Taco stuffed peppers are a hearty and filling dinner served in a green bell pepper! This easy weeknight dinner checks all the boxes! Generously seasoned taco meat, rice and beans, cheeses, and crunchy chips. No need to make extra sides, these stuffed peppers are an all-in-one dish!
INGREDIENTS
These stuffed peppers are a full meal within themselves! Not only are they filling, but they are loaded with flavor. Here’s what you need to get these on the table.
- Green bell peppers
- Ground beef
- Canned black beans
- Cooked rice
- Cheeses: Cheddar, pepper jack, queso fresco
- Seasonings: taco packet, garlic powder, chili powder, smoked paprika, cumin
- Tomato pasta
- Chicken broth
- Sour cream or Mexican crema to garnish
If you’ve seen stuffed peppers before then you’ll know there’s a few ways you can prepare them. Some versions cut off the top of the pepper and fill them standing up like tall towers. For these though I prefer more of a “boat” style. I feel like it’s just easier to eat and you can see the filling better!
Simply cut down the center of the pepper through the stem from top to bottom. Remove the seeds and ribs and clean out the center. Lay them in a baking dish or baking sheet that’s been lightly sprayed with cooking spray and that’s it!
As you can see here in this photo if you have some peppers that wobble to the side just crumple up some foil to give some added support.
After you’ve got the ground beef mixture prepared with the seasoning, rice, and beans it’s as easy as fill and bake! Fill each pepper half with the meat, top with the pepper jack and Cheddar cheeses, and finally add crushed tortilla chips. Bake, garnish, and serve!
SIDE DISH IDEAS
Like I said above these really don’t need a side dish since these are already loaded with meat, rice, beans, and cheese. But if you’re wanting a little something extra here are some ideas!
- Chips and salsa
- Chips and guacamole
- Mexican corn
- Garden salad
REHEATING LEFTOVERS
Got leftovers? Here’s how to use them for lunches or dinners! My personal preference to eat any leftovers within 3-4 days.
Oven method: Place the peppers in a dish, cover with foil, then bake at 350 degrees for 15 minutes.
Microwave method: If you’re at work or just want lunch in a flash, just pop the peppers in the microwave for 1-2minutes until full heated through.
Whether you use the oven or the microwave you can garnish your reheated peppers with the sour cream, queso freso, and some extra crushed tortilla chips.
For more tasty taco inspired dishes you can try some of these favorites!
Smash chicken tacos
Walking taco casseroles
Enchilada tacos
Hot taco dip
Taco Stuffed Peppers
Green bell peppers stuffed with seasoned taco meat, black beans and cheeses then topped with chips! Garnish with queso fresco and sour cream to make this filling and hearty dinner!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 8 peppers
- Category: Main Dish
- Method: Bake
Ingredients
4 green bell peppers
1 pound ground beef (I used 85/15)
1 packet of taco seasoning
1 small can black beans, rinsed and drained (10.5 oz can)
3/4 cup cooked rice
1 and 1/4 cup shredded pepper jack cheese
1 and 1/4 cup shredded Cheddar cheese
1/2 cup chicken broth
4 tablespoons tomato paste
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon chili powder
Crushed tortilla chips
Garnishes
Sour cream or crema
Queso fresco
Instructions
1. Preheat the oven to 425 degrees spray a large baking tray or casserole dish with cooking spray. In a small bowl whisk together the tomato paste and chicken broth, set aside.
2. To prepare the peppers, cut down the middle from top to bottom. Remove the seeds and ribs then place on the baking tray or casserole dish. (see photo in post) Use crumpled up foil to prop up any peppers that are tipping over. Bake the the peppers for 25 minutes then remove from the oven. There will be some water that will pool in the bottom of the peppers,
3. Meanwhile, cook the ground beef and then drain any grease. Return the meat to the pan and adjust heat to medium. Add in the taco packet seasoning, garlic powder, cumin, smoked paprika, and chili powder. Pour in the tomato paste and chicken broth mixture and stir to combine, then add the beans and rice. Bring this mixture to a light simmer then turn off the heat.
4. Fill each pepper with the ground beef mixture, top with a little of both cheese, and finally some crushed tortilla chips. Bake at 425 degrees for 10-12 minutes.
To garnish the cooked peppers drizzle with Mexican crema or some sour cream that’s been mixed with a little water (or lime juice) for a drizzly consistency and extra cheese like queso fresco.
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