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Taco Stuffed Peppers

A mouthwatering blend of flavors with seasoned ground beef, rice, and beans stuffed in tender bell peppers, topped with cheese and salsa, perfect for family dinners.
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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: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bell peppers Choose fresh, vibrant bell peppers for best flavor.
  • 1 pound ground beef or turkey Can substitute with plant-based protein for a vegetarian option.
  • 1 packet taco seasoning
  • 1 cup cooked rice
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, drained
  • 1 cup salsa
  • 1 cup shredded cheese
  • to taste chopped cilantro for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Prepare the bell peppers by cutting the tops off and removing the seeds. Place them upright in a baking dish.
  3. In a large skillet over medium heat, brown the ground beef or turkey, breaking it apart with a spatula until fully cooked.
  4. Add the taco seasoning to the meat along with a splash of water, and stir until combined. Allow this to simmer for a few minutes.
  5. Stir in the cooked rice, black beans, corn, and salsa. Mix until everything is well coated.
  6. Stuff each bell pepper generously with the filling, pressing down slightly to pack it in.
  7. Top each stuffed pepper with shredded cheese.
Cooking
  1. Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil during the last 5-10 minutes for that melty cheese effect!
  2. Once cooked, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.

Notes

Leftover Taco Stuffed Peppers can be stored in an airtight container in the refrigerator for about 3-4 days. You can freeze them for up to 3 months. Reheat in the oven at 350°F (175°C) or in the microwave for a quicker option.