Stuffed Taco Bell Peppers
Ingredients
- Peppers & Filling:
- 4 large bell peppers any color
- 1 lb 450 g ground beef or turkey
- 1 cup 150 g cooked rice or cauliflower rice
- 1 can 15 oz / 425 g black beans, drained & rinsed
- 1 cup 120 g shredded cheddar cheese
- 1 cup 120 g Taco Bell-style salsa
- 2 tsp 10 g taco seasoning
- Optional Toppings:
- Sour cream
- Avocado slices
- Fresh cilantro
Instructions
- Prepare Peppers:
- Slice off tops, remove seeds & membranes.
- Optional: blanch peppers 2–3 min in boiling water.
- Place in a baking dish and brush lightly with olive oil.
- Cook Filling:
- Brown meat or protein alternative in a skillet.
- Stir in cooked rice, black beans, taco seasoning, and salsa.
- Taste and adjust seasoning if needed.
- Assemble & Bake:
- Spoon filling into peppers, pack lightly.
- Top with shredded cheddar cheese.
- Bake at 375°F (190°C) for 25–30 min until peppers are tender and cheese is bubbly.
- Optional: broil 2–3 min for golden cheese.
- Serve:
- Garnish with cilantro, sour cream, or lime juice.
- Serve warm as a main dish or meal prep for later.
Notes
- Vegetarian/Vegan: Use lentils, mushrooms, or plant-based protein & vegan cheese.
- Keto-Friendly: Substitute rice with cauliflower rice, skip beans if desired.
- Cheesy Overload: Mix cheddar, mozzarella, and Monterey Jack for extra indulgence.
- Spicy: Add jalapeños, chili powder, or hot sauce to the filling.