Creamy, juicy, and packed with bold taco flavors, these Taco Stuffed Bell Peppers are the kind of weeknight dinner that feels like a treat without the fuss. One skillet of seasoned beef or turkey, a handful of pantry staples, and a quick bake later—dinner is served in colorful edible bowls that everyone will love. Fun fact: stuffed peppers are an old-fashioned comfort food that got a modern taco twist—who knew two classics could be such a happy marriage?
This recipe is special because it’s simple, fast, and crowd-pleasing. Prep and assembly are quick, and the baking mostly gives you time to set the table or make a salad. It’s very family-friendly and easy to customize for picky eaters or hungry teens. If you enjoy similar comfort meals, you might like this stuffed-pepper take I’ve tried before—same spirit, different twist. Ready to dive in? Let’s make dinner delicious and uncomplicated.
What is Taco Stuffed Bell Peppers?
What’s in a name? Taco Stuffed Bell Peppers are exactly what they sound like—bell peppers filled with a saucy, seasoned taco-style filling and melted cheese on top. Where did the idea come from? Maybe somebody looked at tacos and thought, why not serve them in a veggie cup? Or perhaps it’s just a genius shortcut for getting taco night on the table without tortillas falling apart. Either way, it’s playful, practical, and somehow makes weeknight dinner feel festive. After all, everyone knows “the way to a man’s heart is through his stomach.” Ready for a new family favorite? Give these a try and see who calls dibs on the last one.
Why You’ll Love This:
- Big flavor in a simple package: Crisp-tender peppers hold a smoky, savory taco filling topped with bubbling cheddar for a perfect bite.
- Wallet-friendly and efficient: Ground meat, beans, and corn stretch the filling, so feeding a family costs less than ordering takeout.
- Endless topping possibilities: Sour cream, salsa, fresh cilantro, or a squeeze of lime add bright contrasts to the rich filling.
This dish hits savory, creamy, and fresh notes all at once. If you love stuffed-pepper variations, compare flavors with a Mexican stuffed peppers recipe like Mexican stuffed peppers with ranchero sauce to inspire your next dinner. Go on—make a batch and watch it disappear.
How to Make:
Quick Overview
This recipe is easy because the filling cooks in one skillet and the peppers bake briefly to finish. You get tender pepper walls, a hearty and slightly saucy taco mixture, and a melty cheesy crown. Prep time is about 15 minutes and baking time is 40 minutes—total around 55 minutes from start to finish.
Ingredients
- 4 medium bell peppers (any color), tops removed, seeds and membranes discarded
- 1.5 lb ground beef or turkey, thawed and drained if needed
- 1 small onion, finely chopped
- 1 packet taco seasoning (about 1 oz)
- 3/4 cup water
- 1 cup cooked rice (cooled; optional but recommended for texture and stretch)
- 1 cup corn kernels, rinsed and drained if canned
- 1 cup black beans, rinsed and drained
- 1.5 cups shredded cheddar cheese (divided; keep 1/2 cup for topping)
- 1 cup sour cream (for topping), chilled
- 1/2 cup salsa (for topping)
- 1 bunch fresh cilantro, chopped for garnish
- Salt and pepper to taste
- 1 tablespoon olive oil (for cooking)
Directions
- Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or similar sized casserole.
- Prepare the peppers by cutting the tops off and removing seeds and membranes. Keep the tops if you like as lids, or discard. Place peppers upright in the prepared baking dish so they fit snugly.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent.
- Add the ground beef or turkey to the skillet. Break it up with a spatula and cook 6 to 8 minutes, stirring occasionally, until no pink remains and meat is nicely browned. Season lightly with salt and pepper.
- Stir in the packet of taco seasoning and 3/4 cup water. Bring to a low simmer and cook 2 to 3 minutes until the seasoning is well incorporated and the mixture thickens slightly.
- Turn off the heat and stir in 1 cup cooked rice, 1 cup corn, 1 cup black beans, and 1 cup of the shredded cheddar cheese. Mix thoroughly so the filling is evenly combined.
- Spoon the hot taco mixture into each prepared bell pepper, packing it gently but not overflowing.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the filled peppers.
- Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and bake an additional 10 minutes to let the cheese bubble and the tops brown slightly. The peppers should be tender but still hold their shape.
- Remove from the oven and let rest 5 minutes. Top each pepper with a dollop of sour cream, a spoonful of salsa, and a sprinkle of chopped cilantro before serving.
What to Serve With:
- Simple green salad with lime vinaigrette to cut the richness
- Cilantro-lime rice or a small side of cooked quinoa
- Warm tortillas or tortilla chips for scooping any extra filling
- Roasted sweet potatoes or a corn and tomato salad for extra veggies
- A cold cerveza, sparkling water with lime, or a fruity iced tea for drinks
Top Tips for Perfecting:
- Swap proteins: Use ground turkey, chicken, or a plant-based crumbles for a vegetarian option with the same seasonings.
- Add heat: Mix a chopped jalapeño into the filling or use hot salsa to top for a spicier bite.
- Cheese choices: Monterey Jack or pepper jack melt well if you want a milder or spicier cheese.
- Avoid soggy peppers: Don’t overcook the filling before stuffing; a firmer filling helps the peppers hold shape.
- Make ahead: Assemble peppers and keep covered in the fridge for up to 24 hours before baking—add 10 minutes to baking time if chilled.
Storing and Reheating Tips:
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Keep toppings (sour cream, salsa, cilantro) separate until serving to preserve freshness.
Freezing: You can freeze baked stuffed peppers for up to 2 months. Wrap individual peppers tightly in foil and place in a freezer-safe container or bag. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a 350°F oven for 15 to 20 minutes until warmed through, or microwave individual peppers for 2 to 3 minutes on high, checking halfway. For best texture, reheat uncovered in the oven to crisp the cheese slightly.
FAQs
Can I make these vegetarian?
Yes. Replace the ground meat with a plant-based crumble or extra beans and cooked lentils. Add a splash of soy sauce or smoked paprika for umami.
Do I have to use rice?
No. Rice is optional and stretches the filling while adding texture. You can omit it or swap for cooked quinoa or cauliflower rice.
How do I prevent peppers from falling over while baking?
Trim a small sliver off the bottom of each pepper so they sit flat in the dish. Don’t cut too much—just enough to stabilize them.
Can I freeze before baking?
Yes. Assemble the peppers, wrap tightly, and freeze. Bake from frozen at 375°F for about 50 to 60 minutes covered, then uncover and bake until cheese is bubbly.
What if I don’t have taco seasoning?
Make a quick mix with 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, and a pinch of salt and pepper.
Conclusion
These Taco Stuffed Bell Peppers are a quick, satisfying weeknight superstar—easy to make, customizable, and perfect for feeding a crowd or keeping as tasty leftovers. They combine the best parts of taco night and loaded stuffed peppers into a colorful, comfort-food package that’s hard to resist. For another inspired take and extra ideas, check out this full recipe write-up at Taco Stuffed Bell Peppers – Maple Jubilee. Give this recipe a try and share it with family or friends—the peppers practically beg to be devoured.
Taco Stuffed Bell Peppers
Equipment
- Large Skillet
- Baking Dish
Ingredients
Ingredients
- 4 medium Bell Peppers Any color, tops removed, seeds and membranes discarded.
- 1.5 lb Ground Beef or Turkey Thawed and drained if needed.
- 1 small Onion Finely chopped.
- 1 packet Taco Seasoning (about 1 oz)
- 3/4 cup Water
- 1 cup Cooked Rice Cooled; optional but recommended for texture and stretch.
- 1 cup Corn Kernels Rinsed and drained if canned.
- 1 cup Black Beans Rinsed and drained.
- 1.5 cups Shredded Cheddar Cheese Divided; keep 1/2 cup for topping.
- 1 cup Sour Cream For topping, chilled.
- 1/2 cup Salsa For topping.
- 1 bunch Fresh Cilantro Chopped for garnish.
- to taste Salt and Pepper
- 1 tablespoon Olive Oil For cooking.
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or similar sized casserole.
- Prepare the peppers by cutting the tops off and removing seeds and membranes. Place peppers upright in the prepared baking dish so they fit snugly.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent.
- Add the ground beef or turkey to the skillet. Break it up with a spatula and cook 6 to 8 minutes, stirring occasionally, until no pink remains and meat is nicely browned. Season lightly with salt and pepper.
- Stir in the packet of taco seasoning and 3/4 cup water. Bring to a low simmer and cook 2 to 3 minutes until the seasoning is well incorporated and the mixture thickens slightly.
- Turn off the heat and stir in 1 cup cooked rice, 1 cup corn, 1 cup black beans, and 1 cup of the shredded cheddar cheese. Mix thoroughly so the filling is evenly combined.
- Spoon the hot taco mixture into each prepared bell pepper, packing it gently but not overflowing.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the filled peppers.
- Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and bake an additional 10 minutes to let the cheese bubble and the tops brown slightly.
- Remove from the oven and let rest 5 minutes. Top each pepper with a dollop of sour cream, a spoonful of salsa, and a sprinkle of chopped cilantro before serving.