Easy Stuffed Peppers

These stuffed peppers are the kind of dinner that looks impressive but is actually super simple. The best part? You can mix and match the fillings with whatever you have on hand — taco meat, beans, cheese, or even a creamy twist with sour cream.

Ingredients

• 4 large bell peppers (any color, tops sliced off and seeds removed)

• 2 cups cooked taco meat (ground beef, chicken, or sausage with taco seasoning or PC Tex-Mex)

• ½ cup shredded cheese (cheddar, Monterey Jack, or blend)

• Optional mix-ins:

  • ½ cup cauliflower rice or cooked rice

  • ½ cup black beans and/or corn

  • ½ cup diced tomatoes

  • 2 tbsp cream cheese or sour cream

Instructions

1. Preheat oven to 375°F.

2. Slice tops off peppers and scoop out seeds. Place in a greased baking dish.

3. In a bowl, mix taco meat, shredded cheese, and any optional mix-ins.

4. Stuff peppers with filling, packing it firmly.

5. Cover with foil and bake 30 minutes, until peppers are tender.

6. Remove foil, sprinkle with extra cheese, and bake another 5–10 minutes until melted.

7. Serve with salsa, avocado, Greek yogurt, or cilantro.

Variations

• Low-carb: Skip the rice and stick with meat + cheese.

• Southwest style: Add cream cheese, corn, and black beans.

• Italian style: Ground beef + marinara + mozzarella.

• Breakfast version: Fill with scrambled eggs, sausage, and cheese.

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