Description
Delicious and hearty taco stuffed bell peppers filled with ground beef, black beans, corn, rice, and a blend of spices, topped with melted cheddar jack cheese. Perfect for a flavorful and wholesome meal that’s easy to prepare and bake.
Ingredients
Scale
Peppers
- 6 bell peppers
Filling
- 1 onion, diced
- 1 lb lean ground beef
- 14.5 oz can diced tomatoes
- 18 oz can black beans, drained & rinsed
- 15 oz can corn, drained & rinsed
- 2 cups cooked brown rice
- 1 taco seasoning packet
- 2 tsp garlic powder
- 1 tsp chili powder
- Salt, to taste
- Black pepper, to taste
Topping
- 1 1/2 cup shredded cheddar jack cheese
Other
- Olive oil, for sautéing and drizzling
Instructions
- Preheat and prepare peppers: Set the oven to 350°F (175°C). Wash and cut the bell peppers in half lengthwise. Scoop out and discard the seeds.
- Par-bake the peppers: Arrange the pepper halves in a baking dish with the cut side up. Lightly spray or drizzle them with olive oil. Bake for 5 minutes to soften the peppers slightly. For softer peppers, bake longer as desired.
- Sauté onions and spices: Heat a drizzle of olive oil in a large pan over medium heat. Add the diced onion along with garlic powder, chili powder, salt, and black pepper. Cook until onions become soft and fragrant, about 3-5 minutes.
- Cook the ground beef: Add the lean ground beef to the pan with the onions. Brown the meat thoroughly, breaking it up as it cooks until no longer pink.
- Add filling ingredients: Stir in the diced tomatoes, black beans, corn, cooked brown rice, and taco seasoning. Mix evenly to combine all ingredients and adjust salt and pepper to taste.
- Stuff the peppers: Fill each pepper half generously with the beef and bean mixture, slightly overfilling if preferred. Note that there will be leftover filling that can be saved or repurposed.
- Bake covered: Cover the stuffed peppers with aluminum foil and bake in the oven for 10 minutes to meld the flavors and heat through.
- Add cheese and finish baking: Remove the foil and sprinkle shredded cheddar jack cheese over the peppers. Bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
- Serve: Remove from oven and serve hot. Optionally garnish with sour cream and fresh cilantro for extra flavor.
Notes
- There will likely be leftover filling; use it to create additional stuffed peppers or repurpose in burrito bowls, burritos, or salads.
- If you prefer softer bell peppers, extend the initial baking time before stuffing.
- Adjust seasoning according to personal taste and dietary requirements.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 65mg
