Go Back
- 4 large bell peppers (any color) - 1 pound ground beef (or ground turkey for a leaner option) - 1 cup cooked rice (white, brown, or cauliflower rice) - 1 can black beans, drained and rinsed - 1 cup corn (frozen or canned) - 1 packet taco seasoning - 1 cup salsa (your choice of mild, medium, or spicy) - 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend) - Olive oil - Salt and pepper to taste - Fresh cilantro (optional, for garnish)

Quick Taco Stuffed Bell Peppers

Discover the vibrant flavors of taco stuffed bell peppers, a colorful and nutritious dish perfect for any meal. This recipe combines your favorite taco ingredients with healthy bell peppers, making it a family-friendly option. Packed with protein, fiber, and essential vitamins, these stuffed peppers are versatile, allowing you to customize ingredients based on dietary preferences. Ideal for casual dinners or gatherings, this dish is as visually appealing as it is satisfying. Enjoy the fun of making and sharing this delicious meal!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 lb ground beef (or ground turkey for a lighter option)

1 cup cooked rice (white, brown, or cauliflower)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (canned or frozen)

1 packet taco seasoning (about 1 oz)

1 cup salsa (store-bought or homemade)

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1 tablespoon olive oil

Salt and pepper to taste

Optional toppings: sour cream, avocado, chopped cilantro, lime wedges

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and season the inside with salt and pepper. Place the peppers upright in a baking dish.

      Cook the Meat: In a large skillet over medium heat, add the ground beef (or turkey). Cook until browned and no longer pink, breaking it up into smaller pieces as it cooks (about 5-7 minutes).

        Combine Ingredients: Once the meat is cooked, drain any excess fat. Stir in the cooked rice, black beans, corn, taco seasoning, and half of the salsa. Mix until everything is well-combined and heated through, about 3-5 minutes.

          Stuff the Peppers: Spoon the taco mixture into each bell pepper, packing it gently to fill them generously.

            Top with Salsa and Cheese: Pour the remaining salsa over the stuffed peppers, then sprinkle the shredded cheese on top.

              Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbling.

                Serve: Remove from the oven and let cool for a few minutes. Garnish the taco stuffed peppers with your desired toppings such as sour cream, sliced avocado, chopped cilantro, and lime wedges.

                  Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings