Taco Stuffed Peppers

Oh boy! Just thinking about this recipe is putting me in the mood to make these all over again!! These were probably one of the best dinners I have made, and one of the easiest.

Each weekend, my family attends church on Saturday evenings. It works great for our weekend schedule and always is a fun family outing in the evening. Since service starts at 6pm, I try to feed the family before leaving.

After perusing through my fridge and pantry, I settled on making tacos before church. However, once I started the dinner, I realized I had no tortillas!! How can you have a taco with no tortilla, right?!?! Well, I had purchased several peppers earlier in the week since they were on sale and we LOVE peppers with anything and everything!! I decided to stuff the peppers with taco meat and substitute the tortillas. Healthier, right?!?!

Not only were these a favorite with my hubby and I, but my 3 kiddos enjoyed these as well. Yes, my pickiest child ended up eating the taco meat and skipping the pepper part, but hey, at least the taco meat was a hit, right??


Next time you are meal planning, needing a dinner idea, having people over, etc…..I highly recommend whipping these up. You can even make these ahead of time and pop them in the fridge!! Top it with toppings of choice (guacamole, sour cream, pico de gallo, etc.)!


Taco Stuffed Peppers


  • 6 medium bell peppers, any color
  • 1 lb ground beef or turkey
  • 1 can black beans, rinsed and drained
  • 1 cup brown rice, cooked
  • 1 cup corn
  • 1 cup salsa
  • 2 tbsp. taco seasoning or 1 packet
  • 1 cup cheddar cheese, shredded
  • Toppings of choice….sour cream, guacamole, pico de gallo, salsa, etc.

Taco Stuffed Peppers


  1. Cut off the tops of the peppers and remove the seeds.
  2. Place all peppers upright in a baking dish and place in preheated oven, 350, for 20 minutes.
  3. While peppers are in oven, add ground beef/turkey to a large skillet.
  4. Brown meat over medium/high heat and add in taco seasoning.
  5. Once meat is cooked through, drain fat.
  6. Mix in the black beans, rice, and corn.
  7. Allow to simmer for about 5 minutes.
  8. Stir in salsa and 1/2 cup cheddar cheese.
  9. Remove from heat and set aside.
  10. Once peppers are done roasting, remove from oven.
  11. Using a spoon, scoop the meat mixture into the center of each pepper until filled.
  12. Sprinkle remaining 1/2 cup cheddar cheese on top of peppers.
  13. Place pan back into oven for additional 15 minutes.
  14. Remove and place toppings of choice on top. Enjoy!!


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