Description
Colorful bell peppers filled with seasoned ground beef, rice, beans, and melted cheese create a healthy twist on taco night that’s ready in under 45 minutes.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound ground beef or turkey
- 2 tablespoons taco seasoning
- 1 cup cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 can (10 oz) diced tomatoes with green chilies
- 1½ cups shredded Mexican cheese blend
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional toppings: sour cream, cilantro, avocado
Instructions
- 1. Preheat oven to 375°F. Cut tops off bell peppers and remove seeds and membranes.
- 2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking apart with a spoon. Drain excess fat.
- 3. Add minced garlic and taco seasoning to the meat, stirring for 1 minute until fragrant.
- 4. Stir in cooked rice, black beans, corn, and diced tomatoes with green chilies. Mix well and cook for 3-4 minutes until heated through. Season with salt and pepper.
- 5. Arrange bell peppers upright in a baking dish. Fill each pepper with the taco mixture, packing gently to the top.
- 6. Cover baking dish with aluminum foil and bake for 25-30 minutes until peppers are tender.
- 7. Remove foil and sprinkle shredded cheese over each pepper. Return to oven uncovered for 10 minutes until cheese is melted and golden.
- 8. Let rest for 5 minutes before serving. Top with sour cream, cilantro, and avocado as desired.
Notes
Store leftovers in airtight containers in the refrigerator for up to 4 days. Can be frozen for up to 3 months. Reheat in oven at 350°F for 20 minutes or microwave until heated through.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 385
- Sugar: 7g
- Sodium: 720mg
- Fat: 16g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g