Taco-Stuffed Bell Peppers with Ground Beef and Black Beans

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

Bell peppers filled with a savory mix of seasoned ground beef, black beans, rice, and cheese, baked until bubbly and golden. This mexican-inspired tacos & burritos ready in about 55 minutes pairs large bell peppers, halved and seeded, ground beef, cooked long-grain rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 40 min Serves 4 Mexican cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Lightly brush 4 large halved and seeded bell peppers with 1 tbsp olive oil and arrange in a baking dish cut side up.
  2. Step 2: Heat a large skillet over medium-high heat. Add 1 lb ground beef and 1 small finely diced onion, cooking and breaking up the meat for 5-7 minutes until browned.
  3. Step 3: Stir in 2 minced garlic cloves, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
  4. Step 4: Add 1 cup cooked long-grain rice, 1 can (15 oz) drained black beans, and 1/2 cup tomato sauce. Stir well and cook for 3-4 minutes until heated through and slightly thickened.
  5. Step 5: Spoon the beef mixture evenly into the prepared bell pepper halves, then top each with 1 cup shredded cheddar cheese divided.
  6. Step 6: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
  7. Step 7: Garnish with 2 tbsp chopped fresh cilantro and serve with lime wedges.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 55 minutes (15 min prep + 40 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 Ground Beef and Black Beans?

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 Ground Beef and Black Beans?

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 Ground Beef and Black Beans 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 Ground Beef and Black Beans?

Mexican tacos & burritos 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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