Take your Taco Tuesday to the next level with these delicious and easy-to-make Taco Stuffed Peppers. Filled with all your favorite taco ingredients and baked to perfection, this stuffed bell peppers recipe is sure to be a hit with the whole family.
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Are you a taco lover? Honestly, if I had to choose one meal to enjoy for the rest of my life, it would hands down be tacos every time! So many ways to change it up from classic tacos, to taco casserole, taco pie, taco filled crescents, and now, these Taco Stuffed Bell Peppers! All the flavors you love, made healthier by using peppers instead of tortillas. In fact, one bite in, you may not even notice the missing tortilla component! Fully customizable and picky eater approved for an easy dinner! My three kids request this dinner frequently! Also try my Creamy Chicken Stuffed Peppers for another tasty option!
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Ingredient Notes
Below is a brief overview of each ingredient needed and some substitutions. To see printable recipe card with exact amounts and directions, scroll to the bottom of the post or click the “jump to recipe” button at the top.
- Bell Peppers– I tend to use whichever colors I can find on sale, however, any color works. Red bell peppers, green, yellow, or orange are all great options. Try to get peppers that are about the same size so one doesn’t cook faster than the other.
- Beef– you’ll need one pound lean ground beef. I usually use 80/20. Any lean count works as you will cook the beef and drain any excess grease. You can also use ground turkey for a healthier option or ground chicken.
- Beans– black beans add additional fiber and protein to this meal. Be sure to drain and rinse before using. If you want to use dry black beans, be sure to soak them overnight to soften them beforehand.
- Rice– sometimes I use cooked brown rice, other times I use my Instant Pot Mexican rice. As long as your rice is cooked, any type works great.
- Corn– frozen corn or canned corn works great, use what you have on hand.
- Salsa– pick your favorite salsa brand. Like things spicy? Get something hot! You can also use pico de gallo or a can of diced tomatoes.
- Taco Seasoning– I use homemade taco seasoning, however, any brand of store-bought works great too.
- Cheese– shredded Cheddar cheese is my favorite, however, my kids love Mexican blend cheese or Colby Jack cheese.
- Toppings– have fun with this part as it’s what makes these peppers fully customizable. See note below for options.
Toppings to try
Want to make this stuffed pepper recipe your own? Toppings are the best way to do that! You can top with additional shredded cheese, sour cream, guacamole, cilantro, jalapenos, avocado, chopped onion, enchilada sauce, hot sauce, tomatoes, black olives, or crushed Fritos/ tortilla chips.
How to make Stuffed Taco Peppers with Rice
Prepare the Peppers. Wash and dry the bell peppers thoroughly, cut them in half horizontally, remove the seeds and stems, and place all 6 halves in a casserole baking dish. Bake the peppers in oven for about 20 minutes to soften them while you prepare the meat.
Cook the Meat. In a large skillet over medium heat, cook the ground beef. Once browned and no longer pink, drain the grease and add in the taco seasoning.
Make the Filling. Mix the black beans, cooked rice, and corn into the taco meat. Stir in the salsa and ½ cup cheese.
Stuff the Peppers. Using a spoon, scoop the meat mixture into the center of each cut pepper, filling about ¾ full. Sprinkle remaining cheese on top.
Bake the Peppers and Enjoy! Place baking dish into oven for about 15 minutes, or until cheese is melted and meat mixture is heated through. Remove from oven and add your favorite toppings. Serve and enjoy!
Storing Leftovers
Once fully cooled, place Taco Style Stuffed Peppers in an airtight container in the refrigerator up to 5 days. You can reheat them using the microwave, oven at 350 degrees for about 10 minutes, or air fryer. These are great for meal prep since they are just as delicious the next day! If you don’t want to serve all 6 of the peppers at once, feel free to freeze some. Before baking, place the stuffed peppers on a baking sheet in the freezer for one hour. Once frozen, move to a freezer safe container and freeze up to 3 months. Allow to thaw before placing in the oven to cook at 350 degrees for about 45 minutes.
What to serve with Taco Stuffed Peppers
Although this is a meal on it’s own. We love adding a few more options to our plates to really bulk up the meal. Sometimes, I will make a simple side salad, however, my kids LOVE when I make Charro Beans with this. So simple and packed with flavor. You can also make a Mexican dip and add a side of chips or warm up some flour tortillas on the side. If any of the filling falls out of the stuffed peppers, use the tortilla to scoop it up. If going low carb, serve with beans, salad, or fruit!
More Taco Recipes to try
Oven Baked Beef Tacos– an easy and flavorful dinner option. Filled with seasoned ground beef and topped with all your favorite taco toppings, this recipe is sure to become a family favorite.
California Taco– packed with fresh ingredients and bursting with flavor, this recipe is sure to become a family favorite. Try it out tonight!
Easy Taco Lasagna– combine two delicious dishes into one with this mouthwatering Taco Lasagna Recipe. Layers of seasoned ground beef, melted cheese, beans, salsa, and flour tortillas make for a satisfying and easy-to-make meal.
Cornbread Taco Bake– made using taco seasoned ground beef, chili beans, and more, all under a layer of Jiffy cornbread! Perfect for busy weeknight dinners, this simple casserole is comfort food at its finest! Add your favorite toppings and dinner is served!
Ground Beef Taco Bowls– looking for a quick and delicious meal? Try this easy Taco Bowl Recipe that can be customized with your favorite toppings and ingredients. Perfect for busy weeknights!
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Taco Stuffed Bell Peppers Recipe
Equipment
Ingredients
- 6 bell peppers *medium, any color
- 1 lb ground beef *or turkey
- 1 can black beans *drained/rinsed
- 1 cup brown rice *cooked
- 1 cup corn
- 1 cup salsa
- 2 tablespoon taco seasoning
- 1 cup cheddar cheese *shredded
- toppings of choice
Instructions
- Cut off the tops of the peppers and remove the seeds.
- Place all peppers upright in a baking dish and place in preheated oven, 350 degrees, for 20 minutes.
- While peppers are in oven, add ground beef/turkey to a large skillet. Brown meat over medium/high heat.
- Once meat is cooked through, drain fat and add in taco seasoning.
- Mix in the black beans, rice, and corn. Allow to simmer for about 5 minutes.
- Stir in salsa and ½ cup cheddar cheese. Remove from heat and set aside.
- Once peppers are done roasting, remove from oven.
- Using a spoon, scoop the meat mixture into the center of each pepper until filled.
- Sprinkle remaining ½ cup cheddar cheese on top of peppers.
- Place pan back into oven for additional 15 minutes. Remove and place toppings of choice on top. Enjoy!!
Notes
Nutrition
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