If you’re tired of the same old taco Tuesday routine, these Taco Stuffed Peppers are your new best friend. Imagine sweet bell peppers packed with savory ground beef, black beans, corn, and melty cheese, baked until tender and bubbly. It’s a vibrant, all-in-one dinner that’s endlessly adaptable and perfect for busy families or meal prep.
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Why You’ll Love This Taco Stuffed Peppers
- All-in-one meal: Protein, veggies, and grains baked together in colorful pepper shells.
- Next-level flavor: Warm, smoky homemade taco seasoning melds beautifully with the filling.
- Flexible & forgiving: Easily swap proteins, beans, or rice to suit your taste.
- Better leftovers: Flavors mingle overnight, making these ideal for meal prep.
Ingredients & Tools
- 4 large bell peppers (any color—I love a mix of red and yellow for sweetness)
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 lb lean ground beef (90/10 works well)
- 1 cup cooked rice (white or brown—about ⅓ cup uncooked)
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (14.5 oz) can diced tomatoes, drained
- 2 tbsp taco seasoning (homemade or store-bought)
- 1 cup shredded Mexican blend cheese, divided
- ¼ cup fresh cilantro, chopped (optional, for garnish)
- To serve: sour cream, sliced jalapeños, avocado, lime wedges
Tools: 9×13 inch baking dish, large skillet, sharp knife, mixing bowl
Notes: Using lean ground beef means no draining excess grease. Homemade taco seasoning makes a difference, but store-bought works in a pinch.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 28 g |
| Fat: | 14 g |
| Carbs: | 38 g |
| Fiber: | 8 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Pick the right peppers. Look for bell peppers that are firm, glossy, and have a flat bottom so they stand up straight in the baking dish. A mix of colors not only looks beautiful but also offers slightly different flavor notes—red and yellow are sweeter, while green have a more grassy, crisp taste.
- Don’t skip pre-cooking the filling. It might be tempting to just mix everything raw and shove it in the oven, but taking the time to sauté the onions, brown the beef, and meld the spices in the skillet first ensures a deeply flavorful, perfectly cooked filling.
- Cook your rice ahead of time. Using cold, pre-cooked rice is ideal here—it absorbs the flavors beautifully without turning mushy. If you’re cooking rice specifically for this, spread it on a plate to cool slightly before mixing it in.
- Drain those canned ingredients well. Excess liquid from the diced tomatoes or black beans can make your filling soggy. Give them a good drain—and even a quick pat with a paper towel for the tomatoes—for the best texture.
How to Make Taco Stuffed Peppers
Step 1: First, let’s get the oven preheated to 375°F (190°C). This gives it plenty of time to come to the right temperature while you prep the peppers. Grab your bell peppers, slice them in half lengthwise, and carefully cut out the seeds and white membranes inside. You want to create a nice, clean boat for all that delicious filling. A little tip—try to keep the stems intact if you can; it makes them look prettier and helps them hold their shape.
Step 2: Now, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 4–5 minutes, until it’s softened and turning translucent. You’ll notice a lovely sweet aroma starting to come up from the pan. Stir in the minced garlic and cook for just another 30 seconds—until it’s fragrant but not browned. We don’t want any bitter garlic notes here.
Step 3: Add the ground beef to the skillet, breaking it up with a wooden spoon as it cooks. You’re looking for it to be fully browned, which should take about 6–7 minutes. If there’s any excess grease, you can drain it off, but with lean beef, there shouldn’t be much. Now, sprinkle over the taco seasoning and stir well so every bit of meat is coated in those warm, smoky spices.
Step 4: Time to bring the rest of the filling together. Stir in the cooked rice, black beans, corn, and those well-drained diced tomatoes. Let everything cook together for another 2–3 minutes, just until it’s heated through and the flavors start to mingle. Remove the skillet from the heat and stir in half of the shredded cheese—this helps bind the filling and adds a wonderful creaminess.
Step 5: Arrange your pepper halves in the baking dish, cut sides up. They should fit snugly. Spoon the filling mixture generously into each pepper half, pressing down lightly so it’s well-packed and heaped a little over the top. You’ll probably use all the filling—these peppers can hold more than you think!
