Taco Stuffed Peppers
A delicious twist on the classic stuffed peppers from your childhood, these Taco Stuffed Peppers are perfect for Taco Tuesday or any weeknight dinner. Packed with taco-seasoned beef, black beans, corn, and topped with cheese, sour cream, and avocado, they’re as tasty as they are simple to make.
Table of Contents
Chef’s Tips
- Adjust Veggie Texture: If you prefer firmer peppers, reduce the pre-baking time. For softer peppers, bake for a few extra minutes.
- Substitutions: Swap black beans with pinto or kidney beans, or even lentils for a fun twist.
- Budget-Friendly Tip: Use fresh or frozen corn instead of canned, and batch-cook beans in an Instant Pot to save on cost and prep time.
- Dairy-Free Option: Omit cheese and sour cream or replace with dairy-free alternatives. Guacamole is also a creamy, delicious substitute.
- Meal Prep: Prepare the peppers up to the filling step, then refrigerate or freeze them for an easy dinner solution later in the week.
Ingredients
Main Ingredients
- 4 bell peppers (red and yellow, halved lengthwise, seeds removed)
- 1 lb ground beef
- 1 oz packet taco seasoning
- 1 cup salsa
- 15 oz canned black beans (drained and rinsed)
- 15 oz canned corn (drained)
Toppings
- 1 cup cheddar cheese, shredded
- Sour cream (optional)
- Avocado, sliced
Instructions
- Preheat the Oven: Preheat to 350°F (175°C).
- Prepare Peppers: Rinse the bell peppers, slice them in half lengthwise, and remove seeds. Place the peppers on a parchment-lined baking sheet, cut side up.
- Bake Peppers: Bake the peppers for 20 minutes to soften them slightly.
- Cook Ground Beef: While the peppers bake, add ground beef to a medium skillet over medium heat. Cook until browned, breaking it into small crumbles as it cooks. Drain any excess grease.
- Add Seasonings: Reduce the skillet heat to low. Stir in taco seasoning, salsa, black beans, and corn. Let the mixture simmer for 5-7 minutes to meld the flavors.
- Fill Peppers: Remove the peppers from the oven. Divide the beef mixture evenly among the peppers, slightly overfilling each one.
- Final Bake: Return the filled peppers to the oven and bake for 7 minutes.
- Add Toppings: Remove from the oven and top with shredded cheddar cheese, sour cream, and avocado slices.
- Serve: Serve hot and enjoy!
FAQs
Yes! Skip the ground beef and increase the beans or add cooked lentils for a hearty vegetarian option.
Absolutely! Assemble the peppers (without baking) and freeze them in an airtight container. When ready to eat, thaw and bake as directed.
These stuffed peppers pair wonderfully with a side of Mexican rice, a fresh salad, or roasted vegetables.
Definitely! Swap cheddar for Monterey Jack, Pepper Jack, or a Mexican blend for added variety.
Enjoy this quick and satisfying recipe for a cozy family dinner!
Taco Stuffed Peppers
Ingredients
- 4 bell peppers red and yellow
- 1 lb ground beef
- 1 oz packet taco seasoning
- 1 c salsa
- 15 oz canned black beans
- 15 oz canned corn
- 1 c cheddar cheese
- sour cream
- avocado
Instructions
- Preheat the oven to 350 degrees
- Rinse peppers and cut in half lengthwise, then remove seeds. Set on a parchment lined baking sheet.
- Bake peppers for 20 minutes.
- While the peppers are baking, brown the ground beef in a medium skillet over medium heat, then drain grease.
- Reduce the heat to low. Add the taco seasoning, salsa, black beans, and corn. Stir simmer for 5-7 minutes.
- Divide the mixture between the peppers, slightly overfilling each one.
- Bake for 7 minutes.
- Remove stuffed peppers from the oven, and top with cheese, sour cream, and avocado to serve.
Nutrition values are estimates, for exact values consult a nutritionist.
