Taco-Stuffed Peppers
Bold, comforting, and easy to make, these taco-stuffed peppers are filled with black beans, corn, and melty cheese. Baked until tender and finished with your favourite taco toppings, they’re a satisfying weeknight dinner made with simple, flavour-packed ingredients.
Ingredients
4 large bell peppers
1 lb ground beef or turkey
1 small onion, finely chopped
1 packet taco seasoning (or homemade)
1 cup canned black beans, drained and rinsed
1 cup canned corn
1 cup salsa
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Tips & Swaps
Swap ground meat for plant-based crumble or lentils for a vegetarian version.
Optional toppings: sour cream or yogurt, avocado, cilantro, green onions, hot sauce.
Directions
Preheat oven to 400°F (200°C). Lightly grease a baking dish.
Slice peppers in half lengthwise and remove seeds. Place cut-side up in the baking dish.
In a skillet over medium heat, cook the ground meat and onion until browned. Drain excess fat.
Stir in taco seasoning, black beans, corn, and salsa. Simmer for 2–3 minutes.
Spoon the mixture evenly into the peppers. Cover loosely with foil and bake for 25 minutes.
Remove foil, sprinkle cheese over top, and bake uncovered for another 10 minutes, until peppers are tender and cheese is melted.
Top with your favourite taco toppings and enjoy!