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These taco stuffed bell peppers are on of my favorite meals these days! It whips up quick and is perfect for a family meal or if you like to meal prep like I do, these reheat well!
One thing I really love about these is that they are versatile, you can add in rice, corn, or extra vegetables and they always turn out well! These stuffed peppers are loaded with flavor, protein, fiber, vitamins, and are low in carbs (leaving lots of room for cookies later!).
Enjoy!
Alyssa
Notes
If you add in extras like corn or rice you may have too much filling for your peppers. So you may want to halve an extra bell pepper to fill.
Ingredients
For Stuffed Bell Peppers:
- 1 pound ground beef (or ground turkey)
- 1 packet taco seasoning, or 2 tablespoons homemade taco seasoning
- 1-15 ounce can of black beans, drained and rinsed
- ½ of a medium yellow onion, diced
- 2 Roma tomatoes, diced
- 2 ounces (4 tablespoons) cream cheese
- 2 bell peppers, sliced in half, seeds removed
- 1 cup shredded cheese
Optional Add-ins:
- Rice, cooked
- Corn
- Jalapeños
- Diced green chiles
Topping Ideas:
- Salsa
- Sour cream (or plain Greek yogurt if you’re looking for a lighter option)
- Cilantro
- Jalapenos
- Diced tomato
Instructions
- In a large frying pan, add ground beef and diced onions. Brown ground beef, breaking it up into small pieces. Add in taco seasoning and ⅓ cup of water. Keep cooking until the water is nearly all gone.
- Add in black beans, tomatoes, and cream cheese and cook for another 2 minutes until cream cheese is melted and completely mixed in. Add in any additional ingredients, like corn or rice if desired.
- Preheat oven to 350 degrees Fahrenheit. Slice bell peppers in half and remove seeds. Fill the empty bell peppers with ground beef mixture. Place in a casserole dish and top each bell pepper with ¼ cup of cheese. Bake for 30-35 minutes. Top with desired toppings and serve!
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