Taco stuffed peppers are a colorful, satisfying weeknight dinner that feels like a treat but is surprisingly simple. Imagine sweet bell peppers packed with savory spiced ground beef filling and melted cheese—a complete meal in an edible package. They’re endlessly customizable and always a hit with the whole family.
Nothing beats a great Taco Stuffed Peppers. Whether you're a fan of Dinner Ideas or want to try something from our Crockpot Recipes selection, keep scrolling!
Why You’ll Love This Taco Stuffed Peppers
- All-in-One Meal: Protein, veggies, and cheese baked together for easy serving and cleanup.
- Totally Adaptable: Swap proteins or spice levels to match your preferences.
- Meal Prep Star: Reheats beautifully for quick weekday lunches.
- Family Favorite: Fun, personal-sized edible bowls everyone can customize.
Ingredients & Tools
- 4 large bell peppers (any color)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 lb lean ground beef
- 1 packet (about 2 tbsp) taco seasoning
- 1 cup cooked rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes, drained
- 1.5 cups shredded Mexican cheese blend
- Salt and black pepper to taste
- For serving: sour cream, fresh cilantro, sliced jalapeños, avocado
Tools: A 9×13 inch baking dish, a large skillet, a sharp knife, and a spoon for scooping.
Notes: Don’t stress if you’re missing an ingredient—this recipe is wonderfully adaptable. The key is getting a good sear on the beef and using a flavorful taco seasoning you love.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 16 g |
| Carbs: | 42 g |
| Fiber: | 9 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Pick Your Peppers Wisely. 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 makes for a beautiful presentation.
- Pre-cook That Rice. You’ll need about a cup of cooked rice. Leftover rice from last night’s takeout is perfect here—it saves time and works just as well.
- Don’t Skip Draining the Canned Goods. Draining the diced tomatoes and rinsing the black beans is crucial. Too much liquid in the filling will make your peppers soggy instead of perfectly tender.
- Customize Your Heat Level. The taco seasoning packet dictates the spice. For a milder dish, use a “mild” packet. To turn up the heat, add a diced jalapeño to the skillet with the onions or use a “hot” seasoning blend.
How to Make Taco Stuffed Peppers
Step 1: Preheat your oven to 375°F (190°C). This gives it plenty of time to come to temperature while you prep. Take your bell peppers and carefully slice them in half from top to bottom. Use a small, sharp knife to cut out the core and remove all the white ribs and seeds from the inside. You’re creating a nice, clean cavity for all that delicious filling. A little scrape with a spoon helps get every last seed out.
Step 2: Arrange the pepper halves cut-side up in your 9×13 baking dish. If any are particularly wobbly, you can shave a tiny sliver off their back to help them sit flat. Drizzle them very lightly with a bit of the olive oil and sprinkle with a pinch of salt and pepper. This simple step helps season the pepper itself and encourages it to soften and caramelize beautifully in the oven.
Step 3: Now, for the filling! Heat the remaining olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice a lovely sweet aroma starting to develop. Add the minced garlic and cook for just one more minute—until fragrant—being careful not to let it burn.
Step 4: Add the ground beef to the skillet, using your spoon to break it up into small crumbles. Cook until it’s no longer pink, which should take about 6-8 minutes. If there’s a lot of excess grease, you can drain it off at this point. Then, sprinkle the taco seasoning over the meat mixture and stir for a minute until everything is well-coated and smells incredible.
Step 5: Reduce the heat to low and stir in the cooked rice, drained black beans, and drained diced tomatoes. Let this mixture cook together for just 2-3 minutes, stirring occasionally, so the flavors can meld. Give it a taste and adjust the seasoning with a little more salt or pepper if you think it needs it. Remove the skillet from the heat.
Step 6: It’s stuffing time! Spoon the beef and rice mixture generously into each pepper half, pressing down lightly to pack it in. You want them heaping full—they’ll settle a bit as they bake. Divide about one cup of the shredded cheese evenly over the top of each stuffed pepper, creating a cheesy lid that will get all golden and bubbly.
