This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however all opinions expressed are my own.
Want me to be honest with you? I’ve actually never been a fan of baby bell peppers. I’ve never been a fan of ANY peppers, so when I set out to make this recipe, let’s just say I was a little skeptical.
So why make it in the first place? Well, as a stay at home mom, I often have a bunch of leftovers in the fridge, and I’ve really been wanting to experiment with a few easy recipes I can pull together using food I already have.
Instead of throwing out our leftover taco meat, I wanted to see if there was a different way I could use it. Turns out, I sure can!
To make these taco stuffed baby bell peppers, I first started off by grabbing a bag of super fresh baby bell peppers at the store this week.
I’ve said it before, but I really love using produce that’s in season, and right now, Fresh From Florida bell peppers are in season in the sunshine state! Fresh From Florida squash and sweet corn are also in season right now, so if you live in sunny Florida, next time you’re at the store, look for that Fresh From Florida logo if you wanna grab yourself some fresh produce.
There was something a little intimidating about regular sized bell peppers, so I opted or this bag of baby bell peppers. I think there’s something so fun about cooking with fruits and veggies of different colors, and these were just so pretty to look at.
So once I had the peppers, I scavenged my fridge for the ingredients I’d use. Like I mentioned before, I grabbed some leftover taco meat (it honestly wouldn’t have even been enough for one full serving if I was just making plain old tacos) and then I also grabbed some mexican cheese, a can of black beans, and some corn.
I’d mix those ingredients together and I’d stuff that mixture into the baby bell peppers, but first I had to cut the peppers and get rid of the seeds. It was so darn easy, though.
Once the peppers had been cut and the seeds had been removed, I laid them all out on a baking sheet that I coated with some olive oil and then filled them with the mixture. They’ll be a little wobbly if they’re not perfectly even and that’s okay – even if some of the mixture winds up on the baking sheet, they’ll turn out just fine.
I popped them in the oven at 350 degrees for 15 minutes and then I opened the oven up, added some more cheese, and baked for another 5 minutes.
This was the finished product.
I mean, look at that. An entire new meal consisting of ingredients that I for the most part already had. My heart was so happy!
I topped off a few of them with a little sour cream and I served myself these taco stuffed baby bell peppers with corn chips and fresh guacamole that I made with an avocado I had, and it was such a delicious meal!
I was seriously shook you guys because I can’t cook to save my life!
I called my mom, told her all about it, and then I sent a picture to my sister so she’d believe that I actually made them.
So that’s just proof of what you can do with some Fresh From Florida produce and a little creativity.
I’m all about quick and easy meals that don’t break the bank, and this, my friends, is one of them.
Here’s the full ingredient list and directions below, but be sure to head on over to the Fresh From Florida website if you need a little more cooking inspiration!
And if you DO like peppers, here are a whole bunch of other fresh recipes you can make with peppers – which like I said, are now in season!
- Taco meat (I used ground turkey but you can also use ground beef)
- Taco seasoning
- Cheese (I used Mexican)
- Beans (I used 1/4 can of organic black beans)
- Sweet corn (I used 1/4 can of corn)
- Sour cream for serving (if you like that sort of thing!)
- Preheat oven to 350 degrees
- Combine taco meat, cheese, beans, and corn
- Cut baby bell peppers in half and remove seeds
- Line a baking sheet and coat with a bit of olive oil
- Place peppers on baking sheet
- Stuff baby bell peppers with the taco meat mixture
- Bake for 15 minutes
- Open up the oven and add a bit more cheese on top of the peppers
- Bake for another 5 minutes
- Serve and enjoy!
BTW, I tried sneaking some peppers into Riley’s snack bowl mixed in with some strawberries, and let’s just say, she wasn’t amused LOL
She’s lucky she’s cute, though.