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Taco Stuffed Peppers
Tender bell peppers stuffed with taco-flavored ground beef, fire-roasted corn and tomatoes, and creamy black beans before being topped with melty Colby Jack cheese.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
American, TexMex
Servings:
8
Calories:
290
kcal
Author:
Alicia S.
Ingredients
4
large
bell peppers
halved, seeds and ribs removed
1
tablespoon
oil
olive or canola
1
pound
ground beef
1/2
cup
yellow onion
diced
2
cloves
garlic
minced
2
teaspoons
chili powder
2
teaspoons
cumin
2
teaspoons
kosher salt
1
teaspoon
paprika
1
teaspoon
garlic powder
1
teaspoon
onion powder
1/4
teaspoon
black pepper
1/4
cup
cilantro
chopped
1
(15-ounce) can
black beans
drained and rinsed
1
(14.75-ounce) can
fire-roasted corn
drained
1
(14.5-ounce) can
fire-roasted tomatoes
(NOT drained)
1 1/2
cups
Colby Jack cheese
freshly shredded
Instructions
Preheat the oven to 375 degrees F.
Place the bell peppers cut side up in a 9x13-inch baking dish. Bake for 15 minutes. Drain any released water.
Meanwhile, heat the oil in a large skillet over medium-high heat.
Sauté the ground beef and onion, breaking up the beef as it cooks, until the beef is cooked through. This should take 8 to 10 minutes.
Add the rest of the ingredients, except for the cheese, to the pan with the beef and onions. Simmer, stirring occasionally, for 5 minutes.
Scoop the filling into the cavities of the bell peppers.
Top each pepper with the shredded cheese.
Bake for 20 minutes or until the cheese has melted and the edges have been lightly browned.
Serve warm as is or with your favorite toppings.
Notes
Store the stuffed peppers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving:
1
pepper half
|
Calories:
290
kcal
|
Carbohydrates:
8
g
|
Protein:
17
g
|
Fat:
21
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
64
mg
|
Sodium:
783
mg
|
Potassium:
406
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
3023
IU
|
Vitamin C:
107
mg
|
Calcium:
198
mg
|
Iron:
2
mg