Taco Stuffed Peppers
These Taco Stuffed Peppers are loaded with seasoned beef, beans, cheese, and all your favorite taco flavors. A delicious, colorful, and easy weeknight dinner that’s healthy, hearty, and totally customizable!
Servings: 8
Ingredients
- 4 Bell Peppers any color
- 1 pound Ground Beef
- ½ Yellow Onion diced
- 2 teaspoon Minced Garlic or 2 cloves garlic, minced
- ½ cup Water
- 1 packet Taco Seasoning 1 ounce packet or 2 Tablespoons Homemade seasoning
- 1 can Black Beans 15 ounces, drained or rinsed
- 1 can Diced Tomatoes with Green Chilies Rotel
- 2 cups Shredded Cheddar Cheese
Instructions
- Preheat the oven to 350 degrees F.
- Slice the peppers in half and remove any seeds, membranes and stems from the peppers.
- Place the sliced peppers in a baking dish or baking sheet, cut side up. Bake for 20 minutes until the peppers are tender and remove any excess water from the pan.
- Brown the ground beef in a large skillet over medium high heat with the diced onions. Break up the beef as it cooks and sauté until the beef is no longer pink (5-7 minutes).
- Stir in the minced garlic and cook for about a minute until you can start to smell the garlic.
- Gently stir in the water, taco seasoning, beans and diced tomatoes with green chiles.
- Bring the mixture to a boil, reduce the heat to medium low and cook for about 5-7 minutes until the excess liquid cooks off and all the flavors are combined.
- Scoop the beef mixture evenly into the bell pepper and top with the shredded cheddar cheese.
- Bake for 10-15 minutes until the cheese is hot and melted.
- Serve warm and enjoy!
Notes
Ground turkey or ground chicken can be used in this recipe instead of ground beef if you prefer and for a lower calorie option.
You can easily use any color of bell pepper that you prefer. Red, orange and yellow bell peppers are sweeter and green bell peppers have a bit more bite so use your favorite.
I recommend shredding your own cheese instead of using pre-shredded cheese as it melts more smoothly.
Make sure you pre-bake the bell peppers so that they are soft once the meat mixture is added.
I like black beans for this classic taco flavor but you can use kidney or pinto beans if you prefer.
Refrigerate any leftovers in an airtight container for up to 5 days. Microwave to reheat.
Nutrition
Calories: 335kcal | Carbohydrates: 16g | Protein: 20g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 783mg | Potassium: 477mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2559IU | Vitamin C: 80mg | Calcium: 236mg | Iron: 3mg
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