Description
Taco Stuffed Peppers are a vibrant and delicious twist on traditional tacos, perfect for a healthy family dinner. These colorful bell peppers are filled with a savory mixture of lean ground beef, hearty brown rice, and zesty spices, creating a satisfying meal that is both nutritious and gluten-free. This recipe is easily customizable; substitute the beef with turkey or chicken for a lighter option, or add your favorite vegetables to the filling for extra flavor. With an enticing aroma and fun presentation, these stuffed peppers are sure to become a new family favorite!
Ingredients
Scale
- 6 bell peppers
- 1 onion, diced
- 1 lb lean ground beef
- 14.5 oz can diced tomatoes
- 18 oz can black beans, drained & rinsed
- 2 cups cooked brown rice
- 1.5 cups shredded cheddar jack cheese
- Taco seasoning packet
- 2 tsp garlic powder
- 1 tsp chili powder
- Salt
- Black pepper
Instructions
- Preheat oven to 350ยฐF (175ยฐC).
- Cut bell peppers in half lengthwise and remove seeds.
- Bake the halved peppers in a baking dish for about 5 minutes.
- In a skillet, sautรฉ diced onion with garlic powder, chili powder, salt, and black pepper.
- Add ground beef to the skillet and cook until browned.
- Mix in diced tomatoes, black beans, cooked brown rice, and taco seasoning; stir well.
- Stuff each pepper half generously with the meat mixture.
- Cover with foil and bake for about 10 minutes.
- Remove foil, sprinkle cheese on top of each pepper and bake uncovered for an additional 15 minutes until cheese is melted.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (approx. 300g)
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 12g
- Protein: 24g
- Cholesterol: 70mg
Keywords: For a vegetarian option, use lentils or quinoa in place of meat. Experiment with different cheeses such as pepper jack for added spice.