Taco Stuffed Peppers

Short description

I combine tender bell peppers with a savory taco-inspired filling made from seasoned ground beef, rice, beans, and cheese, then bake everything until perfectly tender and bubbly. The result is a hearty, colorful meal that is packed with flavor and easy to customize.

Why You’ll Love This Recipe

I love this recipe because it is a complete meal in one convenient package. The peppers add natural sweetness and nutrition, while the taco-seasoned filling provides plenty of hearty flavor. I also appreciate how easy it is to make ahead and customize with different proteins, grains, and toppings. Whether I am feeding my family or preparing lunches for the week, this recipe is always a great choice.

ingredients

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

• 6 large bell peppers, any color
• 1 pound ground beef
• 1 packet taco seasoning
• ⅔ cup water
• 1 cup cooked rice
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup salsa
• 1½ cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 green onions, sliced
• Fresh cilantro, for garnish

directions

1. I preheat the oven to 375°F (190°C).
2. I cut the tops off the bell peppers and remove the seeds and membranes.
3. I place the peppers upright in a baking dish.
4. In a large skillet over medium heat, I cook the ground beef until browned.
5. I drain any excess grease and stir in the taco seasoning and water.
6. I simmer the mixture for about 5 minutes until thickened.
7. I stir in the cooked rice, black beans, salsa, and half of the shredded cheese.
8. I spoon the filling evenly into the prepared peppers.
9. I cover the baking dish with foil and bake for 30 minutes.
10. I remove the foil, sprinkle the remaining cheese over the peppers, and bake for an additional 10 to 15 minutes until the cheese is melted and the peppers are tender.
11. I let the peppers rest for 5 minutes before serving.
12. I garnish with green onions and fresh cilantro.

Servings and timing

This recipe makes 6 servings.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Resting Time: 5 minutes
• Total Time: 1 hour 10 minutes

I find this recipe ideal for meal prep because the stuffed peppers reheat beautifully throughout the week.

Variations

• I substitute ground turkey or ground chicken for a lighter option.
• I use cauliflower rice instead of regular rice for a lower-carb version.
• I add corn kernels for extra sweetness and texture.
• I include diced jalapeños when I want additional heat.
• I replace black beans with pinto beans or kidney beans.
• I use pepper jack cheese for a spicier flavor profile.
• I top the peppers with sour cream, avocado, or guacamole before serving.

storage/reheating

I store leftover Taco Stuffed Peppers in an airtight container in the refrigerator for up to 4 days.

For longer storage, I freeze the cooked peppers individually for up to 3 months. I thaw them overnight in the refrigerator before reheating.

To reheat, I place the peppers in a 350°F (175°C) oven for 15 to 20 minutes until heated through. I can also microwave individual peppers for 2 to 3 minutes.

FAQs

Can I make Taco Stuffed Peppers ahead of time?

Yes. I often prepare and fill the peppers a day ahead, then refrigerate them until I am ready to bake.

Do I need to pre-cook the peppers?

No. I typically bake them with the filling, which allows them to become tender while absorbing flavor from the filling.

What color bell peppers work best?

I use any color I have available. Red, yellow, and orange peppers are slightly sweeter, while green peppers offer a more savory flavor.

Can I make this recipe low carb?

Yes. I replace the rice with cauliflower rice and choose a low-sugar salsa for a lower-carb meal.

What can I serve with Taco Stuffed Peppers?

I enjoy serving them with a side salad, Mexican rice, tortilla chips, guacamole, or roasted vegetables.

Conclusion

I love Taco Stuffed Peppers because they combine the bold flavors of tacos with the wholesome goodness of fresh bell peppers. The hearty filling, melted cheese, and endless customization options make this a reliable favorite for both weeknight dinners and meal prep. Whether I keep the recipe classic or experiment with new ingredients, these stuffed peppers always deliver a satisfying and flavorful meal.

Taco Stuffed Peppers

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Taco Stuffed Peppers are colorful bell peppers filled with seasoned ground beef, rice, black beans, salsa, and melted cheese. This hearty and nutritious meal brings all the bold flavors of taco night into a wholesome, easy-to-serve dish.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Bake
• Cuisine: Mexican-American
• Diet: Halal

Ingredients

• 6 large bell peppers, any color
• 1 pound ground beef
• 1 packet taco seasoning
• ⅔ cup water
• 1 cup cooked rice
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup salsa
• 1½ cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 green onions, sliced
• Fresh cilantro, for garnish

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Place the peppers upright in a baking dish.
4. Cook the ground beef in a large skillet over medium heat until browned.
5. Drain excess grease and stir in the taco seasoning and water.
6. Simmer for about 5 minutes until thickened.
7. Stir in the cooked rice, black beans, salsa, and half of the shredded cheese.
8. Spoon the filling evenly into the prepared peppers.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil, sprinkle the remaining cheese over the peppers, and bake for an additional 10 to 15 minutes until the cheese is melted and the peppers are tender.
11. Let the peppers rest for 5 minutes before serving.
12. Garnish with green onions and fresh cilantro.

Notes

• Substitute ground turkey or ground chicken for a lighter option.
• Use cauliflower rice instead of regular rice for a lower-carb variation.
• Add corn kernels for extra sweetness and texture.
• Include diced jalapeños for additional heat.
• Replace black beans with pinto beans or kidney beans if desired.
• Use pepper Jack cheese for a spicier flavor profile.
• Top with sour cream, avocado, or guacamole before serving.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 430 kcal
• Sugar: 8 g
• Sodium: 890 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Carbohydrates: 28 g
• Fiber: 7 g
• Protein: 31 g
• Cholesterol: 75 mg