Description

Colorful bell peppers stuffed with seasoned ground beef, black beans, corn, rice, and melted cheese—a healthier, delicious twist on taco night that’s perfect for meal prep.

Ingredients

Scale

4 large bell peppers (any color)
1 pound ground beef or turkey
1 medium onion, diced
3 garlic cloves, minced
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels
1 can (14.5 oz) diced tomatoes
2 tablespoons taco seasoning
1 cup cooked rice
1.5 cups shredded cheddar cheese
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Sour cream for serving (optional)
Salsa for serving (optional)

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Instructions

1. Preheat oven to 375°F. Cut tops off bell peppers and remove seeds and membranes.
2. Blanch peppers in boiling water for 3-4 minutes until slightly tender. Drain upside down on paper towels.
3. Heat olive oil in a large skillet over medium-high heat. Sauté onion until translucent, about 4 minutes.
4. Add garlic and cook 1 minute. Add ground beef, breaking it apart as it browns. Season with salt and pepper.
5. Drain excess fat. Stir in taco seasoning, diced tomatoes, black beans, and corn. Simmer 5 minutes.
6. Fold in cooked rice and half the cheese until well combined.
7. Arrange peppers upright in a baking dish. Fill each pepper with the taco mixture and top with remaining cheese.
8. Cover with foil and bake 20 minutes. Remove foil and bake additional 10-15 minutes until cheese is golden and bubbly.
9. Let rest 5 minutes. Garnish with fresh cilantro and serve with sour cream and salsa.

Notes

Store leftovers in airtight containers for up to 4 days. Can be frozen for up to 3 months. Reheat in oven at 350°F for 15-20 minutes or microwave for 2-3 minutes. For lower carb version, substitute cauliflower rice for regular rice.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 385
Sugar: 9g
Sodium: 720mg
Fat: 16g
Carbohydrates: 35g
Fiber: 8g
Protein: 28g