Taco-Stuffed Bell Peppers with Black Beans and Avocado Crema

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

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 taco and burrito recipe (gluten free), ready in about 45 minutes, pairs large bell peppers, ground beef, black beans 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 rice, quinoa, or a quick salad. 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.

Ingredients

• 4, tops cut off and seeded large bell peppers
• 1 lb ground beef
• 1 can (15 oz), drained and rinsed black beans
• 1 small, finely chopped onion
• 2 tbsp taco seasoning
• 1/2 cup, drained canned diced tomatoes
• 1 cup shredded cheddar cheese
• 1 ripe avocado
• 1/4 cup plain Greek yogurt
• 1 tbsp lime juice
• 2 tbsp chopped cilantro
• 1 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

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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.