Taco Stuffed Bell Peppers

Taco Stuffed Bell Peppers - Rebekah and her Ramblings. A healthy bell pepper loaded with tons to taco flavors!If you read this blog, even just every once in awhile, you know that I love Tex-Mex. I am always looking for new ways to indulge on my Texican love. And I also don’t think are many better combinations in food than cilantro, black beans, and corn.  So many textures and flavors!! This pepper is pretty healthy and super filling. It is also gluten free and the perfect way to get your tex-mex fix without spending a lot of money or live in Nebraska (here’s looking at you mom).  Enjoy!!

Taco Stuffed Bell Peppers
Serves: 2-4 (depends on what you eat with it honestly)                    Total Cook Time: 30 minutes

Taco Stuffed Bell Peppers - Rebekah and her Ramblings. A healthy bell pepper loaded with tons to taco flavors!What you need:

  • 1/2 pound ground meat
  • 1 yellow or sweet onion, chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/2 teaspooon paprika
  • 1/2 teaspoon chili powder (note, you can use taco seasoning for this combo or make your own combo)
  • 1 teaspoon water
  • 4 bell peppers, stem, seeds, and ribs removed, cut in half like a little bowl
  • 1 14.5 oz can black beans
  • 1 14.5 oz can corn
  • handful of cilantro
  • 1/2 cup shredded cheese, your favorite kind! (low fat okay)


  • Preheat oven to 400* and line a cookie sheet with parchment paper
  • Saute the onions and meat in a large skillet, breaking the meat down as it cooks
  • Once the outside of the meat starts to brown, add the seasonings and water and allow meat to brown completely and onions to soften
  • Add the black beans and corn to the skillet and stir to heat through
  • Scoop the mixture into the bell peppers, top with cilantro and cheese
  • Cook for 20 minutes – my cheese was brown on top, but melty underneath, but it’s up to you how you like it 🙂

This recipe is adapted from Simply Love Food. 

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