Taco Stuffed Peppers Recipe
Taco Stuffed Peppers combine the flavors of a classic taco filling with the wholesome goodness of bell peppers. Ground beef, rice, black beans, and fire-roasted tomatoes come together in a hearty, cheesy filling that is baked inside green bell pepper halves for a satisfying and colorful meal perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 stuffed pepper halves (4 peppers, 2 halves each)
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Rice Mixture
- 1⅓ cups water
- ⅔ cup uncooked long-grain white rice
Filling
- 12 ounces ground beef
- One 1-ounce envelope taco seasoning
- One 15-ounce can black beans, drained and rinsed
- One 14.5-ounce can fire-roasted tomatoes with green chiles, undrained (such as Rotel)
- 1½ cups shredded Mexican cheese blend
Pepper and Toppings
- 4 medium green bell peppers (keep stems intact – cut each in half lengthwise and remove seeds and membranes)
- ¼ cup chopped green onions (or chopped fresh cilantro)
Instructions
- Cook the Rice: In a medium saucepan, combine 1⅓ cups water with ⅔ cup uncooked long-grain white rice. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 18-20 minutes. Remove from heat and let sit covered.
- Prepare the Ground Beef: In a large skillet over medium-high heat, brown 12 ounces ground beef until fully cooked and no longer pink, breaking it up into crumbles as it cooks. Drain excess fat if needed.
- Add Taco Seasoning and Beans: Stir in one 1-ounce envelope of taco seasoning, one 15-ounce can of drained and rinsed black beans, and one 14.5-ounce can of fire-roasted tomatoes with green chiles (undrained) to the cooked beef. Simmer the mixture for about 5 minutes to let the flavors meld and sauce thicken slightly.
- Combine Beef Mixture with Rice and Cheese: Mix the cooked rice into the beef mixture, then fold in 1½ cups shredded Mexican cheese blend until evenly incorporated.
- Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut 4 medium green bell peppers in half lengthwise, keeping the stems intact, and remove seeds and membranes carefully to create pepper boats.
- Stuff the Peppers: Spoon the taco beef and rice mixture evenly into each bell pepper half, filling them generously.
- Bake the Stuffed Peppers: Arrange the stuffed peppers upright in a baking dish. Cover with foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender and the filling is heated through.
- Garnish and Serve: Remove the foil and sprinkle the peppers with ¼ cup chopped green onions or fresh cilantro. Serve warm as a delicious, flavorful dinner.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Add more cheese on top before baking for an extra cheesy crust.
- For a spicier twist, add jalapeños or hot sauce to the beef mixture.
- Leftover stuffed peppers can be refrigerated and reheated within 2-3 days.
- Serve with a side of sour cream or guacamole for added creaminess.
Find it online: https://justsosavory.com/taco-stuffed-peppers-recipe/
