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Cheesy Taco-Stuffed Bell Peppers

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These cheesy taco-stuffed bell peppers combine seasoned ground beef, melted cheese, and roasted bell peppers for a quick, flavorful, and comforting Tex-Mex meal perfect for weeknights or gatherings.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange)
  • 1 pound ground beef (or substitute ground turkey)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons taco seasoning
  • 1 cup canned diced tomatoes, drained
  • ½ cup black beans, rinsed and drained (optional)
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • A handful fresh cilantro, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Sour cream or Greek yogurt (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice off the tops of the bell peppers and carefully remove the seeds and membranes. Chop the tops and set aside.
  3. Heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add ground beef to the skillet and brown, breaking it apart with a spatula, until no longer pink, about 6-8 minutes. Drain excess fat if needed.
  5. Sprinkle taco seasoning over the beef mixture. Stir in drained diced tomatoes, black beans (if using), and chopped pepper tops. Cook for another 2-3 minutes until heated through. Adjust salt and pepper to taste.
  6. Spoon the beef mixture into each hollowed bell pepper until full but not overflowing.
  7. Mix shredded cheddar and Monterey Jack cheeses together and sprinkle evenly on top of each stuffed pepper.
  8. Place peppers upright in a baking dish. Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 10 minutes or until cheese is bubbly and slightly golden.
  9. Let the peppers cool for 5 minutes before serving. Garnish with fresh cilantro and add a dollop of sour cream or Greek yogurt if desired.

Notes

Do not overcook the peppers before stuffing to keep them tender but sturdy. Drain excess fat from cooked beef to avoid greasy filling. For extra gooey cheese, mix half the cheese into the filling and sprinkle the rest on top. Cover with foil during baking if peppers brown too fast. Leftovers store well refrigerated for up to 3 days and can be frozen unbaked for up to 2 months.

Nutrition

Keywords: cheesy stuffed peppers, taco stuffed peppers, bell peppers recipe, easy weeknight dinner, Tex-Mex stuffed peppers, ground beef stuffed peppers

Find it online: https://tomyumy.com/cheesy-taco-stuffed-bell-peppers-recipe-5-easy-steps-loaded-with-flavor/