Best Taco Stuffed Peppers

Thursday, October 1, 2020


In Bosnia, stuffed peepers (Punjene Paprike) are made many ways and are always a crowd favorite. I mean, whats not to love - meet, rice,veggies and cheese. My take today is a cheese-less version (I know the horror!) since I was going for a little lighter and healthier version but super delicious.
Here is what you will need:
1/2 c. uncooked rice
2 tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped
3 tbsp. hot sauce
3 cloves garlic, minced
1 lb. ground beef
1 lb. mushrooms, chopped 
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
6 bell peppers, tops and cores removed
1 Taco seasoning bag

How to make it:
Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and mushrooms and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
Return beef mixture to skillet, then stir in cooked rice, hot sauce and taco seasoning. Season with oregano, salt, and pepper. 
Place peppers cut side-up in a baking dish and drizzle with oil. Spoon beef mixture into each pepper, then cover baking with a lid (or foil).
Bake until peppers are tender, about 35-40 minutes. 

2 comments:

  1. Yum - that looks delicious! I remember my mom made stuffed peppers once, and they were pretty good! I'll have to give these a try.
    Jenna ♥
    Stay in touch? Life of an Earth Muffin

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