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Taco Stuffed Peppers Recipe

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★★★★★

4.4 from 58 reviews

This Taco Stuffed Peppers recipe is a flavorful and hearty dish that combines the savory taste of seasoned ground beef with nutritious ingredients like black beans, corn, and brown rice all stuffed inside tender baked bell peppers. Topped with melted cheddar jack cheese, these stuffed peppers make a perfect family-friendly meal that is easy to prepare and packed with Tex-Mex flavors.

Ingredients

Scale

Peppers

  • 6 bell peppers

Filling

  • 1 onion, diced
  • 1 lb lean ground beef
  • 14.5 oz can diced tomatoes
  • 18 oz can black beans, drained & rinsed
  • 15 oz can corn, drained & rinsed
  • 2 cups cooked brown rice
  • 1 taco seasoning packet
  • 2 tsp garlic powder
  • 1 tsp chili powder
  • Salt, to taste
  • Black pepper, to taste
  • Olive oil, for cooking and drizzling

Topping

  • 1 1/2 cups shredded cheddar jack cheese

Instructions

  1. Preheat and prepare peppers: Set the oven to 350 degrees F. Wash and cut each bell pepper in half lengthwise, then scoop out the seeds and membranes to create open ‘boats’ for stuffing.
  2. Par-bake the peppers: Place the pepper halves in a baking dish with the open side facing up. Lightly spray or drizzle them with olive oil. Bake in the preheated oven for 5 minutes to soften the peppers slightly. If you prefer very soft peppers, bake for a few minutes longer.
  3. Sauté the aromatics: Heat some olive oil in a large skillet over medium heat. Add the diced onion along with garlic powder, chili powder, salt, and black pepper. Cook until the onions are soft and fragrant, about 3-5 minutes.
  4. Cook the ground beef: Add the lean ground beef to the skillet with the onions, breaking it apart as it browns evenly. Cook until no longer pink.
  5. Combine the filling ingredients: Stir in diced tomatoes, drained black beans, corn, cooked brown rice, and the taco seasoning packet. Season with additional salt and pepper to taste. Mix everything thoroughly to combine all the flavors.
  6. Stuff the peppers: Spoon the filling mixture generously into each pepper half, slightly overstuffing if desired. Note that there will be leftover filling which can be reserved for additional peppers or other uses.
  7. Bake covered: Cover the baking dish with aluminum foil and bake the stuffed peppers for 10 minutes to heat through and meld the flavors.
  8. Add cheese and finish baking: Remove the foil and evenly sprinkle shredded cheddar jack cheese over each stuffed pepper half. Return to the oven uncovered and bake for an additional 15 minutes, or until the cheese has melted and slightly browned.
  9. Serve and garnish: Remove from the oven and serve hot. Optionally, add sour cream and fresh cilantro on top for added flavor and freshness. Enjoy your tasty taco stuffed peppers!

Notes

  • You can substitute ground turkey or chicken for the beef for a leaner option.
  • Make sure to rinse and drain canned beans and corn to avoid excess sodium and liquid.
  • Use any color of bell peppers for different presentation and taste variations.
  • Leftover filling can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • Adjust the spice levels by increasing or decreasing chili powder or adding hot sauce.

Keywords: taco stuffed peppers, stuffed bell peppers, ground beef stuffed peppers, Mexican stuffed peppers, healthy stuffed peppers, Tex-Mex recipe

Find it online: https://www.sanacooks.com/taco-stuffed-peppers-recipe/