Print

Taco Stuffed Peppers Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

This Taco Stuffed Peppers recipe combines tender bell peppers filled with a savory mixture of seasoned ground beef, black beans, Rotel tomatoes, and melted Mexican cheese. Baked to perfection, this dish offers a flavorful and satisfying low-prep meal ideal for weeknight dinners or meal prepping.

Ingredients

Scale

Peppers

  • 4 bell peppers

Taco Filling

  • 1 pound ground beef
  • 1 small yellow onion, diced
  • 1 oz. packet Taco Seasoning (or homemade taco seasoning)
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (10 oz.) can Rotel Tomatoes with green chilies, drained

Topping

  • 2 cups shredded Mexican cheese blend

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the peppers.
  2. Prepare the peppers: Slice the bell peppers in half lengthwise and remove the stems and seeds, creating hollow shells for the filling.
  3. Bake the peppers: Place the hollowed peppers, cut side up, on a greased baking sheet. Cover them with foil to retain moisture and bake for 15 minutes. After baking, discard any excess water that has accumulated inside the peppers.
  4. Brown the beef: While the peppers bake, heat a large pan over medium-high heat. Add the ground beef and cook until browned, then drain excess grease to keep the filling from becoming too oily.
  5. Cook the aromatics: Add the diced yellow onion to the browned beef and cook for 5 minutes until softened. Stir in the taco seasoning, tomato paste, and minced garlic and cook for an additional minute to release their flavors.
  6. Simmer the filling: Pour in 2/3 cup water, bring the mixture to a boil, then reduce heat to a simmer. Add the drained black beans and Rotel tomatoes with green chilies, simmering everything together for 5 minutes to combine flavors and thicken the filling.
  7. Stuff the peppers: Spoon the seasoned taco mixture evenly into each partially baked bell pepper half.
  8. Add cheese and bake: Top each stuffed pepper with shredded Mexican cheese. Return the peppers to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
  9. Serve: Remove from the oven and serve warm for a delicious, hearty meal.

Notes

  • For a homemade taco seasoning, mix 1 tbsp chili powder, 1 tsp paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp oregano, 1/4 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper.
  • You can substitute ground turkey or chicken for ground beef for a leaner option.
  • Use any color bell peppers according to preference or availability.
  • To make this recipe vegetarian, omit the ground beef and add extra beans or cooked lentils.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Keywords: taco stuffed peppers, stuffed bell peppers, Mexican stuffed peppers, ground beef stuffed peppers, easy dinner, baked stuffed peppers

Find it online: https://thefoodrecipe.com/taco-stuffed-peppers-recipe/