The Zesty Taco Stuffed Peppers Recipe Your Family Will Love

Bell peppers bursting with zesty taco-inspired flavors create a mouthwatering meal that combines nutrition and excitement.

Colorful ingredients dance together in this simple yet spectacular dish.

Each bite promises a delightful blend of Mexican-style goodness.

Lean proteins and vibrant vegetables make this recipe both wholesome and satisfying.

Spices weave magic through every morsel, turning ordinary ingredients into something extraordinary.

Culinary adventure awaits you with minimal preparation and maximum taste.

Grab a fork and let’s make dinner irresistible!

Why Taco Stuffed Peppers Are a Weeknight Win

• Customize Your Meal: Pack these peppers with endless topping variations like avocado, jalapeños, or salsa to match your taste preferences.
• Sneak in Nutrition: Load up bell peppers with lean protein, beans, and vegetables for a balanced, wholesome dinner that doesn't skimp on flavor.
• One-Pan Wonder: Minimize kitchen cleanup with this simple recipe that uses minimal dishes and requires just a skillet and baking dish.
• Family Crowd-Pleaser: Transform traditional taco ingredients into a fun, colorful meal that appeals to kids and adults alike, making dinnertime exciting and delicious.

Taco Stuffed Pepper Ingredients You’ll Crave

• Ground Beef: A hearty protein that forms the base of the taco filling.

• Bell Peppers, Onion, Diced Tomatoes, Black Beans, Corn: Fresh vegetables that provide texture, flavor, and nutritional value to the dish.

• Olive Oil, Garlic Powder, Chili Powder, Salt, Pepper, Taco Seasoning: Spices and seasonings that enhance the overall flavor profile of the taco stuffed peppers.

• Cheddar Jack Cheese, Sour Cream, Cilantro, Lime: Delicious additions that add creaminess, freshness, and a tangy finish to the dish.

• Cooked Brown Rice: A nutritious and filling component that helps bind the taco filling together.

Step-by-Step to Flavorful Taco Stuffed Peppers

Step 1: Warm Up the Oven

Preheat your oven to 350°F (175°C) so it’s ready for the delicious peppers.

Step 2: Prepare Peppers

Wash bell peppers and slice them in half lengthwise.

Remove seeds and membranes. Place peppers cut side up in a baking dish and lightly drizzle with olive oil.

Step 3: Soften Peppers

Bake peppers for 5 minutes to slightly soften their texture.

Step 4: Create Flavor Base

Heat olive oil in a large skillet over medium heat.

• Diced onion
• Garlic powder
• Chili powder
• Salt
• Pepper

Cook until onions become soft and fragrant.

Step 5: Brown the Meat

Add ground beef to the skillet.

Cook thoroughly, breaking up the meat as it browns.

Step 6: Mix Taco Filling

• Diced tomatoes
• Black beans
• Corn
• Cooked brown rice
• Taco seasoning

Combine well and taste.

Adjust seasoning if needed.

Step 7: Stuff the Peppers

Fill each pepper half generously with the beef mixture.

Overfill slightly for a hearty portion.

Step 8: First Bake

Cover the baking dish with foil and bake for 10 minutes.

Step 9: Melt the Cheese

Remove foil and sprinkle shredded cheddar jack cheese over each stuffed pepper. Return to oven and bake uncovered for 15 minutes until cheese is melted and bubbly.

Step 10: Serve and Enjoy

Serve hot with optional toppings like sour cream, cilantro, or a squeeze of lime.

Tips for Peppers That Stay Firm and Tasty

• Prep peppers ahead of time by blanching them for a firmer texture that holds the filling perfectly.
• Swap ground beef with ground turkey or plant-based crumbles for a leaner, vegetarian-friendly version that maintains delicious flavor.
• Control spice levels by adjusting taco seasoning or using mild versions for sensitive palates without compromising taste.
• Make the dish low-carb by replacing brown rice with cauliflower rice or simply omitting grains entirely for a protein-packed meal.
• Freeze individual stuffed peppers for quick meal prep, ensuring you always have a delicious, nutritious dinner option ready in minutes.

Easy Twists for Your Taco Stuffed Pepper Routine

• Chicken Fiesta Peppers: Replace ground beef with shredded rotisserie chicken, add Mexican-style cheese blend, and top with fresh jalapeños for extra kick.
• Mediterranean Veggie Peppers: Swap beef for quinoa, mix in feta cheese, spinach, and oregano, then garnish with tzatziki sauce.
• Spicy Chorizo Stuffed Peppers: Use Mexican chorizo instead of ground beef, incorporate black olives, add pepper jack cheese, and drizzle with chipotle crema.
• Southwest Turkey Peppers: Use lean ground turkey, mix in green chiles, replace cheddar jack with monterey jack cheese, and serve with avocado salsa.

