Thursday, October 3, 2013

Happy #PepperParty Day! -- Taco Stuffed Peppers

Hey everyone! So, for the next week or so I am joining with other bloggers for a virtual Pepper Party, sponsored by Divemex peppers!


You probably don't know this but peppers were pretty much banned in my house growing up. My mom hated them and said the smell made her sick (I guess I can believe it, the smell of raw onions always turns my stomach). These days, she insists that she's legitimately allergic to them, and won't even let cayenne pepper flakes touch her food. When my parents separated, my Dad officially introduced us to this awesome vegetable, and I was hooked.

How could you not like something so delicious?? I'll never understand. Peppers are amazing. They can be sweet, spicy, savory, all of the above and add a great punch to any meal. That's why when Christine from Cook the Story sent out a request for bloggers to join this party, I couldn't say no!

Divemex knows their stuff when it comes to peppers. From Divemex: "The growers of Divemex specialize in greenhouse grown peppers  in state of the art facilities that facilitate the production of the highest  quality peppers in some of the safest facilities anywhere.  But most  importantly, as a Fair Trade Certified company, they have  an unwavering commitment to social responsibility that includes support for  families of their workers, health care for all employees and a child-free  environment." Go ahead and show them some love on Facebook!

Today's prize is pretty freaking awesome: a  Le Creuset 3 ½ quart Signature Braiser ($240 Value). I love all things Le Crueset, they truly live up to their reputation. Scroll down to the bottom of this post for your chance to win!


And if that weren't enough to get you as excited about peppers as I am, there will be MORE chances to win MORE prizes if you join our twitter party from 8-9pm Eastern: 10 Divemex Pepper Corers and 2 Veggie Grill Racks. Use the hashtag #PepperParty to enter to win!



The first thing I thought of when I signed onto this recipe was the fact that I'd never in my life had a stuffed pepper. I know, right? Crazy. So, I decided that my first-ever stuffed pepper should be one I make myself, with a bit of a taco twist. And because I have a million pounds of quiona that I don't want to lug across the country when I make my move to Texas, I decided to use cooked quiona in lieu of rice or breadcrumbs.


The verdict? Pretty good! Next time I'd probably mix some cheese right in with the quiona and beef, but it was mighty tasty just on its own. I will definitely be making this again.

But, before we get to my awesome stuffed peppers, why don't you check out the other amazing bloggers who are participating in the party? It's okay, the recipe will still be here while you wait ;)

How To Make Roasted Red Peppers In A Slow Cooker by Cook the Story
Pepper Rings with Chipotle Maple Ketchup by Jane's Adventures in Dinner
Jack-O-Lantern Stuffed Bell Peppers by It's Yummi!
Cheesy Pumpkin Quinoa Stuffed Peppers (Vegan and Gluten Free!) by What Jew Wanna Eat
Curried Coconut Chicken Soup with Brown Rice by Chocolate & Carrots
Sweet Bell Pepper Cocktail by Culinary Adventures with Camilla
Bell Pepper Beef Stew by Frugal Antics of a Harried Homemaker
Creamy Roasted Red Pepper Hummus by Juanita’s Cocina
Italian Stuffed Peppers by poet in the pantry
Slow Cooker Chicken Fajitas by Mother Thyme
Red and Yellow Bell Pepper Soup by The Redhead Baker
Roasted Red Pepper and Italian Sausage Pasta by Cravings of a Lunatic
Roasted Red Pepper and Garlic Hummus by {i love} my disorganized life
Quiona Taco Stuffed Peppers by Quarter Life (Crisis) Cuisine
Tri-Pepper Quesadillas with Creamy Chipotle Sauce by Mom’s Test Kitchen
Grilled Pepper and Peach Salad with Honey Balsamic Vinaigrette by Take A Bite Out of Boca
Pan Fried Meatloaf In Tri Color Peppers by Cooking In Stilettos
Quiche Provencale by Healthy. Delicious.
Roasted Red Pepper & Sun Dried Tomato Dip by White Lights on Wednesday
Garlic and Roasted Bell Pepper Farfalle by Daily Dish Recipes
Poached Egg in a Bell Pepper by Food Snob 2.0


You're back? Okay, good. Onto the recipe!


Taco Stuffed Peppers

  • 6 large bell peppers (red, yellow, orange)
  • 3/4 lb ground beef
  • 1 cup quiona cooked in veggie broth (1 part quiona to 2 parts liquid, simmered until "curls" pop out of quiona. One cup of the liquid can be veg broth)
  • 1 small onion, diced
  • 2 cloves garlic, diced
  • 1/2 can diced tomatoes, drained
  • 1 pat butter + 1 tbs olive oil
  • 1 egg, beaten
  • 1 packet taco seasoning or 3 tbs homemade taco seasoning
  • Cheese and salsa, to top.
-Preheat oven to 350. Butter a baking pan that will easily fit your peppers (they should fit without being squished together).

-Cut peppers so that they can hold about a cup in volume--for me, this meant slicing them 1/3 of the way down from the stem. Scoop out innards, and set aside pepper cups. Carefully slice the caps around the stem, and dice the leftover pepper.

-Place pepper cups in a large saucepan and cover with about an inch of water. Let peppers simmer until they are just barely tender. Drain and let cool, then arrange in baking dish. Pour about 1/2 inch of water into the baking dish.

-Meanwhile, heat oil and butter in a frying pan. Add onions and cook until translucent, then add garlic, diced pepper bits, and tomatoes, and stir until combined. Add one tbs of the taco seasoning and stir until well incorporated. Remove from heat and let cool to room temp.

-In a large mixing bowl, gently mix together the beef, egg, quiona, and tomato-veggie mixture. Form into balls and press into pepper cups. Top with a spoonful of salsa on each pepper.

-Bake in oven for 50 minutes, then remove and add cheese. Return to oven for an additional ten minutes until cheese has melted and cups are cooked through.


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11 comments:

  1. I never really liked peppers until I was cooking for myself. These stuffed peppers look like a great dinner! I wonder if the BF would eat them?

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    1. Haha! My BF saw me cooking the quiona and cooking the veggies and was like "um... I think I'll make some potstickers" (our go-to "quick dinner") and I'm like "What? Why? You don't like stuffed peppers?" and he says "Well, I do, but you're stuffing them with weird stuff and vegetables..." Then I pulled out the ground beef and he was convinced :P

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  2. I love stuffed food & these peppers looks really lovely, I am craving for some now.

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  3. I lovelovelove stuffed peppers, I love quinoa; this recipe is a total win as far as I'm concerned. You may have gotten to the pepper party late, but welcome! :)

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  4. I love peppers in all shapes and forms, but stuffed with tacos? Yum! I can't believe anyone could ever not love peppers, let alone hate them!

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  5. I love that braiser! I have the exact same one and really enjoy using it. What a fun Pepper Party (this is probably my first pepper roundup I see on blogs!). I get heartburn whenever I eat peppers but I simply cannot stay away from them - so delicious! Your Taco Stuffed Peppers look cute and delicious!

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  6. Get in mah bellah. I love this idea. I gotta try this one.

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  7. I like peppers of all kinds, especially spicy ones. This looks great!

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  8. I truly cannot imagine not liking peppers! They are one of my favorite veggies! The stuffing you made for them sounds super delicious.

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  9. LOVE that you added quinoa to the meat mix! These are gorgeous!

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  10. Love, love, LOVE the idea of a taco-stuffed pepper! My Mom made stuffed pepper a lot - I alwasy ate all the stuffing and left behind the pepper.

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