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Easy Meals

Wild Wonders® Stuffed Pepper Taco Boats

Stuffed pepper taco boats made with Wild Wonders ® Peppers are fresh, flavorful and make for a nutritious and fun weeknight dinner. 

stuffed pepper taco boats

All the fun flavors of a traditional taco stuffed into a pepper? Sign me up! This fun, veggie-forward taco stuffed pepper recipe is sure to be a new weeknight favorite! It’s easy to make in less than 30 minutes, and well balanced with protein and fiber for more staying power in every bite. 

I’m sure you’ve heard it’s important to add more color to your plate for nutrition, well these taco pepper boats do just that as they’re bursting with color and flavor! 

Another reason to add more veggies to your meals? Gut health. Studies show that eating a variety of plant foods (upwards of 30 different kinds of plant foods a week to be specific) is beneficial for our gut. 

Sunset® Wild Wonders® Peppers 

This bright mix of red, yellow, orange and chocolate-colored peppers are way sweeter than bell peppers, and have no bitter aftertaste. I love how versatile they are — stuff ‘em or slice ‘em, you’ll step up any dish by adding these peppers into the mix. One of my other favorite ways to use them is this recipe for Mediterranean orzo stuffed peppers

I also always have a container of Sunset® Wild Wonders® tomatoes for adding to salads, pasta, dips, or just snacking on with hummus. I love how colorful and flavorful they are and that all of Sunset’s products are Non-GMO Project Verified. This means they are developed the old-fashioned way, through natural plant breeding without any additives. Don’t miss my other recipes made with Sunset® produce linked below! 

Ingredients for Stuffed Pepper Taco Boats

  • Sunset® Wild Wonders® Peppers
  • Ground chicken 
  • Garlic 
  • Onion
  • Cumin 
  • Chili powder 
  • Dried oregano
  • Salt & pepper 
  • Canned tomatoes
  • Shredded lettuce
  • Shredded Mexican cheese blend 
  • Salsa 
  • Avocado 
  • Lime
  • Fresh cilantro

Equipment / utensils:

stuffed pepper taco boats

Wild Wonders® Stuffed Pepper Taco Boats

Maggie Michalczyk, RDN
Flavorful and fun chicken taco stuffed pepper boats with cheese, shredded lettuce, avocado and salsa will quickly become your new favorite easy weeknight dinner!
Prep Time 10 mins
Cook Time 20 mins
Servings 2 servings

Ingredients
  

  • 2 tbsp. olive oil
  • 2 cloves garlic minced
  • 1 small onion diced
  • 1 lb ground chicken breast
  • 1 tbsp. chili powder
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. crushed red pepper flakes
  • 1/2 tsp. dried oregano
  • ½ teaspoon paprika
  • 1 ½ teaspoons ground cumin
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 can diced tomatoes
  • 1 small jalapeno diced (optional for more heat)
  • 1 package Wild Wonders® Peppers
  • 1 cup shredded lettuce
  • 1/2 cup shredded Mexican-style cheese
  • 1 avocado diced
  • 1/2 cup salsa
  • 2 tbsp. fresh cilantro
  • 1 lime

Instructions
 

  • Preheat oven to 400 degrees. 
  • In a sauté pan heat the olive oil, minced garlic and diced onion until fragrant being careful not to burn. 
  • Add the ground chicken and use a wooden spoon to break it up into smaller pieces while it browns. Once mostly brown add in the spice, canned tomatoes and diced jalapeno if desired. Stir together. 
  • Remove from heat and set aside. Slice each pepper lengthwise removing the seeds.
  • Spoon the chicken taco mixture into each pepper shell. Top with cheese and place on parchment lined baking sheet. Bake for approximately 10 minutes until peppers are softened. 
  • Remove from the oven and top each pepper with shredded lettuce along with sliced or diced avocado, fresh salsa and cilantro. Enjoy! 
Keyword stuffed pepper taco boat; chicken taco; stuffed peppers

More Recipes with Sunset Produce You’re Sure to Love

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flavorful and fun chicken taco stuffed pepper boats with cheese, shredded lettuce, avocado and salsa
Easy Meals

Wild Wonders® Peppers Stuffed with Mediterranean Orzo

Wild Wonders® peppers stuffed with Mediterranean orzo are made with bold, beautifully colored sweet peppers stuffed with a creamy blend of orzo, olives, tomatoes, fresh herbs, spices and feta cheese. 

