There’s something magical about the way comfort food can also be healthy, vibrant, and full of flavor—and that’s exactly what you get with these Taco Stuffed Peppers. Whether you’re looking for a quick weeknight dinner, a meal-prep lifesaver, or a fun way to get the whole family to eat more veggies, this dish has you covered. Juicy bell peppers are packed with seasoned taco meat, fluffy rice, melty cheese, and all your favorite toppings. You’ll love how easy this is—and how fast it disappears from the dinner table!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bell peppers (red, yellow, orange, or green all work!)
- Ground beef or turkey
- Olive oil
- Onion and garlic
- Taco seasoning (store-bought or homemade—your call!)
- Cooked rice (white, brown, or even cauliflower rice for a low-carb twist)
- Diced tomatoes with green chilies (like Rotel)
- Black beans (totally optional but great for fiber and protein)
- Corn kernels (frozen or canned—adds a nice pop of sweetness)
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional toppings: sour cream, salsa, cilantro, avocado, jalapeños, green onions
Why You’ll Love These Taco Stuffed Peppers
These aren’t just stuffed peppers—they’re a complete taco experience in a colorful, veggie-packed package. You’re getting bold, satisfying taco flavor with a lighter, wholesome twist thanks to the bell peppers. They’re easy to prep, naturally gluten-free, customizable for picky eaters, and oh-so-cheesy. Plus, they look beautiful on a plate—hello, dinner party-worthy!
How to Make Taco Stuffed Peppers
Preheat the Oven
Start by setting your oven to 375°F (190°C). While it’s heating, lightly grease a 9×13-inch baking dish with olive oil.
Prepare the Bell Peppers
Slice the bell peppers in half lengthwise and carefully remove the seeds and white membranes. Arrange them cut-side up in the prepared baking dish. Give them a light sprinkle of salt and pepper to season them from the inside out.
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Toss in your diced onion and minced garlic. Let them sizzle until fragrant and soft—about 2 to 3 minutes. This simple step creates the foundation for your flavorful filling.
Brown the Meat
Add the ground beef or turkey to the skillet. Break it apart with your spoon or spatula and cook until browned and no longer pink. Drain any excess grease to keep the dish from getting soggy.
Build the Filling
Stir in taco seasoning, cooked rice, diced tomatoes with green chilies, black beans (if using), and corn. Let everything cook together for 2 to 3 minutes until heated through and well blended. You’ll know it’s ready when the filling smells like taco night and looks juicy but not watery.
Stuff the Peppers
Spoon the taco mixture into each pepper half. Fill them generously—you want them overflowing with goodness. Once all the peppers are stuffed, sprinkle a hearty handful of shredded cheese on top of each one.
Bake to Perfection
Cover the baking dish with aluminum foil and place it in the oven. Bake for 25 minutes, then remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is golden and bubbly and the peppers are tender enough to cut with a fork.
Add Toppings and Serve
This is the fun part! Load up each pepper with your favorite toppings. Sour cream adds creaminess, avocado gives richness, and salsa or hot sauce brings the heat. A sprinkle of fresh cilantro or green onions adds a pop of freshness right before serving.
Tips and Tricks
- Use a variety of bell pepper colors for a gorgeous, rainbow-hued dish that’s as eye-catching as it is tasty.
- Short on time? Use microwaveable rice or leftover rice from last night’s dinner.
- Make it extra creamy by stirring in a couple of tablespoons of cream cheese or sour cream into the filling before stuffing.
- Don’t overstuff—you want a nice balance between the filling and the tender pepper.
- Trim the bottoms of wobbly peppers slightly so they sit flat in the dish. No more tipping over in the oven!
Variations
Vegetarian Taco Stuffed Peppers
Omit the meat and double up on the beans, or use cooked lentils or plant-based crumbles. You’ll still get all the taco flavor, just in a fully meatless version.
Low-Carb Option
Swap the rice for cauliflower rice, or leave it out altogether. You’ll still get a filling, satisfying meal, just with fewer carbs.
Make It Spicy
Mix chopped jalapeños or chipotle peppers into the filling, or drizzle with your favorite hot sauce after baking. You could even use pepper jack cheese for a spicy kick.
Extra Cheesy Version
Mix a handful of shredded cheese into the filling before stuffing for that irresistible, gooey interior. A few spoonfuls of cream cheese also take it to the next level.
Storage Instructions
Refrigerate:
Store any leftovers in an airtight container in the fridge for up to 4 days. These peppers reheat beautifully, making them a top-tier meal prep option.
Freeze:
Let the peppers cool completely, then wrap each one individually in foil. Freeze in a resealable bag for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven or microwave.
Reheat:
Pop them in a 350°F (175°C) oven for about 15 minutes or microwave for 1–2 minutes until hot. Add fresh toppings after reheating to refresh the flavor.
Serving Suggestions
These Taco Stuffed Peppers are a complete meal on their own, but they pair wonderfully with:
- A side of Mexican rice or cilantro lime quinoa
- A crisp side salad with lime vinaigrette
- Warm tortilla chips and guacamole or queso dip
- Refried beans or charro beans
Hosting a party? Set up a “topping bar” and let guests customize their own stuffed peppers!
FAQs
Can I use mini bell peppers?
Yes! They make adorable appetizers or kid-friendly bites. Just reduce the baking time slightly since they cook faster.
Do I need to pre-cook the peppers?
Nope! Baking them covered ensures they cook until tender without needing a separate step.
Can I make these ahead of time?
Absolutely. Assemble the peppers and keep them covered in the fridge for up to 24 hours. Then just bake when ready to serve.
Can I swap the rice for something else?
Definitely. Quinoa, couscous, or even chopped zucchini or mushrooms make great fillers if you’re avoiding grains.
How can I keep them from tipping over?
Slice a tiny bit off the bottom of each pepper half to create a flat surface—they’ll stay upright in the baking dish.
Is this recipe gluten-free?
Yes, just be sure to use a gluten-free taco seasoning and double-check your canned ingredients.
Final Thoughts
These Easy Taco Stuffed Peppers are everything you love about taco night—bold flavors, cheesy goodness, and customizable toppings—wrapped up in a wholesome, veggie-packed meal. Whether you’re feeding a family, meal-prepping for the week, or just craving something cozy and flavorful, this dish will quickly become a favorite in your kitchen. Try it tonight and see why everyone loves stuffed peppers with a taco twist!
Taco Stuffed Peppers
Ingredients
- 4 large bell peppers (any color), halved and seeds removed
- 1 tbsp olive oil
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 oz taco seasoning (or homemade taco seasoning)
- 1 cup cooked white or brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 cup frozen corn (or canned, drained)
- 1 cup shredded cheddar or Monterey Jack cheese
- Salt and pepper, to taste
- Optional toppings: chopped cilantro, sliced jalapeños, sour cream, salsa, diced avocado
Instructions
- Preheat oven to 375°F (190°C). Place halved bell peppers cut-side up in a 9×13-inch baking dish and lightly season with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease.
- Add diced onion and garlic to the beef. Sauté for 2–3 minutes until softened and fragrant.
- Stir in taco seasoning, cooked rice, black beans, diced tomatoes, and corn. Mix well and cook for 2–3 more minutes.
- Spoon the beef mixture evenly into the bell pepper halves. Top each with shredded cheese.
- Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until the cheese is melted and peppers are tender.
- Garnish with desired toppings and serve warm.
