Description
Delicious Tex-Mex stuffed bell peppers without pasta, baked in the oven.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound ground beef
- 1 onion, chopped
- 1 packet taco seasoning
- 1 cup cooked rice
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut bell peppers in half lengthwise and remove seeds.
- In a skillet, brown ground beef and drain excess fat.
- Add onion and cook until softened.
- Stir in taco seasoning, cooked rice, black beans, corn, and salsa.
- Season with salt and pepper.
- Fill bell pepper halves with the meat mixture.
- Top with shredded cheese.
- Bake for 25-30 minutes, or until peppers are tender and cheese is melted.
- Let cool slightly before serving.
Notes
- You can substitute ground turkey or chicken for ground beef.
- Add a dollop of sour cream or a sprinkle of fresh cilantro for garnish.
- For spicier peppers, use a hotter salsa or add a pinch of cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven-baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 pepper half
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 75mg