Taco Stuffed Bell Peppers are a delicious twist on classic tacos, offering a healthier alternative without skimping on flavor. This recipe transforms bell peppers into edible bowls filled with a savory mixture of ground beef, spices, and melted cheese.

It’s a colorful, nutritious dish that’s perfect for those looking to add more vegetables to their meals while still enjoying the comforting taste of taco night. Whether you’re serving them for a family dinner or a festive gathering, these stuffed peppers are sure to be a crowd-pleaser.

Ingredients Needed for This Recipe

4 large bell peppers (any color), halved and seeds removed
1 tablespoon olive oil
1 pound ground beef

1 small onion, finely chopped
2 cloves garlic, minced
1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)

1 cup cooked rice (brown or white)
1 cup black beans, drained and rinsed
1 cup corn (frozen and thawed or canned)

1 cup tomato sauce
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Salt and pepper to taste

Fresh cilantro, chopped (for garnish)
Sour cream (for serving)
Additional toppings (optional): diced tomatoes, avocado slices, lime wedges

Instructions for Making Taco Stuffed Bell Peppers

Preheat your oven to 375°F (190°C). Place the bell pepper halves in a baking dish, cut-side up, and drizzle with olive oil. Season with salt and pepper, then bake for about 15-20 minutes until they start to soften.
While the peppers are baking, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet with the beef and sauté until the onion is translucent. Stir in the taco seasoning, cooked rice, black beans, corn, and tomato sauce. Cook for another 5 minutes, stirring occasionally, until everything is heated through. Season with salt and pepper to taste.

Remove the bell peppers from the oven and spoon the beef mixture into each pepper half, packing it tightly. Top each pepper with shredded cheese.
Return the peppers to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Serve the taco stuffed bell peppers hot, garnished with chopped cilantro and with sour cream on the side. Feel free to add any additional toppings like diced tomatoes, avocado slices, or a squeeze of lime juice for extra flavor.

Tips for Perfecting the Recipe

Choose the Right Bell Peppers: Look for bell peppers that are large and have a flat bottom so they can stand upright in your baking dish. Using a variety of colors not only makes the dish visually appealing but can also introduce a range of flavors, as different colored peppers have slightly different tastes.

Cooking the Beef: When cooking the ground beef, ensure it’s fully browned and crumbled to small pieces. This allows the taco seasoning and other flavors to evenly coat the meat, creating a more flavorful filling. Draining the excess fat after browning helps prevent the dish from becoming greasy.

Seasoning Adjustments: Feel free to adjust the taco seasoning to your taste preference. If you enjoy spicier food, consider adding some chili powder or diced jalapeños to the mix. For those who prefer a milder flavor, reduce the amount of taco seasoning or choose a mild version.

Rice Selection: Both white and brown rice work well in this recipe, but consider using pre-cooked or leftover rice to save time. If you’re looking for a low-carb option, you can substitute rice with quinoa or even cauliflower rice for an extra boost of veggies.

Adding More Vegetables: To make these taco stuffed bell peppers even more nutritious, consider adding finely chopped vegetables such as zucchini, mushrooms, or spinach to the beef mixture. They’ll add volume, nutrients, and flavor without overwhelming the dish.

Cheese Topping: While the recipe calls for cheddar or Monterey Jack cheese, don’t hesitate to mix in other types like pepper jack for a spicy kick or mozzarella for a gooier texture. For the best melting, shred your cheese from a block rather than buying pre-shredded cheese, which often contains anti-caking agents that can affect meltability.

Broiling for a Finish: For a beautifully browned and bubbly cheese topping, consider broiling the stuffed peppers for the last few minutes of cooking. Keep a close eye on them to prevent burning, but this step can add a deliciously crisp texture to the cheese.

Serving Suggestions

Accompaniments: These taco stuffed bell peppers are a hearty meal on their own, but they can be complemented with a variety of sides. Consider serving them with a side of tortilla chips and salsa, guacamole, or a simple green salad dressed with lime vinaigrette to round out the meal.

Toppings: Offering a variety of toppings can turn this meal into a fun, interactive dining experience. Set out bowls of diced tomatoes, sliced avocados or guacamole, sour cream, chopped cilantro, lime wedges, and even hot sauce so everyone can customize their pepper.

For a Crowd: If you’re serving a larger group, taco stuffed bell peppers can be a great centerpiece. You can prepare additional taco fillings and set up a “taco bar” where guests can choose between stuffing a pepper or making a traditional taco or burrito with the same fillings.

