Description
Taco Stuffed Peppers are a delicious and healthy twist on taco night! Bell peppers are stuffed with a flavorful taco-seasoned beef and rice mixture, then baked with melty cheese for a satisfying and colorful meal.
Ingredients
Units
Scale
- 4 large bell peppers (any color), halved and seeds removed
- 1 tbsp olive oil
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 (1 oz) packet taco seasoning or homemade taco seasoning (see Notes)
- 1 cup cooked white or brown rice
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
- 1 cup frozen corn (or canned, drained)
- 1 cup shredded cheddar or Monterey Jack cheese
- Salt and pepper, to taste
Optional Toppings:
- Chopped cilantro
- Sliced jalapeños
- Sour cream
- Salsa
- Diced avocado
Instructions
- Prepare Peppers:
Preheat the oven to 375°F (190°C). Place the halved bell peppers cut-side up in a 9×13-inch baking dish. Lightly season with salt and pepper. - Cook Ground Beef:
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess grease. - Sauté Aromatics:
Add the diced onion and garlic to the skillet with the cooked beef. Sauté for 2-3 minutes, until softened and fragrant. - Season and Combine:
Stir in the taco seasoning, cooked rice, black beans, diced tomatoes, and corn. Cook for 2-3 minutes, mixing well. Adjust seasoning with salt and pepper, if needed. - Stuff Peppers:
Spoon the beef mixture evenly into the prepared bell pepper halves. Sprinkle the shredded cheese over the tops of the stuffed peppers. - Bake:
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly and the peppers are tender. - Serve:
Garnish with your favorite toppings, such as cilantro, sour cream, or salsa. Serve warm.
Notes
- Homemade Taco Seasoning: Combine 1 tsp chili powder, ½ tsp cumin, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp oregano, and a pinch of cayenne pepper.
- To save time, use pre-cooked rice or microwaveable rice packets.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.