Johanneck Family Recipes

Taco-Stuffed Peppers

6 servings


55 minutes

total time


6 large bell peppers, ensure they have a flat base so they will stand up when cooking

2 tablespoons vegetable oil

1 lb ground beef

2 tablespoons taco seasoning mix

1 medium yellow onion, diced

15 oz black beans, drained and rinsed

1 cup cooked brown rice

1 cup frozen corn

16 oz medium chunky salsa

1 ½ cups grated Mexican blend cheese, divided, plus more for serving

guacamole, for serving

sour cream, for serving


Preheat the oven to 350°F (175°C).

Cut off the tops of the bell peppers, then run a paring knife around the inside edges to remove the seeds and ribs. Place the peppers upright in a baking dish. Bake for 20 minutes.

While the peppers are roasting, heat the vegetable oil in a large skillet over medium-high heat. Add ground beef and break up with a wooden spoon, then add the taco seasoning and mix to combine. Cook until the beef is browned, 5–6 minutes.

Add the onion and cook until softened, 4–5 minutes.

Reduce the heat to medium, then mix in the black beans, brown rice, corn, and salsa.

Add 1 cup (100 g) of cheese, then stir until incorporated and the cheese has melted. Remove the pan from the heat.

Spoon the beef filling into the peppers, then top with the remaining ½ cup (50 g) of shredded cheese.

Return the peppers to the oven for 15 minutes, until the cheese has melted.

Top each pepper with generous scoops of guacamole and sour cream and more cheese.



Serving Size




Total Fat

24 g

Saturated Fat


Unsaturated Fat


Trans Fat






Total Carbohydrate

43 g

Dietary Fiber

18 g

Total Sugars

9 g


33 g

6 servings


55 minutes

total time
Start Cooking