Go Back
–+ servings

Taco Stuffed Peppers

Colorful bell peppers packed with taco-seasoned beef or turkey, rice, beans, and melty cheese, then baked until tender with golden, bubbly tops. A family-friendly, make-ahead dinner that’s perfect for meal prep and easy weeknights.
No ratings yet
Rate this Recipe Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Mexican-American
Servings 6 servings
Calories 320 kcal

Ingredients
  

  • 4 large bell peppers (any color), halved lengthwise and seeds removed
  • 1 tbsp olive oil
  • 1 lb ground beef or ground turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (1 oz) or 2–3 tbsp homemade
  • 1 cup cooked rice (white or brown) or cauliflower rice
  • 1 can black beans, drained and rinsed (15 oz) (optional)
  • 1 can diced tomatoes with green chilies, drained (10 oz)
  • 1 cup corn kernels, frozen or canned and drained (optional)
  • 1 cup shredded cheddar, Monterey Jack, or Mexican blend cheese
  • salt and black pepper, to taste
  • Toppings: sour cream or Greek yogurt, diced avocado, salsa, chopped cilantro, sliced green onions, lime wedges

Instructions
 

  • Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line a rimmed sheet pan.
  • Arrange the bell pepper halves cut-side up in the dish. Sprinkle lightly with salt and pepper.
  • Heat olive oil in a large skillet over medium heat. Add the ground beef or turkey and cook, breaking it up, until browned. Drain excess fat if needed.
  • Add the diced onion and minced garlic to the skillet. Sauté 2–3 minutes until softened and fragrant.
  • Stir in taco seasoning and cook 30–60 seconds to bloom the spices.
  • Fold in cooked rice, black beans (if using), drained diced tomatoes with chilies, and corn (if using). Cook 2–3 minutes, stirring until the mixture is thick and cohesive. Taste and season with salt and pepper.
  • Spoon the taco filling into the prepared pepper halves, mounding slightly and pressing down to remove air pockets.
  • Sprinkle the shredded cheese evenly over the stuffed peppers.
  • Cover the dish with foil and bake for 25 minutes. Remove foil and bake 10–15 minutes more, until the peppers are tender and the cheese is melted and bubbly.
  • Rest 3–5 minutes. Top with sour cream or Greek yogurt, avocado, salsa, cilantro, and green onions. Serve warm with lime wedges.

Nutrition

Serving: 1servingsCalories: 320kcalCarbohydrates: 28gProtein: 21gFat: 15gSaturated Fat: 6gSodium: 660mgFiber: 6gSugar: 6g
Keyword Easy Weeknight Dinners, Healthy Comfort Food, Meal Prep, Quick Family Meals, Taco Stuffed Peppers
Tried this recipe?Let us know how it was!