Taco Stuffed Peppers – Easy Recipes With Ground Beef
Let’s be real: sometimes you want tacos, but your fridge looks at you like, 'Nope, no tortillas here!' 🌮 That’s where these taco stuffed peppers come in. They’re warm, a little melty, and packed with bold flavors that make you forget tortillas were ever a thing. Think tender bell peppers acting as flavor-packed bowls, hugging seasoned beef, beans, and just the right amount of cheese 🧀.
I first made this dish when I had leftover taco meat and a couple of sad-looking peppers in the crisper drawer. Now? It’s a go-to weeknight meal that feels both easy and kind of impressive. Like, 'Oh this? Just something I threw together while balancing life.' 😉
It’s a great way to sneak in some veggies without anyone complaining, and it reheats like a dream. So if you’ve got 30 minutes and a craving for something comforting but not boring, these taco stuffed peppers are here to rescue dinner.
Servings: 4 servings
Ingredients
- 4 large bell peppers, halved and seeds removed
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1/2 teaspoon sea salt
- 1 cup cooked white rice
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels (fresh or frozen)
- 1 cup shredded Mexican cheese blend
- Fresh cilantro and lime wedges for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Place halved peppers on a baking dish, cut side up. Drizzle with olive oil and roast for 10 minutes to soften slightly.
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add chopped onion and garlic to the beef. Sauté for 2-3 minutes until fragrant.
- Stir in taco seasoning, salt, rice, beans, and corn. Mix well and heat through.
- Remove peppers from oven and fill each with the beef mixture. Top with shredded cheese.
- Return to the oven for another 10-15 minutes until cheese is bubbly.
- Serve hot with cilantro and a squeeze of lime.