Taco Stuffed Peppers are a delicious and healthy twist on taco night! Bell peppers are filled with a savory taco-seasoned beef and rice mixture, topped with melty cheese, and baked to perfection.
Preheat oven to 375°F (190°C). Place halved bell peppers cut-side up in a 9×13-inch baking dish and lightly season with salt and pepper.
Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease.
Add diced onion and garlic to the beef. Sauté for 2–3 minutes until softened and fragrant.
Stir in taco seasoning, cooked rice, black beans, diced tomatoes, and corn. Mix well and cook for 2–3 more minutes.
Spoon the beef mixture evenly into the bell pepper halves. Top each with shredded cheese.
Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until the cheese is melted and peppers are tender.