Taco Stuffed Bell Peppers
Creamy, juicy, and packed with bold taco flavors, these Taco Stuffed Bell Peppers are the kind of weeknight dinner that feels like a treat without the fuss.
Servings: 4 servings
Equipment
- Large Skillet
- Baking Dish
Ingredients
Ingredients
- 4 medium Bell Peppers Any color, tops removed, seeds and membranes discarded.
- 1.5 lb Ground Beef or Turkey Thawed and drained if needed.
- 1 small Onion Finely chopped.
- 1 packet Taco Seasoning (about 1 oz)
- 3/4 cup Water
- 1 cup Cooked Rice Cooled; optional but recommended for texture and stretch.
- 1 cup Corn Kernels Rinsed and drained if canned.
- 1 cup Black Beans Rinsed and drained.
- 1.5 cups Shredded Cheddar Cheese Divided; keep 1/2 cup for topping.
- 1 cup Sour Cream For topping, chilled.
- 1/2 cup Salsa For topping.
- 1 bunch Fresh Cilantro Chopped for garnish.
- to taste Salt and Pepper
- 1 tablespoon Olive Oil For cooking.
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or similar sized casserole.
- Prepare the peppers by cutting the tops off and removing seeds and membranes. Place peppers upright in the prepared baking dish so they fit snugly.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent.
- Add the ground beef or turkey to the skillet. Break it up with a spatula and cook 6 to 8 minutes, stirring occasionally, until no pink remains and meat is nicely browned. Season lightly with salt and pepper.
- Stir in the packet of taco seasoning and 3/4 cup water. Bring to a low simmer and cook 2 to 3 minutes until the seasoning is well incorporated and the mixture thickens slightly.
- Turn off the heat and stir in 1 cup cooked rice, 1 cup corn, 1 cup black beans, and 1 cup of the shredded cheddar cheese. Mix thoroughly so the filling is evenly combined.
- Spoon the hot taco mixture into each prepared bell pepper, packing it gently but not overflowing.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the filled peppers.
- Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and bake an additional 10 minutes to let the cheese bubble and the tops brown slightly.
- Remove from the oven and let rest 5 minutes. Top each pepper with a dollop of sour cream, a spoonful of salsa, and a sprinkle of chopped cilantro before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze baked stuffed peppers for up to 2 months.