Sizzling Taco Stuffed Peppers Recipe: A Fiesta in Every Bite

Crisp bell peppers with a savory taco stuffed peppers recipe promise an explosion of delightful flavors that dance across your palate.

Mexican-inspired ingredients blend seamlessly in this colorful dish.

Spicy ground beef mingles with rice and zesty seasonings inside vibrant pepper vessels.

Cheese melts into golden rivers, creating irresistible texture and depth.

Weeknight dinners become extraordinary with this simple yet spectacular meal.

Each bite delivers a perfect balance of protein, vegetables, and robust southwestern spices.

Grab a fork and prepare for a culinary adventure that will make your taste buds cheer.

Taco Stuffed Peppers That Bring Big Flavor

• These taco-inspired stuffed peppers transform ordinary weeknight meals into a festive feast that everyone will love.
• Whip up this delicious dish in under 45 minutes, making it perfect for busy families seeking a nutritious and satisfying meal with minimal cooking time.
• Swap ingredients easily by using different meats, beans, or adding extra veggies to suit personal tastes and dietary preferences without compromising flavor.
• Pack nutrients into a single meal with bell peppers providing vitamins, lean ground beef offering protein, and additional vegetables creating a balanced, wholesome dinner option.

What Goes in Taco Stuffed Peppers

• Ground Beef: Hearty protein base for the taco filling, rich in flavor and texture.
• Rice: Adds bulk and helps bind the filling together, great for stretching the meat.

• Bell Peppers: Colorful vessels for the filling, provide a nutritious and edible container.
• Onion: Adds depth of flavor and aromatic base to the filling.
• Garlic: Provides sharp, intense flavor to enhance the overall taste.
• Black Beans: Adds protein, texture, and traditional Mexican-inspired element.
• Corn: Brings sweetness and additional texture to the filling.
• Diced Tomatoes: Adds moisture and tangy flavor to the mixture.

• Shredded Cheese: Melts beautifully, creates a golden and creamy topping.
• Cilantro: Fresh herb for garnish, adds bright flavor.
• Sour Cream: Cool and creamy topping that balances the spicy filling.
• Salsa: Adds extra flavor and traditional Mexican-style accompaniment.

• Taco Seasoning: Provides authentic Mexican-inspired spice blend.
• Olive Oil: Used for cooking and adding a light flavor.
• Salt and Pepper: Basic seasonings to enhance overall taste.

Taco Stuffed Peppers Prep from Start to Finish

Step 1: Prepare Oven Station

Crank up the oven to 375°F. Position oven rack in the middle. Grab a rectangular baking dish. Slice bell peppers lengthwise and remove seeds. Arrange pepper halves facing upward in the dish.

Step 2: Brown Protein

Warm a large skillet over medium heat. Crumble ground beef into the pan. Cook meat until it transforms from pink to rich brown. Break up chunks while cooking. Drain excess liquid.

Step 3: Build Flavor Base

• Diced onions
• Minced garlic
• Taco seasoning blend

Stir ingredients together, letting aromatics release their magic for 2-3 minutes.

Step 4: Create Hearty Filling

• Cooked rice
• Black beans
• Corn kernels
• Diced tomatoes

Blend everything thoroughly, allowing flavors to mingle and meld.

Step 5: Fill Pepper Boats

Generously spoon beef mixture into pepper halves. Blanket the top with shredded cheese.

Step 6: Bake to Perfection

Cover dish with aluminum foil. Slide into preheated oven. Bake for 25 minutes. Remove foil, continue baking 10-15 minutes until cheese melts and peppers soften.

Step 7: Dress and Serve

• Chopped cilantro
• Dollop of sour cream
• Splash of salsa

Serve immediately while warm and inviting.

Tips That Improve Taco Stuffed Peppers Every Time

• Swap Meat Options: Use ground turkey, chicken, or plant-based crumbles for a leaner or vegetarian version of these taco-stuffed peppers.
• Perfect Rice Texture: Slightly undercook the rice before mixing it with other ingredients, as it will continue cooking in the oven and prevent mushy results.
• Customize Spice Levels: Adjust the taco seasoning or add extra chili powder, cayenne, or hot sauce to increase the heat according to your preference.
• Prep-Ahead Strategy: Assemble the stuffed peppers the night before and refrigerate, then bake when ready to serve for a convenient meal prep option.
• Quick Cheese Melt Trick: Broil the peppers for 2-3 minutes at the end of baking to get a perfectly golden and crispy cheese topping.

