Cheesy taco stuffed peppers are a fun way to switch up your typical taco night! They're not only delicious, but perfect for getting the kids to eat some extra veggies, too. One thing that I love about this recipe is that it's so versatile; feel free to switch up the ingredients by adding or removing your favorite southwestern flavors and spices.
The recipe below serves 4 to 5 people, but can easily be adjusted to feed more. I personally use an additional bell pepper and add-in more rice or quinoa so I can enjoy leftovers for the next day or two - these peppers reheat really well!
Ingredients
- 3 large bell peppers (any color you prefer)
- 2 tbsp. olive oil
- 2 small onion, chopped
- 1 lb. ground beef or turkey
- 1 packet taco seasoning
- 1 c. cooked rice or quinoa
- 1 15 oz. can of black beans (rinsed and drained)
- 1 15 oz. can of corn kernels (rinsed and drained)
- 1 c. salsa
- Salt and pepper to taste
- 1 c. shredded Monterey jack or cheddar jack cheese
- Optional toppings: sour cream, chopped cilantro, avocado
Instructions
1. Preheat your oven to 375°F. While your oven preheats, bring a pot of water to a boil.
2. Cut the tops off the bell peppers, remove the seeds and membranes, then cut each pepper in half from stem to bottom.
3. When the pot of water reaches a boil, submerge your bell pepper halves. Let them boil for 3-5 minutes.
4. Using tongs, remove the peppers from the boiling water and place them into a sprayed 9x13 baking dish to rest while you make your stuffing. Safely discard boiling water.
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5. In a large skillet, heat 2 tablespoons of olive oil over medium heat and cook the chopped onion until translucent. Add the ground beef or turkey and cook until fully browned. Drain any excess fat then return to the skillet.
6. Stir in the taco seasoning, cooked rice, black beans, corn, and salsa. Mix until well combined. Let the mixture simmer for about 5 minutes. Season with salt and pepper to taste.
6. Spoon the beef mixture evenly into each pepper. Sprinkle the top of each pepper with shredded cheese.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and browned.
8. Remove from the oven and add your favorite toppings like sour cream, cilantro, and avocado slices. Enjoy!
