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Taco Stuffed Peppers

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Taco Stuffed Peppers are a delicious and nutritious twist on classic tacos. Juicy bell peppers are filled with seasoned taco meat, rice, and cheese, then baked to perfection. This colorful and satisfying dish is perfect for a weeknight dinner or a fun meal prep idea!

Why You’ll Love This Recipe

  • Combines the flavors of tacos in a low-carb, veggie-packed meal.
  • Easy to make with simple, pantry-staple ingredients.
  • Great for meal prep or feeding a family.
  • Customizable with your favorite toppings and fillings.
  • A colorful, hearty dish that’s sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Bell peppers (any color), halved and seeds removed
  • Ground beef, turkey, or chicken
  • Olive oil
  • Onion, diced
  • Garlic, minced
  • Taco seasoning (store-bought or homemade)
  • Cooked rice (white, brown, or cauliflower rice)
  • Diced tomatoes with green chilies (canned)
  • Black beans, drained and rinsed (optional)
  • Corn kernels (optional)
  • Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Toppings: sour cream, avocado, cilantro, salsa, green onions

Directions

  1. Preheat the oven: Set your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil.
  2. Prepare the peppers: Cut the bell peppers in half lengthwise and remove the seeds and membranes. Arrange them in the baking dish, cut side up.
  3. Cook the filling: Heat olive oil in a skillet over medium heat. Add the diced onion and garlic, sautéing until softened. Add the ground beef and cook until browned. Stir in taco seasoning, diced tomatoes, and cooked rice. Mix well.
  4. Assemble the peppers: Spoon the taco filling evenly into the prepared bell peppers. Top each pepper with shredded cheese.
  5. Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  6. Serve: Garnish with your favorite toppings and enjoy warm.

Servings and Timing

  • Servings: 4-6
  • Preparation time: 15 minutes
  • Cooking time: 40 minutes

Variations

  • Vegetarian: Skip the meat and add extra beans, lentils, or tofu for protein.
  • Spicy version: Add diced jalapeños or hot sauce to the filling for a kick.
  • Low-carb: Replace rice with cauliflower rice or omit it entirely.
  • Cheesy option: Mix some cream cheese into the filling for extra creaminess.
  • Protein options: Swap ground beef for shredded chicken or plant-based crumbles.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Wrap stuffed peppers individually in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Warm in the oven at 350°F (175°C) until heated through, or microwave for 1-2 minutes.

FAQs

1. Can I use other types of peppers?

Yes, poblano peppers or mini sweet peppers are great alternatives.

2. Do I need to pre-cook the peppers?

No, baking them covered ensures they become tender while cooking.

3. Can I make this dish ahead of time?

Yes, assemble the stuffed peppers and refrigerate for up to 24 hours before baking.

4. Can I use quinoa instead of rice?

Absolutely, quinoa adds a healthy and protein-packed twist.

5. Are taco stuffed peppers spicy?

Not unless you add spicy ingredients like jalapeños or hot sauce.

6. What toppings go well with stuffed peppers?

Sour cream, avocado slices, salsa, cilantro, and crushed tortilla chips are excellent options.

7. Can I use ground pork or sausage?

Yes, both make delicious substitutions for ground beef.

8. How can I make them dairy-free?

Use dairy-free cheese or skip the cheese altogether.

9. Can I use leftover taco meat?

Yes, this is a great way to repurpose leftover taco meat into a new dish.

10. How do I ensure the peppers don’t tip over?

Trim the bottom slightly if needed to create a flat base for stability.

Conclusion

Taco Stuffed Peppers are a flavorful and satisfying meal that’s easy to customize and perfect for any occasion. With their vibrant colors, hearty filling, and endless topping possibilities, these peppers are sure to be a hit with the whole family. Try them for dinner tonight and enjoy a fun twist on taco night!

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Taco Stuffed Peppers

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Taco Stuffed Peppers are a delicious and healthy twist on taco night! Bell peppers are stuffed with a flavorful taco-seasoned beef and rice mixture, then baked with melty cheese for a satisfying and colorful meal.

  • Author: Beth
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-American

Ingredients

Scale
  • 4 large bell peppers (any color), halved and seeds removed
  • 1 tbsp olive oil
  • 1 lb ground beef (or ground turkey)
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 (1 oz) packet taco seasoning or homemade taco seasoning (see Notes)
  • 1 cup cooked white or brown rice
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
  • 1 cup frozen corn (or canned, drained)
  • 1 cup shredded cheddar or Monterey Jack cheese
  • Salt and pepper, to taste

Optional Toppings:

  • Chopped cilantro
  • Sliced jalapeños
  • Sour cream
  • Salsa
  • Diced avocado

Instructions

  1. Prepare Peppers:
    Preheat the oven to 375°F (190°C). Place the halved bell peppers cut-side up in a 9×13-inch baking dish. Lightly season with salt and pepper.
  2. Cook Ground Beef:
    Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess grease.
  3. Sauté Aromatics:
    Add the diced onion and garlic to the skillet with the cooked beef. Sauté for 2-3 minutes, until softened and fragrant.
  4. Season and Combine:
    Stir in the taco seasoning, cooked rice, black beans, diced tomatoes, and corn. Cook for 2-3 minutes, mixing well. Adjust seasoning with salt and pepper, if needed.
  5. Stuff Peppers:
    Spoon the beef mixture evenly into the prepared bell pepper halves. Sprinkle the shredded cheese over the tops of the stuffed peppers.
  6. Bake:
    Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly and the peppers are tender.
  7. Serve:
    Garnish with your favorite toppings, such as cilantro, sour cream, or salsa. Serve warm.

Notes

  • Homemade Taco Seasoning: Combine 1 tsp chili powder, ½ tsp cumin, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp oregano, and a pinch of cayenne pepper.
  • To save time, use pre-cooked rice or microwaveable rice packets.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

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