Taco Stuffed Florida Bell Peppers are a positively delicious fusion of Mexican flavors and Florida’s fresh produce. These bell peppers, sourced from Florida’s rich soil, are the perfect vessel for the savory, spiced taco filling. Each pepper is generously stuffed, creating a colorful and appetizing dish that’s as pleasing to the eye as it is to the palate. The combination of the crisp, sweet bell peppers with the hearty, flavorful taco mix makes for a delightful contrast in textures and tastes. Ideal for a fun family dinner or a festive gathering, these stuffed peppers are not only easy to prepare but also offer a nutritious, satisfying meal. They embody the essence of creative home cooking, bringing a unique twist to traditional taco night.
INGREDIENTS
- 3 large Florida bell peppers, halved lengthwise, seeds removed
- 1 pound lean ground Florida beef
- 2 cups Florida tomatoes, diced
- 1 cup Florida zucchini, diced small
- 1 cup Florida squash, diced small
- 1 cup onion, chopped
- 1 tablespoon garlic, minced
- 1 lime, juiced
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder
- 1 tablespoon chili powder
- 2 cups Colby jack cheese, shredded
- Olive oil, for cooking
- Various toppings, such as tortilla chips, sour cream and cilantro
- Sea salt and fresh ground pepper, to taste
PREPARATION
Preheat a large saute pan over medium-high heat. Preheat oven to 375 degrees. Add olive oil to preheated saute pan. Add chopped onion to the pan and cook until translucent. Add garlic and ground beef to the cooking onions. Brown ground beef and drain any excess fat. Add the lime juice, dry spices, tomatoes, zucchini and squash; stir to combine. Remove from heat and let cool slightly. Add about half of the cheese to the beef mixture and stir to combine. Evenly stuff each pepper half with the beef mixture. Top each stuffed pepper with the rest of the cheese. Place stuffed peppers on a cookie sheet and bake in preheated oven for 15 to 20 minutes. Remove from oven and let cool slightly. Serve warm with chips, salsa, and sour cream.
Fresh tip: if you want your peppers to be softer place them in simmering water for 5 minutes or place in preheated oven, unstuffed, for 5 to 10 minutes before filling.
Source: Fresh from Florida, followfreshfromflorida.com
