Taco stuffed bell peppers with rice and ground beef take only 30 minutes to make! They’re delicious, healthy, quick & easy. Perfect for a busy weeknight. Leftover taco stuffed peppers also reheat very well and make for a super tasty make ahead lunch you can look forward to.
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A quick rundown – making beef taco stuffed peppers:
Keep scrolling to find detailed instructions for this recipe. We’ll start here with a quick rundown!
- Preheat your oven to 350°F.
- Place a large pot of HOT salted water on the stovetop and turn heat to high. Cut bell peppers in half lengthwise, remove stems and seeds. Carefully place pepper halves in the pot, once water comes to a boil, reduce heat and simmer for 5-10 minutes.
- Brown hamburger meat in a large, deep sauté pan. Add onions, rice, black beans, corn, diced tomatoes, and taco seasoning. Mix it all up and scoop filling into peppers halves, sprinkle with cheese and bake.
- Allow peppers to cool and serve with desired toppings!
WHAT SIDES GO WELL WITH STUFFED PEPPERS?
- Homemade guacamole
- Tortilla chips (regular or low-carb)
- Warm tortillas (regular or low-carb)
- Refried beans
HOW CAN I MAKE STUFFED PEPPERS WITH NO RICE?
If you’d like to make stuffed peppers without rice, you can simply cut it out! Your stuffed peppers will still be delicious. Another great option: substitute cauliflower rice.
- Leftover filling: There’s a good chance you will have leftover filling after stuffing your peppers. Since bell peppers vary so much in size, this recipe yields plenty of filling. I’d rather have too much than come up short! Luckily this filling is super tasty on it’s own, mixed into a salad or wrapped up in a warm, low-carb tortilla. It’s also delicious when topped with guacamole, a few slices of fresh avocado or sour cream! Bottom line is, it’s worth saving and makes another quick, tasty meal.
- Taco seasoning: You can buy taco-seasoning mix at the store, but if gluten is an issue for you, make sure you find a brand that is specified as gluten-free (many are not). To avoid additives and gluten, you can also make your own taco seasoning at home: it’s super easy!
Lets get started!
Beef Taco Stuffed Peppers
- 4 bell peppers *see note below
- 1 pound lean ground beef *I prefer to use 97/3
- 1 medium yellow onion, diced
- 1 can diced tomatoes
- ½ cup minute rice
- ½ cup frozen corn
- 1 can black beans, drained & rinsed
- ¼ cup gluten free taco seasoning *see note below
- 1 cup shredded cheese, Mexican blend
- Sour cream, green onion, chopped cilantro, lime juice, chives, guacamole
Recipe notes:Bell peppers: I find it helpful to have peppers similar in size and height. Taco seasoning: You can buy taco-seasoning mix at the store, but if gluten is an issue for you, make sure you find a brand that is specified as gluten-free (many are not). To avoid additives and gluten, you can also make your own taco seasoning at home: it’s super easy! I think homemade taco seasoning offers better flavor!
- Preheat oven to 350°F.
- Fill a large stock pot with HOT water, salt generously and place on stovetop on high heat.
- Dice onion and cut peppers in half lengthwise, remove stem and seeds. Place them in the stock pot. Once water comes to a boil, reduce heat to medium low and allow peppers to simmer for 10 minutes. If you like a crunchier pepper, reduce simmering time.
- While peppers simmer, place a large, deep sauté pan on the stove top. Turn heat to medium, add hamburger and allow it to brown. I recommend using a 3-5 quart sauté pan, or larger. All other ingredients will be added to this pan so you will need adequate space. You can also use another large pot in lieu of a sauté pan.
- Once your hamburger meat has finished browning, add diced onion, diced tomato, minute rice, black beans, corn and taco seasoning. Mix all ingredients together and allow them to simmer for 5 minutes.
- Turn off both stovetop burners. Remove peppers from hot water with tongs and place them in a 9×13 inch baking dish. Spoon filling into peppers and sprinkle with shredded cheese.
- Bake peppers for 10 minutes and then broil for 1-2 minutes if you want to brown cheese.
- Allow peppers to cool for 5-10 minutes, add toppings and serve with chips and guacamole if desired. Enjoy!
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