This easy recipe is great for meal prep, busy weeknights, or when you want a family-friendly dinner that tastes amazing and fits your goals.
✨ What you’ll love about this recipe:
✔ High in protein to keep you full
✔ Balanced with carbs + veggies
✔ Perfect for meal prep or weeknight dinners
✔ Comfort food that still fits your macros
I made these using my favorite wooden spoon kit—it’s a staple in my kitchen. You can grab it here:
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Ingredients
3 large red, orange or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped onion
3 garlic cloves, minced
1 teaspoon taco seasoning
1 pound ground beef
1 (14oz) can diced fire-roasted tomatoes
1 can of black beans
1½ teaspoons kosher salt
½ teaspoon black pepper
1 cup cooked white rice
1 cup shredded Monterrey jack cheese
Toppings: sliced avocado, sour cream, hot sauce
Heat the oven to 400 degrees. Cut the peppers in half lengthwise and remove core, seeds and ribs Arrange the peppers, cut-sides up, in a baking dish and bake for 15 min.
While the peppers are in the oven, in a large skillet, heat the olive oil over medium. Add onions and cook until tender, 6 to 8 minutes.
Add the beef and cook, breaking up the meat for 3 to 5 minutes, cook until no longer pink.
Add garlic until flagrant with salt, pepper, and taco seasoning. Add the tomatoes and black beans without their juices and white rice, stirring until heated through. Remove from the heat and taste to adjust seasonings.
Divide the mixture among the baked peppers with shredded cheese on top and bake for 8-10 or until cheese is golden and melted.
Allow the peppers to cool for 5 minutes, top with avocado sour cream and hot sauce.
Enjoy!
#MadeWithMel #HealthyDinner #MacroFriendlyMeals #MealPrep