Description

Easy and delicious Taco Stuffed Peppers made with ground beef, black beans, tomatoes, cheese, and bell peppers. A customizable family-friendly dinner recipe.

Ingredients

Scale

1 lb ground beef
1 can black beans, drained and rinsed
1 can diced tomatoes
1 onion, diced
2 cloves garlic, minced
1 packet taco seasoning
4
6 bell peppers, any color
1 cup shredded Monterey Jack or Cheddar cheese
Sour cream (optional)
Fresh cilantro, chopped (optional)

Instructions

Preheat oven to 375°F (190°C).
Cut tops off bell peppers and remove seeds and membranes.
Place prepared peppers in a baking dish.
Cook ground beef in a large skillet over medium
high heat until browned.
Add diced onion and minced garlic and cook until onion becomes translucent.
Stir in black beans, diced tomatoes, and taco seasoning.
Simmer for several minutes until flavors combine.
Fill each bell pepper with the taco mixture.
Top each pepper with shredded cheese.
Cover baking dish with aluminum foil.
Bake for 25 minutes.
Remove foil and bake an additional 10
15 minutes until peppers are tender and cheese is melted and bubbly.
Garnish with sour cream and fresh cilantro if desired.

Notes

Use lean ground beef for a healthier option. Green bell peppers stay slightly crunchier after baking. Do not overfill peppers to prevent splitting. Add diced jalapeños for extra heat. Store leftovers in the refrigerator for up to 3 days. Reheat at 350°F (180°C) for 15-20 minutes. For a vegetarian version, replace beef with mushrooms or TVP. For a vegan version, use plant-based meat and vegan cheese.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 stuffed pepper