Taco Stuffed Peppers Recipe

Name: Taco Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Bell Peppers, Various Colors; 2 Tablespoons Olive Oil; 3/4 pounds Ground Beef; 1 whole Onion, Diced; 3 cloves Garlic, Minced; 2 Tablespoons Taco Seasoning; 1 cup Frozen Corn; 1 can (15 Oz. Size) Black Beans; 1 can (14.5 Oz. Size) Diced Tomatoes; 1 cup Cooked Rice; 1 teaspoon Kosher Salt; 1/2 teaspoons Black Pepper; 1/2 cups Cheddar Cheese, Shredded

Servings: persons

4 whole Bell Peppers, Various Colors
2 Tablespoons Olive Oil
3/4 pounds Ground Beef
1 whole Onion, Diced
3 cloves Garlic, Minced
2 Tablespoons Taco Seasoning
1 cup Frozen Corn
1 can (15 Oz. Size) Black Beans
1 can (14.5 Oz. Size) Diced Tomatoes
1 cup Cooked Rice
1 teaspoon Kosher Salt
1/2 teaspoons Black Pepper
1/2 cups Cheddar Cheese, Shredded

1
Preheat oven to 350 degrees F. Prepare peppers by washing, slicing tops off, and removing seeds and ribs with a spoon.
2
Bring 4 quarts of water to a boil.
3
Boil whole peppers for about 3-4 minutes, until they begin to soften.
4
Remove from water with tongs and set aside to cool.
5
Heat oil in a 12-inch skillet over medium-high heat.
6
Add ground beef and cook until well browned, about 7 minutes.
7
Drain any grease from the pan.
8
Add onions and garlic, and cook until softened.
9
Add taco seasoning and stir until fragrant, about 1 minute.
10
Add corn, black beans, and diced tomatoes and stir to combine.
11
Remove from heat and let cool for about 10 minutes, then add rice to the mixture and combine.
12
Season to taste with salt and pepper.
13
Place peppers, right side up, in a baking dish.
14
Evenly divide mixture between peppers.
15
Top peppers with shredded cheese.
16
Bake, uncovered, at 350 degrees F for about 30 minutes.
17
Let cool for at least 5 minutes before serving.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 whole Bell Peppers, Various Colors, 2 Tablespoons Olive Oil, 3/4 pounds Ground Beef, 1 whole Onion, Diced, and more.

Yes, Taco Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Taco Stuffed Peppers

How did you like this recipe?

Frequently Asked Questions