Easy Taco Stuffed Peppers

stuffed peppers with cheese and cilantro on a board

These easy taco stuffed peppers are the perfect quick and healthy weeknight meal for the whole family. Made with ground meat, melted cheese, corn, salsa, and more! They are gluten free, low carb, and keto.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 321kcal

Author Monica Stevens Le

Ingredients

6 bell peppers washed
kosher salt to taste
2 tablespoons avocado oil
1 pound ground chicken see notes
1 small yellow onion
6 garlic cloves minced
2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon black pepper
4 ounces diced green chiles
1 cup black beans rinsed and drained
1/2 cup corn kernels
1/2 cup cilantro finely chopped, split in two
8 ounces salsa see notes
1 cup shredded cheese see notes

Instructions

Preheat the oven to 400° F. and adjust the oven rack to the middle position. Line a baking sheet with foil and spray lightly with oil. Set aside.
Cut bell peppers in half lengthwise and remove the core and seeds. Place the halved peppers on the baking sheet, cut side up and sprinkle with a few big pinches of kosher salt. Bake for 15 minutes.
Heat oil in a large skillet over medium high heat. Add in ground chicken, onion, garlic, spices, salt and pepper. Break apart the chicken with a wooden spoon as it cooks. When the chicken is cooked through, stir in black beans, corn kernels, green chiles, cilantro, and salsa. Taste for additional seasoning and bring the mixture to a simmer.
Remove peppers from the oven, and pour out any moisture that may be inside them. Evenly divide the filling into each pepper half. Bake for another 10 minutes. Top off with shredded cheese, and finish them off with another 5 minute sin the oven under a low broil. Top off with the other half of the chopped cilantro. Enjoy!

Notes

Ground chicken: Use your favorite ground meat, but stick to something that's 90/10 or 92/8.
Salsa: You can use your favorite salsa here. I love doing salsa verde.
Shredded cheese: I love using a Monterey Jack or Mexican 3-cheese blend.

Nutrition