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Flavorful taco stuffed bell peppers with aromatic Spanish rice - a fiber-rich, kid-approved dinner!
A fun and healthy twist on taco night! Sweet bell peppers are filled with seasoned ground beef, rice, and black beans, then baked with melted cheese. A satisfying all-in-one meal ready in under an hour.
Serving size: 1 serving
A vibrant, flavorful rice side dish cooked with tomatoes, onions, and savory spices. This Tex-Mex classic, often called Mexican Rice, is the perfect partner for tacos, enchiladas, or any grilled meat.
Serving size: 1 serving
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Flavorful taco stuffed bell peppers with aromatic Spanish rice - a fiber-rich, kid-approved dinner!
This tex_mex dish is perfect for dinner. With 1063.8600000000001 calories and 56.36g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your oven to 400°F (200°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in a 9x13 inch baking dish. Pour about 1/4 cup of water into the bottom of the dish to help steam the peppers.
In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet. Use a spoon to break it apart and cook for 5-7 minutes until fully browned. Drain any excess grease from the pan.
Stir in the chili powder, cumin, paprika, oregano, red pepper flakes, salt, and pepper. Cook for 1 minute to toast the spices. Then, add the tomato sauce, cooked rice, and drained black beans. Stir everything together and bring to a simmer for 2-3 minutes to allow the flavors to meld. Remove from heat.
Carefully spoon the taco filling evenly into each of the eight bell pepper halves, mounding it slightly on top.
Cover the baking dish tightly with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and sprinkle the shredded cheese evenly over the peppers.
Return the dish to the oven and bake uncovered for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly. Let them rest for 5 minutes before garnishing with fresh cilantro and serving.
Toast the Rice
Sauté the Aromatics
Combine Liquids and Spices
Simmer the Rice
Rest and Fluff
Garnish and Serve