Step 6: Sprinkle the remaining cheese evenly over the top of each stuffed pepper. For a little extra flavor and to keep them from drying out, you can pour about ¼ cup of water or beef broth into the bottom of the baking dish around the peppers—it creates a bit of steam as they bake.
Step 7: Cover the baking dish tightly with aluminum foil and bake for 25 minutes. This initial covered baking steams the peppers, making them tender. Then, remove the foil and bake for another 8–10 minutes, until the cheese on top is melted, bubbly, and starting to get those lovely golden spots.
Step 8: Carefully remove the dish from the oven—it’ll be hot! Let the peppers rest for about 5 minutes before serving. They’ll be very soft, so this resting time makes them easier to handle. Garnish with fresh cilantro if you like, and serve with your favorite taco toppings. Dig in while they’re warm and wonderfully cheesy!
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap cooled peppers individually and freeze for up to 3 months.
- Reviving: Reheat in the oven at 350°F for 15-20 minutes to restore texture.
Serving Suggestions
Complementary Dishes
- A simple green salad with a lime vinaigrette — The crisp, acidic salad cuts through the richness of the peppers beautifully and adds a fresh element to your plate.
- Mexican street corn (Esquites) — The creamy, tangy, and slightly spicy flavors of this classic corn dish are a perfect match for the savory stuffed peppers.
- Seasoned black beans — If you want to double down on the bean goodness, a side of warm, seasoned black beans complements the texture and flavor profile wonderfully.
Drinks
- A classic margarita (on the rocks!) — The bright, citrusy kick of a good margarita balances the spice and richness of the taco filling in the most delightful way.
- An ice-cold Mexican lager — A crisp, light beer is a no-fuss pairing that cleanses the palate between bites and highlights the savory notes.
- Sparkling water with lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and keep your taste buds happy.
Something Sweet
- Churros with chocolate dipping sauce — The warm, cinnamony crunch of a churro followed by a dip in rich chocolate is the ultimate celebratory finish.
- Tres leches cake — This moist, milky cake is decadent without being overly heavy, providing a sweet and creamy contrast to your meal.
- Mango sorbet — A few scoops of bright, fruity sorbet feel light and refreshing, offering a clean, sweet end to a flavorful dinner.
Top Mistakes to Avoid
- Mistake: Using peppers that are too small. Small peppers can’t hold enough filling and will cook too quickly, becoming mushy. Go for large, sturdy bell peppers that can stand up to the bake time.
- Mistake: Overfilling the baking dish with water. A little liquid in the bottom creates steam, but too much will make the pepper bottoms soggy. Stick to about ¼ cup for the best results.
- Mistake: Skipping the foil cover during the first part of baking. I’ve messed this up before too… baking them uncovered the whole time can lead to dry filling and peppers that aren’t tender enough. The foil trap is essential for that initial steam.
- Mistake: Not letting the peppers rest after baking. They’re piping hot and very fragile straight out of the oven. A 5-minute rest lets them firm up just enough so they don’t fall apart when you serve them.
Expert Tips
- Tip: For a crispier top, switch your oven to broil for the last 1–2 minutes of cooking. Watch it closely though—cheese can go from golden to burnt in seconds!
- Tip: Make a big batch of the filling and freeze it. You can have pre-cooked filling ready to go, which means you can assemble and bake these peppers on even the busiest of nights.
- Tip: If your peppers are wobbling in the dish, create a stable base by slicing a very thin piece off the bottom. Just be careful not to cut through and create a hole.
- Tip: For a flavor boost, mix a tablespoon of tomato paste in with the onions and garlic before adding the beef. It adds a wonderful depth and richness to the entire dish.
FAQs
Can I make these Taco Stuffed Peppers ahead of time?
Absolutely! You can assemble the peppers completely—right up to the point of baking—cover the dish tightly, and refrigerate for up to 24 hours. When you’re ready, just pop them in the oven, but you may need to add a few extra minutes to the baking time since they’ll be going in cold. It’s a fantastic meal prep strategy for a stress-free dinner.
What’s the best way to reheat leftovers?
The oven is your best friend here for reviving that perfect texture. Reheat at 350°F (175°C) for about 15-20 minutes, until warmed through. The microwave will work in a pinch, but it can make the peppers a bit soggier. If you must use the microwave, cover them with a damp paper towel to help steam them back to life.
