Taco Stuffed Peppers

Easy taco stuffed peppers recipe with ground beef is a healthy dinner option for taco night. Top the stuffed peppers with favorite taco toppings.

Course Main, Main Course

Cuisine American, Mexican

Keyword mexican stuffed peppers, mexican stuffed peppers recipe, stuffed peppers

Prep Time 15

Cook Time 30

Servings

Calories 355kcal

Line a sheet pan with parchment paper. Place an oven safe cooking rack on top. Preheat oven to 400 degrees F.
Wash and cut each bell pepper in half. Use a sharp paring knife to trim away the ribs and seeds from inside.
Place each half bell pepper cut side down on the cooking rack. Use a pastry brush to lightly brush each pepper with olive oil. Then season them with the salt.
Roast the peppers in the oven for 15 minutes.
Meanwhile, heat a non-stick skillet or frying pan over medium-high heat. Cook the ground beef until no longer pink. Reduce the heat to medium and stir in the cooked rice, drained beans, taco seasoning and tomato sauce.
Simmer, stirring occasionally for a few minutes until well blended. Off heat, add half of the shredded cheese and stir until it is melted into the ground beef mixture.
Take the pan with the cooked peppers out of the oven. Use tongs to gently flip each pepper over.
Evenly divide the cooked filling among the pepper halves. Top each filled pepper with one tablespoon of taco sauce. Then sprinkle each pepper with the remaining shredded cheese.
Bake the taco stuffed peppers in the 400 degree F oven for an additional 15 minutes.
Serve the peppers topped like tacos.