Taco Stuffed Peppers
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
8 half peppers
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Calories
246 kcal
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Course
Main Course
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Cuisine
Mexican
Taco Stuffed Peppers
Description
Taco Stuffed Peppers are made by halving and seeding bell peppers, then softening them briefly in the oven to reduce moisture. The filling consists of ground beef browned with diced onions, flavored with taco seasoning, tomato paste, and garlic. After simmering with black beans and diced Rotel tomatoes, the filling develops rich, layered flavors with a hint of spice.
The filling is spooned into the prepared peppers, topped with Mexican cheese, then baked until the cheese melts and the peppers are tender. This method balances the tender texture of roasted peppers with a flavorful, moist filling that isn't watery due to draining excess pepper liquid beforehand.
This dish works well as a full meal providing protein, vegetables, and cheese in one presentation. It suits those seeking a hands-on, low-carb style taco alternative with familiar Tex-Mex ingredients. The combination of beans and beef adds substance and varied textures.
The homemade taco seasoning mix recommended includes chili powder, cumin, various spices, and a pinch of cinnamon to enhance warmth and complexity. Using fresh seasoning allows adjusting salt and heat levels to taste.
Ingredients
- 4 bell pepper
- 1 pound ground beef
- 1 yellow onion diced, small
- 1 oz. taco seasoning see notes for homemade recipe, packet
- 2 tablespoons tomato paste
- 2 cloves garlic minced
- 1 (15 oz.) black beans drained and rinsed, canned
- 1 (10 oz.) rotel tomatoes with green chilies drained, canned
- 2 cups Mexican cheese shredded
Instructions
- Preheat oven to 350°F.
- Slice the peppers in half and remove the stem/seeds.
- Place them (hollow side up), on a greased baking sheet. Cover with foil and bake for 15 minutes. Discard excess water in the middle of the pepper.
- Meanwhile, brown the ground beef in a large pan over medium-high heat. Drain any grease.
- Add the diced onions and cook for 5 minutes. Add the Taco Seasoning, tomato paste, and garlic and cook for 1 minute.
- Add 2/3 cup water. Bring to a boil and then reduce to a simmer.
- Add the black beans and tomatoes and simmer for 5 minutes.
- Scoop the taco filling inside each of the baked peppers. Top each with cheese. Bake for 15 minutes, or until the cheese is hot and melted. Serve!
Notes
- Homemade taco seasoning includes chili powder, cornstarch, cumin, salt, pepper, paprika, garlic powder, onion powder, oregano, cayenne pepper, and a pinch of cinnamon for balanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8half peppers
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 24g | 48% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 53mg | 18% |
| Sodium | 785mg | 33% |
| Potassium | 675mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 2485IU | 50% |
| Vitamin C | 86mg | 96% |
| Calcium | 372mg | 37% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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