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Taco Stuffed Peppers

Delightful bell peppers filled with seasoned ground meat, rice, and beans, topped with cheese, offering a unique twist on a classic dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bell peppers (any color) Make sure they’re firm!
  • 1 pound ground beef or turkey (Halal certified)
  • 1 packet taco seasoning Check for Halal compliance
  • 1 cup cooked rice White or brown works great
  • 1 can black beans, drained and rinsed
  • 1 cup corn Frozen or canned
  • 1 cup shredded cheese Cheddar or a Mexican blend
For Serving
  • to taste sour cream
  • to taste salsa

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds. Trim the bottom slightly if needed to ensure they stand upright.
Cooking
  1. In a large skillet over medium heat, brown the ground beef or turkey until fully cooked, about 5-7 minutes. Drain excess fat if necessary.
  2. Stir in the taco seasoning along with the cooked rice, black beans, and corn. Mix everything well and cook for a minute or two until heated through.
  3. Spoon the meat and veggie mixture generously into each bell pepper.
  4. Place the stuffed peppers upright in a baking dish and top each with shredded cheese.
  5. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil in the last 5-10 minutes for a golden cheese topping.
Serving
  1. Allow to cool briefly before serving with sides of sour cream and salsa. Enjoy!

Notes

For a vegetarian option, substitute ground meat with lentils or quinoa. You can experiment with varying types of cheese for different flavors.