Cheesy Taco‑Stuffed Green Peppers

I’ve always loved recipes that make me feel like I’m doing something way more advanced than I actually am, and stuffed peppers are totally that kind of dish. There’s just something cool about taking a regular green pepper — the kind that usually gets ignored in the fridge — and turning it into this colorful, cheesy, taco‑inspired dinner that looks like it belongs on someone’s food blog.

What I love most is how the flavors layer together. The Siete Mild taco seasoning gives the beef this warm, cozy vibe without being too spicy, and the fire‑roasted tomatoes add that smoky little kick that makes you feel like you know what you’re doing in the kitchen. The black beans make it hearty, and the mozzarella… well, mozzarella makes everything better.

It’s the kind of meal that makes your family peek into the kitchen trying to sneak a bite while I'm cooking. And honestly, it’s nice having a recipe that feels grown‑up but still totally doable on a school night.

Ingredients

Ingredients

For 4 stuffed peppers (serves 4):

• 4 large green bell peppers

• 1 lb ground beef

• 1 packet Siete Mild Taco Seasoning

• 1 can (14.5 oz) fire‑roasted diced tomatoes, drained

• 1 can (15 oz) Eden Organic Black Soybeans, rinsed and drained

• 1 cup shredded organic mozzarella cheese (plus extra for topping)

• 1 tablespoon Bono 100% Italian Organic Olive Oil

• Salt and pepper to taste

Directions

1. Prep the peppers:

   • Preheat your oven to 375°F.

   • Slice the tops off the green peppers and scoop out the seeds.

   • Place them upright in a baking dish. If they wobble, trim the bottoms just a tiny bit so they stand straight.

2. Cook the beef:

   • Heat olive oil in a skillet over medium heat.

   • Add the ground beef and cook until browned, breaking it up as it cooks.

   • Drain excess fat if needed.

3. Season and mix:

   • Sprinkle in the Siete Mild taco seasoning and stir to coat the beef.

   • Add the fire‑roasted tomatoes and black beans.

   • Let everything simmer for 3–4 minutes so the flavors blend.

   • Sprinkle about 1/2 c. of grated cheese into the meat

   • Remove from heat and stir in 1 cup of mozzarella until it melts into the mixture.

4. Stuff the peppers:

   • Spoon the beef mixture into each pepper, packing it in all the way to the top.

   • Add a little extra mozzarella on top because… obviously.

5. Bake:

   • Cover the dish with foil and bake for 30 minutes.

   • Remove the foil and bake for another 10–15 minutes, until the cheese is bubbly and the peppers are tender.

6. Serve:

   • Let them cool for a few minutes before digging in.

   • They’re great on their own or with rice, quinoa, or a simple salad