Description
Oven-baked bell peppers stuffed with a savory taco filling made from ground beef, black beans, tomatoes, and seasoned with taco spices, topped with melted Mexican cheese blend for a delicious low-carb meal.
Ingredients
- 4 large bell peppers (any color)
- 1 pound lean ground beef (or ground turkey/chicken)
- 1 small yellow onion, diced
- 1 (1 ounce) packet taco seasoning (or homemade blend)
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can Rotel tomatoes with green chilies, drained
- 2/3 cup water
- 2 cups shredded Mexican cheese blend
- Optional toppings: sour cream, fresh cilantro, diced avocado
Instructions
- Preheat your oven to 350°F (175°C). Prepare a baking sheet by lightly greasing it or lining it with parchment paper.
- Slice each bell pepper in half lengthwise and carefully remove the seeds and membranes. Place the pepper halves, cut-side up, on the prepared baking sheet.
- Cover the bell peppers loosely with aluminum foil and pre-bake for 15 minutes to slightly soften them. After baking, carefully pour out any accumulated water from inside the peppers.
- While the peppers are pre-baking, brown the ground beef in a large skillet over medium-high heat, breaking it apart. Drain any excess grease.
- Add the diced yellow onion to the skillet with the beef and cook for about 5 minutes, until the onion softens.
- Stir in the taco seasoning, tomato paste, and minced garlic. Cook for 1 minute until fragrant.
- Pour in the 2/3 cup of water, bring the mixture to a gentle boil, then reduce the heat and let it simmer for a few minutes.
- Stir in the drained black beans and drained Rotel tomatoes with green chilies. Continue to simmer for another 5 minutes to allow the flavors to meld.
- Carefully spoon the prepared taco filling into each pre-baked bell pepper half, mounding it slightly.
- Generously top each stuffed pepper with the shredded Mexican cheese blend.
- Return the stuffed peppers to the oven, uncovered, and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
- Serve the taco stuffed peppers hot, garnished with your favorite toppings like sour cream, fresh cilantro, or diced avocado.
Notes
- Use lean ground beef or substitute with ground turkey or chicken for a lighter option.
- For a vegetarian version, replace the ground beef with plant-based meat or additional beans.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave.