Taco Bell Peppers
Take your taco night to the next level with these vibrant and flavor-packed Taco Bell Peppers! This easy, family-friendly recipe transforms hollowed-out bell peppers into colorful edible bowls brimming with seasoned ground beef or turkey, hearty black beans, fluffy rice, and juicy diced tomatoes. Topped with melty cheddar or Mexican-blend cheese and baked to perfection, these stuffed peppers are a wholesome, gluten-free twist on classic tacos. Quick to prepare and bursting with bold spices thanks to taco seasoning, this dish is as satisfying as it is eye-catching. Perfect for busy weeknights or meal prep, serve these peppers with a dollop of sour cream and a sprinkle of fresh cilantro for a show-stopping meal that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 whole Bell peppers (assorted colors)
- 1 pound Ground beef or turkey
- 1 cup Cooked white or brown rice
- 0.5 cup Black beans (drained and rinsed)
- 2 tablespoons Taco seasoning
- 1 cup Diced tomatoes (canned, with juices)
- 1.5 cups Shredded cheddar or Mexican blend cheese
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
- Sour cream (optional, for serving)
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the insides with olive oil and sprinkle with a pinch of salt. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it into crumbles with a spoon, about 5-7 minutes.
Drain any excess grease from the skillet. Stir in the taco seasoning, diced tomatoes, and 1/4 cup of water. Simmer for 2-3 minutes until the mixture thickens slightly.
Reduce the heat to low and stir in the cooked rice and black beans. Mix well until all ingredients are combined. Taste and adjust seasoning with salt and black pepper if needed.
Place the prepared bell peppers upright in a baking dish. Spoon the taco filling evenly into each pepper, packing the mixture down gently.
Top each bell pepper with a generous sprinkling of shredded cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the bell peppers from the oven and let them cool for 5 minutes. Garnish with fresh cilantro, if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.8 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 375 mg | 29% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 823 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
