Name: Taco Stuffed Bell Peppers Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 4 large bell peppers (any color), halved and seeds removed; 1 small onion, diced; 2 cloves garlic, minced; 1 lb ground beef or ground turkey; 1 packet (or 2 tbsp) taco seasoning; 1 cup cooked rice (white, brown, or cauliflower rice); Salt and pepper to taste; 1 tbsp olive oil; 1/2 cup tomato sauce or salsa; 1 cup shredded cheddar or Mexican blend cheese, divided; Chopped cilantro, for garnish (optional); Sour cream, for garnish (optional)

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If you’re looking for a dinner that’s as colorful as it is comforting, Taco Stuffed Bell Peppers are about to become your new obsession. Imagine tender, roasted peppers overflowing with a zesty, savory taco filling, gooey melted cheese, and all your favorite toppings. This dish transforms everyday ingredients into a weeknight wonder, and it’s endlessly customizable to suit your cravings or what’s hiding in your fridge. Whether you’re serving picky eaters, meal-prepping for the week, or just craving something hearty and delicious, Taco Stuffed Bell Peppers check all the boxes with minimal fuss and maximum flavor.

Taco Stuffed Bell Peppers Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish lies in its simplicity. Each ingredient plays a starring role in creating layers of taste, texture, and color that make Taco Stuffed Bell Peppers so irresistible. Gather these kitchen staples, and let’s get started!

Bell peppers: Choose a mix of red, yellow, green, or orange for a gorgeous presentation and subtle sweetness.
Ground beef or turkey: Both options soak up the bold taco spices and give the filling its hearty, satisfying bite.
Olive oil: A drizzle helps roast the peppers and sauté the aromatics to golden perfection.
Onion: Adds a touch of sweetness and depth to the taco filling.
Garlic: Just two cloves bring a world of flavor to the skillet—don’t skip it!
Taco seasoning: The secret weapon—store-bought or homemade, it brings all those classic Mexican-inspired flavors to life.
Tomato sauce or salsa: Adds moisture and a tangy kick; use salsa for extra zest if you like.
Cooked rice: White, brown, or cauliflower rice bulks up the filling and soaks up every drop of flavor.
Shredded cheese: Cheddar or a Mexican blend melts beautifully and adds that irresistible gooey finish.
Salt and pepper: For perfectly balanced seasoning in every bite.
Chopped cilantro and sour cream (optional): Fresh, creamy toppings that make each serving feel like a fiesta.

How to Make Taco Stuffed Bell Peppers

Step 1: Prep and Roast the Peppers

Start by preheating your oven to 375°F (190°C). Cut your bell peppers in half lengthwise and scoop out the seeds and membranes. Arrange them cut-side up in a baking dish, drizzle with olive oil, and pop them into the oven for about 10 minutes. This jump-starts the softening process, so the peppers end up tender but never soggy.

Step 2: Sauté the Aromatics

While the peppers get their beauty bath in the oven, heat a skillet over medium heat and add a swirl of olive oil. Toss in the diced onion and let it cook for a few minutes until it’s fragrant and just starting to soften. Then, add your minced garlic and cook for another 30 seconds—just enough to wake up the flavors without burning.

Step 3: Brown the Meat

Add your ground beef or turkey to the skillet. Break it up with a spoon and cook until it’s browned and fully cooked through, about 6 to 8 minutes. Don’t forget to drain off any excess fat, so your filling stays perfectly balanced and not greasy.

Step 4: Build the Taco Filling

Sprinkle in the taco seasoning, then pour in your tomato sauce or salsa and add the cooked rice. Stir everything together and let it simmer for a couple of minutes so the flavors can mingle. Fold in half of your shredded cheese until it’s just melted and the filling looks irresistible. Taste and add a pinch of salt and pepper if you like.

Step 5: Stuff and Bake

Pull the peppers from the oven and carefully spoon the taco mixture into each half, piling it high for maximum satisfaction. Sprinkle the remaining cheese over the top, then return the dish to the oven. Bake for 15 to 20 minutes, until the peppers are fork-tender and the cheese is bubbling and golden.

Step 6: Garnish and Serve

Let the Taco Stuffed Bell Peppers cool for a few minutes before transferring to plates. Top each with a sprinkle of fresh cilantro and a generous dollop of sour cream if you like. Now comes the best part: dig in and enjoy every bold, melty bite!

How to Serve Taco Stuffed Bell Peppers

Garnishes

Toppings are where these peppers really shine! A sprinkle of fresh cilantro adds brightness, while a spoonful of sour cream brings creamy, cooling contrast to the savory filling. You could also add sliced jalapeños, diced avocado, or even a squeeze of lime juice for an extra punch of flavor. Let everyone customize their own Taco Stuffed Bell Peppers for a fun, interactive meal.

Side Dishes

While Taco Stuffed Bell Peppers are hearty enough to stand alone, they pair beautifully with simple sides. Try a crisp green salad, Mexican street corn, or a scoop of black beans for extra fiber and flavor. If you’re feeling festive, serve with chips and guacamole for a true Tex-Mex feast.

