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–+ servings

Taco Stuffed Peppers

Delicious, colorful taco stuffed peppers that blend savory seasoned meat, rice, and cheese in a roasted bell pepper shell, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers (any color, but red or yellow add sweetness)
  • 1 lb ground beef or turkey Can substitute with a plant-based protein for a vegan option.
  • 1 cup cooked rice (or quinoa for a healthier option)
  • 1 packet taco seasoning (homemade or store-bought)
  • 1 can black beans, drained and rinsed (optional)
  • 1 cup corn, frozen or canned (adds sweetness)
  • 1 cup salsa (for that classic taco flavor)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro, chopped (for garnish, optional)
  • Sour cream or Greek yogurt (for serving, optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off each bell pepper, discarding the seeds. Trim at the bottom for stability, if necessary. Place them in a baking dish standing upright.
Cooking
  1. Brown the ground meat in a skillet over medium heat for about 7-10 minutes, breaking it apart with a spatula. Drain excess fat and add taco seasoning with a splash of water.
  2. In a mixing bowl, stir together the cooked meat, rice, black beans, corn, and half of the salsa.
  3. Spoon the mixture into each pepper, pressing it down gently. Top with the remaining salsa and sprinkle with cheese.
  4. Cover the baking dish with foil and bake for about 30 minutes. Remove foil and bake for an additional 10-15 minutes until the peppers are tender and cheese is bubbly.
  5. Garnish with fresh cilantro and serve.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 5gSodium: 600mgFiber: 8gSugar: 5g

Notes

These Taco Stuffed Peppers are versatile. Serve with a side salad or tortilla chips and guacamole. You can prep ahead by stuffing peppers and refrigerating until ready to bake. Consider adding jalapeños or diced green chilies for spice.

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