Taco Stuffed Bell Peppers
Our family's favorite healthier taco night solution! These colorful bell peppers are stuffed with seasoned ground beef, black beans, and melted cheese, then loaded with all your favorite toppings. No one will miss the shells!
Ingredients
- 4 large bell peppers any color
- 1 lb ground beef or turkey/chicken
- 1 small yellow onion diced
- 1 15 oz can black beans, drained
- 1 10 oz can Rotel tomatoes with green chilies
- 2 cups shredded Mexican cheese blend
- 2 tbsp tomato paste
- 2 cloves garlic minced
Homemade Taco Seasoning:
- 1 tbsp chili powder
- 2 tsp cornstarch
- 1½ tsp ground cumin
- 1 tsp salt
- ½ tsp each: black pepper paprika
- ¼ tsp each: garlic powder onion powder, oregano
- ⅛ tsp cayenne pepper
- 1 pinch cinnamon
Instructions
Prep Peppers:
- Preheat oven to 350°F (175°C).
- Cut peppers in half lengthwise; remove stems and seeds.
- Place cut-side up on baking sheet. Bake 15 minutes (this removes excess water).
Make Filling:
- Brown ground beef in skillet over medium heat. Drain fat.
- Add onion; cook 5 minutes until soft.
- Stir in taco seasoning, tomato paste, and garlic.
- Add black beans and Rotel tomatoes; simmer 5 minutes.
Assemble & Bake:
- Fill pepper halves with beef mixture.
- Top generously with cheese.
- Bake 15 minutes until cheese is bubbly.
Serve:
- Top with sour cream, avocado, or crushed tortilla chips!
Notes
- For crispier peppers: Broil 2 minutes at the end.
- Make ahead: Prep filling and store separately for 3 days.
- Vegetarian? Swap beef for 1 cup cooked quinoa + extra beans.
Calories: 320 | Protein: 24g | Carbs: 22g | Fiber: 7g