Creative Ways to Present

For a party-worthy presentation, arrange the peppers on a big platter and garnish with extra toppings for color. You can also slice the stuffed peppers into smaller pieces to serve as appetizers, or use mini bell peppers for bite-sized taco treats at your next gathering. Taco Stuffed Bell Peppers are as versatile as they are delicious!

Make Ahead and Storage

Storing Leftovers

Leftover Taco Stuffed Bell Peppers keep beautifully in the fridge. Store them in an airtight container for up to 4 days. The flavors actually deepen overnight, making them a fantastic option for meal prep or easy lunches throughout the week.

Freezing

These peppers freeze surprisingly well! Once cooled, wrap each stuffed pepper half individually in plastic wrap or foil, then place them in a freezer-safe container. They’ll stay fresh for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

To reheat your Taco Stuffed Bell Peppers, warm them in a 350°F oven for about 15 minutes, or microwave on medium power until heated through. Add a fresh sprinkle of cheese or cilantro before serving to revive that just-baked magic.

FAQs

Can I make Taco Stuffed Bell Peppers vegetarian?

Absolutely! Swap the ground meat for black beans, lentils, or a plant-based ground. You can also add corn or diced zucchini for more texture and color. The taco seasoning and cheese keep everything flavorful and satisfying.

What’s the best way to make these low-carb?

Use cauliflower rice in place of regular rice for a low-carb version that’s just as delicious. You’ll save on carbs without sacrificing flavor or texture. It’s a fantastic option for anyone following a keto or gluten-free lifestyle.

What other cheeses work well in this recipe?

While cheddar and Mexican blend are classics, feel free to get creative! Pepper jack adds a touch of heat, Monterey Jack is super melty, and even mozzarella works in a pinch. Use your favorite or mix a few for extra cheesy goodness.

Can I prep Taco Stuffed Bell Peppers ahead of time?

Yes! You can assemble the stuffed peppers up to a day in advance, cover, and refrigerate. When you’re ready to bake, just add a couple of extra minutes to the oven time. It’s a lifesaver for busy weeknights or entertaining.

Do I have to pre-bake the peppers?

Pre-baking the peppers helps ensure they’re perfectly tender after stuffing and baking. If you prefer your peppers with a bit more crunch, you can skip this step—just keep in mind the final texture will be firmer.

Final Thoughts

There’s something undeniably satisfying about pulling a bubbling tray of Taco Stuffed Bell Peppers from the oven and sharing them with family or friends. They’re colorful, nourishing, and endlessly customizable—plus, they make weeknight dinners feel a lot more festive. Give this recipe a try and let it become a staple in your kitchen; I think you’ll fall in love with every cheesy, flavorful bite!

Taco Stuffed Bell Peppers Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 45 minutes
Yield: 8 pepper halves (4 servings) 1x
Diet: Non-Vegetarian

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Description

A flavorful and satisfying recipe featuring bell peppers stuffed with a savory mixture of seasoned ground beef, rice, and cheese, baked to perfection. These taco stuffed bell peppers make for a delicious and easy weeknight dinner that is both gluten-free and customizable with your choice of ground meat and rice options.

Ingredients

Scale

Vegetables

4 large bell peppers (any color), halved and seeds removed
1 small onion, diced
2 cloves garlic, minced

Meat and Protein

1 lb ground beef or ground turkey

Dry Goods and Seasonings

1 packet (or 2 tbsp) taco seasoning
1 cup cooked rice (white, brown, or cauliflower rice)
Salt and pepper to taste

Other Ingredients

1 tbsp olive oil
1/2 cup tomato sauce or salsa
1 cup shredded cheddar or Mexican blend cheese, divided
Chopped cilantro, for garnish (optional)
Sour cream, for garnish (optional)

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Instructions

Preheat and soften peppers: Preheat the oven to 375°F (190°C). Arrange the halved bell peppers cut-side up in a baking dish. Drizzle with olive oil and bake for 10 minutes to slightly soften the peppers, preparing them to be stuffed.
Cook the aromatics and meat: While the peppers bake, heat a skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes until translucent. Add minced garlic and cook for an additional 30 seconds until fragrant. Add the ground beef, cooking and stirring occasionally until browned and fully cooked, about 6 to 8 minutes. Drain excess fat to keep the filling from becoming greasy.
Combine filling ingredients: Stir in the taco seasoning, tomato sauce or salsa, and cooked rice. Continue to cook for 2 to 3 minutes, ensuring all ingredients are well combined and heated through. Stir in half (1/2 cup) of the shredded cheese until melted. Adjust seasoning with salt and pepper to taste.
Stuff the peppers and bake: Remove the pre-baked peppers from the oven. Fill each pepper half generously with the taco meat and rice mixture. Sprinkle the remaining shredded cheese over the top. Return the baking dish to the oven and bake for 15 to 20 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Garnish and serve: Remove from the oven and garnish with chopped cilantro and a dollop of sour cream if desired. Serve the taco stuffed bell peppers hot for a hearty and delicious meal.