Taco Stuffed Bell Peppers

Taco Stuffed Bell Peppers: A Flavor-Packed, Low-Carb Twist on Taco Night 🌶️🧀🔥

1. Introduction

Looking for a delicious, healthy, and easy-to-make meal that the whole family will love? Taco stuffed bell peppers are the perfect answer! This recipe combines the bold flavors of tacos with the wholesome goodness of bell peppers, creating a satisfying dish that’s both nutritious and bursting with taste. Whether you’re following a low-carb diet or simply craving a fun twist on taco night, these stuffed peppers are sure to impress. If you’re looking for more easy dinner ideas, this recipe fits perfectly into your weekly meal rotation.

2. Ingredients

• 4 large bell peppers (any color)
• 1 lb ground beef (or turkey for a leaner option)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade blend)
• 1 cup cooked rice (white or brown)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup shredded cheddar or Mexican blend cheese
• 1/2 cup salsa
• Fresh cilantro, sour cream, and diced tomatoes for garnish
• Salt and pepper to taste

For those who love working with ground beef, you might also enjoy our ground beef and potatoes recipe as another hearty dinner option.

3. Step-by-Step Instructions

Step 1: Prepare the Bell Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a small portion off the bottom to help them stand upright in your baking dish. Lightly brush the outside of the peppers with olive oil and place them in a baking dish. Pro tip: Choose peppers with flat bottoms for better stability while baking.

Step 2: Cook the Taco Meat

In a large skillet over medium heat, brown the ground beef with the diced onions and minced garlic. Drain any excess fat, then stir in the taco seasoning according to package instructions. Add a splash of water if needed to help the seasoning coat the meat evenly. For more cooking inspiration, check out our slow cooker lemon herb chicken and rice recipe.

Step 3: Make the Filling

To the cooked taco meat, add the cooked rice, black beans, corn, and salsa. Stir everything together until well combined. Let the mixture simmer for 2-3 minutes to allow the flavors to meld together. Taste and adjust seasoning with salt and pepper if needed. The filling should be moist but not watery – if it seems dry, add a bit more salsa or a splash of broth.

Step 4: Stuff and Bake the Peppers

Spoon the taco filling into each prepared bell pepper, packing it down slightly. Top each pepper with shredded cheese. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and the peppers are tender. For another delicious side dish, try our creamy garlic sauce baby potatoes.

4. Cooking Tips

• For crispier peppers, parboil them for 3-4 minutes before stuffing and baking.
• Make it vegetarian by substituting the ground beef with plant-based crumbles or extra beans.
• Prepare the filling ahead of time for quicker assembly on busy nights.
• For extra flavor, mix some cheese into the filling before stuffing the peppers.
• If you’re short on time, microwave the peppers for 5 minutes before baking to reduce oven time.
• Use a mix of pepper colors for a visually appealing presentation.

5. Serving Suggestions

Serve these taco stuffed bell peppers with your favorite taco toppings like sour cream, guacamole, diced tomatoes, sliced jalapeños, or fresh cilantro. They pair beautifully with a simple side salad or Mexican rice for a complete meal. Leftovers (if you have any!) taste great reheated the next day. For a sweet ending to your meal, try our lemon raspberry cookies.

6. Nutritional Information

Each stuffed pepper (using lean ground beef and reduced-fat cheese) contains approximately: 350 calories, 25g protein, 30g carbohydrates, 15g fat, 6g fiber, and only 8g net carbs. This makes them an excellent choice for those following low-carb or keto diets when served without rice. The bell peppers provide a great source of vitamin C (169% of daily value) and vitamin A (14% of daily value).

7. Variations

• Spicy version: Add diced jalapeños to the filling or use pepper jack cheese
• Breakfast style: Fill with scrambled eggs, sausage, and cheese – perfect for breakfast ideas
• Italian twist: Use Italian sausage, marinara, and mozzarella
• Greek style: Stuff with ground lamb, feta, and Mediterranean spices
• Seafood version: Use shrimp or crab meat with Old Bay seasoning
• Vegetable-packed: Add diced zucchini, mushrooms, or spinach

For more stuffed pepper inspiration, check out this external resource on taco stuffed peppers from The Cozy Cook.

8. Storage and Reheating

Store leftover taco stuffed bell peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F oven for 10-15 minutes until heated through, or microwave individual portions for 1-2 minutes. You can also freeze the baked peppers (without fresh garnishes) for up to 2 months. Thaw overnight in the refrigerator before reheating.

9. Conclusion

Taco stuffed bell peppers are a fantastic way to enjoy all the flavors of tacos in a healthier, vegetable-packed package. This versatile recipe allows for endless customization to suit your taste preferences and dietary needs. Whether you’re meal prepping for the week or looking for a crowd-pleasing dinner option, these stuffed peppers deliver on both flavor and nutrition. Give this recipe a try and transform your taco night into something special! 🌮🧀🔥

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For those with a sweet tooth after your savory stuffed peppers, browse our collection of delicious dessert recipes to complete your meal.

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