Easy Taco Stuffed Peppers
Easy Taco Stuffed Peppers - these Mexican stuffed peppers are a fun twist on a classic! Taco meat, black beans, corn, salsa and more. If you love taco night these are going to be a huge hit!
Servings: 8
Ingredients
- 4 bell peppers sliced in half length wise with seeds and membrane removed
- 1 pound ground beef
- 1 packet taco seasoning
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup salsa
- 2 cups shredded cheddar cheese divided
- 1 10 oz can enchilada sauce
- 3 cups cooked rice
Optional Toppings
Instructions
- Preheat oven to 350 degrees
- Arrange sliced peppers in a 13x9 inch baking dish.
- In a large skillet brown ground beef over medium high heat. Once broken up and cooked through drain any fat. Mix in taco seasoning until everything is well coated.
- In a large bowl (or if your skillet is large enough) mix together taco meat, black beans, corn, salsa, 1 cup of cheddar cheese and rice.
- Generously fill peppers with the rice mixture. If you have leftovers just store in the fridge or fill additional peppers.
- Pour enchilada sauce evenly over the peppers and top with the remaining cheese.
- Bake for 35-40 minutes until everything is melted and the peppers are tender.
- Remove and serve immediately.
Nutrition
Serving: 1g | Calories: 431kcal | Carbohydrates: 35g | Protein: 27g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 786mg | Fiber: 4g | Sugar: 5g
