Description
Taco Stuffed Bell Peppers are a delicious and nutritious Mexican-inspired main course featuring tender bell peppers filled with a savory mix of ground beef, rice, black beans, corn, and taco seasoning, topped with melted Mexican blend cheese. This baked dish combines bold flavors and wholesome ingredients for a satisfying meal perfect for weeknight dinners or meal prep.
Ingredients
Scale
Main Ingredients
- 4 large bell peppers, halved lengthwise and seeds removed
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tablespoons taco seasoning
- 1 cup cooked rice
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup salsa
- 1½ cups shredded Mexican blend cheese
- Salt and pepper to taste
Optional Garnishes
- Chopped cilantro
- Sour cream
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Arrange the prepared bell pepper halves cut side up in a baking dish, ensuring they are evenly spaced for even cooking.
- Sauté Aromatics: In a skillet over medium heat, warm the olive oil. Add the diced onion and sauté for 2–3 minutes until softened and translucent. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Meat: Add the ground beef (or turkey) to the skillet. Cook until browned thoroughly, breaking the meat apart with a spoon for even cooking. If excess fat accumulates, drain it off to reduce greasiness.
- Add Seasoning and Mix-Ins: Stir in the taco seasoning, salsa, cooked rice, drained black beans, and corn kernels. Cook together for 2–3 minutes until the mixture is evenly heated. Season with salt and pepper to taste.
- Stuff Peppers: Spoon the warm taco filling evenly into each bell pepper half, pressing lightly to fill well. Generously top each stuffed pepper with shredded Mexican blend cheese.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and peppers to begin softening.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes, or until the bell peppers are tender, and the cheese on top is melted, bubbly, and golden.
- Garnish & Serve: Remove from the oven, garnish with chopped cilantro and a dollop of sour cream if desired. Serve warm for a comforting and flavorful meal.
Notes
- For a low-carb version, swap cooked rice for quinoa or cauliflower rice.
- Use ground chicken or plant-based crumbles as a substitute for beef or turkey to meet different dietary preferences.
- Ensure bell peppers are uniformly sized for even cooking.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
