Ground Beef Taco Peppers

This is a gluten-free, dairy-free, and low-sodium dinner dish that is easy to prepare and filled with fiber
ground beef stuffed pepper

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 This is a gluten-free, dairy-free, and low-sodium dinner dish that is easy to prepare and filled with fiber. It's so good, it'll become a family favorite after just one meal!

4
Servings
468
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 red or yellow bell peppers
  • 1 Pound grass fed ground beef
  • 1 onion, chopped
  • 1 can black beans, drained and rinsed
  • 1 Cup cooked brown or black rice or 1/2 cup cooked quinoa
  • 1 Cup fresh or canned corn (optional)
  • 1 Cup fresh pico de gallo
  • 2 Teaspoons chili powder
  • 1 1/2 Teaspoon paprika
  • 1 Teaspoon onion powder
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon cumin
  • 1/2 Teaspoon oregano
  • 1 pinch red pepper flakes
  • 1/2 Teaspoon sea salt
  • 1/4 Teaspoon pepper
  • Chopped avocado, for garnish
  • Scallions, for garnish

Directions

Preheat the oven to 375 degrees F.

Clean, cut off the top and core the peppers. Place them into an 8-by-8 baking pan, standing up. If you cannot get peppers to stand up straight, stuff foil around them to keep them upright. Roast the peppers for 20 minutes in a 375-degree oven for 20 minutes.

While peppers are roasting, brown meat and chopped onions in a large skillet until cooked through. Add beans, cooked rice, corn, pico de gallo, spices, and stir over a medium heat until combined. Spoon meat mixture into upright, roasted peppers, and place back into oven for 15 minutes.

Serve immediately and garnish with avocado and scallions if desired.

 

 

Ground Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Ground Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
16g
25%
Sugar
6g
N/A
Saturated Fat
6g
32%
Cholesterol
70mg
23%
Protein
33g
67%
Carbs
51g
17%
Vitamin A
63µg
7%
Vitamin B12
2µg
37%
Vitamin B6
0.9mg
46.7%
Vitamin C
349mg
100%
Vitamin E
2mg
11%
Vitamin K
7µg
9%
Calcium
102mg
10%
Fiber
12g
49%
Folate (food)
149µg
N/A
Folate equivalent (total)
149µg
37%
Iron
7mg
37%
Magnesium
121mg
30%
Monounsaturated
6g
N/A
Niacin (B3)
8mg
42%
Phosphorus
454mg
65%
Polyunsaturated
1g
N/A
Potassium
1254mg
36%
Riboflavin (B2)
0.4mg
25.9%
Sodium
813mg
34%
Thiamin (B1)
0.3mg
22.6%
Trans
0.9g
N/A
Zinc
7mg
45%