Go Back

Taco Stuffed Peppers

Delightful taco stuffed peppers filled with seasoned meat, aromatic rice, and topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large large bell peppers, halved lengthwise and seeded
  • 1 lb halal ground beef
  • 1 cup cooked rice
  • 1 can 14 oz black beans, drained
  • 2 tbsp taco seasoning
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can 8 oz tomato sauce
  • 1.5 cups shredded cheddar cheese
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 cup salsa
  • 0.25 cup fresh cilantro, chopped

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the bell peppers in half lengthwise and remove the seeds. Arrange them in a baking dish, cut side up.
Cooking
  1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, stirring until fragrant and translucent.
  2. Incorporate the halal ground beef into the skillet. Cook until browned, breaking it up as you go, about 5-7 minutes.
  3. To the skillet, add the cooked rice, black beans, taco seasoning, and tomato sauce. Stir everything together until fully combined, then remove from heat.
Assembly
  1. Generously fill each halved pepper with the meat and rice mixture. Top each with a sprinkle of shredded cheddar cheese.
Baking
  1. Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and the peppers are tender.
Serving
  1. Remove from the oven, drizzle with salsa and sprinkle fresh cilantro on top. Serve warm and enjoy!

Notes

For a leaner meat option, try ground turkey or chicken. For a vegetarian twist, swap the meat for lentils or quinoa. Make sure not to overbake the peppers to maintain their structure and crunch. Don’t skip baking them covered initially; this helps the peppers cook evenly without drying out.