Taco Stuffed Bell Peppers

A flavorful, lower-carb twist on tacos: bell peppers are filled with seasoned taco meat, beans, rice, and cheese, then baked until tender.

Serves: 4–6
Prep Time: 20 minutes
Cook Time: 35–40 minutes

Ingredients

For the Peppers

• 4 large bell peppers (any color)
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For the Taco Filling

• 1 lb (450 g) ground beef, turkey, or chicken
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 packet taco seasoning (or homemade seasoning below)
• ½ cup water
• 1 cup cooked rice (white, brown, or Mexican rice)
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes or salsa
• 1½ cups shredded cheddar or Mexican-blend cheese

Homemade Taco Seasoning (Optional)

• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp oregano
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp cayenne pepper (optional)

Optional Toppings

• Diced avocado
• Sour cream
• Chopped cilantro
• Sliced green onions
• Jalapeño slices
• Lime wedges

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Instructions

Step 1: Prepare the Peppers

1. Preheat oven to 375°F (190°C).
2. Slice the bell peppers in half lengthwise.
3. Remove seeds and membranes.
4. Brush lightly with olive oil and season with salt and pepper.
5. Place cut-side up in a baking dish.

Step 2: Pre-Bake the Peppers

1. Add about ¼ cup water to the bottom of the baking dish.
2. Cover loosely with foil.
3. Bake for 10–15 minutes to soften slightly.
4. Remove from oven and set aside.

Step 3: Cook the Taco Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and cook for 3–4 minutes until softened.
3. Stir in garlic and cook for 30 seconds.
4. Add ground meat and cook until browned, breaking it up as it cooks.
5. Drain excess fat if necessary.
6. Stir in taco seasoning and water.
7. Simmer for 2–3 minutes.

Step 4: Mix the Filling

Add:

• Cooked rice
• Black beans
• Corn
• Tomatoes or salsa

Cook for another 2–3 minutes until heated through.

Remove from heat and stir in:

• 1 cup of the shredded cheese

Step 5: Stuff the Peppers

1. Spoon the taco mixture into each pepper half.
2. Pack generously.
3. Top with the remaining ½ cup cheese.

Step 6: Bake

1. Return peppers to the oven.
2. Bake uncovered for 20–25 minutes, until peppers are tender and cheese is melted and bubbly.
3. For extra browning, broil for 2–3 minutes at the end.

Step 7: Garnish and Serve

Top with:

• Avocado
• Sour cream
• Cilantro
• Green onions
• Jalapeños
• Fresh lime juice