Taco Stuffed Bell Peppers Cups
Transform your taco night with these irresistible Taco Stuffed Bell Pepper Cups! This flavorful, low-carb twist on a classic features vibrant bell peppers filled with a savory mixture of seasoned ground beef (or your favorite substitute), black beans, juicy diced tomatoes, and fluffy rice, all topped generously with gooey melted cheese. These oven-baked pepper cups are not only easy to prepare but also packed with protein, fiber, and bold taco spices, making them a wholesome, family-friendly dinner idea. Garnish with fresh cilantro, creamy avocado slices, and a dollop of tangy sour cream for a customizable, restaurant-worthy dish. Perfect as a show-stopping main course or meal prep option, this recipe is a delicious fusion of taco night favorites and comfort food classics.
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Recipe Information
Ingredients
- 4 whole Bell peppers (any color)
- 1 lb Ground beef (or substitute ground turkey or plant-based crumbles)
- 1 tbsp Olive oil
- 1 medium Onion, diced
- 2 cloves Garlic cloves, minced
- 2 tbsp Taco seasoning
- 1 cup Cooked rice (any variety)
- 0.5 cup Canned black beans, drained and rinsed
- 1 cup Diced tomatoes (from a can, with juice)
- 1 cup Shredded cheddar cheese (or Mexican blend)
- 2 tbsp Cilantro, chopped (optional for garnish)
- 0.5 cup Sour cream (optional for serving)
- 1 whole Avocado, sliced (optional for serving)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the bell peppers in half lengthwise, removing the seeds and membranes. Lightly brush the inside of each pepper with olive oil and sprinkle with a pinch of salt, then place them cut-side up in a baking dish.
In a large skillet over medium heat, heat the olive oil. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain any excess grease if needed.
Stir in the taco seasoning, black beans, diced tomatoes (with juice), and cooked rice. Mix well to combine, and let the mixture simmer for 3-4 minutes. Season with salt and pepper to taste.
Spoon the taco mixture evenly into the prepared bell pepper halves, pressing it down slightly to pack the filling tightly.
Top each stuffed pepper with shredded cheese.
Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Remove the peppers from the oven and allow them to cool slightly. Garnish with chopped cilantro if desired.
Serve warm with sour cream and avocado slices on the side, if preferred.
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.2 g | 237% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 5796 mg | 252% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 43.8 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1233 mg | 95% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4546 mg | 97% | |
*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.
