Taco-Stuffed Bell Peppers with Avocado Salsa
15min
15min
5
420
Chef's Note
For a time-saving tip, you can prepare the beef filling and avocado salsa a day ahead and store in the refrigerator. The microwave pre-cooking method for the peppers significantly reduces the overall cooking time while ensuring they're perfectly tender. For extra kid appeal, let children customize their own toppings with additional cheese or a dollop of sour cream.
Tags
Ingredients
5 large bell peppers
1 pound ground beef
1 medium onion
2 cloves garlic
2 tablespoons taco seasoning
1 can (14.5 oz) diced tomatoes
1/2 can (15 oz) black beans
1 cup shredded cheddar cheese
2 ripe avocados
1 whole lime
1/4 cup cilantro
1 small jalapeño
1/2 teaspoon salt
1 tablespoon olive oil
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut the tops off 5 bell peppers and remove seeds and membranes. Place in a microwave-safe dish with 1/4 cup water, cover with plastic wrap, and microwave for 5 minutes to soften.
- 3
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 diced onion and cook for 3 minutes until softened.
- 4
Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
- 5
Add 1 pound ground beef and cook until browned, about 5 minutes, breaking it up with a wooden spoon.
- 6
Stir in 2 tablespoons taco seasoning and cook for 1 minute.
- 7
Add 1 can diced tomatoes (drained) and 1/2 can black beans (drained and rinsed). Simmer for 3 minutes.
- 8
While the meat mixture cooks, prepare the avocado salsa: In a bowl, combine 2 diced avocados, juice from 1 lime, 1/4 cup chopped cilantro, 1 minced jalapeño (seeds removed for less heat), and 1/2 teaspoon salt. Mix gently.
- 9
Drain the water from the bell peppers and place them in a baking dish. Fill each pepper with the beef mixture.
- 10
Top each stuffed pepper with shredded cheddar cheese.
- 11
Bake for 10 minutes, until the cheese is melted and peppers are tender.
- 12
Serve each stuffed pepper topped with a generous spoonful of avocado salsa.
Nutrition Information (per serving)
420
28g
18g
26g
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