In less than 30 minutes, you can have a low-carb dinner with these taco-stuffed peppers! They contain seasoned ground beef, black beans, and diced tomatoes as their filling. You can even add Doritos, Fritos, or tortilla chips as a topping!
Who doesn't enjoy an enjoyable Mexican night? Since we've been eating taco-stuffed peppers for so long, I can honestly say that I never miss the shell. What can I say, I'm all about the cheese and meat!?
Ingredients
- Bell Peppers- Any color
- Garlic
- Onions
- Tomato Paste
- Ground Beef
- Black Beans
- Diced Tomatoes
- Taco Seasoning
Other Taco Fillings
- Vegetables + Fruit: Tomatoes, Red Onions, Corn, Avocado, Jalapenos, Black Olives.
- Cheeses: Monterey Jack, Cheddar, Pepper Jack, Queso, Fontina.
Other: Sour Cream, Rice, Cilantro, Guacamole, Salsa, Hot Sauce, Enchilada Sauce, Tortilla Strips, - Fritos, Doritos, Pico De Gallo, Refried Beans.
Bonus Advice! For an even leaner variation, use ground turkey or shredded chicken instead!
How to Make Taco Stuffed Peppers
Each pepper should be cut in half. With a paring knife, remove the stem by tracing it along the stem.
Set in a baking pan. Bake at 350 degrees for 15 minutes with a foil cover. While the peppers cook, make the filling mixture.
Place the filling inside each pepper, then top with cheese. 15 more minutes of baking.
Bell Peppers Are Over 90% Water
We pre-bake the peppers in halves for 15 minutes primarily for this reason. You should be able to pour the water that would normally have gone into your taco filling out of the middle of the pepper.
Additionally, it saves time by allowing you to cook the ground beef while the peppers cook.
Calories in a Bell Pepper vs. Taco Shells
- Medium bell pepper contains 24 calories per whole or 12 calories for a half.
- 150 calories are in 1 fried taco shell.
- Calories in 1 baked taco shell: 62
- 90 calories are in 1 (6-inch) flour tortilla.
Calories Saved by Subbing ½ bell pepper
- For every baked taco shell, 50 calories are saved.
- For every fried taco shell, 138 calories are saved.
- For every 6-inch flour tortilla, 78 calories are saved.
It's taco-stuffed peppers for dinner!
Taco Stuffed Peppers
Ingredients
- 4 bell peppers
- 1 pound ground beef
- 1 small yellow onion
- 1 oz. packet Taco Seasoning
- 2 Tablespoons tomato paste
- 2 cloves garlic
- 1 (15 oz.) can black beans
- 1 (10 oz.) can Rotel Tomatoes with green chilies
- 1.5 cups shredded Mexican Cheese
Instructions
- Preheat oven to 350 degrees.
- Wash and dry the peppers, slice them in half. Remove the stems and the seeds.
- Place them (hollow side up), on a greased baking sheet. Cover with foil and bake for 15 minutes. Discard any excess water in the middle of the pepper.
- Meanwhile, brown the ground beef in a large pan over medium-high heat. Drain any grease.
- Add the diced onions and cook for 5 minutes. Add the Taco Seasoning, tomato paste, and garlic and cook for 1 minute.
- Add ¾ cup water. Bring to a boil and then reduce the heat to medium-low.
- Add the black beans and tomatoes and simmer for 5 minutes.
- Scoop the taco filling inside each of the baked peppers. Top each with cheese. Bake at 350 for 15 minutes.
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