Tex-Mex · main

Taco Stuffed Peppers

Taco Stuffed Peppers reads umami 6.0, richness 5.1 and allium 3.9 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 55 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.4 / 10
• Sweet & Fruity — 4.0 / 10
• Sour & Bright — 2.2 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 5.5 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Umami 6.0 · Richness 5.1 · Allium 3.9 · Salinity 3.7 · Sweetness 3.3 · Earthy 2.2 · Fruity 2.2 · Sourness 1.9 · Warm Spice 1.7 · Nutty 1.5 · Herbaceous 1.4 · Bitterness 1.3 · Heat 1.3 · Citrus 0.9 · Floral 0.5

What's in it (13)

• 4 whole Bell Peppers, Various Colors
• 2 Tablespoons Olive Oil
• 3/4 pounds Ground Beef
• 1 whole Onion, Diced
• 3 cloves Garlic, Minced
• 2 Tablespoons Taco Seasoning
• 1 cup Frozen Corn
• 1 can (15 Oz. Size) Black Beans
• 1 can (14.5 Oz. Size) Diced Tomatoes
• 1 cup Cooked Rice
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Black Pepper
• 1/2 cups Cheddar Cheese, Shredded

Time & effort: about 55 min (15 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 149 kcal, 9.3 g protein, 2 g fat, 24.1 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (17 steps)

1. Preheat oven to 350 degrees F. Prepare peppers by washing, slicing tops off, and removing seeds and ribs with a spoon.
2. Bring 4 quarts of water to a boil.
3. Boil whole peppers for about 3-4 minutes, until they begin to soften.
4. Remove from water with tongs and set aside to cool.
5. Heat oil in a 12-inch skillet over medium-high heat.
6. Add ground beef and cook until well browned, about 7 minutes.
7. Drain any grease from the pan.
8. Add onions and garlic, and cook until softened.
9. Add taco seasoning and stir until fragrant, about 1 minute.
10. Add corn, black beans, and diced tomatoes and stir to combine.
11. Remove from heat and let cool for about 10 minutes, then add rice to the mixture and combine.
12. Season to taste with salt and pepper.
13. Place peppers, right side up, in a baking dish.
14. Evenly divide mixture between peppers.
15. Top peppers with shredded cheese.
16. Bake, uncovered, at 350 degrees F for about 30 minutes.
17. Let cool for at least 5 minutes before serving.

Dishes with a similar flavor shape

• Mesaka'a (Egyptian Eggplant Casserole) — Egyptian
• Pabellón Criollo — Venezuelan
• Tamales Cubanos — Cuban
• Gulyás (Goulash) — Hungarian
• Beef Katsu Curry — Japanese

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.