Ingredients
Scale
- 4 large bell peppers (assorted colors)
- 1 lb ground beef or turkey
- 1 cup cooked rice or quinoa
- 1 cup black beans, drained
- 1 cup corn kernels
- 1 packet taco seasoning
- 1 cup shredded cheddar or Mexican cheese
- 2 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
- Sour cream and salsa (for serving)
Instructions
- Preheat oven to 375°F (190°C). Cut the tops off the peppers and remove seeds.
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned.
- Mix in taco seasoning, cooked rice, black beans, and corn. Cook for 3-4 minutes.
- Stuff the peppers with the beef mixture and place in a baking dish.
- Top each pepper with shredded cheese.
- Bake for 20-25 minutes until peppers are tender and cheese is melted.
- Garnish with cilantro and serve with sour cream and salsa.
Notes
- You can substitute chicken or vegetarian crumbles for beef.
- Use any color of bell peppers for a vibrant presentation.
- Serve with lime wedges for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: Mexican-inspired
- Diet: Healthy, Gluten-Free options if using gluten-free ingredients
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg