Taco Stuffed Peppers

Stuffed bell pepper on a baking sheet topped with melted cheese.

5 from 8 votes

Make taco night more interesting and low carb with this delicious taco stuffed peppers recipe. Crisp bell peppers stuffed with delicious taco meat and topped with melted cheese.

Prep Time20

Cook Time30

Total Time50

Course: dinner, Main Course

Cuisine: American

Diet: Halal

Servings: servings

Calories: 340kcal

Author: Amira

Equipment

1 skillet
1 baking dish

Ingredients

4 bell peppers any colors
1 Tablespoon olive oil
1 small onion
1 lb ground beef
1 oz taco seasoning
1 cup salsa
1 can black beans (15oz) washed and drained
2 cups Mexican shredded cheese

Instructions

Preheat oven to 375°F.
Cut each bell pepper in half and remove the seeds.
In a large skillet, heat oil and sauté onion for about 3 minutes or until translucent.
Add ground beef and brown breaking it apart until no longer pink.
Sprinkle taco seasoning, pour in salsa and black beans. Mix everything until well combined and bubbly.
Remove from heat and mix in 1 cup of cheese.
Fill each pepper half with the meat mixture and place on your baking dish.
Cover loosely with foil and bake in the center of your oven for 20 minutes.
Remove from the oven and uncover.
Top each half with about 2 tablespoons of the remaining cheese.
Return to oven for 5-10 minutes or until cheese melts and bubbly.

Notes

You;ll most probably end up with a cup or so of extra stuffing, you can make more bell peppers if you want or freeze to use in another taco recipe like this tater tot taco casserole or this crescent roll taco bake.
Store leftover taco stuffed peppers in the fridge for up to 3-4 days.
Reheat in the oven covered or microwave.
Freeze individually wrapped and cooled peppers for up to 3 months.
Make ahead:
- Prepare your peppers, stuff them then cover tightly with plastic wrap. When ready, remove the plastic wrap and proceed with the recipe.

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