Taco Stuffed Peppers Recipe
Servings: 8 Servings
Ingredients
- 1 pound ground beef
- ½ white onion diced
- 1 jalapeño deseeded and diced
- 1 cup salsa
- ¼ cup water
- 2 tablespoons tomato paste
- 2 garlic cloves finely minced
- 1 ounce taco seasoning (1 packet)
- ½ teaspoon salt
- 15 ounces black beans rinsed and drained (1 can)
- 15 ounces golden sweet corn drained (1 can)
- 2.8 ounces black olives sliced (1 can)
- 2 cups white rice cooked, preferably day old rice
- 8 ounces colby jack cheese shredded off the block and divided
- 4 bell peppers a mix of green, yellow and red, cut in half with the stems and seeds removed
Instructions
- Preheat the oven to 375°F.
- Add the beef, onion and jalapeño to a large skillet over medium heat. Cook for 8 to 10 minutes or until the meat is completely browned.1 pound ground beef, ½ white onion, 1 jalapeño
- Drain the excess grease from the pan. Then add the salsa, water, tomato paste, garlic, taco seasoning and salt. Cook for 1-2 minutes or until the garlic becomes fragrant.1 cup salsa, ¼ cup water, 2 tablespoons tomato paste, 2 garlic cloves, 1 ounce taco seasoning, ½ teaspoon salt
- Stir in the beans, corn and olives. Then add the rice and 4 ounces of cheese. Stir to combine.15 ounces black beans, 15 ounces golden sweet corn, 2.8 ounces black olives, 2 cups white rice
- Place the peppers into a 9x13 inch casserole dish then spoon the taco mixture into the peppers until they are heaping. (You may have some filling left over but you can make tacos or add it to a salad so save it to eat later if you want.)4 bell peppers
- Sprinkle the remaining cheese on top evenly then bake for 25-30 minutes or until the cheese is fully melted and bubbly.
- Serve with freshly chopped cilantro for garnish, diced avocado, sour cream and lime wedges if desired. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 stuffed pepper. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Karla Rae Photography.
Nutrition Facts
Taco Stuffed Peppers Recipe
Serving Size
1 half pepper
Amount per Serving
Calories
578
% Daily Value*
Fat
23
g
35
%
Saturated Fat
11
g
55
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
67
mg
22
%
Sodium
1250
mg
52
%
Potassium
793
mg
23
%
Carbohydrates
68
g
23
%
Fiber
9
g
36
%
Sugar
8
g
9
%
Protein
26
g
52
%
Vitamin A
2894
IU
58
%
Vitamin C
86
mg
104
%
Calcium
261
mg
26
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
