Hey, y'all! If you're looking for a family-friendly dinner, look no further than my taco stuffed peppers! Veggies, rice, and ground beef make this a filling, delicious meal - perfect for a weeknight supper!

Taco Stuffed Peppers

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Ingredients: Taco Stuffed Peppers

• 1 lb. ground beef
• 1 onion, chopped
• 1 can (15.25 oz) corn, drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (10 oz) enchilada sauce
• 1 bag (1.25 oz) taco seasoning mix
• 4 tsp. lime juice
• 1 tsp. salt
• 1 box Spanish rice, cooked according to box instructions (instant or traditional)
• 2 c. Monterey jack cheese, shredded
• 6 large bell peppers (red, yellow, or orange), halved length wise and seeded

How to Make Taco Stuffed Peppers

1. Preheat oven to 350. Spray 2 baking dishes with nonstick cooking spray.
2. In a large skillet, cook ground beef and chopped onion until browned over medium-high heat. Drain grease. Stir in corn, black beans, enchilada sauce, taco seasoning mix, and lime juice. Cook for an additional 10 minutes.
3. Remove pan from heat and stir in cooked rice and 1 c. of Monterey jack cheese. Spoon mixture into pepper halves and place in the greased pans. Cover with aluminum foil
4. Bake for 45 minutes or until peppers are tender. Uncover and sprinkle with the remaining cup of Monterey jack cheese. Bake for another 10 minutes or until the cheese is melted.

Pro Tips For Making This Recipe

1. Feel free to use the peppers of your choice - red, yellow, orange, or green. The variety not only enhances visual appeal, but also brings subtle flavor differences to each serving.
2. Prep ahead! This can be a much quicker dinner if you prepare the filling a day in advance. This not only allows flavors to meld but also makes assembling the stuffed peppers a breeze on busy nights.
3. Be sure to follow the instructions regarding the aluminum foil: covering the peppers with aluminum foil during the initial bake ensures they cook evenly and retain moisture. Remove the foil during the final minutes to allow the cheese to melt and develop a delicious, golden crust.

Similar Recipes You'll Love

1. Beef Enchiladas with Homemade Sauce
2. Taco Crescent Ring
3. Slow Cooker Taco Meat with Salsa

Taco Stuffed Peppers Recipe

Taco Stuffed Peppers

JC Phelps

The perfect weeknight dinner - my taco stuffed peppers, which are complete with ground beef, cheese, rice, and vegetables!

5 from 38 votes

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 12 servings

Calories 351 kcal

Ingredients

  

1x2x3x

• 1 lb. ground beef
• 1 onion chopped
• 15.25 oz. canned corn drained
• 15 oz. black beans rinsed and drained
• 10 oz. enchilada sauce
• 1 packet taco seasoning 1.25 oz
• 4 tsp. lime juice
• 1 tsp. salt
• 1 boz Spanish rice cooked according to box instructions (instant or traditional)
• 2 c. Monterey jack cheese shredded
• 6 large bell peppers red, yellow, or orange, halved length wise and seeded

Instructions

 

• Preheat oven to 350. Spray 2 baking dishes with nonstick cooking spray.
• In a large skillet, cook ground beef and chopped onion until browned over medium-high heat. Drain grease. Stir in corn, black beans, enchilada sauce, taco seasoning mix, and lime juice. Cook for an additional 10 minutes.
• Remove pan from heat and stir in cooked rice and 1 c. of Monterey jack cheese. Spoon mixture into pepper halves and place in the greased pans. Cover with aluminum foil
• Bake for 45 minutes or until peppers are tender. Uncover and sprinkle with the remaining cup of Monterey jack cheese. Bake for another 10 minutes or until the cheese is melted.

Notes

• Feel free to use the peppers of your choice - red, yellow, orange, or green. The variety not only enhances visual appeal, but also brings subtle flavor differences to each serving.
• Prep ahead! This can be a much quicker dinner if you prepare the filling a day in advance. This not only allows flavors to meld but also makes assembling the stuffed peppers a breeze on busy nights.
• Be sure to follow the instructions regarding the aluminum foil: covering the peppers with aluminum foil during the initial bake ensures they cook evenly and retain moisture. Remove the foil during the final minutes to allow the cheese to melt and develop a delicious, golden crust.

Nutrition

Calories: 351kcalCarbohydrates: 22gProtein: 21gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 62mgSodium: 924mgPotassium: 443mgFiber: 5gSugar: 5gVitamin A: 2601IUVitamin C: 80mgCalcium: 318mgIron: 2mg

Keyword stuffed peppers, Taco stuffed peppers

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My best,

JC