Ingredients
Ingredients:
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6 large bell peppers (any color), tops cut off and seeded
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1 lb ground beef (or turkey, chicken, or plant-based substitute)
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1 cup cooked rice (or cauliflower rice for low-carb option)
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1 can (15 oz) black beans, drained and rinsed
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1 cup corn kernels (fresh, canned, or frozen)
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1 can (14.5 oz) diced tomatoes, drained
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1 small onion, diced
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2 cloves garlic, minced
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1 ½ cups shredded Mexican blend cheese
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2 tablespoons olive oil
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2 tablespoons taco seasoning (store-bought or homemade)
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¼ cup water
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Salt and pepper to taste
Instructions
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Preheat oven to 375°F (190°C).
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Prepare peppers: Slice tops off, remove seeds and membranes. If desired, pre-bake empty peppers for 10 minutes to soften.
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Cook filling: In a skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant. Add ground beef and cook until browned. Drain excess fat.
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Season: Stir in taco seasoning and ¼ cup water. Let simmer for 2-3 minutes.
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Mix in add-ins: Add black beans, corn, diced tomatoes, and cooked rice. Stir to combine. Cook for 2-3 minutes until heated through.
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Stuff peppers: Spoon filling into each bell pepper, packing gently. Top each with shredded cheese.
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Bake: Place stuffed peppers in a baking dish. Add ¼ cup water to the bottom of the dish to prevent burning. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, until cheese is melted and bubbly.
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Serve: Garnish with fresh cilantro, avocado slices, sour cream, or your favorite taco toppings.
Optional Toppings:
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Fresh cilantro
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Sliced avocado or guacamole
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Sour cream or Greek yogurt
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Salsa or pico de gallo
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Lime wedges
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Hot sauce
Nutrition
- Calories: 350
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 20g