Taco Stuffed Peppers

5 from 1 vote

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!

Prep Time15

Cook Time45

Total Time3

Course: Main Course

Cuisine: Mexican

Servings:

Author: Carrie Barnard

Cost: $16.34 Per Recipe, $2.04 Per Serving

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 375 degrees Fahrenheit and lightly grease a 9x13 baking dish.
Slice 4 bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves into the prepared baking dish.
In a large skillet over medium-high heat, cook 1 pound ground beef and ½ diced yellow onion until the beef is browned and the onion is tender. Drain any excess grease.
Stir 2 teaspoons minced garlic into the skillet and cook for 1 minute until fragrant.
Add ½ cup water and 1 packet taco seasoning to the beef mixture. Stir well and simmer for 3 to 5 minutes until the mixture thickens slightly.
Stir in 1 can black beans (15 ounces, drained and rinsed) and 1 can diced tomatoes with green chilies until evenly combined. Cook for 2 to 3 minutes until heated through.
Spoon the taco mixture evenly into each bell pepper half. Top with 2 cups shredded cheddar cheese.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake an additional 10 minutes until the peppers are tender and the cheese is melted and bubbly.
Remove from the oven, let cool slightly.
Serve warm and enjoy!

Video

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.

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