Taco Stuffed Bell Peppers

Halved bell peppers stuffed with taco meat, vegetables, and cheese in a white baking dish.

Shake up Taco Tuesday with these colorful Taco Stuffed Bell Peppers filled with ground beef, taco spices, black beans, corn, and melted cheese.

Prep Time 10

Cook Time 10

Baking Time 40

Total Time 1

Course Main Course

Cuisine American

Servings Servings

Author Jan Nunes

Ingredients

3 Bell Peppers Halved, with Seeds and White Membrane Removed
1 Pound Ground Beef
1 Taco Seasoning Mix 1 Ounce
3 Tablespoons Tomato Paste
1 Cup Water
½ Cup Black Beans
½ Cup Corn
1 ½ Cups Shredded Sharp Cheddar or Mexican Blend Cheese Divided

Instructions

Preheat Oven & Steam Peppers. Preheat oven to 375°F/190°C and spray a 13x9-inch (3-quart) baking dish with cooking spray.
Halve the peppers, remove seeds and membranes, and place cut-side up in the dish. Cover with vented cling wrap and microwave for 4 minutes, or until fork-tender, adding 30-second intervals as needed.
3 Bell Peppers
Sear & Season Ground Beef. Heat a 10-inch nonstick skillet over medium-high heat. Add ground beef and cook, breaking it up and stirring frequently, until well browned and caramelized, developing rich umami flavors; drain if needed. Stir in taco seasoning until evenly coated.
1 Pound Ground Beef
Stir in Tomato Paste. Stir in the tomato paste and water. Bring to a boil. Reduce heat to a simmer and let the meat filling cook for 10 minutes.
1 Taco Seasoning Mix, 3 Tablespoons Tomato Paste, 1 Cup Water
Add Beans, Corn, and Cheese. Remove the skillet from the heat and add the black beans, corn, and ½ cup of shredded cheese to the ground beef mixture. Mix the taco filling well with a large spoon.
½ Cup Black Beans, ½ Cup Corn, 1 ½ Cups Shredded Sharp Cheddar or Mexican Blend Cheese
Fill the Peppers. Fill the bell pepper halves with the taco meat mixture and sprinkle the filled peppers with the remaining 1 cup of shredded cheese.
Bake. Cover the baking dish with aluminum foil and bake the peppers in the preheated oven for 30 to 40 minutes or until the peppers are heated through and the cheese is melted.
Serve & Enjoy. Serve the peppers with your favorite taco toppings like chopped onions, cilantro, wedges of lime, salsa or hot sauce, avocado, sour cream, and shredded cheese.

Notes

My Top Tip

♡ Shred the Cheese Yourself. Pre-shredded cheese is super convenient and will work just fine in this recipe. However, packaged shredded cheese is coated with an agent to keep the cheese from sticking and clumping and this agent also changes the look and texture of melted cheese. So, for the best melting cheese, shred the cheese yourself from a block.

Make-Ahead & Storage

Make-Ahead: The stuffed peppers can be made up to two days ahead of time and refrigerated until you are ready to bake them.

Storage: Leftover Taco Stuffed Bell Peppers can be covered completely in plastic wrap, or aluminum foil, or stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

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