TACO STUFFED PEPPERS
Taco Stuffed Peppers are colorful bell peppers filled with seasoned ground beef, rice, beans, and cheese. Perfect for an easy weeknight dinner or meal prep.
Ingredients
For the Peppers:
- 4 large bell peppers any color, tops cut off and seeds removed
For the Filling:
- 1 lb ground beef
- 1 cup cooked rice
- 1 cup black beans rinsed and drained
- 1 cup corn kernels fresh or frozen
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese plus extra for topping
For Topping (Optional):
- sour cream
- chopped cilantro
- salsa
Instructions
Prepare Peppers:
- Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds. Set aside.
Cook Filling:
- In a skillet, cook ground beef over medium heat until browned. Drain excess fat. Add taco seasoning, cooked rice, beans, and corn. Stir to combine.
Stuff Peppers:
- Fill each bell pepper with the beef mixture. Top with shredded cheddar cheese.
Bake:
- Place stuffed peppers in a baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 5 minutes until cheese is melted and peppers are tender.
Serve:
- Top with sour cream, chopped cilantro, and salsa if desired. Serve warm.
Notes
- Make Ahead: Filling can be prepared a day in advance for quicker assembly.
- Variations: Substitute ground turkey or chicken for beef, or use quinoa instead of rice.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.