|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 5g||19%|
|Total Sugars 3g|
|Vitamin C 90mg||448%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Imagine everything you love about taco night, inside a stuffed pepper! Colorful bell peppers are partially roasted to soften the outside, and then filled with seasoned ground beef, vegetables, and beans. The peppers are topped with cheese and baked until perfectly melty. The taco stuffed peppers can then be topped with your favorite ingredients. Sour cream and pico de gallo are always delicious. Be sure to serve with tortilla chips for the complete taco experience!
4 large red and yellow bell peppers
2 teaspoons vegetable oil
1 pound ground beef
1/2 cup diced onion
1 1 ounce packet taco seasoning mix
1 10 ounces diced tomatoes with green chilies
15 ounces drained and rinsed can black beans
1 1/2 cups shredded mexican cheese
1 tablespoon sour cream
1 cup pico de gallo
tortilla corn chips
Gather the ingredients. Preheat oven to 350 degrees.
Cut peppers in half through the stem and remove the seeds. Place cut side down in a 9x13 inch baking pan that has been drizzled with the 2 teaspoons of vegetable oil and roast 10 -15 minutes. (Depending on the size of your bell peppers, it might be necessary to use two baking pans.)
Meanwhile, brown the ground beef and onion in a large pan over medium-high heat until the beef is no longer pink. Drain any grease.
Add the taco seasoning and can of diced tomatoes with green chilies. Stir to combine and bring to a simmer. Reduce the heat to medium-low.
Add the black beans and simmer for 5 minutes.
Once the peppers have partially roasted, drain any accumulated water and flip peppers cut side up in the baking pan or pans. Scoop the taco filling inside each of the baked peppers.
Top each with cheese. Roast at 350 until cheese is melted, about 5 minutes.
Garnish with your choice of sour cream, pico de gallo, and tortilla chips.
Should Peppers be cooked before stuffing?
If you want a softer stuffed pepper, they should be cooked before filling. Peppers can be partially roasted in the oven or parboiled on the stovetop.
Do you cook ground beef before putting in stuffed peppers?
Yes, the ground beef should be browned until no longer pink before stuffing the peppers.
Why are my stuffed peppers watery?
Stuffed peppers can be watery if you don't drain the accumulated water from cooking. Once the peppers have cooked in the oven, flip them over and discard any water that has accumulated.
Can I make stuffing 2 days ahead?
Yes, stuffed pepper filling can be prepared in advance and stored in an airtight container until ready to fill the peppers.
Can you reheat stuffed peppers?
Leftover stuffed peppers can be stored in the refrigerator and reheated in the microwave for lunch the next day. They can also be reheated in the oven if you want the cheese to be browned and bubbly again.