Beef Taco Stuffed Peppers Recipe
This Beef Taco Stuffed Peppers recipe is a flavorful and satisfying dish combining lean ground beef, black beans, corn, and taco seasonings stuffed inside tender bell peppers. Simmered briefly to soften, then baked with cheese until melty and golden, these peppers make a delicious and healthy Mexican-inspired meal perfect for weeknight dinners or meal prepping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Peppers
- 4 large bell peppers
Beef Mixture
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 (14.5 oz) can diced tomatoes with juices
- 1 cup instant rice
- 1 (15 oz) can black beans, drained and rinsed
- ½ cup corn, frozen or canned
- ¼ cup gluten free taco seasoning
Toppings
- 1 cup shredded cheese (cheddar or Mexican blend)
- Sour cream (optional)
- Guacamole (optional)
- Salsa (optional)
- Hot sauce (optional)
- Chopped cilantro (optional)
- Diced red onion (optional)
- Lime juice (optional)
- Avocado slices (optional)
Instructions
- Prepare the peppers: Fill a large stock pot with hot water and generously salt it. Place on stovetop over high heat until the water comes to a boil.
- Simmer the peppers: Cut bell peppers in half lengthwise, remove stems and seeds. Place pepper halves into the boiling water. Reduce heat to medium-low and simmer for 10 minutes, or less for firmer peppers. Be careful not to overcook to avoid mushy peppers.
- Brown the ground beef: While peppers simmer, heat a large deep sauté pan over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Use a 3-5 quart sauté pan or larger to have enough room for the other ingredients.
- Sauté the onion: Add diced onion to the browned beef and cook together until the onion softens and becomes translucent, about 5-10 minutes.
- Add remaining beef mixture ingredients: Stir in diced tomatoes with their juices, instant rice, black beans, corn, and gluten free taco seasoning. Mix well to combine all ingredients thoroughly.
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the stuffed peppers.
- Drain and stuff the peppers: Using tongs, remove the peppers from the hot water and place them cut side up in a 9×13 inch baking dish. Spoon the beef mixture evenly into each pepper half. Sprinkle shredded cheese over the filled peppers.
- Bake and broil: Bake the stuffed peppers for 10-15 minutes until the cheese is melted. For a browned cheese finish, broil them for an additional 1-2 minutes watching closely to avoid burning.
- Serve and garnish: Allow the peppers to cool for 5-10 minutes before serving. Top with sour cream, guacamole, salsa, hot sauce, chopped cilantro, diced red onion, lime juice, or avocado slices as desired.
- Storage instructions: Let leftovers cool completely. Store in an airtight container or Ziploc bag with excess air pressed out. Refrigerate for 3-5 days or freeze for 2-3 months. To reheat, thaw overnight in the fridge and microwave in 30-60 second increments or bake at 350°F until warmed through.
Notes
- Choose large bell peppers sturdy enough to hold the filling and fit well in your baking dish.
- Using lean ground beef reduces fat content for a healthier option.
- Instant rice cooks quickly and blends well with the taco-spiced beef mixture.
- Simmer peppers just enough to soften but keep some crunch; avoid overcooking to prevent falling apart.
- Feel free to customize toppings based on preference.
- Gluten free taco seasoning ensures this dish is safe for gluten-intolerant diets.
- Carefully watch while broiling to prevent burning cheese.
Find it online: https://allcookedup.com/beef-taco-stuffed-peppers-recipe/
