Description
Bell peppers filled with taco meat, rice, beans, corn, and cheese, baked to perfection. Customizable and satisfying!
Ingredients
Scale
- 6 large bell peppers (various colors)
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped (optional)
- 2 cloves garlic, minced
- 1 pound ground beef (or ground turkey/chicken)
- 1 packet (1 ounce) taco seasoning
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheddar cheese (or Monterey Jack, or a blend)
- Optional toppings: sour cream, guacamole, salsa, chopped cilantro, green onions
- 1 cup long-grain white rice (or brown rice)
- 2 cups water (or broth)
- 1/2 teaspoon salt
Instructions
- Prepare the Rice (Optional): If using uncooked rice, rinse 1 cup of rice under cold water. Combine rice, 2 cups water (or broth), and 1/2 teaspoon salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes (white rice) or 45-50 minutes (brown rice). Remove from heat, let stand covered for 10 minutes, then fluff with a fork and set aside to cool slightly.
- Prepare the Peppers: Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise, remove seeds and membranes.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and (optional) red bell pepper and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Brown the Ground Meat: Add ground beef (or ground turkey/chicken) to the skillet and cook, breaking it up, until browned. Drain off any excess grease.
- Add Taco Seasoning: Sprinkle taco seasoning over the browned meat and stir to coat evenly. Cook for 1 minute.
- Incorporate Remaining Ingredients: Add black beans, corn, diced tomatoes and green chilies (Rotel), and cooked rice to the skillet. Stir well to combine.
- Simmer and Thicken: Bring the mixture to a simmer and cook for 5-10 minutes, stirring occasionally, until the flavors have melded and the filling has thickened slightly.
- Stuff the Peppers: Lightly grease a 9×13 inch baking dish. Arrange pepper halves in the dish. Spoon the taco meat filling evenly into each pepper half, mounding it slightly.
- Top with Cheese: Sprinkle shredded cheddar cheese (or your cheese of choice) evenly over the stuffed peppers.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Broil (Optional): For a more golden-brown and bubbly cheese topping, you can broil the peppers for the last 1-2 minutes of baking. Watch them closely to prevent burning!
- Rest and Cool: Remove from oven and let rest for a few minutes before serving.
- Serve: Top with your favorite toppings like sour cream, guacamole, salsa, chopped cilantro, and green onions.
Notes
- Make it Vegetarian: Substitute the ground beef with crumbled tofu, lentils, or a vegetarian ground meat substitute.
- Add More Vegetables: Feel free to add other vegetables to the filling, such as diced zucchini, mushrooms, or spinach.
- Use Different Cheeses: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or a Mexican cheese blend.
- Make it Ahead: You can prepare the taco meat filling ahead of time and store it in the refrigerator for up to 3 days. When ready to bake, simply stuff the peppers and bake as directed.
- Freeze for Later: Stuffed peppers can be frozen for up to 2 months. To freeze, let the baked peppers cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. To reheat, thaw the peppers in the refrigerator overnight and then bake in a preheated oven at 350°F (175°C) until heated through.
- Spice it Up: Add a pinch of cayenne pepper or a chopped jalapeño to the filling for extra heat.
- Lower Carb Option: Substitute cauliflower rice for regular rice to reduce the carbohydrate content.
- Prep Time: 25 minutes
- Cook Time: 35 minutes