Ingredients
Scale
- 6 bell peppers (any color)
- 1 pound ground beef
- 1 (1.25 ounce) packet taco seasoning
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
- 1/2 cup water
- Optional toppings: sour cream, salsa, chopped cilantro
Instructions
- Preheat oven to 375°F (190°C).
- Cut bell peppers in half lengthwise and remove seeds and membranes.
- In a large skillet, cook ground beef over medium heat until browned. Drain any excess fat.
- Stir in taco seasoning and water. Bring to a simmer and cook for 5 minutes, or until liquid is absorbed.
- Stir in black beans and corn.
- Arrange pepper halves in a 9×13 inch baking dish.
- Spoon the beef mixture evenly into each pepper half.
- Top with shredded cheddar cheese.
- Bake for 25-30 minutes, or until peppers are tender and cheese is melted and bubbly.
- Serve hot with optional toppings.
Notes
- For a vegetarian option, substitute ground beef with plant-based crumbles or extra black beans.
- Adjust the amount of taco seasoning to your spice preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg