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Loaded Taco-Stuffed Peppers

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These loaded taco-stuffed peppers are bursting with seasoned beef, beans, and taco fixings smothered in melty cheese, creating a smoky, spicy, and comforting dish that’s quick and easy to prepare.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or green)
  • 1 lb ground beef (lean or regular)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup black beans, drained and rinsed
  • 1 cup cooked rice (white or brown)
  • 1/2 cup tomato sauce
  • 2 tablespoons taco seasoning
  • 1 1/2 cups shredded cheddar and Monterey Jack cheese blend
  • Small handful fresh cilantro, chopped (optional)
  • 1 small jalapeño, seeded and diced (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and slice the tops off the bell peppers. Remove seeds and membranes to create hollow pepper cups. Slice a tiny bit off the bottom if needed so they stand upright without cutting through completely.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until softened and translucent. Add minced garlic and diced jalapeño (if using), cooking for another minute until fragrant.
  4. Add ground beef to the skillet. Break it up with a spatula and cook until browned, about 6-8 minutes. Season with taco seasoning, stirring well to coat evenly.
  5. Transfer beef mixture to a large bowl. Stir in black beans, cooked rice, tomato sauce, and half of the shredded cheese. Add salt and pepper to taste. The filling should be moist but not runny.
  6. Spoon the filling evenly into each pepper cavity, packing gently but not overstuffing.
  7. Arrange stuffed peppers upright in a baking dish. Cover loosely with foil and bake for 25 minutes.
  8. Remove foil, sprinkle remaining shredded cheese on top of each pepper, and bake uncovered for another 10-15 minutes until cheese is melted and bubbly.
  9. Let peppers cool for a few minutes before garnishing with fresh cilantro. Serve warm.

Notes

If peppers brown too fast during baking, tent foil back over them to prevent burning. For softer peppers, blanch in boiling water for 3 minutes before stuffing. Avoid pre-shredded cheese with anti-caking agents for better melting. Leftover filling is great in scrambled eggs or as nacho topping. Can swap ground beef for turkey, plant-based crumbles, or lentils for vegetarian or lighter options. Freeze individually wrapped and thaw overnight before reheating.

Nutrition

Keywords: taco stuffed peppers, cheesy stuffed peppers, loaded peppers, ground beef recipe, easy dinner, weeknight meal, Mexican-inspired, gluten-free option

Find it online: https://forkifyfun.com/loaded-taco-stuffed-peppers-recipe-easy-cheesy-stuffed-peppers-guide/