Taco Stuffed Peppers
Taco Stuffed Peppers are a colorful, filling, and easy weeknight dinner option packed with protein, veggies, and topped with melted cheese.
Ingredients
For the peppers
- 4 pieces bell peppers (any color) Buy in bulk when on sale and freeze extras if needed.
- 1 pound ground beef or turkey Ground turkey for a leaner meal or plant-based substitute for vegetarian version.
- 1 cup cooked rice Use leftover or minute rice for quicker preparation.
- 1 packet taco seasoning Gluten-free if certified and can swap if needed.
- 1 cup shredded cheese (cheddar or Mexican blend) Add fresh cheese when reheating if freezing the batch.
- 1 can black beans (drained and rinsed) Rinse to cut sodium levels.
- 1 cup corn (canned or frozen) Frozen corn is often cheaper and works well.
- 1/2 cup chopped onions Chop small for picky eaters.
- to taste Salt and pepper Season to preference.
- Fresh cilantro for garnish (optional) Add just before serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat.
- Add chopped onions and cook until translucent.
- Stir in cooked rice, taco seasoning, black beans, and corn. Mix until well combined and heated through.
- Stuff each bell pepper with the taco mixture and place them upright in a baking dish.
- Top each stuffed pepper with shredded cheese.
Baking
- Cover the dish with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until cheese is bubbly and peppers are tender.
- Garnish with fresh cilantro if desired and serve warm.
Notes
For a fresher bite, toss in pico or a squeeze of lime at the end. Make a double batch and freeze extras without cheese. Store leftovers for 3-4 days; reheat in the oven to prevent rubbery texture.