Description
Spicy Mexican-inspired taco stuffed peppers deliver a zesty flavor explosion that blends classic comfort with bold southwestern charm. Hearty ground beef, melted cheese, and fresh herbs create a delicious dinner centerpiece you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 1 pound (0.45 kg) ground beef (or ground turkey)
- 1 cup (240 ml) shredded cheddar or Monterey Jack cheese
Vegetables and Produce:
- 4 large bell peppers (any color), halved and seeds removed
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup frozen corn (or canned, drained)
Pantry and Additional Ingredients:
- 1 tablespoon olive oil
- 1 ounce (28 grams) taco seasoning packet or homemade taco seasoning
- 1 cup cooked white or brown rice
- 1 (15 ounce/425 grams) can black beans, drained and rinsed
- 1 (10 ounce/285 grams) can diced tomatoes with green chilies (like Rotel), drained
- Salt and pepper, to taste
Optional Toppings:
- Chopped cilantro
- Sliced jalapenos
- Sour cream
- Salsa
- Diced avocado
Instructions
- Preheat the oven to 375F (190C) and prepare a 9×13-inch baking dish. Halve the bell peppers, removing seeds and membranes, then arrange them cut-side up in the dish. Lightly season with salt and pepper.
- In a large skillet, brown the ground beef over medium heat, breaking it into crumbly pieces. Drain any excess fat to ensure a lean filling.
- Add diced onions and minced garlic to the beef, sautéing until the aromatics become translucent and release their fragrant oils.
- Incorporate taco seasoning, stirring to coat the meat evenly. Mix in cooked rice, black beans, diced tomatoes, and corn, creating a robust and colorful filling.
- Carefully spoon the seasoned beef mixture into each pepper half, ensuring they are generously filled and packed down slightly.
- Sprinkle a liberal layer of shredded cheese over the stuffed peppers, allowing it to cascade into the filling.
- Cover the baking dish with aluminum foil and bake for 25 minutes to help the peppers soften and the flavors meld together.
- Remove the foil and continue baking for an additional 10-15 minutes until the cheese turns golden and bubbly, and the pepper edges become slightly crisp.
- Let the peppers rest for a few minutes after removing from the oven. Garnish with fresh cilantro, a dollop of sour cream, or a drizzle of salsa before serving.
Notes
- Customize pepper selection by choosing bell peppers in various colors for a vibrant, visually appealing dish that adds nutritional variety.
- Swap ground beef with ground turkey or plant-based protein crumbles to create lighter, leaner, or vegetarian-friendly versions of the recipe.
- Use cauliflower rice instead of traditional rice to reduce carbohydrates and create a low-carb alternative that maintains the same delicious flavor profile.
- Prep peppers ahead of time and store the stuffed peppers unbaked in the refrigerator, allowing for quick and convenient meal preparation during busy weekdays.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg