Ingredients
Scale
- 1⅓ cups water
- ⅔ cup uncooked long-grain white rice
- 12 ounces ground beef
- One 1-ounce envelope taco seasoning
- One 15-ounce can black beans, drained and rinsed
- One 14.5-ounce can fire-roasted tomatoes with green chiles, undrained
- 1½ cups shredded Mexican cheese blend
- 4 medium green bell peppers (cut in half lengthwise and seeds removed)
- ¼ cup chopped green onions (or chopped fresh cilantro)
Instructions
- Heat water in a 2-quart saucepan to boiling over medium-high heat, then stir in the rice. Reduce heat to low, cover, and simmer for 15 minutes until absorbed and tender.
- Preheat the oven to 375℉.
- In a large skillet, cook and stir ground beef over medium-high heat until browned and crumbly, about 5 to 7 minutes. Drain any excess grease and mix in taco seasoning.
- Stir in the black beans, tomatoes, 1 cup of cheese, and the cooked rice to the ground beef mixture.
- Place halved bell peppers cut-side-up in a 13×9-inch ungreased baking dish. Fill each pepper with the beef mixture, mounding as desired.
- Cover with foil and bake for 35 to 40 minutes, until peppers are crisp-tender and filling is heated. Uncover, sprinkle remaining cheese and green onions or cilantro on top, then bake uncover for an additional 5 minutes until cheese is melted.
Notes
Feel free to use other types of cheese if preferred for varied flavors.
For a healthier version, substitute ground turkey or chicken for ground beef.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.