Description
Taco Stuffed Peppers are a flavorful twist on traditional tacos, combining seasoned ground beef, black beans, and classic Mexican spices, all baked inside sweet bell peppers for a comforting, healthy, and easy weeknight dinner. With melty cheese on top and customizable toppings, it’s a satisfying meal that’s perfect for family dinners or meal prep.
Ingredients
Units
Scale
For the Stuffed Peppers:
- 4 large bell peppers (any color), halved and seeds removed
- 1 pound ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes, drained
- 2 tablespoons taco seasoning
- 1/2 cup corn kernels (fresh, frozen, or canned and drained)
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheddar or Mexican blend cheese, plus extra for topping
- Salt and pepper, to taste
For Topping (Optional):
- Diced avocado
- Sour cream or Greek yogurt
- Chopped fresh cilantro
- Sliced jalapeños
- Chopped green onions
- Fresh lime wedges
Instructions
- Preheat and prepare peppers: Preheat your oven to 375°F (190°C). Slice the bell peppers in half from top to bottom, remove seeds and membranes, and lightly brush the outsides with olive oil. Arrange them cut side up in a large baking dish.
- Sauté the filling: In a large skillet over medium-high heat, add olive oil. Cook the diced onion until soft, about 3 minutes. Add garlic and cook for 30 seconds. Stir in ground beef, breaking it apart, and season with taco seasoning, salt, and pepper. Cook until fully browned and cooked through, about 5-7 minutes. Drain excess fat if needed.
- Mix in beans, tomatoes, and rice: Add black beans, drained diced tomatoes, corn, and cooked rice to the skillet. Mix to combine. Sprinkle in 1 cup shredded cheese and stir until the cheese is melted and everything is well mixed. Adjust seasoning as needed.
- Stuff and bake: Evenly spoon the taco filling into each pepper half, mounding gently. Sprinkle with extra shredded cheese. Pour a splash of water (about 1/3 cup) into the bottom of the baking dish to help steam the peppers as they bake. Cover loosely with aluminum foil.
- Bake: Bake for 30 minutes covered. Uncover, and bake for an additional 10 minutes, or until the peppers are softened to your liking and the cheese is bubbly and golden.
- Serve: Remove from the oven and let cool slightly. Garnish with your choice of diced avocado, sour cream, cilantro, jalapeños, green onions, and a squeeze of lime. Serve immediately and enjoy!
Notes
- You can substitute ground beef with ground chicken, turkey, or plant-based meat for a vegetarian version.
- Make ahead by preparing the filling up to 2 days in advance, then stuff and bake when ready.
- Add cooked quinoa or cauliflower rice for additional nutrition and fiber.
- Leftovers keep well in the fridge for up to 4 days and can be reheated in the microwave or oven.
- For extra heat, use pepper jack cheese or add chopped jalapeños to the filling.
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 340
- Sugar: 6g
- Sodium: 740mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 55mg
