These Taco Stuffed Peppers are a flavorful twist on classic taco night, blending zesty seasoned beef with vibrant bell peppers that hold a hearty, cheesy filling. Each pepper boat has all your favorite taco ingredients—savory meat, spices, and melty cheese—in a colorful, wholesome package. The result is a comforting, satisfying meal that’s both fun to eat and packed with nutrients.
Easy to prepare and customizable to your taste preferences, this dish works well for family dinners, meal prep, or casual gatherings. The peppers roast tender while the filling cooks rich and flavorful, making every bite a delightful balance of textures and bold Mexican-inspired flavors.
Equipment
- Oven
- Baking dish
- Skillet or frying pan
- Cutting board and knife
- Mixing spoon
- Measuring spoons and cups
Ingredients
Stuffed Peppers
- 4 large bell peppers, any color
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1 cup cooked rice (or cauliflower rice for low carb)
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt, to taste
- Black pepper, to taste
- Optional toppings: sour cream, cilantro, sliced olives
Instructions
- Preheat your oven to 375°F.
- Cut the tops off the bell peppers and remove seeds and membranes. Place the peppers upright in a baking dish.
- In a skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks.
- Add the diced onion and garlic to the pan and sauté until soft and fragrant.
- Sprinkle the taco seasoning over the beef mixture and stir until evenly coated.
- Stir in the cooked rice (or cauliflower rice) and diced tomatoes, mixing thoroughly. Season with salt and pepper to taste.
- Spoon the beef mixture into each pepper, packing it gently.
- Top each stuffed pepper with shredded cheese.
- Cover the baking dish with foil and bake for 25–30 minutes, until the peppers are tender.
- Remove the foil and bake an additional 5–10 minutes, until the cheese is melted and lightly browned.
- Serve warm with your choice of optional toppings.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: ~1 hour
- Servings: 4
- Cuisine: Mexican-Inspired
- Course: Main Dish
How to Store
- Allow leftovers to cool before transferring to airtight containers.
- Refrigerate for up to 4 days.
- Reheat in the oven or microwave until warmed through.
What Not to Do
- Do not overcook the peppers—they should be tender but not mushy.
- Avoid under-seasoning the meat—taco seasoning adds essential flavor.
- Don’t add cheese too early—it can overbrown or burn if exposed to direct heat too long.
Tips & Variations
- For extra heat, add jalapeños or hot sauce to the filling.
- Use lean ground turkey or chicken instead of beef for a lighter option.
- Swap rice for quinoa or cauliflower rice to adjust carbs.
- Stir in black beans or corn for added texture and color.
Approximate Nutrition (Per Serving)
- Calories: ~350
- Protein: ~25 g
- Fat: ~18 g
- Carbohydrates: ~28 g
- Fiber: ~5 g
- Sugar: ~7 g
Ingredients
Method
- Preheat your oven to 375°F.
- Cut the tops off the bell peppers and remove seeds and membranes. Place the peppers upright in a baking dish.
- In a skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks.
- Add the diced onion and garlic to the pan and sauté until soft and fragrant.
- Sprinkle the taco seasoning over the beef mixture and stir until evenly coated.
- Stir in the cooked rice (or cauliflower rice) and diced tomatoes, mixing thoroughly. Season with salt and pepper to taste.
- Spoon the beef mixture into each pepper, packing it gently.
- Top each stuffed pepper with shredded cheese.
- Cover the baking dish with foil and bake for 25–30 minutes, until the peppers are tender.
- Remove the foil and bake an additional 5–10 minutes, until cheese is melted and lightly browned.
- Serve warm with your choice of optional toppings.
Notes
- Protein: ~25 g
- Fat: ~18 g
- Carbohydrates: ~28 g
- Fiber: ~5 g
- Sugar: ~7 g
Conclusion
These Taco Stuffed Peppers combine bold Mexican flavors with wholesome ingredients to create a nutritious and satisfying meal. With vibrant colors, lean protein, and melty cheese, they offer a balance of taste and nutrition that works for everyday dinners or crowd-pleasing gatherings. Customizable and comforting, this dish makes it easy to enjoy all the classic taco elements in a healthier, structured form.
FAQs
- Can I make this low carb?
Yes—replace rice with cauliflower rice or omit it entirely. - Can I prepare ahead?
Assemble stuffed peppers and refrigerate before baking. - Can I use other fillings?
Yes—black beans, corn, or chopped veggies are great additions. - Can I freeze leftovers?
Yes—freeze in airtight containers for up to 2 months. - What toppings work best?
Sour cream, cilantro, avocado slices, and salsa complement this dish.
