Taco-Stuffed Bell Peppers with Black Beans and Cheddar

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

Colorful bell peppers filled with a savory mix of seasoned ground beef, black beans, and melted cheddar, perfect for a satisfying and vibrant weeknight meal. This mexican ready in about 50 minutes pairs large bell peppers, halved and seeded, ground beef (85% lean), cooked black beans, drained for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 35 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Lightly brush 4 large halved and seeded bell peppers with 1 tbsp olive oil and place cut side up in a baking dish.
  2. Step 2: Heat a large skillet over medium heat and add 1 lb ground beef, breaking it up with a spoon. Cook for 5-6 minutes until browned and cooked through.
  3. Step 3: Add 1/2 cup diced onion and 2 minced garlic cloves to the beef and sauté for 3 minutes until the onion softens and becomes translucent.
  4. Step 4: Stir in 2 tbsp taco seasoning, 1 cup cooked black beans, and 1/2 cup drained diced tomatoes with green chilies. Cook for another 2 minutes until heated through. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  5. Step 5: Spoon the beef and bean mixture evenly into the prepared bell pepper halves. Top each with about 1/4 cup shredded sharp cheddar cheese.
  6. Step 6: Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake an additional 5 minutes until the cheese melts and bubbles.
  7. Step 7: Garnish with 2 tbsp chopped fresh cilantro before serving.

Frequently asked questions

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

Total time is about 50 minutes (15 min prep + 35 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 Cheddar?

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 (85% lean) from drying out.

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

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 Cheddar 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.

What goes well with Taco-Stuffed Bell Peppers with Black Beans and Cheddar?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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