As I was thinking about what I should make for dinner one night, I was debating whether I should make fajitas or tacos. I really wanted to make tacos…but I also had some wonderful bell peppers that I had to use up, so I thought, why not combine them in one dish! It turned out to be a wonderful combination of Mexican flavors, and it allows you to enjoy the best of both worlds all at once!
This is a great recipe to make during the summer months when peppers and tomatoes are plentiful and in season…and if you have them growing in your own garden that’s even better! These taco stuffed pepper cups make a tasty and colorful meal that’s sure to please and impress any crowd, (including your family!)
19 Comments
Emily said:
MMM… I can’t wait to try these! I’ve never had a stuffed pepper before… but I know how much I love the taco filling, so these will be DELISH. Thanks dashing dish :)
Holly said:
Just found your blog & I LOVE IT. Awesome recipes- can’t wait to try some :D
Tina said:
Oh how yummy! I love tacos and stuffed peppers. I would never have thought to do stuffed peppers with anything different than the basic tomatoes/rice/veggies/meat mix.
Ashli said:
I made this Friday night– absolutely delicious! A new favorite recipe.
Ana Maria said:
i made these in full size peppers for a dinner and they were a huge hit and they were delicious!!!
Brooke said:
I am making these tomorrow for sure! Thanks Katie :)
Renee said:
We’re making this tonight! I can’t wait!
Meg said:
mmmm, these look great! can’t wait to try them! Under ingredients, is it 4 peppers or 2 peppers? It’s says, 2, but serving size is four- one pepper servings. just wondering. thanks!
Maria said:
4 whole peppers or 4 half peppers? The Ingredients say 2 bell peppers, but the instructions say scoop the meat into 4 peppers. Sorry I am still confused :)
Christine said:
Made this for dinner tonight… SO delicious!! Had lots of leftovers too! Defiantly going to make this recipe again sometime soon! Thanks :)
Jessica said:
Planning these for dinner tomorrow. The first instruction says preheat oven to 450*, but then it says to bake at 350*. Do you preheat to 450 and then reduce or is the first temperature a typo? Thanks :)
Dashing Dish said:
oh my! that was a typo! thanks and sorry about that :) it should be 450
Jessica McKnight said:
No problem – thanks for replying! Glad I asked b/c I was going to bake them at 350! :)
Stacey Bowen said:
Good grief this is so good!! I couldn’t even eat the whole pepper because it was so filling.
I didn’t have enough salsa, so I used what I had and added enchilada sauce. I also added a jalapeno pepper, and used fresh corn that I cut off the cob. Ugh so delicious! :)
Amanda said:
Hey Katie, I wanted to make this recipe for my mother in law who’s a vegetarian, would I be able to make this with rice in place of the ground turkey? If so, do I need to adjust anything else or should it work out? I just wanted to make sure it wouldn’t dry out or anything! Thanks!! :)
Lindsay Sherbondy said:
Made these last night. Amazing!!! I couldn’t believe how much food that was for 8pts! I’ve made lots of versions of stuffed peppers, from Real Simple Mag to old church cook book and these were the best by far. (Says my husband, too!) I used the Newman’s Pineapple salsa since that’s what you were using in yesterday’s featured recipe. Maybe my turkey was drier, because I ended up using 3/4 of the jar instead of half.
YUM!!! THANK YOU!!!
Katie Farrell said:
Thanks Holly! :)
Katie Farrell said:
serving size is one pepper. this recipe makes 4 peppers! :) hope that clarifies! :)
Katie Farrell said:
@ Maria… no problem! :) good question!
you just need to cut the peppers in half (or you could use 4 smaller peppers….
here is a visual when i made my red peppers!
http://www.dashingdish.com/2011/06/italian-style-stuffed-red-peppers/