Southwestern Recipes

Taco Stuffed Peppers

Bell peppers stuffed with beef taco filling, beans and cheese and baked until tender. Top with lettuce, tomato and guacamole for the perfect low carb taco meal.

Taco Stuffed Peppers


  • Pam® Avocado Oil Cooking Spray Pump
  • 4 small bell peppers
  • 1 pound ground beef (80% lean)
  • 1/2 cup finely chopped onion
  • 1 (8 ounce) pouch Frontera® Ground Beef Taco Skillet Sauce
  • 2 cups shredded Mexican blend cheese, divided
  • 2/3 cup canned black beans, drained, rinsed
  • 2 large avocados, pitted, peeled
  • 1 (4.5 ounce) package Frontera® Original Guacamole Mix
  • 2 cups shredded lettuce
  • 1 small tomato, chopped
  • 2 tablespoons chopped fresh cilantro (optional)


  1. Heat oven to 375 degrees F. Spray 9 x 13 inch baking dish with avocado oil spray.
  2. Cut peppers in half through the stem and remove the seeds. Place cut side down in baking dish and bake for 15 minutes.
  3. Brown ground beef with onion in a large skillet over medium heat; drain. Stir in taco skillet sauce and cook until hot. Stir in 1 cup cheese and black beans.
  4. Remove peppers from oven and stuff with ground beef mixture. Top with remaining 1 cup cheese. Bake for 10 minutes, until cheese is melted and peppers are tender.
  5. Meanwhile, prepare guacamole mix according to package directions. Serve peppers topped with lettuce, tomato, 2 tablespoons guacamole and cilantro.


Wrap leftover guacamole with plastic wrap pressed on the surface to help prevent browning.


Per serving: 308 calories, 13g Carbs


Recipe and photo used with permission from: Conagra Brands, Inc.

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