Taco Stuffed Bell Peppers
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.
For 4 servings
7 steps. 40 minutes total.
- 1
Preheat your oven to 400°F (200°C)
- a.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.
- 2
In a large skillet, heat the olive oil over medium-high heat
- a.Add the chopped onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- 3
Add the ground beef to the skillet
- a.Use a spoon to break it apart and cook for 5-7 minutes until fully browned. Drain any excess grease from the pan.
- 4
Step 4
- a.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.
- 5
Step 5
- a.Carefully spoon the taco filling evenly into each of the eight bell pepper halves, mounding it slightly on top.
- 6
Cover the baking dish tightly with aluminum foil and bake for 20 minutes
- a.After 20 minutes, remove the foil and sprinkle the shredded cheese evenly over the peppers.
- 7
Step 7
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra tender peppers, you can par-boil them for 3-4 minutes before stuffing and baking.
- 2Use a lean ground beef (90/10) to minimize the amount of grease you need to drain.
- 3This recipe is great for meal prep. The filling can be made up to 3 days in advance and stored in the refrigerator.
- 4Don't overstuff the peppers, as the filling might spill out during baking. A gentle mound on top is perfect.
- 5To freeze, assemble the peppers but do not bake. Freeze them on a tray, then transfer to a freezer-safe bag. Bake from frozen, adding 20-25 minutes to the covered baking time.
Adapt it for your goals.
Protein Swap
Use ground turkey, chicken, or chorizo instead of beef. For a vegetarian option, use a mix of quinoa and extra black beans, or a plant-based ground meat substitute.
Grain FreeGrain-Free
Omit the rice and add more vegetables like diced zucchini, corn, or mushrooms to the filling for a lower-carb version.
Spice it UpSpice it Up
Add a finely chopped jalapeño or serrano pepper with the onion for extra heat. A pinch of smoked paprika can also add a nice depth of flavor.
Cheese VariationsCheese Variations
Experiment with different cheeses like Monterey Jack, pepper jack for a kick, or cotija cheese crumbled on top after baking.
Why this is on our healthy list.
Rich in Protein
The combination of ground beef and black beans provides a substantial amount of high-quality protein, essential for muscle repair, growth, and overall body function.
Excellent Source of Vitamins
Bell peppers are packed with Vitamin C, an antioxidant that supports the immune system. They also provide Vitamin A and other essential nutrients.
High in Fiber
Black beans and the option of using brown rice contribute significant dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
Balanced Macronutrients
This dish offers a well-rounded mix of protein, carbohydrates, and fats, making it a satisfying and complete meal that provides sustained energy.
Frequently asked questions
A serving of two pepper halves contains approximately 450-550 calories, depending on the lean-to-fat ratio of the beef and the amount of cheese used.