Gluten-Free Cheesy Taco Stuffed Peppers
Delicious and satisfying stuffed peppers filled with cheesy taco goodness, perfect for a gluten-free meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 4 large bell peppers
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 cup cooked rice (or quinoa for a healthier option)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1/2 cup salsa
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, cook the ground beef or turkey over medium heat until browned.
- Add the taco seasoning, cooked rice, black beans, corn, and salsa to the meat. Stir until well combined.
- Stuff each bell pepper with the taco mixture and place them in a baking dish.
- Top each stuffed pepper with shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted.
- Let cool for a few minutes before serving.
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Notes
- Feel free to customize the filling with your favorite ingredients.
- These can be made ahead of time and stored in the refrigerator before baking.
- For a spicier kick, add jalapeños to the filling.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg