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Taco-Stuffed Peppers

from the video 1 Lb Ground Beef, 4 Easy Dinners ▶︎


for 6 peppers

  • 2 tablespoons vegetable oil
  • 6 large bell peppers, or 8 medium, ensure they have a flat base so they will stand up when cooking
  • 1 lb (455 g) ground beef
  • 1 medium yellow onion, diced
  • 1 can black beans, drained
  • 1 cup (225 g) brown rice, cooked
  • 1 cup (165 g) frozen corn
  • 1 jar medium chunky salsa, 1 jar, 16 oz
  • 2 tablespoons taco seasoning mix, 1 packet, or make your own
  • 1 ½ cups (150 g) cheddar cheese, grated, or mexican blend cheese
  • guacamole, to garnish, optional
  • sour cream, to garnish, optional

Make Your Own Taco Season

  • 1 tablespoon chili powder
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon corn starch
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon dried oregano


  1. Cut off the top and remove the seeds from each pepper.
  2. Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
  3. While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
  4. NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
  5. Add diced onion - continuing to cook until softened, about 4-5 minutes.
  6. Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
  7. Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
  8. Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
  9. Return to the oven for 15 minutes until the cheese has melted.
  10. Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
  11. Enjoy!
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