Taco-Stuffed Bell Peppers with Black Beans and Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers filled with seasoned ground beef and black beans, baked until tender and topped with a smooth avocado crema for a fresh finish. This mexican-inspired tacos & burritos (gluten free) ready in about 45 minutes pairs ground beef, (15 oz), drained and rinsed black beans, small, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Lightly brush 4 large bell peppers cut in half and seeded with 1 tbsp olive oil and season with 1/2 tsp salt. Place them cut side up in a baking dish.
  2. Step 2: Heat a skillet over medium heat and add 1 lb ground beef with 1 small finely chopped onion. Cook for 6-7 minutes until beef is browned and onion is translucent.
  3. Step 3: Stir in 2 tbsp taco seasoning, 1 can (15 oz) drained black beans, and 1/2 cup drained canned diced tomatoes. Cook for 3 minutes until heated through and well combined. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Spoon the beef and bean mixture evenly into the bell pepper halves. Sprinkle 1 cup shredded cheddar cheese on top of each filled pepper.
  5. Step 5: Bake in the preheated oven for 20-25 minutes until the peppers are tender and the cheese is melted and bubbly.
  6. Step 6: Meanwhile, prepare the avocado crema by blending 1 ripe avocado, 1/4 cup plain Greek yogurt, 1 tbsp lime juice, 2 tbsp chopped cilantro, and a pinch of 1/4 tsp salt until smooth.
  7. Step 7: Serve the stuffed peppers warm topped with a generous dollop of avocado crema.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Taco-Stuffed Bell Peppers with Black Beans and Avocado Crema take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Taco-Stuffed Bell Peppers with Black Beans and Avocado Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.

Can I substitute ingredients in Taco-Stuffed Bell Peppers with Black Beans and Avocado Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Taco-Stuffed Bell Peppers with Black Beans and Avocado Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Taco-Stuffed Bell Peppers with Black Beans and Avocado Crema gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes