Taco Stuffed Peppers
A deliciously satisfying dish combining vibrant ingredients and flavors, perfect for any dietary lifestyle.
Ingredients
Main Ingredients
- 4 medium Bell Peppers (red, yellow, or green)
- 1 pound Ground Beef or Turkey Can substitute with plant-based meat for a vegetarian option.
- 1 packet Taco Seasoning Homemade is also an option for a flavor boost.
- 1 cup Cooked Rice Can substitute with quinoa, cauliflower rice, or orzo.
- 1 can Black Beans (drained) Adds protein and fiber.
- 1 cup Corn Can use frozen or canned.
- 1 cup Shredded Cheese (cheddar or Mexican blend) Try nutritional yeast for a vegan variant.
- Sour Cream or Greek Yogurt For topping; can substitute with avocado for dairy-free.
- Fresh Herbs (cilantro or green onions) For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) while you prepare the filling.
- Cut the tops off the bell peppers and remove the seeds. Consider lightly roasting the peppers in a skillet with olive oil before stuffing them.
- In a large skillet, cook your ground beef or turkey over medium heat until browned.
- Stir in the taco seasoning, cooked rice, black beans, corn, and half of the cheese. Mix well to combine all ingredients evenly.
- Fill each bell pepper with the hearty taco mixture, pressing down gently to ensure they are packed well.
- Place the stuffed peppers upright in a baking dish and sprinkle the remaining cheese over the top.
Baking
- Bake in your preheated oven for about 30 minutes, or until the peppers are tender.
Serving
- Remove from the oven and let cool slightly. Top with sour cream or yogurt, and garnish with fresh herbs before serving.
Notes
Tips for serving: Serve with lime wedges, tortilla chips, or a mixed greens salad. To ensure perfect pepper stuffing, avoid overstuffing and always pre-cook the filling.