Store Taco Stuffed Peppers Without Getting Soggy

• Store leftover taco stuffed peppers in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days.
• Reheat individual peppers on a microwave-safe plate for 1-2 minutes, ensuring the internal temperature reaches 165°F for food safety.
• Warm peppers in a preheated 350°F oven for 10-15 minutes, covering with foil to prevent drying out. Add a splash of water to maintain moisture.
• Wrap cooled peppers tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Taco Stuffed Peppers Served with These Sides

• A tangy lime margarita complements the spicy and savory flavors of the taco stuffed peppers, cutting through the richness of the beef and cheese while refreshing the palate.
• A bright, crisp pico de gallo adds a vibrant contrast to the hearty stuffed peppers, bringing fresh tomato, onion, and cilantro notes that lift the entire dish.
• A light, cold Mexican beer like Corona or Modelo Especial provides a clean, crisp backdrop that balances the robust, spicy filling of the peppers.
• A smooth, cool avocado sauce or crema adds a luxurious texture and mild flavor that softens the spice and complements the bell pepper's sweetness.

Mix Things Up with New Taco Stuffed Pepper Ideas

• Low-Carb Cauliflower Base: Replace rice with riced cauliflower to reduce carbohydrates and add more vegetable nutrients, perfect for keto dieters seeking a lighter meal option.
• Vegetarian Black Bean Swap: Substitute ground beef with plant-based crumbles or additional black beans for a protein-packed meatless version that maintains the classic taco flavor profile.
• Gluten-Free Mexican-Inspired Option: Use certified gluten-free taco seasoning and ensure all ingredients are gluten-free, making this recipe safe for those with celiac disease or gluten sensitivities.
• Spicy Southwestern Transformation: Add diced jalapeños, chipotle peppers, or hot sauce to increase heat level and create a more intense, fiery southwestern-style stuffed pepper experience.

Taco Stuffed Peppers: Answering Common Questions

• Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey is a lean, healthy alternative that works perfectly in this recipe. Just make sure to cook it thoroughly and drain any excess fat.

• Is this recipe gluten-free?

It can be gluten-free if you use a gluten-free taco seasoning and ensure all other ingredients are certified gluten-free. Always check labels carefully.

• How can I make this recipe spicier?

Add some diced jalapeños to the beef mixture, use a hot taco seasoning, or sprinkle some red pepper flakes on top before baking. These will boost the heat level without changing the core recipe.

• Do I need to pre-cook the rice?

Yes, use pre-cooked rice for this recipe. You can use leftover rice or quickly cook it before preparing the stuffed peppers to ensure the right texture and moisture.

Taco Stuffed Peppers Recipe

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4.6 from 33 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Spicy Mexican-inspired taco stuffed peppers deliver a zesty flavor explosion that blends classic comfort with bold southwestern charm. Hearty ground beef, melted cheese, and fresh herbs create a delicious dinner centerpiece you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 1 pound (0.45 kg) ground beef (or ground turkey)
• 1 cup (240 ml) shredded cheddar or Monterey Jack cheese

Vegetables and Produce:

• 4 large bell peppers (any color), halved and seeds removed
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup frozen corn (or canned, drained)

Pantry and Additional Ingredients:

• 1 tablespoon olive oil
• 1 ounce (28 grams) taco seasoning packet or homemade taco seasoning
• 1 cup cooked white or brown rice
• 1 (15 ounce/425 grams) can black beans, drained and rinsed
• 1 (10 ounce/285 grams) can diced tomatoes with green chilies (like Rotel), drained
• Salt and pepper, to taste

Optional Toppings:

• Chopped cilantro
• Sliced jalapenos
• Sour cream
• Salsa
• Diced avocado

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Instructions

1. Preheat the oven to 375F (190C) and prepare a 9×13-inch baking dish. Halve the bell peppers, removing seeds and membranes, then arrange them cut-side up in the dish. Lightly season with salt and pepper.
2. In a large skillet, brown the ground beef over medium heat, breaking it into crumbly pieces. Drain any excess fat to ensure a lean filling.
3. Add diced onions and minced garlic to the beef, sautéing until the aromatics become translucent and release their fragrant oils.
4. Incorporate taco seasoning, stirring to coat the meat evenly. Mix in cooked rice, black beans, diced tomatoes, and corn, creating a robust and colorful filling.
5. Carefully spoon the seasoned beef mixture into each pepper half, ensuring they are generously filled and packed down slightly.
6. Sprinkle a liberal layer of shredded cheese over the stuffed peppers, allowing it to cascade into the filling.
7. Cover the baking dish with aluminum foil and bake for 25 minutes to help the peppers soften and the flavors meld together.
8. Remove the foil and continue baking for an additional 10-15 minutes until the cheese turns golden and bubbly, and the pepper edges become slightly crisp.
9. Let the peppers rest for a few minutes after removing from the oven. Garnish with fresh cilantro, a dollop of sour cream, or a drizzle of salsa before serving.

Notes

• Customize pepper selection by choosing bell peppers in various colors for a vibrant, visually appealing dish that adds nutritional variety.
• Swap ground beef with ground turkey or plant-based protein crumbles to create lighter, leaner, or vegetarian-friendly versions of the recipe.
• Use cauliflower rice instead of traditional rice to reduce carbohydrates and create a low-carb alternative that maintains the same delicious flavor profile.
• Prep peppers ahead of time and store the stuffed peppers unbaked in the refrigerator, allowing for quick and convenient meal preparation during busy weekdays.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 90 mg