Go Back
–+ servings
Taco Stuffed Bell Peppers

Delicious Taco Stuffed Bell Peppers Ready in 30 Minutes

Taco Stuffed Bell Peppers are a vibrant, flavor-packed meal that offers a quick and customizable twist on taco night.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Baking Time 10 minutes
Total Time 30 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Choose red, yellow, or green based on preference.
For the Filling
  • 1 pound Ground Beef Substitute with turkey or plant-based meat for a lighter option.
  • 1 can Black Beans Canned or dried, depending on availability.
  • 1 cup Corn Frozen corn is a convenient substitution for fresh.
  • 1 cup Brown Rice Consider substituting with quinoa or white rice for variety.
  • 1 can Diced Tomatoes Fresh or canned varieties work well.
  • 1 cup Cheddar Jack Cheese Other meltable cheeses like Monterey Jack are also great.
For the Seasoning
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used for more robust taste.
  • 1 tablespoon Chili Powder Adjust based on your spice tolerance.
  • to taste Salt Season to taste after preparing the filling.
  • to taste Black Pepper Freshly ground will deliver the best flavor.
Optional Toppings
  • 1 each Avocado Slices Great way to enhance the dish's richness.
  • 1 cup Sour Cream Greek yogurt can be a healthier alternative.
  • 1 tablespoon Lime Juice Fresh lime juice enhances flavor at serving time.

Equipment

  • Oven
  • Baking Sheet
  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Cut bell peppers in half lengthwise and remove the seeds. Drizzle olive oil over cut surfaces and bake for 5 minutes.
  2. In a large skillet, heat olive oil over medium heat. Add chopped onions, garlic powder, chili powder, salt, and black pepper. Sauté for 3-4 minutes until onions are translucent.
  3. Add ground beef and cook until browned, breaking it apart for even cooking (about 5-7 minutes).
  4. Stir in diced tomatoes, black beans, corn, and brown rice. Cook for an additional 3-4 minutes to meld flavors. Adjust seasoning if needed.
  5. Remove pre-baked peppers from the oven and fill with taco filling. Cover with aluminum foil and bake for 10 minutes.
  6. Remove foil, sprinkle cheese on top, and bake uncovered for about 15 minutes until cheese is bubbly and golden.
  7. Allow to cool slightly before serving. Add optional toppings like avocado, sour cream, or lime juice.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 70mgSodium: 450mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 25IUVitamin C: 120mgCalcium: 15mgIron: 20mg

Notes

These Taco Stuffed Bell Peppers can be modified with different proteins or vegetables, and optional toppings can elevate the dish's flavor.

Tried this recipe?

Let us know how it was!