Orzo stuffed peppers with tomatoes, olives, zucchini, artichoke and feta cheese

Packed with fresh flavors and easy to assemble, these Wild Wonders® peppers stuffed with mediterranean orzo make for a great veggie-forward meal or side dish to any summer meal. The mediterranean flavors of tomatoes, peppers, olives and feta cheese are ones I never get sick of eating in different ways which is why I wanted to combine them into a fun meal I know you’ll love too. 

Have you ever seen peppers so colorful and gorgeous? These Wild Wonders® peppers from Sunset® are known for their beautiful colors and extra sweet taste which shines through in the recipe where they are roasted (or grilled) and stuffed with a mediterranean orzo salad. 

Wild Wonders® peppers are a bright mix of red, yellow, orange and chocolate-colored peppers and are way sweeter than bell peppers — stuff ‘em or slice ‘em, you’ll step up any dish by adding these peppers into the mix! 

wild wonders peppers from Sunset

SUNSET® produce is always in my cart at the grocery store because of its unmatched quality and their overall dedication to freshness and innovation in the produce department. From peppers to tomatoes to cucumbers and more, there are endless possibilities for how you can use their produce to elevate a meal in numerous ways. 

Peppers are an excellent source of Vitamin C and super versatile. From snacking to stuffed, they really add a nice crunch to any meal occasion! I especially love how sweet these Wild Wonders® peppers are and how their bold colors can make any meal more fun! 

Orzo stuffed peppers
How to make stuffed peppers with orzo

Ingredients for orzo stuffed peppers

  • SUNSET® Wild Wonders® peppers 
  • Orzo
  • Kalamata olives
  • Cherry tomatoes
  • Feta or goat cheese 
  • Artichoke hearts 
  • Zucchini 
  • olive oil 
  • Lemon 
  • Oregano 
  • Garlic powder 
  • Salt & pepper 
Orzo stuffed peppers with tomatoes, olives, zucchini, artichoke and feta cheese

Wild Wonders® Peppers Stuffed with Mediterranean Orzo

Maggie Michalczyk, RDN
Peppers stuffed with Mediterranean orzo make for a plant-based dinner or side dish that bursting with fresh flavor from olives, tomatoes, artichokes, lemon, zucchini and feta. 
Prep Time 8 hrs 10 mins
Cook Time 10 mins
Servings 4 servings

Ingredients
  

  • 2 packages Wild Wonders® peppers
  • 1 tsp. + 1 tbsp. olive oil
  • 1 cup orzo
  • 1 cup cherry tomatoes halved
  • ½ cup Kalamata olives quartered
  • ½ cup artichoke hearts quartered
  • cup crumbled feta cheese
  • 2 tsp. oregano
  • Juice of ½ lemon

Instructions
 

  • Preheat the oven to 400 degree F. Line a baking sheet with parchment paper. Wash and slice each pepper lengthwise removing the inside stems and seeds. 
  • Toss with olive oil, garlic powder, salt and pepper. Place on the lined baking sheet and bake for 10 minutes.
  • While the peppers are roasting, prepare the orzo according to the package directions. Drain and rinse with cold water. 
  • Next, sauté the zucchini and tomatoes until tender. Let cool and toss with sliced tomatoes, olives, artichoke hearts, oregano, lemon juice and crumbled feta cheese. Toss everything together with the cooled orzo including the 1 tbsp. of olive oil. 
  • Spoon orzo salad into the peppers, filling each one to the top. Serve immediately and enjoy!
Keyword orzo stuffed peppers

More recipes using SUNSET® produce that you’re sure to love:

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Easy Meals

Tandoori Chicken Stuffed Peppers with Saffron Cauliflower Rice

Tandoori chicken stuffed peppers with saffron cauliflower rice are a fun and delicious take on Indian food! Cauliflower gives this dish great nutrition!

This recipe for tandoori chicken stuffed peppers with saffron cauliflower rice was inspired by Rob’s recent foreign assignment in India! He brought back a lot of spices like saffron, turmeric, and garam masala. Aside from turmeric, I’m not too familiar with how to cook with these spices but we’ve been having a lot of fun experimenting with them in different dishes like this tandoori chicken.

