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Sliced jalapeños (optional)
Avocado or guacamole
Directions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Bell Peppers:
Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
Cook the Filling:
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat. Add cooked rice, black beans, corn, taco seasoning, and salsa to the skillet. Stir well to combine and cook for another 5 minutes until heated through.
Stuff the Peppers:
Spoon the taco filling into each bell pepper, packing it down gently. Top each stuffed pepper with shredded cheese.
Bake:
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Serve:
Remove from the oven and let cool for a few minutes. Top with fresh cilantro, sour cream, jalapeños, and avocado as desired.
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Kcal: ~350 per stuffed pepper
Servings: 4
A Note About The Recipe
These Taco Stuffed Bell Peppers are versatile; feel free to customize them with your favorite toppings or switch up the fillings based on what you have on hand. They make for great leftovers and can easily be reheated for a quick meal. Enjoy the bold flavors and vibrant colors that make this dish a standout!
