Make every day Taco Tuesday with these delicious taco stuffed peppers. Enjoy them as an appetizer, side dish or main dish! You can even make them dairy-free by skipping the cheese or using non-dairy cheese and sour cream. Whether you're cutting back on refined carbs or simply want to eat more veggies, you'll love this savory recipe.
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Things You’ll Need
4 bell peppers
Salt and pepper, to taste
1/2 medium yellow onion, chopped
1 tablespoon minced garlic
1 pound ground beef
3 tablespoons taco seasoning
3/4 cup black beans
3/4 cup corn
1/2 cup salsa
1 1/3 cup shredded cheddar cheese
Depending on the size of your bell peppers, you might need 5 or 6 in total.
Pre-heat the oven to 375° Fahrenheit. Meanwhile, cut the peppers in half and remove the seeds.
Transfer the cut bell peppers to a large baking dish. Drizzle with olive oil and season with salt and pepper.
In a saucepan over medium-high heat, warm 1 tablespoon of olive oil. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
Add the ground beef. Cook until no longer pink, using a spatula to break it up. Drain the fat.
Add the taco seasoning and season with salt and pepper, to taste.
In a large bowl, combine the cooked beef, black beans, corn and salsa. If you're using cheese, add 1 cup. Mix well.
Generously stuff the bell peppers with the taco mixture. Top with the remaining 1/3 cup of shredded cheese. Alternatively, you can add the cheese 5 minutes before the peppers are done baking.
Bake for 25 minutes or until the peppers are slightly tender.
Top with sour cream and fresh cilantro. Enjoy!