Taco Stuffed Bell Peppers
Delicious bell peppers filled with a savory taco meat mixture, topped with cheese and baked to perfection.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (4) large bell peppers
- (1 pound) ground beef
- (1 cup) cooked rice
- (1 cup) black beans, drained and rinsed
- (1 cup) corn, frozen or canned
- (1 packet) taco seasoning (1 ounce)
- (1 cup) salsa
- (1 cup) shredded cheddar cheese
- (1 tablespoon) olive oil
- Salt to taste
- Pepper to taste
Instructions
- 1
Preheat the oven to 375°F (190 °C).
- 2
Cut the tops off the 4 large bell peppers and remove the seeds and membranes.
- 3
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- 4
Add 1 pound of ground beef to the skillet and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- 5
Stir in 1 cup of cooked rice, 1 cup of black beans, 1 cup of corn, and 1 packet of taco seasoning into the skillet. Mix well and cook for another 3-4 minutes.
- 6
Add 1 cup of salsa to the mixture and stir until everything is combined. Season with salt and pepper to taste.
- 7
Stuff each bell pepper with the taco mixture, packing it in tightly.
- 8
Place the stuffed peppers upright in a baking dish. If they wobble, trim the bottom slightly to make them stable.
- 9
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 10
Remove the foil and sprinkle 1 cup of shredded cheddar cheese on top of each pepper.
- 11
Return the peppers to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Recipe actions