Pairing with Drinks: For a refreshing beverage to accompany this meal, consider serving iced tea, lemonade, or a selection of Mexican beers. For a non-alcoholic option, agua fresca made from fresh fruit can be a delightful pairing.

Storage Tips

Refrigerating Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave until warm throughout or bake in an oven preheated to 350°F (175°C) until heated through, which should take about 15-20 minutes.

Freezing for Later: Taco stuffed bell peppers freeze exceptionally well, making them a great make-ahead meal option. Cool the cooked peppers completely, then place them in a single layer on a baking sheet to freeze individually. Once solid, transfer them to a freezer-safe bag or container. They can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake or microwave until heated through.

Separating Components: Another approach to making this dish more meal-prep friendly is to store the cooked filling and the pre-baked pepper halves separately. This way, you can assemble and bake the peppers fresh when you’re ready to enjoy them, ensuring the peppers maintain their texture.

Frequently Asked Questions

Can I use a different type of meat? Yes, ground turkey, chicken, or even a plant-based meat substitute can work well in place of ground beef. Adjust the cooking time accordingly, ensuring poultry is cooked through to a safe internal temperature of 165°F (74°C).

Can I make this recipe vegan? Yes, making vegan taco stuffed bell peppers is quite simple. Use a plant-based ground meat substitute for the beef, and replace the cheese with a dairy-free alternative. Ensure your taco seasoning is vegan (some brands include dairy or other animal products), or make your own blend with chili powder, cumin, garlic powder, onion powder, paprika, and salt.

How can I make this recipe gluten-free? Taco stuffed bell peppers are naturally gluten-free, provided you use a taco seasoning that does not contain any gluten or gluten-containing ingredients. Always check the labels of packaged products like taco seasoning and tomato sauce, as they can sometimes contain gluten. If you’re serving this dish to someone with celiac disease or a gluten sensitivity, it’s also important to ensure there is no cross-contamination with gluten-containing foods during preparation.

Can I add rice directly to the mix without cooking it first? It’s best to use pre-cooked rice in this recipe. Adding uncooked rice directly to the mix would require additional liquid and cooking time to ensure the rice is fully cooked, which could result in overcooking the other ingredients or the bell peppers themselves becoming too soft. Using leftover or pre-cooked rice saves time and ensures the filling’s texture is consistent.

What if I don’t have taco seasoning? If you don’t have a packet of taco seasoning, you can easily make your own blend using common spices. Mix together chili powder, ground cumin, garlic powder, onion powder, dried oregano, paprika, salt, and a pinch of cayenne pepper or red pepper flakes for heat. Adjust the quantities to taste, starting with about a tablespoon of chili powder and a teaspoon each of the other spices for the equivalent of one packet of store-bought taco seasoning.

Taco Stuffed Bell Peppers

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Ingredients

4 large bell peppers any color, halved and seeds removed
1 tablespoon olive oil
1 pound ground beef

1 small onion finely chopped
2 cloves garlic minced
1 packet taco seasoning or 2 tablespoons homemade taco seasoning

1 cup cooked rice brown or white
1 cup black beans drained and rinsed
1 cup corn frozen and thawed or canned

1 cup tomato sauce
1 cup shredded cheese cheddar, Monterey Jack, or a blend
Salt and pepper to taste

Fresh cilantro chopped (for garnish)
Sour cream for serving
Additional toppings optional: diced tomatoes, avocado slices, lime wedges

Instructions

Preheat your oven to 375°F (190°C). Place the bell pepper halves in a baking dish, cut-side up, and drizzle with olive oil. Season with salt and pepper, then bake for about 15-20 minutes until they start to soften.
While the peppers are baking, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet with the beef and sauté until the onion is translucent. Stir in the taco seasoning, cooked rice, black beans, corn, and tomato sauce. Cook for another 5 minutes, stirring occasionally, until everything is heated through. Season with salt and pepper to taste.

Remove the bell peppers from the oven and spoon the beef mixture into each pepper half, packing it tightly. Top each pepper with shredded cheese.
Return the peppers to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Serve the taco stuffed bell peppers hot, garnished with chopped cilantro and with sour cream on the side. Feel free to add any additional toppings like diced tomatoes, avocado slices, or a squeeze of lime juice for extra flavor.