Cheesy Taco Stuffed Peppers
Delightful and filling cheesy taco stuffed peppers filled with ground meat, rice, beans, and cheese, perfect for family dinners.
Ingredients
Main Ingredients
- 4 pieces bell peppers Any color bell peppers can be used.
- 1 pound ground beef or turkey Feel free to use any ground meat or plant-based alternatives.
- 1 packet taco seasoning Store-bought or homemade taco seasoning can be used.
- 1 cup cooked rice Any type of cooked rice works.
- 1 can black beans, drained and rinsed Use canned black beans for convenience.
- 1 cup corn, frozen or canned Either works well in the recipe.
- 1 cup shredded cheese (cheddar or Mexican blend) Use your preferred cheese for topping.
- Salt and pepper to taste Adjust according to preference.
- Sour cream and cilantro for garnish (optional) Use as desired for serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet over medium heat, cook the ground meat until browned. Drain excess fat.
- Add taco seasoning, cooked rice, black beans, corn, salt, and pepper to the skillet. Stir to combine.
- Stuff the bell peppers with the mixture and place them upright in a baking dish.
- Top each pepper with shredded cheese.
Baking
- Cover the dish with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and the peppers are tender.
Serving
- Garnish with sour cream and cilantro if desired. Serve warm.
Notes
These peppers can be served as a main dish, paired with a side salad or tortilla chips. Store leftover stuffed peppers in an airtight container in the refrigerator for about 3-4 days. Reheat in the oven or microwave.