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High Protein Beef Taco Stuffed Peppers - Simple, Satisfying, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color), halved lengthwise and cored
  • 1 lb (450 g) lean ground beef (90% lean or higher)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked brown rice (or cauliflower rice for lower carbs)
  • 1 cup canned black beans, rinsed and drained (optional, adds protein and fiber)
  • 1 cup canned diced tomatoes, drained well (or fresh tomatoes, diced)
  • 1/2 cup corn kernels (fresh, frozen, or canned; optional)
  • 1/3–1/2 cup taco sauce or salsa, plus more for serving
  • 2–3 tablespoons taco seasoning (store-bought or homemade)
  • 1/2 teaspoon salt, more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup low-sodium beef broth or water (as needed to moisten)
  • 1–1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • Fresh cilantro, chopped (optional)
  • Toppings: Greek yogurt or sour cream, avocado, lime wedges, green onions, jalapeños
  • Olive oil or avocado oil for sautéing

Method
 

  1. Prep the peppers. Preheat your oven to 400°F (200°C). Slice peppers in half lengthwise, remove seeds and membranes. Place cut side up in a baking dish. Drizzle lightly with oil and a pinch of salt. Roast for 10–12 minutes to soften slightly while you make the filling.
  2. Sauté aromatics. Warm a large skillet over medium heat with a little oil. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  3. Brown the beef. Add ground beef to the skillet. Break it up with a spatula and cook until no longer pink, about 5–6 minutes. Drain excess fat if needed.
  4. Season well. Sprinkle in taco seasoning, salt, and pepper. Stir to coat the beef evenly. Add diced tomatoes and taco sauce (or salsa). Simmer 2–3 minutes to meld flavors.
  5. Add mix-ins. Stir in cooked brown rice (or cauliflower rice), black beans, and corn. If the mixture looks dry, splash in beef broth or water, 1–2 tablespoons at a time. You want a moist but not soupy filling that holds together.
  6. Taste and adjust. Give the filling a taste. Add more salt, taco seasoning, or hot sauce if you want extra kick. Stir in a handful of cheese if you like a creamier texture.
  7. Stuff the peppers. Remove par-roasted peppers from the oven. Spoon the beef mixture into each pepper half, packing it in firmly and mounding slightly.
  8. Top with cheese. Sprinkle shredded cheese evenly over each pepper. Return the dish to the oven and bake 10–15 minutes, until peppers are tender and cheese is melted and bubbly.
  9. Finish and serve. Let cool for 5 minutes. Garnish with cilantro, green onions, and your favorite toppings. Serve with lime wedges for brightness.