Taco Stuffed Peppers
These taco stuffed peppers are a delicious twist on traditional tacos and are sure to be a hit with your family! Our dietitians are adding new recipes all the time, so check out our Dietitian’s Choice Recipes page for all their latest recipes!
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Taco Stuffed Peppers
Ingredients
- 4 Large Bell Peppers (any color), halved and seeds removed
- 1 Lb. Thousand Hills Grass Fed Ground Beef (92% lean)
- 1 Packet Taco Seasoning (Use Mrs. Dash brand for reduced sodium)
- 1 Onion, chopped
- 1 C. Low Sodium Canned Black Beans, drained and rinsed
- 1 C. Corn Kernels (fresh, canned, or frozen - no sodium added)
- 1 C. Shredded Cheddar Cheese
- Optional Toppings: diced tomatoes, sliced avocado, sour cream, chopped cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the Thousand Hills Grass Fed Ground Beef over medium heat until browned and cooked through. Drain excess fat.
- Add chopped onion to the skillet and cook until softened, about 3-4 minutes.
- Stir in the taco seasoning, black beans, and corn kernels. Cook for another 2-3 minutes until heated through and well combined.
- Spoon the beef mixture into the halved bell peppers, filling them evenly.
- Place stuffed peppers in a baking dish and cover the dish with foil.
- Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
- Remove the foil and sprinkle shredded cheddar cheese over the stuffed peppers. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Serve the taco stuffed peppers hot, garnished with your favorite toppings such as diced tomatoes, sliced avocado, sour cream, and chopped cilantro.
Notes
Recipe provided with permission from our friends at Thousand Hills.
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