Skinny Taco Stuffed Peppers
Serves: 5
  • 1 lb. extra-lean ground beef (I used 96% lean, but you can use any ground meat that you prefer)
  • 1 medium onion, diced
  • 3 tablespoons taco seasoning (homemade, if preferred)
  • ½ cup water
  • 1 small tomato, chopped
  • ½ cup pinto beans, drained and rinsed
  • 5 bell peppers, cut in half lengthwise and seeds and ribs removed
  • ¾ cup shredded cheddar cheese
  • For serving (optional): salsa, diced avocado, chopped green onion, sour cream
  1. Preheat oven to 400 degrees F. Spray a large baking dish with cooking spray and place peppers in a single layer in the dish, cut-side up.
  2. In a large skillet over medium heat, brown beef with onions until no longer pink. Drain, and return to skillet. Stir in taco seasoning and ½ cup of water. Bring to a boil, and then reduce heat to low and simmer for about 5 minutes.
  3. Stir tomato, beans, and ½ cup cheese into the meat mixture. Spoon into peppers; top with remaining cheese.
  4. Cover the dish and bake for about 35-40 minutes, or until peppers are tender. Garnish with optional toppings and serve.
Recipe by Coffee Cups and Crayons at