Description
A flavorful and satisfying recipe featuring bell peppers stuffed with a savory mixture of seasoned ground beef, rice, and cheese, baked to perfection. These taco stuffed bell peppers make for a delicious and easy weeknight dinner that is both gluten-free and customizable with your choice of ground meat and rice options.
Ingredients
Scale
Vegetables
- 4 large bell peppers (any color), halved and seeds removed
- 1 small onion, diced
- 2 cloves garlic, minced
Meat and Protein
- 1 lb ground beef or ground turkey
Dry Goods and Seasonings
- 1 packet (or 2 tbsp) taco seasoning
- 1 cup cooked rice (white, brown, or cauliflower rice)
- Salt and pepper to taste
Other Ingredients
- 1 tbsp olive oil
- 1/2 cup tomato sauce or salsa
- 1 cup shredded cheddar or Mexican blend cheese, divided
- Chopped cilantro, for garnish (optional)
- Sour cream, for garnish (optional)
Instructions
- Preheat and soften peppers: Preheat the oven to 375°F (190°C). Arrange the halved bell peppers cut-side up in a baking dish. Drizzle with olive oil and bake for 10 minutes to slightly soften the peppers, preparing them to be stuffed.
- Cook the aromatics and meat: While the peppers bake, heat a skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes until translucent. Add minced garlic and cook for an additional 30 seconds until fragrant. Add the ground beef, cooking and stirring occasionally until browned and fully cooked, about 6 to 8 minutes. Drain excess fat to keep the filling from becoming greasy.
- Combine filling ingredients: Stir in the taco seasoning, tomato sauce or salsa, and cooked rice. Continue to cook for 2 to 3 minutes, ensuring all ingredients are well combined and heated through. Stir in half (1/2 cup) of the shredded cheese until melted. Adjust seasoning with salt and pepper to taste.
- Stuff the peppers and bake: Remove the pre-baked peppers from the oven. Fill each pepper half generously with the taco meat and rice mixture. Sprinkle the remaining shredded cheese over the top. Return the baking dish to the oven and bake for 15 to 20 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven and garnish with chopped cilantro and a dollop of sour cream if desired. Serve the taco stuffed bell peppers hot for a hearty and delicious meal.
Notes
- For a low-carb version, substitute cooked rice with cauliflower rice.
- You can add black beans or corn to the filling for extra texture and flavor.
- This recipe is great for meal prep and reheats well in the oven or microwave.
- Use ground turkey for a leaner protein alternative if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 pepper halves
- Calories: 380
- Sugar: 6g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
