Description
These Taco Stuffed Bell Peppers are a flavorful and satisfying meal combining seasoned ground meat, beans, corn, rice, and cheese stuffed into colorful bell pepper halves, then baked to perfection. A delicious Mexican-inspired dish that’s perfect for a wholesome family dinner or meal prep.
Ingredients
Scale
Peppers
- 4 large bell peppers, any color, halved lengthwise and seeds removed
Filling
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- 1 cup cooked rice, white or brown
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, fresh, canned or frozen
- 1/2 cup tomato sauce or salsa
- Salt to taste
- Black pepper to taste
Cheese & Garnish
- 1 cup shredded cheddar or Mexican blend cheese, divided
- Chopped fresh cilantro for garnish (optional)
- Sour cream or Greek yogurt for serving (optional)
Instructions
- Prepare the peppers: Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish and arrange the halved bell peppers cut side up in the dish.
- Cook the meat: Heat olive oil in a large skillet over medium heat. Add the ground beef or turkey, cooking until browned while breaking it up with a spoon.
- Sauté onions and garlic: Add the finely diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add seasoning and fillings: Sprinkle the taco seasoning over the meat mixture and stir well to combine. Then mix in the cooked rice, drained black beans, corn kernels, and tomato sauce or salsa. Season with salt and black pepper to taste. Stir in half of the shredded cheese.
- Stuff the peppers: Spoon the prepared taco filling evenly into each bell pepper half, filling them generously.
- Add remaining cheese and bake: Sprinkle the remaining cheese over the stuffed peppers. Cover the baking dish loosely with foil and bake in the preheated oven for 30 minutes.
- Finish baking uncovered: Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven, garnish with chopped fresh cilantro if desired, and serve with sour cream or Greek yogurt on the side.
Notes
- For a low-carb version, substitute the rice with cauliflower rice.
- These stuffed peppers can be made ahead of time and reheated easily for convenient meal prep.
