Taco Stuffed Peppers
Easy Taco Stuffed Peppers are a fun low carb dinner ready in 30 minutes. One pound of ground beef is cooked with beans, seasoned with a homemade spice blend, stuffed into bell peppers, then topped with cheese.
Servings: 8
Equipment
Ingredients
- 4 bell peppers
- 1 pound ground beef
- ½ cup yellow onion diced
- 2 cloves garlic minced
- 1¼ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 (10 ounce can) Rotel
- 1 (15 ounce can) black beans drained and rinsed
- 2 cups cheddar cheese grated
Toppings
- cilantro diced
- sour cream
Instructions
- Preheat oven to 400 degrees F.
- Slice the bell peppers in half. Spoon out the seeds and membranes. Place the peppers cut side up in a large baking dish.
- Bake the peppers for 20 minutes until softened.
- While the peppers are baking, prepare the taco meat. Place the ground beef into a medium size skillet, cook over medium heat while breaking up the meat.
- Add in the garlic and cook an additional 30 seconds.
- Mix in the salt, garlic and onion powders, cumin, chili powder, and oregano.
- Stir in the Rotel and black beans until the entire mixture is combined.
- When the bell peppers are done baking, if needed carefully drain out any excess moisture that accumulated in the bottom of them.
- Spoon the cooked meat mixture into the peppers. Top with grated cheese.
- Bake the stuffed peppers for 5 minutes until the cheese is fully melted.
- Remove from the oven and serve with additional taco toppings as desired.
Notes
- Ground Beef: You can substitute out the ground beef for a lean ground turkey or chicken. Or use shredded chicken or any other taco meat you may have from leftovers, like our Carnitas or Shredded Mexican Beef.
- Taco Seasoning: The blend of salt, garlic powder, onion powder, cumin, chili powder, and oregano makes up the seasoning needed to make a flavorful ground beef taco mixture. You can substitute this seasoning blend with a store-bought taco seasoning.
- Rotel: This canned tomato and green Chile blend gives a nice flavor and a slight amount of heat. You can substitute with fresh tomato and diced jalapeno or poblano. Or use a can of diced tomato and a can of diced green peppers. If using fresh ingredients, you will need to cook them with the meat a bit to get them softened.
- Black Beans: Substitute with pinto beans if desired.
- Cheese: Use your favorite cheese, a mild cheddar is a family favorite for us, you could also use Monterey Jack or a Pepper Jack to spice things up.
- Storage: Leftover taco stuffed peppers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat the stuffed peppers place them in a baking pan, cover with foil, and bake at 350 degrees F until warm, approximately 15 minutes.
- Freezing: After baking, allow the peppers to cool to room temperature, then place in a freezer safe container. Store in the freezer for up to 3 months. For meal prep you can freeze these individually in glass prep containers for an easy make-ahead lunch or dinner. Thaw in the refrigerator overnight. You can prepare and freeze the stuffing mixture separately in a freezer safe container or bag and store for up to 3 months. Thaw in the refrigerator overnight and use in fresh bell peppers.
Nutrition
Serving: 1 | Calories: 377kcal | Carbohydrates: 8g | Protein: 23g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 792mg | Potassium: 442mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2965IU | Vitamin C: 103mg | Calcium: 296mg | Iron: 2mg