Taco Stuffed Peppers
Indulge in the best part of tacos—the savory taco meat—in a healthier yet equally delectable manner with these taco stuffed peppers. The peppers are gently softened in the oven, maintaining a satisfying firmness that adds a delightful texture to each bite. Once stuffed with a mouthwatering mixture of seasoned ground pork, black beans, and corn, these peppers become a symphony of flavors, satisfying your taco cravings. This recipe is perfect for weeknight dinners. With its simple preparation and cooking time, you can enjoy a homemade, flavorful meal without sacrificing time or compromising on taste.
Taco Stuffed Peppers
Course: DinnerDifficulty: Medium4
servings45
minutesQuick Tip: While the peppers are baking for the first time, start preparing the taco meat.
Ingredients
4 large bell peppers (any color)
1 tablespoon of olive oil
1 pound ground pork (or ground turkey, chicken, or plant-based alternative)
1 small onion, diced
2 cloves garlic, minced
2 tablespoons of taco seasoning
1/4 – 1/2 teaspoon of sea salt
1 can of black beans, drained and rinsed
1 /2 cup corn kernels (fresh or frozen)
1 cup shredded Mexican blend cheese
1 cup of tomato sauce
Optional toppings: chopped fresh cilantro, sliced jalapenos, sour cream, salsa
Directions
- Preheat your oven to 375°F
- Cut off the tops of the bell peppers and slice them in half. Remove the seeds and membranes from the inside.
- Bake in the oven for 15 minutes on a baking dish or baking sheet. Drain any water that may have accumulated inside the pepper.
- In a large skillet, add 1 tablespoon of olive oil and soften the onions for about 5 minutes. Cook the ground meat over medium heat until browned. Add minced garlic and cook until fragrant, about 1 minute. Stir in 1 cup of tomato sauce, 2 tablespoons of taco seasoning, and 1/4 teaspoon of salt to the mixture. Finally, add black beans and corn to the skillet. Stir well to combine all the ingredients and let it cook for another 2-3 minutes.
- Spoon the filling mixture into each pepper, packing it tightly. Cook in preheated oven for about 10 minutes or until the peppers are tender and the filling is heated through.
- Sprinkle shredded cheese over the peppers and bake for an additional 5 minutes or until the cheese is melted and bubbly.
- Carefully remove the stuffed peppers from the oven and let them cool for a few minutes. Serve them with optional toppings like chopped cilantro, sliced jalapenos, sour cream, or salsa.
