Taco Stuffed Peppers with Avocado Lime Sauce
Taco Stuffed Peppers are super satisfying, flavorful, and easy to make! They're loaded with hearty quinoa and black beans, fresh corn, bright cilantro, gooey cheddar cheese, and are topped with an avocado lime sauce that will rock your world. A perfect Taco Tuesday recipe that the whole family will enjoy!
Servings: 4 servings
- 4 large Bell Peppers
- 2 cups cooked Quinoa
- 15 oz Black beans rinsed and drained 1 can
- 1 cup fresh or frozen corn
- ¼ cup Tomatoes diced
- ¼ cup Cilantro chopped
- ⅓ cup Cheddar Cheese shredded
- ⅓ cup low fat Sour Cream
- 1 tsp Salt add more to taste if needed
- ½ tsp ground black pepper add more to taste if needed - depending on how spicy you want the filling to be
For The Stuffed Peppers
Roast bell peppers: you can roast them on the grill or in the oven. I roasted mine in my oven under the broiler. To roast in the broiler: Pre-heat your oven to 375 degrees. Broil the peppers on high for a few minutes until the skin is blistery/starting to blacken. Then turn the peppers over and broil them on high for about 3 additional minutes until the other side is done.
Cut off the top of the pepper (save for garnish) and scoop out the insides. Discard seeds and inside of the pepper.
Combine all of the other ingredients in a large mixing bowl. Spoon into bell peppers. If you have any extra filling left over, store it in an airtight container in the fridge. You can use it as a topping for nachos or a filling for burritos later in the week!
Place peppers on a baking sheet or in a large baking dish. Bake in oven for 30 minutes. Remove from the oven and let rest 3 minutes. Enjoy with avocado lime sauce. Note: You can also combine the filling ingredients in a large skillet with 1 tsp olive oil and cook them over medium heat for 10 minutes before adding them to the peppers. If you do that, reduce your baking time for the pepper halves to about 10-15 minutes.
Top Tips For Making This Stuffed Pepper Recipe
- If you are having trouble keeping the peppers upright when you’re filling them, try placing them in a large muffin tin. This will make them easier to fill. You could even bake them in the muffin tin too.
- To save time, pre-roast the peppers! You can even roast the peppers the day before and stuff them/bake them the day of.
- This is a great recipe for meal prep – these keep really well in the fridge and are easy to reheat throughout the week!
- Serve with your favorite taco toppings or tortilla chips on the side!
Serving: 1pepper | Calories: 480kcal | Carbohydrates: 71.4g | Protein: 20.1g | Fat: 16g | Saturated Fat: 4.6g | Sodium: 659.9mg | Fiber: 17.9g | Sugar: 8.3g