Can I use a different type of meat or make it vegetarian?
Of course! This recipe is wonderfully adaptable. For a lighter option, ground turkey or chicken work beautifully. For a vegetarian version, use two cans of black beans or one can of beans and one cup of cooked lentils. You could even use a plant-based ground “meat” alternative—just season it the same way.
My peppers are still a bit firm after baking. What happened?
This usually means your peppers were very thick-walled or particularly large. Next time, you can blanch the pepper halves in boiling water for 3-4 minutes before stuffing them to soften them up. For now, just cover them with foil and pop them back in the oven for another 5-10 minutes until they’re tender to your liking.
Can I freeze cooked stuffed peppers?
You can, but the texture of the peppers will become softer upon thawing and reheating. Let them cool completely, then wrap each pepper individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.
Taco Stuffed Peppers
Make delicious Taco Stuffed Peppers with ground beef, rice, and melty cheese. Perfect for weeknight dinners and meal prep. Get the easy recipe now!
Ingredients
For the Ingredients
-
4 large bell peppers (any color—I love a mix of red and yellow for sweetness)
-
1 tbsp olive oil
-
1 medium yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
1 lb lean ground beef (90/10 works well)
-
1 cup cooked rice (white or brown—about ⅓ cup uncooked)
-
1 can black beans (15 oz, rinsed and drained)
-
1 cup corn kernels (fresh, frozen, or canned)
-
1 can diced tomatoes (14.5 oz, drained)
-
2 tbsp taco seasoning (homemade or store-bought)
-
1 cup shredded Mexican blend cheese (divided)
-
¼ cup fresh cilantro (chopped, optional, for garnish)
-
To serve (sour cream, sliced jalapeños, avocado, lime wedges)
Instructions
-
First, let’s get the oven preheated to 375°F (190°C). This gives it plenty of time to come to the right temperature while you prep the peppers. Grab your bell peppers, slice them in half lengthwise, and carefully cut out the seeds and white membranes inside. You want to create a nice, clean boat for all that delicious filling. A little tip—try to keep the stems intact if you can; it makes them look prettier and helps them hold their shape.01
-
Now, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 4–5 minutes, until it’s softened and turning translucent. You’ll notice a lovely sweet aroma starting to come up from the pan. Stir in the minced garlic and cook for just another 30 seconds—until it’s fragrant but not browned. We don’t want any bitter garlic notes here.02
-
Add the ground beef to the skillet, breaking it up with a wooden spoon as it cooks. You’re looking for it to be fully browned, which should take about 6–7 minutes. If there’s any excess grease, you can drain it off, but with lean beef, there shouldn’t be much. Now, sprinkle over the taco seasoning and stir well so every bit of meat is coated in those warm, smoky spices.03
-
Time to bring the rest of the filling together. Stir in the cooked rice, black beans, corn, and those well-drained diced tomatoes. Let everything cook together for another 2–3 minutes, just until it’s heated through and the flavors start to mingle. Remove the skillet from the heat and stir in half of the shredded cheese—this helps bind the filling and adds a wonderful creaminess.04
-
Arrange your pepper halves in the baking dish, cut sides up. They should fit snugly. Spoon the filling mixture generously into each pepper half, pressing down lightly so it’s well-packed and heaped a little over the top. You’ll probably use all the filling—these peppers can hold more than you think!05
-
Sprinkle the remaining cheese evenly over the top of each stuffed pepper. For a little extra flavor and to keep them from drying out, you can pour about ¼ cup of water or beef broth into the bottom of the baking dish around the peppers—it creates a bit of steam as they bake.06
-
Cover the baking dish tightly with aluminum foil and bake for 25 minutes. This initial covered baking steams the peppers, making them tender. Then, remove the foil and bake for another 8–10 minutes, until the cheese on top is melted, bubbly, and starting to get those lovely golden spots.07
-
Carefully remove the dish from the oven—it’ll be hot! Let the peppers rest for about 5 minutes before serving. They’ll be very soft, so this resting time makes them easier to handle. Garnish with fresh cilantro if you like, and serve with your favorite taco toppings. Dig in while they’re warm and wonderfully cheesy!08
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