I recently prepared Taco Stuffed Peppers that brought an amazing blend of spices and heartwarming flavors to my table. The juicy bell peppers filled with ground beef, brown rice, tomatoes, and beans create an inviting dish that is genuine and satisfying. Every bite inspires joyful moments shared with family and friends.

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I’ve been experimenting with dinner ideas lately and came across this fun twist on taco night that I just had to share. I made taco stuffed peppers using 4 large bell peppers with their tops cut off and seeds removed, then filled them with a mix of 1 lb ground beef (or you can totally swap in ground turkey or chicken), 1 cup cooked brown rice, diced tomatoes, black beans, and corn kernels.

I mixed in a finely chopped onion, minced garlic, and 2 tbsp taco seasoning with some salt and pepper to taste. After stuffing the peppers, I topped them off with 1/2 cup of shredded cheddar.

Now, this healthy dinner recipe is perfect if you’re looking for something nutritious yet bursting with bold flavors. I loved how simple and versatile it turned out, giving a fresh take on a classic dish that everyone in the family enjoyed.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, its easy to make and perfect for busy nights when I dont have hours to spend in the kitchen. Second, its really healthy and I feel good about feeding it to my family because it combines lean meat with veggies and whole grains. Third, I like that its super versatile — I can switch up the meat between beef, chicken, or turkey, so I never get bored. And lastly, theres just something fun about stuffing the peppers and watching all those flavors come together in one dish.

Ingredients

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Bell peppers offer fiber and vitamins, brightening the dish with a crisp, fresh crunch.
Ground beef is rich in protein and iron, giving a savory, hearty texture.
Brown rice provides carbohydrates and fiber, adding a nutty taste and keeping you full.
Diced tomatoes supply vitamin C and tangy moisture, perfect for a fresh kick.
Black beans is loaded with fiber and protein, they help keep you full longer.
Corn kernels are naturally sweet and add a crunchy, colorful bite to every pepper.
Cheese melts beautifully while lending a creamy, salty finish that pulls the flavors together.

Ingredient Quantities

4 large bell peppers, tops cut off and seeds removed

1 lb ground beef (or substitute with ground turkey or chicken)

1 cup cooked brown rice

1 can (14.5 oz) diced tomatoes

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (frozen or canned)

1 small onion, finely chopped

2 garlic cloves, minced

2 tbsp taco seasoning

Salt and pepper to taste

1/2 cup shredded cheddar or Mexican blend cheese

Fresh cilantro, chopped (optional for garnish)

How to Make this

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1. Preheat your oven to 375°F and get ready to prepare the peppers.

2. Take your 4 large bell peppers, cut off the tops and carefully remove the seeds.

3. In a large pan over medium heat, cook the 1 lb of ground beef (or turkey or chicken if you prefer) until it browns, breaking it up as it cooks and draining off any extra grease.

4. Add in the finely chopped onion and minced garlic to the pan and cook them together with the meat until they get soft.

5. Stir in the 2 tbsp taco seasoning, then add the can of diced tomatoes, drained black beans, corn kernels, and your cup of cooked brown rice; season with salt and pepper. Let it all simmer together for about 5 minutes so the flavours can mix really well.

6. Spoon the taco mixture equally into each of the prepared bell peppers.

7. Arrange the stuffed peppers in a baking dish, cover them with foil, and pop them in the oven.

8. Bake these for about 25-30 minutes until the peppers are tender and cooked through.

9. Remove the foil and sprinkle 1/2 cup shredded cheddar or Mexican blend cheese over the top of each pepper then return them to the oven for another 5-7 minutes until the cheese is all melty.

10. Garnish with chopped fresh cilantro if you have some and serve hot for a yummy, healthy dinner.

Equipment Needed

1. Oven – preheat it to 375°F
2. Sharp knife – for cutting off the pepper tops and dicing the onion
3. Cutting board – to safely chop the peppers, onion, and garlic
4. Large pan – to brown your meat and cook the veggies
5. Spatula or wooden spoon – for stirring the meat mix and breaking it up
6. Can opener – for opening the diced tomatoes and black beans
7. Colander – to drain the black beans if needed
8. Measuring cups and spoons – for the taco seasoning, cooked rice, and cheese
9. Baking dish – to arrange and bake the stuffed peppers
10. Aluminum foil – to cover the peppers during baking

FAQ

Q: Can i use another type of meat?

A: Yeah, you can substitute ground turkey or chicken for beef, depending on what you like best.

Q: Do i need to cook the rice before adding it?

A: Yes, you gotta cook the rice first because it helps hold everything together.

Q: Can i prep the filling ahead of time?

A: Sure, you can pre-cook the filling and then stuff the peppers when you're ready to bake.

Q: What if i don't have taco seasoning?

A: You can mix cumin, paprika, chili powder and garlic powder with a pinch of salt as a quick fix.

Q: How can i make it spicier?

A: If you like heat, add some chopped jalapenos or a dash of your favorite hot sauce.

Taco Stuffed Peppers Recipe Substitutions and Variations

If you ran out of ground beef, you can use ground turkey or even chicken which sometimes tastes a bit lighter.
Instead of cooked brown rice, you could try quinoa or even cauliflower rice if you want a low carb version.
If you don’t have a can of diced tomatoes, a good substitute is fresh chopped tomatoes or tomato sauce with a bit of extra seasoning.
Out of black beans? Kidney beans or pinto beans work well in their place.
If corn kernels aren’t available, you can use diced zucchini for a slightly different texture and flavor twist.

Pro Tips

1. Try microwaving the bell peppers for about 2 minutes before stuffing them. It helps soften ’em up a bit so they cook evenly and the filling gets all warm and tasty quicker.
2. When you’re cookin the meat, toss in the taco seasoning for a minute before you fully mix it with the rest of the stuff. Toasting the spices like that really brings out their flavor, trust me on this one.
3. If your mixture turns out a bit dry, add a splash of water or a little extra diced tomatoes right in while it’s simmering. It’ll keep things moist and the flavors are still on point.
4. Top off with a mix of cheeses if you get the chance. Mixing a milder cheese with a sharper one can give the dish an extra kick of flavor that makes your stuffed peppers next level.