Taco Stuffed Peppers
Taco Stuffed Peppers are baked bell peppers filled with seasoned ground beef, black beans, tomatoes, and melted Mexican cheese.Ready in about 50 minutes.A healthy, family-friendly Tex-Mex dinner perfect for busy weeknights.
Ingredients
- 4 large bell peppers
- 1 pound ground beef
- 1 small yellow onion diced
- 1 packet taco seasoning
- 2 tablespoons tomato paste
- 2 garlic cloves minced
- 1 15-ounce can black beans, drained and rinsed
- 1 10-ounce can diced tomatoes with green chilies, drained
- 2 cups shredded Mexican cheese blend
- ⅔ cup water
Instructions
- Preheat the oven to 350°F (177°C).
- Slice each bell pepper in half lengthwise and remove the seeds and membranes.
- Arrange the peppers cut-side up on a lightly greased baking dish or baking sheet.
- Cover with foil and bake for 15 minutes until slightly tender.
- Carefully drain any liquid that collects inside the peppers.
- Meanwhile, heat a large skillet over medium-high heat and cook the ground beef until browned.
- Drain excess grease if necessary.
- Add the diced onion and cook for about 5 minutes until softened.
- Stir in the taco seasoning, tomato paste, and minced garlic. Cook for 1 minute until fragrant.
- Pour in the water and bring the mixture to a gentle simmer.
- Add the black beans and diced tomatoes with green chilies.
- Simmer for 5 minutes until the filling thickens.
- Spoon the taco mixture evenly into each baked pepper half.
- Sprinkle generously with shredded Mexican cheese.
- Return the Taco Stuffed Peppers to the oven and bake for another 15 minutes, or until the cheese is melted and bubbly.
- Serve warm with your favorite taco toppings.
Notes
- Ground turkey or ground chicken can replace the beef for a lighter version.
- Homemade taco seasoning works beautifully for extra flavor.
- Add corn or cooked rice if you prefer a heartier filling.
- Garnish with chopped cilantro and lime wedges before serving.