Description
Taco Stuffed Peppers are a vibrant and delicious dinner option featuring bell peppers filled with seasoned ground beef, black beans, corn, tomatoes, and melted cheese. This recipe combines classic taco flavors with wholesome ingredients, making it perfect for a hearty and flavorful weeknight meal.
Ingredients
Peppers
- 4 large bell peppers, halved lengthwise and seeds removed
Filling
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked white or brown rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced tomatoes
- 1/2 cup salsa
- 1 cup shredded Mexican blend or cheddar cheese
For Serving
- Fresh cilantro, chopped
- Sliced avocado
- Sour cream or Greek yogurt
- Lime wedges
- Jalapeño slices (optional)
- Extra salsa
Instructions
- Preheat Oven and Prepare Peppers: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and arrange the halved bell peppers cut-side up in the dish to prepare for stuffing and baking.
- Cook Onion: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened and translucent, which brings out the sweetness and forms the flavor base.
- Brown Ground Beef: Add the ground beef to the skillet and cook for 5–7 minutes, breaking it apart with a spoon, until fully browned and cooked through. Drain any excess grease to keep the filling from becoming oily.
- Add Spices and Garlic: Stir in the minced garlic, chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Cook this mixture for about 1 minute to toast the spices and deepen their flavor.
- Combine Filling Ingredients: Add the cooked rice, black beans, corn kernels, diced tomatoes, and salsa into the skillet. Stir everything together and cook for 2–3 minutes until the mixture is heated through and well combined.
- Stuff the Peppers: Spoon the seasoned taco filling evenly into each bell pepper half, distributing it to maximize flavor in every bite.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes to allow the peppers to soften and heat through.
- Add Cheese and Continue Baking: Remove the foil, sprinkle shredded cheese evenly over the stuffed peppers, then return the dish to the oven uncovered. Bake for an additional 10–15 minutes, until the peppers are tender and the cheese is melted and lightly golden.
- Garnish and Serve: Garnish the baked stuffed peppers with chopped fresh cilantro. Serve with sliced avocado, sour cream or Greek yogurt, lime wedges, optional jalapeño slices, and extra salsa for added flavor and freshness.
Notes
- Use any color combination of red, yellow, orange, or green bell peppers for a vibrant presentation.
- Substitute ground turkey or chicken for ground beef for a leaner option.
- For a vegetarian version, replace the meat with an additional cup of black beans or cooked lentils.
- If you prefer softer peppers, increase baking time slightly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- These stuffed peppers freeze well after baking; cool completely, wrap tightly, and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course, Mexican-Inspired
- Method: Baking
- Cuisine: Mexican-Inspired, Tex-Mex
