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Flavorful Ground Beef Taco Stuffed Bell Peppers Recipe with Easy Queso Drizzle

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Juicy, spiced ground beef stuffed in sweet bell peppers topped with a creamy, cheesy queso drizzle for a quick and satisfying taco night twist.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 pound ground beef (80/20 recommended)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons taco seasoning (blend of chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and pepper)
  • 1/2 cup black beans, drained and rinsed (optional)
  • 1/2 cup corn kernels (fresh or frozen)
  • 1 cup cooked rice (white, brown, or cauliflower rice)
  • For the queso drizzle:
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/2 cup milk (whole or 2%)
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 jalapeño, finely diced (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off each bell pepper and remove seeds and membranes. Set aside the tops for another use or dice them to mix in the filling.
  3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chopped onion and sauté for 3-4 minutes until translucent.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
  6. Sprinkle taco seasoning over the beef and stir to coat evenly.
  7. Add black beans, corn, and diced pepper tops if using. Stir in cooked rice and cook for another 2 minutes to combine flavors. Taste and adjust salt and pepper.
  8. Spoon the beef mixture into each bell pepper cavity, packing lightly but not overflowing.
  9. Place the stuffed peppers upright in a baking dish. Add about 1/4 inch of water to the bottom of the dish to keep peppers moist during baking.
  10. Bake uncovered for 25-30 minutes until peppers are tender but still hold shape.
  11. Meanwhile, make the queso drizzle: In a small saucepan over medium heat, melt butter.
  12. Whisk in flour and cook for 1 minute to form a roux, whisking continuously.
  13. Slowly add milk while whisking to avoid lumps. Cook until thickened, about 3-5 minutes.
  14. Remove from heat and stir in shredded cheddar and Monterey Jack cheese until melted and smooth.
  15. Add jalapeño if using, plus salt and pepper to taste.
  16. Once peppers are baked, drizzle queso sauce generously over each one.
  17. Return to oven for 2-3 minutes if you want the queso warm and slightly bubbly.
  18. Serve hot with optional fresh lime squeeze and chopped cilantro.

Notes

Cover peppers loosely with foil halfway through baking if they brown too quickly. Shred your own cheese for smoother queso. Avoid microwaving leftovers to keep peppers from getting soggy. For dairy-free queso, use plant-based cheeses and milk with gluten-free flour or cornstarch to thicken.

Nutrition

Keywords: ground beef, stuffed bell peppers, taco, queso drizzle, easy dinner, weeknight meal, Mexican-inspired, cheesy, quick recipe

Find it online: https://blairrecipes.com/flavorful-ground-beef-taco-stuffed-bell-peppers-recipe-with-easy-queso-drizzle/