Description
A low-carb twist on classic tacos, these Taco Stuffed Peppers are filled with seasoned ground beef, black beans, corn, and cheese for a flavorful and satisfying meal.
Ingredients
Units
Scale
- 4 large bell peppers, halved and seeds removed
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- Salt and pepper to taste
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Place bell pepper halves in a baking dish, cut side up.
- Heat olive oil in a skillet over medium heat. Add diced onion and cook until soft, about 3-4 minutes. Add garlic and cook for another 30 seconds.
- Add ground beef to the skillet and cook until browned. Drain excess fat if necessary.
- Stir in taco seasoning, black beans, corn, and salsa. Simmer for 5 minutes until everything is heated through.
- Spoon the beef mixture into the bell pepper halves. Top with shredded cheese.
- Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Garnish with chopped cilantro if desired and serve warm.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For added spice, mix in some diced jalapeños or hot sauce to the filling.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg