Tex-Mex Taco Stuffed Peppers
Tex-Mex Taco Stuffed Peppers filled with seasoned beef, rice, beans, and cheese for a flavorful and wholesome meal.
Ingredients
- 4 large bell peppers (any color), halved and deseeded
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- ½ cup cooked rice (white or brown)
- ½ cup black beans, drained and rinsed
- ½ cup corn kernels
- ½ cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- ¼ cup chopped fresh cilantro (optional)
- ½ cup diced tomatoes
- ¼ cup sour cream (for serving)
- 1 olive oil
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat.
- Stir in taco seasoning, cooked rice, black beans, corn, and salsa. Cook for 2-3 minutes until well combined.
- Place bell pepper halves in the baking dish. Fill each pepper generously with the beef mixture.
- Top with shredded cheese and cover the dish with foil.
- Bake for 25 minutes, then remove the foil and bake for an additional 5 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro and diced tomatoes. Serve with sour cream if desired.
Notes
- For a vegetarian option, replace ground beef with more beans or a plant-based meat substitute.
- To make it spicier, add diced jalapeños or use a spicy salsa.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.