Taco Stuffed Peppers
A flavorful and easy dinner idea featuring bell peppers stuffed with a savory taco filling.
Equipment
- Chef’s knife
- cutting board
- small saucepan
- sauté pan
- cooking spoon
- box grater
- casserole dish
- foil
Ingredients
- 6 bell peppers
- 1 onion, diced
- 1 lb lean ground beef
- 14.5 oz can diced tomatoes
- 18 oz can black beans, drained and rinsed
- 15 oz can corn, drained and rinsed
- 2 cups cooked brown rice
- 1 1/2 cups shredded cheddar jack cheese
- 1 packet taco seasoning
- 2 tsp garlic powder
- 1 tsp chili powder
- Salt
- Black pepper
Instructions
- Preheat the oven to 350°F, halve the bell peppers, and remove the seeds.
- Arrange the peppers cut side up in a baking dish, coat with olive oil, and bake for 5 minutes.
- Sauté the diced onion with olive oil, garlic powder, chili powder, salt, and black pepper until fragrant.
- Add ground beef to the pan and cook until browned.
- Mix in diced tomatoes, black beans, corn, brown rice, and taco seasoning, adjusting seasoning as needed.
- Fill each pepper with the beef mixture, slightly overfilling them.
- Cover with foil and bake for 10 minutes.
- Remove foil, sprinkle cheese on top, and bake uncovered for an additional 15 minutes.
- Serve with preferred toppings like sour cream and fresh cilantro.
Notes
Leftover filling can be used for additional stuffed peppers or in other meals like burrito bowls, burritos, or salads. For variations, consider using ground turkey or chicken instead of beef, or substitute brown rice with cauliflower rice for a low-carb option.