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Flavorful Taco-Stuffed Bell Peppers Recipe Easy Cheesy Dinner Idea

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A cozy and easy-to-make dinner featuring taco-seasoned ground beef stuffed inside bell peppers, topped with a melty cheese blend for a handheld fiesta of bold flavors.

Ingredients

Scale
  • 4 large bell peppers (any color, red or yellow preferred for sweetness)
  • 1 pound lean ground beef (or ground turkey/chicken as lighter options)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons taco seasoning (homemade or store-bought)
  • ½ cup (4 fl oz) tomato sauce
  • 1 cup (8 fl oz) black beans, rinsed and drained (optional)
  • 1½ cups shredded sharp cheddar and Monterey Jack cheese blend
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Prepare the Peppers (10 minutes): Wash the bell peppers, slice off the tops, and carefully remove seeds and membranes. Keep peppers whole and standing upright. Set aside.
  2. Cook the Filling (15 minutes): Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for 1 more minute until fragrant.
  3. Add Ground Beef: Crumble ground beef into skillet. Cook, stirring occasionally, until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
  4. Season the Meat: Sprinkle in taco seasoning and stir to coat beef evenly. Pour in tomato sauce and add rinsed black beans. Mix well and simmer for 3-4 minutes until flavors combine and mixture thickens slightly.
  5. Stuff the Peppers (5 minutes): Spoon taco filling into each bell pepper cavity, packing gently but not overflowing.
  6. Add Cheese: Generously sprinkle shredded cheddar and Monterey Jack blend on top of each stuffed pepper.
  7. Bake: Place stuffed peppers upright in a baking dish. Cover loosely with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 5-10 minutes until cheese is bubbly and golden brown.
  8. Garnish and Serve: Let peppers cool for a few minutes, then sprinkle fresh chopped cilantro on top before serving.

Notes

Do not overfill peppers to avoid spills. If peppers wobble, trim a small bit off the bottom to stand upright. Remove foil for last 5-10 minutes of baking to brown cheese. For dairy-free, use vegan cheese or omit cheese. Black beans are optional and can be swapped for pinto beans or omitted for lower carbs. Adding lime juice brightens flavors. Leftovers keep 3 days refrigerated or 2 months frozen.

Nutrition

Keywords: taco stuffed peppers, cheesy stuffed peppers, easy dinner, taco recipe, bell peppers, ground beef recipe, weeknight dinner, family meal

Find it online: https://tempotaste.com/flavorful-taco-stuffed-bell-peppers-recipe-easy-cheesy-dinner-idea/