Step 7: Carefully pour about a quarter cup of water into the bottom of the baking dish, around (not over!) the peppers. This creates a steamy environment in the oven that helps the peppers cook through without drying out. Cover the dish tightly with aluminum foil and bake for 20 minutes.
Step 8: After 20 minutes, remove the foil. The peppers should be starting to soften. Now, turn on your oven’s broiler for a minute or two to get it nice and hot. Return the uncovered dish to the oven for another 5-10 minutes, or until the cheese is fully melted, spotty brown, and bubbly, and the pepper edges are tender with a slight char.
Step 9: Take the dish out of the oven and let the peppers rest for about 5 minutes before serving. This rest period allows the filling to set slightly, making them easier to handle. Then, it’s time for the grand finale—load them up with all your favorite fresh toppings!
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap cooled baked peppers individually and freeze for up to 3 months.
- Reviving: Reheat in oven or air fryer at 350°F until warm and cheese is bubbly.
Serving Suggestions
Complementary Dishes
- A simple corn and black bean salad — The sweet crunch of corn and the earthy beans provide a refreshing, cold contrast to the warm, cheesy peppers.
- Crisp, homemade tortilla chips with chunky guacamole — You’ve already got the taco vibe going, so lean into it! The creamy avocado and salty chips are the perfect sidekick.
- A light, citrusy slaw with lime vinaigrette — The sharp, tangy crunch cuts through the richness of the beef and cheese beautifully, balancing the whole meal.
Drinks
- A classic margarita (or a mocktail version) — The bright, citrusy notes are a legendary pairing with any Tex-Mex inspired dish, cleansing the palate between bites.
- A light Mexican lager — The crisp, clean finish of a cold beer is fantastic for washing down the savory, spiced flavors without overpowering them.
- Sparkling water with lime — Sometimes you just need the bubbles and a squeeze of lime to refresh your taste buds, and it’s a wonderfully simple, non-alcoholic option.
Something Sweet
- Warm churros with chocolate dipping sauce — It’s the ultimate festive finish. The cinnamon sugar and rich chocolate feel like a celebration after your savory main.
- Mango sorbet — A few scoops of this bright, fruity, and icy dessert are incredibly refreshing and light, making it a perfect palate cleanser.
- Tres leches cake — If you’re feeling indulgent, the sweet, milky, and cloud-like texture of this cake is a dreamy contrast to the hearty peppers.
Top Mistakes to Avoid
- Mistake: Using raw rice in the filling. The rice won’t have enough time or liquid to cook properly inside the pepper, leaving you with a disappointingly crunchy, undercooked texture. Always use pre-cooked rice.
- Mistake: Overfilling the baking dish with water. A little water creates steam; a lot creates a soupy mess that will steam-boil your peppers and make the bottoms mushy. A quarter cup is all you need.
- Mistake: Skipping the broiler step. Baking with the foil on softens the peppers, but taking the foil off and using the broiler is what gives you that gorgeous, restaurant-quality, bubbly-browned cheese topping. Don’t miss it!
- Mistake: Not letting them rest before serving. I know it’s tempting to dig right in, but if you cut into a pepper straight from the oven, the filling will likely spill out everywhere. A five-minute rest lets everything set.
Expert Tips
- Tip: Par-cook your pepper shells for extra tenderness. If you prefer your peppers very soft, pop the hollowed-out halves into the baking dish and bake them alone for 10-15 minutes before stuffing. This gives them a head start.
- Tip: Add a “glue” to your filling for a firmer set. Stirring in a beaten egg or a couple of tablespoons of tomato paste into the filling mixture before stuffing helps bind everything together, so it slices cleanly.
- Tip: Make a double batch for easy freezer meals. These freeze exceptionally well. After baking, let them cool completely, then wrap individually in foil and freeze. Reheat from frozen in a 350°F oven until hot.
- Tip: Use the pepper tops! Don’t throw away the tops you cut off! Finely chop them and sauté them with the onion for an extra boost of flavor and to reduce food waste.
