Servings: 4 peppers
Calories: 450kcal
Equipment
- baking dish
- Large skillet
- Oven
Ingredients
For the Peppers
- 4 large bell peppers Choose any color for a vibrant display in your dish.
For the Beef Filling
- 1 lb ground beef The hearty base that gives these peppers their delicious flavor.
- 1 small onion finely chopped; adds sweetness and depth to the filling.
- 2 cloves garlic minced; infuses the mixture with aromatic goodness.
- 1 packet taco seasoning or homemade; brings a burst of zest and spice to the mix.
- Salt and pepper to taste; essential for balancing and enhancing flavors.
For the Stuffing
- 1 cup cooked rice white or brown; helps to bind the filling together and adds texture.
- 1 can black beans 15 oz; drained and rinsed; boosts the protein and fiber content.
- 1 cup corn kernels frozen or canned; adds a sweet crunch.
- 1 cup salsa provides moisture and a tangy twist.
- 1 cup shredded cheddar cheese plus more for topping; melts beautifully for a cheesy top.
For the Toppings
- Sour cream for topping; adds a creamy finish.
- Sliced green onions for topping; adds color and a hint of sharpness.
- Chopped cilantro for topping; offers a fresh, herbaceous note.
- Sliced jalapeños optional, for topping; for extra kick.
Instructions
How to Make Beef Taco Stuffed Bell Peppers
- Preheat your oven to 375°F (190°C). This ensures the peppers cook evenly and the cheese melts perfectly.
- Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Place them upright in a baking dish, ready to be stuffed with deliciousness.
- Cook the ground beef and chopped onion in a large skillet over medium heat for about 5-7 minutes, or until the beef is browned and the onion is soft. Drain any excess fat.
- Stir in the minced garlic, taco seasoning, salt, and pepper. Continue cooking for another 1-2 minutes until the mixture becomes fragrant and well-blended.
- Combine the cooked rice, black beans, corn, salsa, and shredded cheddar cheese with the beef mixture, stirring gently until everything is well incorporated.
- Stuff each bell pepper with the beef mixture, packing it down gently to ensure every bite is full of flavor. Top with additional shredded cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the peppers are tender and the cheese is bubbling.
- Garnish the stuffed peppers with sour cream, sliced green onions, chopped cilantro, and sliced jalapeños if you want an extra kick.
- Serve warm and enjoy the delightful explosion of flavors!
Notes
For a fresh twist, add a squeeze of lime over the stuffed peppers before serving.
Nutrition
Serving: 1pepper | Calories: 450kcal | Carbohydrates: 40g | Protein: 30g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 600mg | Fiber: 10g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 120mg | Calcium: 25mg | Iron: 20mg
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