What Goes Great with Taco Stuffed Peppers

• Boost Flavor Pairings for Taco Stuffed Peppers
• Craft a Zesty Margarita Companion: Mix a classic lime margarita with fresh tequila and triple sec to complement the peppers' spicy Mexican-inspired profile. The citrus notes will cut through the rich beef and cheese.
• Select a Bold Mexican Beer Match: Choose a crisp Corona or Modelo Especial to refresh your palate between bites. The light beer's clean taste balances the hearty, spicy stuffed peppers perfectly.
• Create a Fresh Salsa Side: Prepare a quick pico de gallo with diced tomatoes, onions, cilantro, and lime juice. This bright, tangy condiment will enhance the pepper's robust flavors and add a vibrant texture contrast.

How to Store Taco Stuffed Peppers Without Soggy Leftovers

• Refrigerate: Store leftover stuffed peppers in an airtight container for up to 3-4 days. Cool completely before sealing to prevent soggy texture.
• Freeze: Wrap individual peppers tightly in plastic wrap, then aluminum foil. Freeze for maximum 2 months. Place in freezer-safe container to prevent freezer burn.
• Microwave Reheat: Place pepper on microwave-safe plate. Cover with damp paper towel to retain moisture. Heat for 1-2 minutes, checking halfway through to ensure even warming.
• Oven Reheat: Preheat oven to 350°F. Place peppers in baking dish, cover with foil. Warm for 15-20 minutes until heated through. Remove foil for last 5 minutes to crisp cheese topping.

Stuffed Pepper Questions? We’ve Got Answers

• Are these peppers spicy?

The spice level depends on the taco seasoning and chili powder you use. You can control the heat by choosing a mild seasoning or reducing the amount of chili powder.

• Can I make this recipe vegetarian?

Yes, replace ground beef with plant-based ground meat, crumbled tofu, or extra black beans and increase the rice portion for protein.

• Is this recipe gluten-free?

Most ingredients are naturally gluten-free. Just ensure your taco seasoning and any additional sauces are certified gluten-free.

• How can I prep these peppers ahead of time?

You can prepare the filling and stuff the peppers up to 24 hours in advance. Store covered in the refrigerator and bake when ready to serve.

Taco Stuffed Peppers Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 38 reviews

• Total Time: 45 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Sizzling Mexican-inspired Taco Stuffed Peppers bring bold southwestern flavors to your dinner table. Colorful bell peppers packed with seasoned ground beef, rice, and melted cheese create a delightful meal you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Proteins:

• 1 pound (453 grams) lean ground beef (93/7 blend recommended)
• 1 1/2 cups shredded cheddar jack cheese

Vegetables and Bases:

• 6 bell peppers (any color)
• 1 onion, diced
• 14.5 ounces (411 grams) can diced tomatoes
• 18 ounces (510 grams) can black beans, drained and rinsed
• 15 ounces (425 grams) can corn, drained and rinsed
• 2 cups cooked brown rice

Seasonings:

• 1 taco seasoning packet
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• Salt, to taste
• Black pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat oven to 350°F, preparing a welcoming environment for vibrant bell peppers.
2. Halve peppers lengthwise, meticulously removing seeds and inner membranes. Arrange cut-side up in baking dish, lightly coating with olive oil.
3. Quickly pre-roast peppers for 5 minutes, softening their crisp texture.
4. In a skillet, sauté diced onions with garlic powder, chili powder, salt, and pepper until aromatics release their fragrant essence.
5. Introduce ground beef to the skillet, thoroughly browning while breaking meat into delicate crumbles.
6. Incorporate diced tomatoes, black beans, corn, cooked brown rice, and taco seasoning. Blend ingredients harmoniously, adjusting seasoning to taste.
7. Generously stuff pepper halves with savory meat mixture, creating deliciously overflowing pockets of flavor.
8. Encase baking dish with foil, allowing peppers to steam and meld flavors for 10 minutes.
9. Unveil peppers, crown with shredded cheddar jack cheese, and return to oven. Bake uncovered for 15 minutes until cheese transforms into a molten, golden blanket.
10. Present piping hot, embellished with optional garnishes like tangy sour cream, fresh cilantro, or a zesty lime squeeze.

Notes

• Customize peppers by selecting vibrant, uniformly sized bell peppers for consistent cooking and attractive presentation.
• Enhance flavor by using lean ground beef or substituting with ground turkey or plant-based meat alternatives for healthier options.
• Optimize rice texture by using day-old or slightly cooled rice to prevent mushiness and maintain distinct grains in the filling.
• Make ahead by preparing filling and peppers in advance, then refrigerating and baking just before serving to save time during meal preparation.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 10 g
• Protein: 25 g
• Cholesterol: 70 mg