Confession: This dish was originally made almost entirely from leftovers. I had a couple servings’ worth of taco meat and some already-cooked rice from a quick, one-pan chicken dinner, but the two came together as Mexican Stuffed Peppers as if this were the plan all along.
This is my go-to taco meat recipe. It is adapted from Serena Wolf‘s “Taco Bell” Beef Tacos in her first cookbook, The Dude Diet*. I love that it involves ZERO chopping, and comes together with pantry ingredients that I usually have on hand. Plus, it really does taste like Taco Bell without the fast food guilt.
Onto the rice… If you haven’t made rice with chicken broth instead of water, you’ve been missing out, my friend. It makes for much more savory rice, and the extra seasonings make it all the more interesting.
It might seem like there is a lot going on here, but each component is pretty simple. Should you choose to make everything at once, I’ve outlined some timing tips in the method below. Otherwise, you could absolutely make your ground beef and/or rice ahead of time. They both reheat nicely on the stovetop with a splash of stock or water. Store-bought salsa is of course an option, but this homemade one tastes so much fresher and brighter! Strongly suggest going for it!
Serves 4.
Ingredients
- 2 whole bell peppers, sliced in half vertically from stem to base
- olive oil
- salt & cracked black pepper
- 1 cup Greek yogurt (for serving)
Ground Beef
- 1 pound lean ground beef
- 2 teaspoons chili powder
- ¾ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 cups low sodium beef broth
- olive oil
- salt
Rice
- ½ white onion, chopped
- ½ bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- dash of cinnamon
- 2 tablespoons tomato paste
- 1 cup white rice
- 2 cups low sodium chicken broth
- olive oil
- salt
Salsa
- 1 shallot, finely diced
- juice of 1 lime
- 2 cups chopped cherry tomatoes
- extra-virgin olive oil
- 1 tablespoon chopped cilantro, plus whole leaves for garnish
- salt
Method
Start with the ground beef. In a large skillet or dutch oven, heat olive oil – about three turns of the pan – over medium high heat. While the oil heats up, get your spices together. Combine them all in a small bowl and mix well. Season the beef with salt, and add it to the pan, salty side down. Pour your spice mix over the top. Then, use a wooden spoon to break up the meat, mixing in the seasoning at the same time. I find this really boosts the flavor of the meat!
When the beef is brown, pour it out of the pan, into a strainer to remove any excess fat. Side note: this recipe can of course be made with ground chicken or turkey, and in that case, skip this step, as those meats are far less fatty. I would also use chicken stock, instead of beef broth.
Return the beef to the pan, and add the tomato paste. Cook for a minute or two, and then stir in the broth. Bring to a bubble, and then reduce the heat to low. Cover, and simmer for about an hour, stirring occasionally.
Meanwhile, make the salsa. In a medium size bowl, add the shallot, lime juice and a pinch of salt. You can add all other ingredients on top, but wait to stir them together until just before serving. This will give the lime juice a chance to soften the shallots slightly – both in texture and flavor.
Once the beef has been simmering for about 30 minutes, preheat your oven to 400°F for the peppers. Then, start on the rice. Preheat a large skillet with olive oil (again about three turns of the pan) over medium high heat. Sauté the peppers and onions with salt to taste for just a couple of minutes. Then, add the garlic. Cook an additional minute. Add the cumin and cinnamon, and toast until fragrant – about 30 seconds. Stir in the tomato paste and cook another minute. Add the rice to the pan and toast for another minute or so. Finally, add the chicken stock. Bring to a bubble, and then reduce the heat to low. Cover and simmer for 20-30 minutes, until all of the liquid is absorbed. DFWI! No peeking and no stirring. Give the rice a stir and taste to check the seasoning before serving. It’s unlikely that it will need salt, but always good to check!
While the rice is cooking, roast the peppers. Brush them lightly with olive oil and season with salt and pepper. Place, cut side up, on a sheet tray and cook for about 20 minutes, until fork-tender.
Everything should be coming together now! When your rice has about ten minutes left, take the lid off of the beef. Turn up the heat to medium and let most of the remaining liquid evaporate, leaving just a little bit of a thicker sauce behind.
To plate, spoon some rice into the bottom of a bowl. Use the back of a spoon to create a little pocket in the center for the pepper. Place one half pepper over the rice, cut side up, and carefully spoon the beef into it. Top with a dollop of Greek yogurt and a spoonful or two of salsa. Tear some cilantro leaves and sprinkle a few pieces over the top to garnish. Serve immediately, with sides of extra yogurt and salsa.
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