Taco Filled Bell Peppers
Transform your weeknight dinner routine with these vibrant and flavorful Taco Filled Bell Peppers! This easy and healthy recipe combines tender bell peppers stuffed with a zesty mixture of seasoned ground beef, black beans, diced tomatoes with green chilies, and fluffy rice. Topped with melty Mexican cheese and garnished with fresh cilantro, these peppers deliver all the bold, savory flavors of classic tacos in a low-carb, veggie-forward package. Perfect for busy evenings, this dish comes together in under an hour and is bound to become a family favorite. Whether you’re craving a satisfying dinner or looking for a creative twist on taco night, these stuffed peppers hit all the right notes!
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Recipe Information
Ingredients
- 4 whole bell peppers
- 1 pound ground beef
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 2 tablespoons taco seasoning
- 1 cup cooked white or brown rice
- 1 cup, drained and rinsed black beans
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup shredded Mexican blend cheese
- 1 tablespoon olive oil
- 2 tablespoons, chopped (optional) fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and discard the tops or save them for another use.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds.
Add the ground beef to the skillet and cook until browned and fully cooked, breaking it into smaller pieces with a wooden spoon, about 6-8 minutes. Drain any excess grease.
Stir in the taco seasoning, diced tomatoes with green chilies, cooked rice, and black beans. Mix well to combine. Add salt and pepper to taste. Simmer for 2-3 minutes to let the flavors meld together.
Place the prepared bell peppers in a baking dish, standing upright. Spoon the taco mixture evenly into each pepper, packing it gently.
Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil, sprinkle shredded cheese on top of each stuffed pepper, and return to the oven. Bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 8.4 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 282 mg | 22% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 657 mg | 14% | |
*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.
