These grain-free Skinny Taco Stuffed Peppers are loaded with protein, veggies, and plenty of Mexican flavor! You can even prep them ahead for a quick and healthy weeknight dinner!
Easy Weeknight Dinner Recipe
Hey, hey friends! It’s been awhile since I stopped by from The Seasoned Mom to share a recipe with you all, but I’m glad to be back! I’ve stayed busy in my kitchen working on plenty of fresh and easy recipes to take advantage of all of the delicious produce that’s popping up at our local farmers’ market here in Central Virginia.
It’s truly the best time of year, and I don’t want to miss any of it! Most importantly, though, I want my entire family to be able enjoy wholesome homemade meals…which means that all of my recipes must be approved by 3 little boys (and one big husband)!
I make stuffed peppers throughout the year because they’re one of those great dinners that everyone can agree on. Even if my toddler has trouble chewing the bell pepper, he can still scoop out the filling and eat it with a spoon. I’m not a fan of making more than one recipe per night, so we make our favorites work for the whole crew!
Skinny Taco Stuffed Peppers Recipe
Not long ago I was putting together a batch of classic stuffed peppers (beef + cheese + tomato sauce + rice) for dinner that evening when my friend Jackie happened to stop by. We talked about what I was doing, and Jackie mentioned that she had recently prepared her own version of stuffed peppers without using rice in the filling (or any grains at all) because she’s trying to watch her carb intake.
I had never considered omitting that component, but I decided to give it a try. With all of the delicious seasonings, textures, fresh veggies, and CHEESE in this Mexican-inspired recipe, I can honestly say that you will never even miss the rice!
Like most dinners that I make, this particular meal can be prepped ahead of time (i.e., while your babies are napping or your big kids are at school!) and just stored in the refrigerator until you’re ready to bake it. You can even make the filling over the weekend and keep it in the refrigerator for a few days before stuffing the peppers.
Serve these peppers with some chips, guacamole, and salsa on the side for a restaurant-worthy dinner! Trust me — you won’t be disappointed with this healthy Mexican twist on a summertime classic!
- 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
- 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.
- 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.
- Stir tomato, beans, and ½ cup cheese into the meat mixture. Spoon into peppers; top with remaining cheese.
- Cover the dish and bake for about 35-40 minutes, or until peppers are tender. Garnish with optional toppings and serve.
And if you’re looking for even more easy dinners that take advantage of summer’s produce, be sure to hop on over to my blog for some of these favorites: