Spicy and Savory Taco-Stuffed Bell Peppers


4 large bell peppers, halved and seeded
1 pound ground beef
1 packet taco seasoning
1 cup cooked rice
1 cup black beans, drained and rinsed
1 cup corn kernels
1/2 cup salsa
1 cup shredded cheddar cheese
Fresh cilantro, for garnish
Sour cream, for serving


Preheat oven to 375°F (190°C).
Place the bell pepper halves in a baking dish, cut-side up.
In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease.
Stir in the taco seasoning, cooked rice, black beans, corn, and salsa until well combined.
Spoon the mixture into each bell pepper half, packing lightly.
Top each pepper with shredded cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and the peppers are tender.
Garnish with fresh cilantro and serve with sour cream on the side.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 330 kcal per serving | Servings: 8 servings

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