Taco Stuffed Peppers

These healthy, low carb Taco Stuffed Peppers are oven baked and can be made with ground beef, turkey, or shredded chicken! And easy weeknight dinner with endless topping options!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Mexican

Servings: half peppers

Calories: 246kcal

Author: Stephanie

Ingredients

4 bell peppers
1 pound ground beef
1 small yellow onion diced
1 oz. packet Taco Seasoning, see notes for homemade recipe
2 tablespoons tomato paste
2 cloves garlic minced
1 (15 oz.) can black beans drained and rinsed
1 (10 oz.) can Rotel Tomatoes with green chilies drained
2 cups shredded Mexican Cheese

US Customary - Metric

Instructions

Preheat oven to 350°F.
Slice the peppers in half and remove the stem/seeds.
Place them (hollow side up), on a greased baking sheet. Cover with foil and bake for 15 minutes. Discard 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 2/3 cup water. Bring to a boil and then reduce to a simmer.
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 for 15 minutes, or until the cheese is hot and melted. Serve!

Notes

Homemade Taco Seasoning (Delicious!)

1 tablespoon chili powder
2 teaspoons cornstarch
1 ½ teaspoons ground cumin
1 teaspoon salt
½ teaspoon EACH: pepper, paprika
¼ teaspoon EACH: garlic powder, onion powder, oregano
1/8 teaspoon cayenne pepper
1 pinch cinnamon

Nutrition