Ingredients
Scale
- 4 large bell peppers, halved and seeded
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup cooked rice
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced tomatoes
- 1/4 cup chopped onions
- 1 tablespoon olive oil
- Fresh cilantro and sour cream for topping
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Cook onions until translucent, then add ground beef and cook until browned.
- Mix in taco seasoning, cooked rice, and diced tomatoes. Simmer for 5 minutes.
- Arrange bell pepper halves in a baking dish. Spoon the beef mixture into each pepper.
- Top with shredded cheese and bake for 20 minutes until cheese is melted and peppers are tender.
- Garnish with chopped cilantro and serve with sour cream.
Notes
- You can substitute ground turkey or chicken for beef.
- For a milder flavor, omit or reduce the taco seasoning.
- Best served hot with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, sautéing
- Cuisine: Mexican-inspired
- Diet: Easy, family-friendly
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 75 mg