🌮🫑 Taco Stuffed Bell Peppers
These taco stuffed bell peppers are a low-carb, colorful twist on tacos—bell peppers filled with seasoned meat, beans, and cheese, then baked until tender and melty.
🛒 Ingredients
- 4 large bell peppers (any color) Bell pepper
- 400–500g ground beef or chicken Beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or chili powder, cumin, paprika mix)
- 1/2 cup cooked rice (optional) Rice
- 1/2 cup black beans or corn (optional)
- 1/2 cup salsa or tomato sauce
- 1–1.5 cups shredded cheddar cheese Cheddar cheese
- Salt & black pepper
- 1 tbsp oil
🔥 Step 1: Prepare the peppers
- Preheat oven to 180°C (350°F).
- Cut bell peppers in half lengthwise and remove seeds.
- Lightly drizzle with oil and place in a baking dish.
🥩 Step 2: Cook the filling
- Heat oil in a pan.
- Sauté onion and garlic until soft.
- Add ground beef and cook until browned.
- Stir in taco seasoning and a splash of water.
- Add salsa, beans/corn, and cooked rice (if using).
- Simmer 2–3 minutes until well combined.
🧀 Step 3: Stuff the peppers
- Fill each pepper half with taco mixture.
- Press gently to pack the filling.
- Top generously with shredded cheddar cheese.
🔥 Step 4: Bake
- Bake for 20–25 minutes until peppers are tender and cheese is melted and golden.
🍽️ Step 5: Serve
- Optional toppings: sour cream, guacamole, salsa, chopped cilantro.
- Serve hot.
😋 Result
You get:
- Sweet roasted bell peppers
- Savory, spiced taco filling
- Gooey melted cheese on top
- A lighter, low-carb taco experience
If you want, I can also make:
- 🌶️ Spicy jalapeño taco stuffed peppers
- 🧄 Creamy queso-style stuffed peppers
- 🍚 Fully loaded burrito-style baked peppers with rice and beans
