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Stuffed Taco Bell Peppers

Stuffed Taco Bell Peppers: A Flavor-Packed Family Favorite

Discover the deliciousness of Stuffed Taco Bell Peppers, a vibrant, customizable meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil or avocado oil
  • 1 large Diced Onion or replace with ½ teaspoon garlic powder
  • 2 cloves Minced Garlic or substitute with garlic powder
  • 1 pound Ground Turkey or Beef or cooked lentils for vegetarian
  • 1 cup Canned Tomato Sauce opt for unsweetened varieties
  • 1 packet Taco Seasoning homemade seasoning is ideal
  • 1 can Black Beans drained, can be omitted or replaced
  • 1 cup Frozen Corn optional, can be left out
  • 1 cup Cooked White or Brown Rice ensure it's cooked before mixing
  • 1 cup Shredded Cheddar Cheese optional, substitute with dairy-free alternatives if desired
For the Peppers
  • 4 large Large Bell Peppers preferably red, orange, or yellow

Equipment

  • Oven
  • Large sauté pan
  • 9x13 baking dish
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and grease a 9x13 baking dish.
  2. In a large sauté pan, heat olive oil over medium-high heat for about 3 minutes. Add diced onion and minced garlic and sauté for around 3-4 minutes until translucent.
  3. Incorporate ground turkey or beef into the pan and cook for about 10 minutes until browned.
  4. Slice the bell peppers in half lengthwise and remove seeds. Place them cut-side up in the baking dish.
  5. Combine cooked meat with canned tomato sauce, taco seasoning, black beans, frozen corn, and cooked rice in a mixing bowl until evenly coated.
  6. Spoon the mixture into each pepper half, packing it firmly. Top with shredded cheddar cheese.
  7. Bake in the preheated oven for 15-20 minutes until cheese is melted and bubbly.
  8. Carefully remove from oven and let cool for a couple of minutes before serving.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 1000IUVitamin C: 150mgCalcium: 200mgIron: 3mg

Notes

Leftover stuffed peppers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the microwave or oven before serving.

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