Taco Stuffed Peppers!

I hadn’t made these in a while and they are definitely going to be back into the rotation. These stuffed peppers are super easy to make and they are wallet friendly if you know what I’m saying. A few things to tell you regarding the ingredients below. I would sub out the full fat ground beef for a mixture of lean and extra lean ground turkey. Its all the flavor and protein with just enough fat to ensure the meat is not overly dry. The original recipe will have too much fat for my liking, and I would rather put those calories to better use.

Regarding the cheese, I would cut the amount in half. I would also use Monterey Jack and Sharp Cheddar mixed. The Jack cheese has a great oozy texture combined with the Sharp Cheddar is what you are looking for. Another tip with cheese, buy the block instead of pre-grated cheese. Pre-grated cheeses have additives which in turn hinder the meltability.

Oh yes, one more thing. If you are not all about the taco seasoning, buy a few high end sausages. I go to a specialty market and get spicy versions of a chicken sausage or pork sausage and mix that with the turkey instead of the taco seasoning. It’s a great option and super yummy!

Here’s what you need:
6-8 Medium/Large Bell Peppers – ensure they have a flat base so they will stand up when cooking
1 lb Ground Beef
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 Packet (about 2 Tbsp.)
1 1/2 – 2 Cups Grated Cheddar/Mexican Blend Cheese




Susy Sedano is a Content Producer, a fitness enthusiast and an avid cook of healthy meals. She prides herself on creating healthy dishes for family and friends, and is always on the hunt for new workouts and recipes! Despite her hectic non-stop work and fitness schedules, she is a “girl’s girl” and a student of life!
Want more from me? Find me on Facebook, Instagram, or Pinterest.

You May Also Like