If you’re craving tacos but not all the carbs, you’ll love these lightened-up stuffed peppers. The peppers are hollowed out and roasted in the oven, then stuffed with ground beef, black beans, brown rice, corn, and salsa. It’s everything you love about tacos, all in an edible vegetable bowl. You can always swap ground beef for chicken or turkey, or stick to rice and keep this recipe totally vegetarian.

Quick Info

⏱️ 65 min • 🍽️ 6 servings • ⭐ 98%

Nutrition

541 cal • 34g protein • 47g carbs • 24g fat

Tags

[North American] • [Gluten-Free] • [Healthy] • [Easy] • [Dinner] • [Lunch] • [Fusion] • [Under 1 Hour]

Ingredients

• 6-8 Medium/Large Bell Peppers – ensure they have a flat base so they will stand up when cooking
• n/a
• 1 lb Ground Beef
• 1 Packet (about 2 Tbsp.) of Taco Seasoning Mix*
• 1 Medium Yellow Onion – Diced
• 1 Can Black Beans – Drained
• 1 Cup Cooked Brown Rice
• 1 Cup Frozen Corn
• 1 Jar Medium Chunky Salsa
• 1 1/2 – 2 Cups Grated Cheddar/Mexican Blend Cheese
• n/a
• n/a
• 1 Tbsp. Chili Powder
• 1 1/2 tsp Ground Cumin
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tsp Corn Starch
• 1/2 tsp Paprika
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Cayenne Pepper
• 1/4 tsp Oregano

Instructions Preview

1. Preheat the oven to 350°F (175°C).
2. Cut off the tops of the bell peppers, then…
3. While the peppers are roasting, heat the v…

…and 8 more steps

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