
I love to mix up my own seasonings with organic spices because those little packets of taco seasoning are usually made with canola and soybean oils linked to inflammation, sugar, anti-caking agents, and natural flavors. Not to mention making my own taco seasonings actually tastes better too! YIKES. Many/most of us grew up with the packets and had no idea!
➡️ BEST Homemade Taco Seasoning Mix
You’ll never purchase those store-bought packets again, after making it yourself!!
So simple, delicious, and lasts for several months – so double or triple this recipe and keep it handy in a small glass container near your stove.
Taco Seasoning Ingredients:
- 2 Tbsps chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 1 tsp paprika
- 3 tsps ground cumin
- 2 tsps sea salt
- 2 tsps ground black pepper
Taco Seasoning Instructions:
- In a small mixing bowl, whisk all ingredients until combined well.
- Store in an airtight container.
- To use your homemade spice mix in recipes, start with a smaller sprinkle – taste test to decide the amount of spice for your family’s taste. Usually, 1-2 Tablespoons per pound of ground meat is perfect.
Makes 6 servings
- 6 bell peppers, sliced in half length-wise, seeds removed
- 2 more bell peppers, diced
- 1 lb ground turkey or beef
- 2 Tbsps olive oil or avocado oil
- 2 Tbsps homemade taco seasoning
- 15 oz black or kidney beans, drained and rinsed
- 15 oz jar organic tomato puree
- 1 cup uncooked quinoa, rinsed under cold water
- 1 cup low sodium vegetable stock
- 1 red onion, diced
- 3 fresh garlic cloves, minced
- sea salt & pepper to taste
- Sliced jalapenos, pickled jalapeños, fresh cilantro leaves, lime wedges, guacamole, etc.
Preheat your oven to 350 degrees f. and line a baking sheet with parchment paper.
Place your halved bell peppers on the baking sheet and roast for about 12 minutes in your preheated oven or just until tender-crisp and nicely roasted.
Heat a large skillet over medium-high heat. Add 2 Tbsps of oil, onion, garlic, and chopped bell peppers then cook for 3-4 minutes until the onion softens. Add in ground turkey, and taco seasonings then continue to cook for about 12 minutes, stirring until the meat starts to get nicely brown.
Add in tomato puree, beans, quinoa, and veggie stock, lower the heat and simmer for about 12-15 minutes more until your quinoa is cooked and has absorbed all the liquid. Keep an eye on things and add a bit more stock if necessary to get your quinoa cooked.
Divide this mixture equally amongst your roasted pepper halves until they are each nicely stuffed with the filling, then bake for 5 more minutes.
To serve top with fresh garnishes of your choice.