Recipes and Cooking Cheesy Taco-Stuffed Peppers Be the first to rate & review! Give taco night a healthier twist with this flavor-packed stuffed pepper recipe. The vegetarian recipe gets a good dose of protein from the beans and cheese in the stuffing. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 2, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 15 mins Bake Time: 40 mins Total Time: 55 mins Servings: 6 Yield: 6 stuffed pepper halves Jump to Nutrition Facts Ingredients 3 red and/or green sweet peppers, halved lengthwise and seeded 1 8.8 ounce pouch cooked white or brown rice 1 cup canned black beans, rinsed and drained ½ cup sliced green onions ½ cup chopped seeded tomatoes ½ cup frozen corn 1 tablespoon taco seasoning mix ¼ cup snipped fresh cilantro 1 ¼ cup shredded Mexican-style four cheese blend (5 oz.) 2 teaspoon bottled hot pepper sauce (optional) Directions Preheat oven to 425°F. Place peppers, cut sides down, in a 15x10-inch baking pan. Bake 10 minutes. Meanwhile, in a medium bowl combine next seven ingredients (through cilantro). Stir in 1/2 cup of the cheese blend and, if desired, the hot sauce. Turn pepper halves over. Fill with rice mixture. Cover loosely with foil. Bake 25 minutes; remove foil. Sprinkle peppers with the remaining 3/4 cup cheese blend. Bake about 5 minutes more or until cheese is melted. If desired, serve with additional green onions, chopped tomatoes, cilantro, and hot sauce. Tip To ensure you use up all the stuffing, choose medium to large peppers that are more uniform around than long. Rate it Print Nutrition Facts (per serving) 217 Calories 8g Fat 26g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 217 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 22mg 7% Sodium 342mg 15% Total Carbohydrate 26g 9% Total Sugars 4g Protein 10g Vitamin C 80.2mg 401% Calcium 197mg 15% Iron 1.7mg 9% Potassium 394mg 8% Folate, total 60.3mcg Vitamin B-12 0.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.