Taco-stuffed Bell Peppers

Last week, we had two big bell peppers & two small bell peppers.  And I didn’t want nachos or tacos again. Or fajitas. Or a frittata.  Cody suggested stuffed bell peppers, but his regular recipe makes waaay too much for 2 peppers.  So I went searching…

And found a recipe that I tweaked just enough to make it easy & tasty!  Cody was a little disappointed I didn’t make the regular stuffed peppers, but he got over that 😉  I made the recipe as listed below, but had too much for 2 peppers.  We ate the leftovers as dip for tortilla chips, so 4 large peppers is my best guess at using up the stuffing.

Taco-stuffed Bell Peppers

Adapted from All Recipes


  • 2 large bell peppers
  • 1 pound ground beef
  • 1 packet taco seasoning mix (if gluten matters to you, check the label)
  • 1 small bell pepper, diced
  • 1/2 medium onion, diced
  • 1 (16 oz) can black beans, rinsed & drained
  • 1 (15 oz) can tomato sauce
  • 1 medium tomato, diced
  • 1/2 c shredded Cheddar cheese
  • sour cream for topping (optional)


  • In a large skillet, brown the hamburger & saute the diced bell pepper & onion
  • While the burger browns, cut around the stems of the large bell peppers.  Pull the stem (and the middle part of the inside) out; scrape the seeds out of the peppers.  You’ll now have “cups” made out of bell peppers.
  • Drop the peppers into boiling water for 5 minutes.  Drain & set aside
  • When the burger is browned, follow the directions for adding the taco seasoning packet.  Add water according to packet.
  • Add black beans, tomato sauce, and diced tomato.  Allow to simmer for 10 minutes.
  • Spoon mixture into the bell pepper “cups,” filling nearly to the top.
  • Bake bell peppers, standing up in a cake pan, for 7-10 minutes at 350, or until peppers are tender.
  • Remove from oven, top with cheese & bake until cheese is melted.

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