Description
Mexican-inspired Taco Stuffed Peppers blend zesty ground beef, melted cheese, and colorful bell peppers into a mouthwatering fiesta of flavors. Hearty and satisfying, these peppers offer you a delicious twist on classic taco night with minimal effort and maximum enjoyment.
Ingredients
Scale
Proteins:
- 1 pound ground beef (or ground turkey)
- 1 cup shredded cheddar or Monterey Jack cheese
Vegetables and Grains:
- 4 large bell peppers (any color), halved and seeds removed
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup cooked white or brown rice
- 1 cup frozen corn (or canned, drained)
Pantry and Seasoning Ingredients:
- 1 tablespoon olive oil
- 1 (1 ounce) packet taco seasoning or homemade taco seasoning
- 1 (15 ounces) can black beans, drained and rinsed
- 1 (10 ounces) can diced tomatoes with green chilies (like Rotel), drained
- Salt and pepper, to taste
Optional Toppings:
- Chopped cilantro
- Sliced jalapenos
- Sour cream
- Salsa
- Diced avocado
Instructions
- Preheat the oven to 375F (190C) and position a 9×13-inch baking dish. Slice bell peppers lengthwise, removing seeds and membranes. Arrange peppers cut-side up in the dish, lightly seasoning with salt and pepper.
- Warm olive oil in a large skillet over medium heat. Crumble ground beef into the pan, cooking until completely browned and no pink remains. Drain excess fat thoroughly.
- Introduce diced onions and minced garlic to the beef. Sauté the mixture for 2-3 minutes, allowing aromatics to release their fragrant oils and soften.
- Incorporate taco seasoning, cooked rice, black beans, diced tomatoes, and corn into the skillet. Stir ingredients together, ensuring even distribution and allowing flavors to meld for 2-3 minutes.
- Generously fill each pepper half with the robust beef and vegetable mixture. Distribute shredded cheese evenly across the top of the stuffed peppers, creating a melty coverage.
- Shield the baking dish with aluminum foil and roast in the preheated oven for 25 minutes. Uncover and continue baking for an additional 10-15 minutes until cheese turns golden and peppers become fork-tender.
- Remove from oven and let rest briefly. Embellish with fresh cilantro, a dollop of sour cream, or a spoonful of zesty salsa. Serve immediately while warm and inviting.
Notes
- Swap ground beef with ground turkey or plant-based crumbles for a leaner, healthier alternative that cuts down on saturated fat.
- Use cauliflower rice instead of regular rice to reduce carbohydrates and create a low-carb version perfect for keto diets.
- Select bell peppers with flat bottoms to ensure stable, even stuffing and prevent tipping during baking.
- Prep peppers ahead of time by blanching them briefly in boiling water to soften slightly and reduce overall baking time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg