Description
Looking for a tasty and easy dinner recipe? Try our Taco Stuffed Peppers Recipe for a delicious twist on a classic dish!
Ingredients
Scale
- 6 large bell peppers
- 1 pound lean ground beef or ground turkey
- 1 medium onion
- 3 garlic cloves
- 1 packet taco seasoning or homemade taco seasoning
- 1 can diced tomatoes
- 1 can diced green chilies
- 1 cup cooked rice
- 1 can black beans
- 1 cup corn kernels
- 2 cups shredded Mexican-blend cheese
- ¼ cup fresh cilantro
- 1 tablespoon olive oil
- Salt and pepper
- Sour cream
- Avocado slices or guacamole
- Pico de gallo
- Lime wedges
- Hot sauce
Instructions
- Step 1: Prepare the Peppers Preheat your oven to 375°F (190°C). Slice each bell pepper in half lengthwise, carefully removing the seeds and membranes while keeping the stems intact (they make for a beautiful presentation). Arrange the pepper halves in a 9×13 baking dish, drizzle with olive oil, and season lightly with salt and pepper. Bake for 10-15 minutes until they just begin to soften. This pre-roasting step ensures your peppers won’t be underdone when the filling is perfectly heated.
- Step 2: Prepare the Taco Filling While the peppers pre-roast, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Now add your ground beef, breaking it up with a wooden spoon as it browns. Cook until no pink remains, about 5-7 minutes, then drain excess fat if necessary.
- Step 3: Season and Complete the Filling Sprinkle the taco seasoning over the meat mixture and stir to combine. Add the diced tomatoes, green chilies, black beans, and corn. Stir well and simmer for 5 minutes to allow the flavors to meld. Remove from heat and fold in the cooked rice, 1 cup of the shredded cheese, and the chopped cilantro. Taste and adjust seasoning if needed.
- Step 4: Stuff and Bake Remove the par-baked pepper halves from the oven. Fill each pepper generously with the taco mixture, mounding slightly on top. Pour ¼ cup of water into the bottom of the baking dish (this creates steam that helps cook the peppers perfectly). Cover the dish with aluminum foil and bake for 25 minutes.
- Step 5: Add Cheese and Finish After 25 minutes, remove the foil and sprinkle the remaining cup of cheese evenly over the stuffed peppers. Return to the oven, uncovered, and bake for an additional 10 minutes until the cheese is bubbly and beginning to brown. For an extra golden top, broil for 1-2 minutes, watching carefully to prevent burning. Let the **Taco Stuffed Peppers** rest for 5 minutes before serving to allow the flavors to settle and make them easier to handle.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg