Taco Stuffed Peppers Recipe

Imagine biting into a vibrant bell pepper shell, perfectly roasted until tender, filled with a sizzling blend of seasoned taco meat, melted cheese, and fresh toppings. These Taco Stuffed Peppers combine the beloved flavors of Mexican-inspired cuisine with the nutritional punch of bell peppers for a meal that’s as colorful as it is delicious. If you’re looking for a creative twist on taco night or a low-carb dinner option that doesn’t sacrifice satisfaction, these Taco Stuffed Peppers are your answer. You’ll learn how to prepare this versatile dish with simple ingredients, customize it to your taste preferences, and transform an everyday dinner into something truly special.

Why You’ll Love This Recipe

These Taco Stuffed Peppers will quickly earn a spot in your regular meal rotation for so many reasons. First, they offer all the bold, spicy flavors of traditional tacos but in a healthier, carb-conscious package. The contrast between the slightly sweet, tender pepper shells and the savory, seasoned filling creates a perfect flavor harmony that will satisfy your taste buds.

The versatility of this dish is truly remarkable. You can easily adjust the heat level, swap proteins, or modify ingredients based on dietary needs without losing the essence of the recipe. Plus, these colorful peppers create an impressive presentation that makes weeknight dinners feel special or works beautifully for entertaining guests.

For busy home cooks, the make-ahead potential is a game-changer. Prepare these peppers in advance, refrigerate, and bake when ready to serve. The hands-on preparation time is minimal, while the oven does most of the work, allowing you to focus on other tasks while dinner essentially makes itself. The delightful aroma that fills your kitchen as these peppers bake is just an added bonus to a dish that delivers on both flavor and convenience.

Ingredients

For these delicious Taco Stuffed Peppers, you’ll need:

• 6 large bell peppers (any color, though red, yellow, and orange are sweeter than green)
• 1 pound (450g) lean ground beef (90/10) or ground turkey
• 1 medium onion, finely diced (about 1 cup)
• 3 garlic cloves, minced
• 1 packet (1 oz/28g) taco seasoning (or 2 tablespoons homemade taco seasoning)
• 1 can (14.5 oz/411g) diced tomatoes, drained
• 1 can (4 oz/113g) diced green chilies
• 1 cup (175g) cooked rice (white or brown)
• 1 can (15 oz/425g) black beans, rinsed and drained
• 1 cup (113g) corn kernels (fresh, frozen, or canned)
• 2 cups (226g) shredded Mexican-blend cheese, divided
• ¼ cup (4g) fresh cilantro, chopped, plus more for garnish
• 1 tablespoon olive oil
• Salt and pepper to taste

For serving (optional):

• Sour cream
• Avocado slices or guacamole
• Pico de gallo
• Lime wedges
• Hot sauce

Pro Tips

When making perfect Taco Stuffed Peppers, these professional techniques will elevate your dish from good to extraordinary:

First, pre-roast your peppers before stuffing them. This critical step ensures they’ll be perfectly tender when the filling is heated through. Cut the peppers in half lengthwise, remove seeds and membranes, then roast them empty at 350°F (175°C) for about 10-15 minutes. This pre-cooking prevents the common problem of underdone peppers with an overcooked filling. The peppers should be slightly softened but still hold their shape well.

For the most flavorful filling, build layers of taste through proper browning. Don’t rush cooking the ground beef and onions. Allow them to develop a deep brown color, which creates rich, caramelized flavors through the Maillard reaction. Take your time with this step, as it forms the flavor foundation for your entire dish.

Lastly, control moisture for the perfect texture. If your filling seems too wet before stuffing (especially when using fresh tomatoes), cook it a few minutes longer to evaporate excess liquid, or add 1-2 tablespoons of tomato paste to absorb moisture. Conversely, if it’s too dry, add a splash of beef broth. The ideal filling should be moist and cohesive but not soggy or runny, ensuring your stuffed peppers maintain their structural integrity from oven to plate.

Instructions

Step 1: Prepare the Peppers

Preheat your oven to 375°F (190°C). Slice each bell pepper in half lengthwise, carefully removing the seeds and membranes while keeping the stems intact (they make for a beautiful presentation). Arrange the pepper halves in a 9×13 baking dish, drizzle with olive oil, and season lightly with salt and pepper. Bake for 10-15 minutes until they just begin to soften. This pre-roasting step ensures your peppers won’t be underdone when the filling is perfectly heated.

Step 2: Prepare the Taco Filling

While the peppers pre-roast, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Now add your ground beef, breaking it up with a wooden spoon as it browns. Cook until no pink remains, about 5-7 minutes, then drain excess fat if necessary.

Step 3: Season and Complete the Filling

Sprinkle the taco seasoning over the meat mixture and stir to combine. Add the diced tomatoes, green chilies, black beans, and corn. Stir well and simmer for 5 minutes to allow the flavors to meld. Remove from heat and fold in the cooked rice, 1 cup of the shredded cheese, and the chopped cilantro. Taste and adjust seasoning if needed.

Step 4: Stuff and Bake

Remove the par-baked pepper halves from the oven. Fill each pepper generously with the taco mixture, mounding slightly on top. Pour ¼ cup of water into the bottom of the baking dish (this creates steam that helps cook the peppers perfectly). Cover the dish with aluminum foil and bake for 25 minutes.

Step 5: Add Cheese and Finish

After 25 minutes, remove the foil and sprinkle the remaining cup of cheese evenly over the stuffed peppers. Return to the oven, uncovered, and bake for an additional 10 minutes until the cheese is bubbly and beginning to brown. For an extra golden top, broil for 1-2 minutes, watching carefully to prevent burning. Let the Taco Stuffed Peppers rest for 5 minutes before serving to allow the flavors to settle and make them easier to handle.

Variations

Vegetarian Taco Stuffed Peppers: Create a hearty meat-free version by replacing the ground beef with a plant-based alternative like Beyond Meat or increasing the black beans to 2 cans and adding 1 cup of finely chopped mushrooms sautéed with the onions. The mushrooms add a meaty texture and umami flavor that makes this variation satisfying even for carnivores. You could also incorporate crumbled tofu or quinoa for additional protein and texture.

Mediterranean-Inspired Taco Stuffed Peppers: Give your stuffed pepper recipe an international twist by swapping the taco seasoning for a blend of oregano, basil, and thyme. Use ground lamb instead of beef, substitute feta for the Mexican cheese blend, and include olives, diced zucchini, and a touch of lemon zest in the filling. Top with tzatziki instead of sour cream for a refreshing Mediterranean flavor profile that still honors the stuffed pepper concept.

Breakfast Taco Stuffed Peppers: Transform this dinner favorite into a morning meal by creating a breakfast version. Fill par-baked peppers with scrambled eggs, breakfast sausage or chorizo, hash browns, and cheese. Add some sautéed onions and bell peppers to the egg mixture, and top with salsa after baking. This makes for an impressive brunch option that can be prepared ahead and baked when guests arrive.

Storage and Serving

Taco Stuffed Peppers store beautifully, making them perfect for meal prep. Refrigerate leftovers in an airtight container for up to 4 days. To reheat, microwave individual peppers for 2-3 minutes until heated through, or place in a 350°F (175°C) oven for 15-20 minutes. For longer storage, freeze fully cooled stuffed peppers individually wrapped in aluminum foil, then placed in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

For an impressive presentation, serve these colorful Taco Stuffed Peppers on a large platter garnished with fresh cilantro, lime wedges, and a sprinkle of cotija cheese. Create a DIY topping bar with small bowls of sour cream, guacamole, pico de gallo, sliced jalapeños, and hot sauce, allowing everyone to customize their peppers.

These stuffed peppers pair wonderfully with a simple side salad dressed with lime vinaigrette or a serving of cilantro-lime rice to soak up the flavorful juices. For a complete fiesta, serve alongside homemade tortilla chips with salsa and a refreshing pitcher of margaritas or agua fresca for an unforgettable Mexican-inspired meal that celebrates the beloved flavors of tacos in a creative new form.

FAQs

Can I make these Taco Stuffed Peppers ahead of time?
Absolutely! Prepare the filling and stuff the pre-roasted peppers up to 24 hours in advance. Cover with plastic wrap and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before cooking, then follow the baking instructions, adding an extra 5-10 minutes to the covered baking time.

What’s the best way to cut bell peppers for stuffing?
For Taco Stuffed Peppers, cutting the peppers in half lengthwise through the stem creates stable “boats” that hold plenty of filling and cook evenly. Alternatively, you can cut off just the tops and stand them upright for a traditional presentation, though they may be more challenging to eat.

Can I use different colored bell peppers?
Yes! Each color offers a slightly different flavor profile. Green peppers are less sweet and more earthy, while red, orange, and yellow peppers are progressively sweeter. Using a variety creates a visually stunning presentation and offers taste contrast.

How can I make this recipe keto-friendly?
To make keto stuffed taco peppers, omit the rice and beans, and replace them with additional ground beef and chopped cauliflower rice. Use a homemade taco seasoning without cornstarch, and increase the cheese content. This adaptation maintains the Mexican-inspired flavors while significantly reducing the carbohydrate content.

My family doesn’t like spicy food. How can I adjust the heat level?
For a milder version, omit the green chilies, use a mild taco seasoning, and ensure your diced tomatoes don’t contain added chilies. You can add a tablespoon of tomato paste to maintain flavor depth without heat. Serve hot sauce on the side for family members who prefer more spice in their Taco Stuffed Peppers.

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