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Healthy Beef Taco Stuffed Peppers - A Fresh, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color, tops and seeds removed)
  • 1 pound lean ground beef (90% lean or higher)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup cooked brown rice (or quinoa)
  • 1 cup black beans, drained and rinsed
  • 3/4 cup corn kernels (frozen, fresh, or canned and drained)
  • 1 (14.5-ounce) can diced tomatoes, drained well
  • 1/2 cup low-sodium tomato sauce
  • 1/2 cup reduced-fat shredded cheddar or Mexican blend cheese (plus extra for topping, if you like)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes (optional, for heat)
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish
  • Optional toppings: Greek yogurt or light sour cream, diced avocado, sliced jalapeños, salsa

Method
 

  1. Prep the peppers: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Rub the inside and outside with 1 tablespoon olive oil and a pinch of salt. Place them upright in a baking dish so they fit snugly.
  2. Par-bake the peppers: Bake the empty peppers for 10–12 minutes to soften slightly. This helps them cook evenly and keeps them from staying too crunchy.
  3. Sauté aromatics: While the peppers bake, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  4. Brown the beef: Add the ground beef to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 5–6 minutes. Drain excess fat if needed.
  5. Season it right: Stir in chili powder, cumin, smoked paprika, oregano, crushed red pepper flakes (if using), 1 teaspoon salt, and black pepper. Cook 1 minute to bloom the spices.
  6. Add the mix-ins: Stir in the tomato sauce, drained diced tomatoes, black beans, corn, and cooked brown rice. Simmer 2–3 minutes until warmed through and slightly thickened. Squeeze in the lime juice. Taste and adjust salt and seasoning.
  7. Cheesy finish: Remove from heat and fold in 1/2 cup shredded cheese until just melted. This helps the filling hold together.
  8. Fill the peppers: Spoon the beef mixture into each par-baked pepper, packing it down gently and mounding slightly at the top. If you like, sprinkle a little extra cheese on top.
  9. Bake: Pour a splash of water (about 1/4 cup) into the bottom of the baking dish to create steam. Cover loosely with foil and bake 20 minutes. Uncover and bake 5–10 more minutes, until the peppers are tender and the tops are lightly browned.
  10. Garnish and serve: Let cool 5 minutes. Top with cilantro and any extras like Greek yogurt, avocado, salsa, or jalapeños. Serve warm.