I don’t know about you, but my summer vegetable garden is in full bloom, and I can’t keep up with how many peppers I’ve seemed to plant. What better way to utilize the abundance than with a fun dinner! I love eating seasonal produce, especially ones that come from my own garden. While picking the peppers for this recipe, I came across something I had never seen before – A Purple Pepper! Our family was ecstatic and marveled over this odd color. Unfortunately, this beautiful pepper lost its purple during time in the oven, but don’t worry, we took enough pictures to remember this unique night. I loved this Taco Stuffed Bell Pepper recipe with the Jalapeño & Green Chili Dip mix as it gave the ground beef a savory, robust flavour within the roasted pepper shell. Since our family is dairy-free, we opted out of adding cheese (but man, wouldn’t that just be the cherry on top!) and instead garnished ours with a squeeze of lime, cilantro, and of course, Wildwood’s Savory Salsa to bring it all together.

With minimal prep time and simplicity of ingredients, this recipe is quick and enjoyable for the whole family!

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Jalapeño & Green Chili Taco Stuffed Bell Peppers

Upgrade Taco Tuesday with Wildwood's Jalapeño & Green Chili Taco Stuffed Bell Peppers! Filled with hearty brown rice, black beans, corn, and ground beef that is seasoned with our Jalapeño & Green Chili Dip - adding the perfect amount of flavour and kick. Top with cheese, green onions, cilantro, and Wildwood's Savory Salsa for your ultimate dinner fiesta.

Print Recipe

Course Main Course, Main Dish

Cuisine American, Mexican

Keyword dinner, taco

Prep Time 25 minutes

Cook Time 40 minutes

Servings 5 servings

Ingredients

• 6 bell peppers medium, any color
• 1 lb ground beef or meat of choice
• 1 pkg Wildwood Jalapeño & Green Chili Dip Mix or try Southwest Taco!
• 1 tsp garlic powder
• salt and pepper to taste
• 1 can black beans drained, rinsed
• 1/2 cup brown rice uncooked
• 1 cup corn canned or fresh
• 1 cup salsa recommend Wildwood's Savory Salsa
• toppings of choice cheese, cilantro, lime juice squeeze, taco sauce

Instructions

1. Preheat oven to 350º F

2. Cut pepper tops off, keeping in tact and remove all seeds.

   

3. Place all peppers upright on a 9x13 baking dish and place into preheated oven for 20 minutes.

4. During this time, add the ground beef and Jalapeño & Green Chili Dip Mix to a large skillet and brown over medium/high heat.

5. Add 1 cup of water to a small pot and bring to a boil. Once boiling, add 1/2 cup of uncooked brown rice. Decrease heat to low and simmer for 20 minutes or until rice is fully cooked. Fuff with a fork.

6. Once ground beef is fully cooked, drain excess fat and season with garlic powder.

7. Mix in black beans, corn, and cooked brown rice to the skillet. Simmer for 5 minutes.

   

8. Stir in salsa, then remove from heat.

9. Once peppers are done roasting, remove from oven.

10. Scoop the taco meat mixture into centers of each pepper until filled.

    

11. Place pepper topper back ontop and return to the oven for an additional 15 minutes. *you can choose to broil if you'd like a more roasted flavour

    

12. Remove from oven and garnish with toppings of choice.

13. Take a photo of your hard work and enjoy!

Recipe Notes

Wildwood Savory Salsa Recipe - 

You will need:

• 1 can (14.5oz) of petite diced tomatoes
• 1 can (14.5oz) of crushed tomatoes
• ½ lime (1 Tbsp), juiced
• ½ tsp salt
• ¼ tsp ground black pepper

Mix contents of package, tomatoes, lime juice, and spices together. Refrigerate for 3 hours before serving. Makes about 3 ½ cups of salsa.