Description
These Baked Bell Pepper Tacos are a vibrant, healthy, and satisfying vegetarian main course. Filled with a flavorful mixture of rice, black beans, corn, and spices, then topped with melted cheese, they bring the taco experience to a nutritious bell pepper vessel. Perfect for a quick weeknight meal with customizable spice and toppings.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers (any color), tops cut off and seeds removed
Filling
- 1 cup cooked rice (white, brown, or Mexican rice)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced tomatoes
- 1 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
Topping
- 1 cup shredded cheese (cheddar, Mexican blend, or vegan cheese)
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon lime juice
- Sour cream or guacamole (optional for topping)
Instructions
- Preheat Oven. Preheat the oven to 375°F (190°C). Lightly grease a baking dish that will hold the bell peppers upright to prevent sticking.
- Prepare Bell Peppers. Slice the tops off the bell peppers and remove all seeds and membranes. Trim the bottoms slightly if needed so the peppers can stand upright without tipping over.
- Make Filling. In a large bowl, combine the cooked rice, black beans, corn kernels, diced tomatoes, chili powder, cumin powder, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to distribute all spices evenly.
- Stuff Peppers. Spoon the filling mixture into each bell pepper, packing it gently and evenly. Fill each pepper fully but avoid overstuffing to prevent spills.
- Arrange for Baking. Place the stuffed peppers upright in the prepared baking dish, making sure they stand securely.
- Bake Covered. Cover the baking dish loosely with aluminum foil to retain moisture and bake for 30 minutes at 375°F (190°C).
- Add Cheese and Continue Baking. Remove the foil carefully, sprinkle shredded cheese evenly on top of each pepper, and return to the oven. Bake uncovered for another 10 minutes or until the cheese is melted and bubbly.
- Finish and Serve. Take the peppers out of the oven, drizzle lime juice over them, garnish with chopped fresh cilantro if desired, and serve warm with sour cream or guacamole on top.
Notes
- Add other vegetables like diced onions, zucchini, or mushrooms to the filling for extra flavor and variety.
- To make this recipe vegan, use dairy-free cheese or omit the cheese topping entirely.
- Boost the heat by adding finely chopped jalapeño or a few dashes of hot sauce to the filling mixture before stuffing.