FAQs
Can I make these Taco Stuffed Peppers ahead of time?
Absolutely! You can assemble them completely up to a day in advance. Just cover the baking dish tightly with plastic wrap and store it in the refrigerator. When you’re ready to eat, you may need to add a few extra minutes to the baking time since you’re starting from a cold state. This makes them a fantastic option for busy weeknights or for having guests over.
What’s the best way to reheat leftovers?
The oven or an air fryer is your best bet for reviving that crispy cheese topping. Reheat at 350°F for about 10-15 minutes, or until warmed through. The microwave will work in a pinch, but it will make the pepper softer and the cheese less crispy. If you do microwave, try placing it under the broiler for a minute at the end to perk up the cheese.
Can I use a different type of meat?
Of course! Ground turkey, chicken, or even pork work wonderfully. Just keep in mind that leaner meats like turkey can dry out a bit, so you might want to add a tablespoon of olive oil to the pan when cooking. For a vegetarian version, a can of lentils or an extra can of black beans is a perfect substitute for the ground beef.
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, try the par-cooking method mentioned in the tips. For now, you can simply return them to the oven, covered, for another 5-10 minutes until they reach your desired tenderness. All ovens vary a little in temperature, so don’t worry!
Is it necessary to add water to the baking dish?
I highly recommend it. That small amount of water creates a steamy environment that essentially steams the peppers from the outside while the filling heats from the inside. This ensures the pepper shells become tender and juicy instead of tough, dried out, or burnt on the bottom. It’s a small step with a big payoff.
Taco Stuffed Peppers
Make delicious Taco Stuffed Peppers in under an hour! This easy, customizable recipe features seasoned ground beef, rice, and melty cheese. Get the full recipe now!
Ingredients
For the Ingredients
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4 large bell peppers (any color)
-
1 tbsp olive oil
-
1 medium yellow onion (diced)
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3 cloves garlic (minced)
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1 lb lean ground beef
-
1 packet taco seasoning (about 2 tbsp)
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1 cup cooked rice
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1 can black beans (15 oz, rinsed and drained)
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1 can diced tomatoes (14.5 oz, drained)
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1.5 cups shredded Mexican cheese blend
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Salt and black pepper (to taste)
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For serving (sour cream, fresh cilantro, sliced jalapeños, avocado)
Instructions
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Preheat your oven to 375°F (190°C). Take your bell peppers and carefully slice them in half from top to bottom. Use a small, sharp knife to cut out the core and remove all the white ribs and seeds from the inside.01
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Arrange the pepper halves cut-side up in your 9x13 baking dish. Drizzle them very lightly with a bit of the olive oil and sprinkle with a pinch of salt and pepper.02
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Heat the remaining olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for just one more minute—until fragrant—being careful not to let it burn.03
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Add the ground beef to the skillet, using your spoon to break it up into small crumbles. Cook until it’s no longer pink, which should take about 6-8 minutes. Sprinkle the taco seasoning over the meat mixture and stir for a minute until everything is well-coated.04
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Reduce the heat to low and stir in the cooked rice, drained black beans, and drained diced tomatoes. Let this mixture cook together for just 2-3 minutes, stirring occasionally. Remove the skillet from the heat.05
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Spoon the beef and rice mixture generously into each pepper half, pressing down lightly to pack it in. Divide about one cup of the shredded cheese evenly over the top of each stuffed pepper.06
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Carefully pour about a quarter cup of water into the bottom of the baking dish, around (not over!) the peppers. Cover the dish tightly with aluminum foil and bake for 20 minutes.07
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After 20 minutes, remove the foil. Turn on your oven's broiler for a minute or two to get it nice and hot. Return the uncovered dish to the oven for another 5-10 minutes, or until the cheese is fully melted, spotty brown, and bubbly, and the pepper edges are tender with a slight char.08
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Take the dish out of the oven and let the peppers rest for about 5 minutes before serving.09
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