The yogurt really brings out the flavors of the tandoori chicken and don’t helps to calm down some of the spice. The chicken does not come out super spicy. Did you know that traditionally food coloring is used to make certain Indian food dishes extra bright red and yellow? Not here! I’ll opt for naturally spiced and colored food thank you very much!

Tandoori chicken stuffed peppers with saffron riced cauliflower are part of pepper week happening on Instagram right now! A whole week dedicated to using peppers in different ways, why they are so nutritious, and how to think outside traditional stuffed pepper recipe.

Peppers are a great source of vitamin C containing over 160% of your daily value of the nutrient. Other vitamins and minerals found in bell peppers include vitamin K, vitamin E, vitamin A, folate, and potassium. One cup of peppers has about 9 grams of carbohydrate, which is why incorporating them into different meals is a good option for those following a low carb diet or just wanting to up their vegetable intake.

Cauliflower is also a great source of vitamin C and fiber, making this tandoori chicken stuffed pepper recipes high in nutrition, texture and flavorful!

How to make tandoori chicken stuffed peppers with saffron riced cauliflower

This recipe is super simple and delicious! You need these ingredients:

  • bell peppers
  • chicken thighs
  • cauliflower rice
  • plain greek yogurt
  • ginger
  • garlic
  • turmeric
  • saffron

How to Make Cauliflower Rice

You can simply make cauliflower rice in your food processor by removing the stems and leaves from a head of cauliflower, breaking it down into florets and pulsing those until rice is formed.

When I’m not in the mood to do that I always grab Cece’s Veggie Co. riced cauliflower that is done for you from Whole Foods, Marianos, Meijer or Target here in Chicago!

p.s. I know if you’re into this recipe you will absolutely love my take on a pepper sandwich (AKA pepperwich!) It’s great if you’re gluten-free, want to add more vegetables to your life, or if you’re simply out of bread that day!

Tandoori Chicken Stuffed Peppers with Saffron Cauliflower Rice

Maggie Michalczyk, RDN
A flavorful and simple twist on a stuffed pepper recipe, tandoori chicken stuffed peppers will be your new favorite way to make healthy Indian inspired food at home! 
Prep Time 10 mins
Cook Time 45 mins
Servings 6 servings

Ingredients
  

  • 1 package with about 5-6 boneless, skinless chicken thighs
  • 6 bell peppers red, orange, yellow or green
  • 2 1/2 cups riced cauliflower or 1 package of Cece’s Veggie Co. riced cauliflower
  • 2 tbsp. fresh cilantro to garnish

For the Tandoori Chicken Spices:

  • 3/4 cup plain 0% greek yogurt roughly 1 container ( I like siggi’s)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. ground ginger
  • 1 tsp. cayenne pepper
  • 1 tsp. turmeric
  • 1 tsp. paprika
  • 1 tbsp. garam masala
  • 2 tbsp. lemon juice

For the Saffron Cauliflower Rice:

  • 2 pinches good quality saffron threads

Instructions
 

  • 1. In a large bowl whisk together all of the tandoori chicken spices including lemon juice and yogurt. 
  • 2. Add chicken thighs and coat until they are all covered in the sauce evenly. 
  • 3. Cover and refrigerate for 30 minutes to an hour. 
  • 4. Preheat the oven to 425 degrees and place chicken thighs on a baking sheet lined with parchment paper or tin foil. 
  • 5. Bake for 35 minutes until chicken is cooked through.  
  • 6. While the chicken is baking, cut the peppers in half scooping out the inner layer and seeds.  Once cleaned place face up in a microwave safe bowl or dish with 1/4 cup of water at the bottom and heat for 5 minutes to soften. 
  • 7. Take the saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency. A bowl with the back of a spoon will work too! 
  • 8. Pour 1/4 cup of hot water into the mortar or bowl. Let the saffron soak for 5 minutes to open up the flavor of the spice. 
  • 8.Add the cauliflower to a medium sauté pan over low heat. Add the saffron and mixed together until warmed and combined.
  • 9. Scoop the cauliflower rice into the bottom of the peppers until they are each filled with cauliflower rice and top with one chicken thigh each. Garnish with cilantro and enjoy! 

XOXO

MAGGIE

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