Taco Stuffed Peppers – a delicious recipe with green peppers, orzo pasta, lean ground beef, pork sausage, onion, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
2
Cook orzo according to package directions. Meanwhile, in a
3
, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Reduce heat to low. Add the tomatoes, taco seasoning and garlic. Cook, uncovered, for 10 minutes, stirring occasionally.
4
Drain orzo; stir into meat mixture. Add 1/2 cup cheese. Spoon into peppers. Place in an 11x7-in. baking dish coated with cooking spray.
5
Cover and bake at 350u00b0 for 10 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
520
kcal
Calories
28
g
Fat
31
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 medium green peppers, 1/3 cup uncooked orzo pasta, 3/4 pound lean ground beef, 1/4 pound reduced-fat bulk pork sausage, and more.
Yes, Taco Stuffed Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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