Ingredient Vegetable Pepper Stuffed Pepper 5-Ingredient Taco Stuffed Peppers 4.0 (1) 1 Review These five-ingredient stuffed peppers are a simple, satisfying twist on taco night with all the flavors you love. Sweet bell peppers act as the perfect vessel for a filling of lean ground beef, black beans, salsa and melty cheese. Serve them with a dollop of sour cream, sliced avocado and/or fresh cilantro for a little extra flair. By Sara Haas, RDN, LDN Sara Haas, RDN, LDN See More Sara is a food and nutrition expert with formal training in culinary arts. She has been a registered and licensed dietitian since 2002 and a professional chef since 2008. She works as a consultant chef and dietitian with a focus on writing, recipe development and food photography. Sara is the author of the Taco! Taco! Taco! cookbook and co-author of the Fertility Foods Cookbook. Her cooking, nutrition and food expertise have been featured in all forms of media. She also loves conducting cooking demonstrations and enjoys speaking at conferences, expos and other engagements. EatingWell's Editorial Guidelines Updated on September 28, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Close Credit: Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Josh Hoggle. Active Time: 15 mins Total Time: 35 mins Servings: 4 Nutrition Profile: No Added Sugar Sesame-Free Weight Loss Nut-Free Soy-Free High-Fiber High-Protein Egg-Free Gluten-Free This dish transforms taco night with a creative presentation in bell pepper halves.The meal is packed with protein from lean ground beef and black beans.The peppers are topped with cheese and baked until perfectly browned. Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Josh Hoggle. Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 4 servings 4 large bell peppers 1 tablespoon extra-virgin olive oil 1 pound 95%-lean ground beef 1 (15-ounce) can no-salt-added black beans, rinsed 1 cup mild salsa, divided 1½ cups shredded sharp Cheddar cheese, divided Directions Preheat oven to 425°F. Line a large baking sheet with parchment paper. Slice 4 peppers in half lengthwise; remove and discard seeds and ribs. Place the pepper halves, cut-sides up, on the baking sheet. Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Josh Hoggle. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1 pound ground beef; cook, stirring often to crumble, until browned, about 5 minutes. Add rinsed beans and ½ cup salsa; stir to combine. Remove from heat and stir in 1 cup shredded cheese. Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Josh Hoggle. Fill each pepper half with the ground beef mixture, about a generous ⅓ cup each. Bake until the peppers are tender and beginning to brown, about 20 minutes. Top the peppers with the remaining ½ cup cheese. Bake until the cheese is melted, about 5 minutes. Serve with the remaining ½ cup salsa on the side. Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Josh Hoggle. Nutrition Information Serving Size: 2 stuffed pepper halvesCalories 508, Fat 24g, Saturated Fat 12g, Cholesterol 112mg, Carbohydrates 32g, Total Sugars 10g, Added Sugars 0g, Protein 41g, Fiber 11g, Sodium 572mg, Potassium 1,016mg EatingWell.com, June 2025 Save Rate Print