Description
These Taco Stuffed Peppers are a delicious and healthy twist on classic tacos, filled with a flavorful mixture of seasoned ground beef, black beans, corn, tomatoes, and brown rice, all baked inside tender bell pepper halves and topped with melted cheddar jack cheese.
Ingredients
Scale
Vegetables
- 6 bell peppers
- 1 onion, diced
Meat and Dairy
- 1 lb lean ground beef
- 1 1/2 cup shredded cheddar jack cheese
Canned Goods
- 14.5 oz can diced tomatoes
- 18 oz can black beans, drained & rinsed
- 15 oz can corn, drained & rinsed
Grains and Seasonings
- 2 cups cooked brown rice
- 1 taco seasoning packet
- 2 tsp garlic powder
- 1 tsp chili powder
- Salt, to taste
- Black pepper, to taste
Other
- Olive oil (for sautéing and drizzling)
Instructions
- Preheat and prepare peppers: Set the oven to 350°F (175°C). Wash and cut the bell peppers in half lengthwise, then scoop out the seeds and membranes.
- Parbake peppers: Place the pepper halves open side up in a baking dish. Spray or drizzle with olive oil and bake for 5 minutes to begin softening; bake longer if you prefer them very soft.
- Sauté aromatics: In a large pan over medium heat, heat olive oil and sauté the diced onion with garlic powder, chili powder, salt, and black pepper until the onion is soft and fragrant.
- Brown the beef: Add the lean ground beef to the pan and cook, breaking it up, until it is browned and fully cooked through.
- Add filling ingredients: Stir in diced tomatoes, black beans, corn, cooked brown rice, and taco seasoning. Mix everything evenly and adjust seasoning with salt and pepper to taste.
- Stuff the peppers: Spoon the filling generously into each pepper half, slightly overfilling as there will be leftover filling for other uses.
- First bake: Cover the stuffed peppers with foil and bake them for 10 minutes to heat through.
- Add cheese and finish baking: Remove the foil, sprinkle shredded cheddar jack cheese on top of each pepper, and bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
- Serve: Remove from the oven and serve warm, optionally topped with sour cream and fresh cilantro for extra flavor.
Notes
- For softer peppers, extend the initial baking time before filling.
- Leftover filling can be used to make additional stuffed peppers or as a taco filling for wraps or bowls.
- For a vegetarian version, substitute ground beef with plant-based meat or omit it and adjust seasoning accordingly.
- Serve with sour cream, guacamole, or fresh cilantro to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Keywords: Stuffed Peppers, Taco Stuffed Peppers, Ground Beef, Mexican, Healthy Dinner, Baked Peppers, Easy Dinners
