Taco Style Stuffed Bell Peppers
Get ready to elevate Taco Tuesday with these irresistible Taco Style Stuffed Bell Peppers! This mouthwatering recipe swaps taco shells for vibrant, tender bell peppers, creating a low-carb, flavor-packed alternative that's as stunning as it is satisfying. Loaded with seasoned ground beef (or turkey), fluffy cooked rice, hearty black beans, juicy diced tomatoes, and melty cheddar cheese, these stuffed peppers deliver all the bold, zesty Mexican flavors you love in a fun, colorful presentation. Perfect for busy weeknights or casual dinner parties, this dish takes just 45 minutes from start to finish and is topped with a sprinkle of fresh cilantro for a delightful finish. Serve them warm, pair with a crisp side salad, or enjoy them on their own for a wholesome, protein-packed meal that hits all the right notes!
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Recipe Information
Ingredients
- 4 large bell peppers (any color)
- 1 pound ground beef (or ground turkey, if preferred)
- 1 medium yellow onion, finely chopped
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 1 cup black beans, drained and rinsed
- 1.5 cups cooked rice (white or brown)
- 1 cup diced tomatoes, drained
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 0.25 cup chopped fresh cilantro (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Prepare the bell peppers by cutting off the tops and removing the seeds and membranes inside. Set them aside on a baking dish.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Add the ground beef to the skillet and cook until browned, breaking it into crumbles as it cooks (about 5-7 minutes). Drain excess grease if necessary.
Stir in the taco seasoning, cooked rice, black beans, and diced tomatoes. Mix well and cook for another 2 minutes to combine flavors. Season with salt and black pepper to taste.
Spoon the ground beef mixture into each bell pepper, filling them generously. Place the stuffed peppers upright in the baking dish.
Top each stuffed pepper with shredded cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and let them cool for 5 minutes. Garnish with freshly chopped cilantro, if desired.
Serve warm and enjoy your Taco Style Stuffed Bell Peppers!
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 939 mg | 41% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 9.7 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 268 mg | 21% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1012 mg | 22% | |
*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.
