These Taco Stuffed Peppers are a fun, tasty, and family-friendly twist on classic taco night. The recipe pairs tender roasted bell peppers with a hearty taco filling made from seasoned ground beef, black beans, tomatoes, and melty cheese. It’s a colorful weeknight dinner that keeps all the taco flavor you love while adding extra veggies in the most delicious way.
Why You’ll Love This Taco Stuffed Peppers Recipe
Taco lovers, this one’s for you! These peppers deliver everything people enjoy about tacos — bold seasoning, savory protein, creamy toppings — without relying on tortillas. By turning bell peppers into edible “boats,” you get a satisfying dish that works beautifully for weeknight meals, meal prep, and lighter comfort food cravings.
Here’s what makes this recipe special:
- Packed with rich taco flavor in every bite
- Fun, colorful presentation that appeals to kids and adults
- Naturally lower in carbs compared to taco shells
- Uses simple pantry staples and everyday ingredients
- Flexible enough for turkey, chicken, or vegetarian fillings
- Easy to customize with your favorite toppings
Ingredients for Taco Stuffed Peppers
Main Ingredients
- 4 large bell peppers (any color), halved and seeded
- 1 lb ground beef (or turkey/chicken as a lighter alternative)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 oz taco seasoning (packet or homemade)
- 2 Tbsp tomato paste
- ¼ cup water
- 1 can (15 oz) black beans, drained
- 1 can Rotel tomatoes with green chilies, drained
- 2 cups shredded Mexican-blend cheese
Optional Toppings
- Sour cream
- Sliced jalapeños
- Cilantro
- Crushed tortilla chips
- Diced avocado or guacamole
- Salsa or pico de gallo
Ingredient Notes (Substitutions & Healthy Swaps)
- Protein Options:
You can easily replace ground beef with ground turkey or ground chicken for a lighter variation. Shredded chicken also works beautifully. - Vegetarian Version:
Skip the meat and add extra beans or sautéed mushrooms. This keeps the filling hearty while staying plant-based. - Cheese Choices:
Mexican-blend cheese melts wonderfully, but cheddar, pepper jack, or Monterey Jack work great too. - Bell Pepper Colors:
Red, yellow, and orange peppers taste naturally sweeter, while green peppers bring a mild bitterness. Mix and match for color and flavor variety. - Heat Level:
Choose mild, original, or hot Rotel depending on your spice preference.
Step-by-Step Instructions
Step 1 – Prepare and Pre-Bake the Peppers
Preheat your oven to 375°F (190°C). Slice each bell pepper in half lengthwise and remove the seeds and membranes. Place the pepper halves on a baking sheet, cut side up. Bake for about 15 minutes to soften them and release excess moisture. This keeps the final dish from turning watery.
Step 2 – Cook the Taco Filling
While the peppers bake, heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain excess fat if needed. Add the diced onion and cook until softened. Stir in the garlic and tomato paste, mixing well to coat the meat.
Step 3 – Season and Simmer
Sprinkle in the taco seasoning and pour in ¼ cup water. Stir and let the mixture simmer for 2–3 minutes so the flavors blend. Add the drained black beans and Rotel tomatoes. Mix everything together and warm through.
Step 4 – Stuff the Peppers
Remove the precooked peppers from the oven. Spoon the taco filling into each pepper half, packing it lightly with a spoon. Top each one generously with shredded cheese.
Step 5 – Bake Until Melty
Return the stuffed peppers to the oven and bake for about 10 minutes, or until the cheese melts and the peppers are tender. Serve hot with your favorite taco toppings.
Taco Stuffed Peppers
Equipment
- baking sheet
- large skillet
- spoon or spatula
- knife and cutting board
- can opener
Ingredients
- 4 large bell peppers, halved and seeded
- 1 lb ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 oz taco seasoning
- 2 Tbsp tomato paste
- 1/4 cup water
- 1 can (15 oz) black beans, drained
- 1 can (10 oz) Rotel tomatoes with green chilies, drained
- 2 cups shredded Mexican-blend cheese
- Sour cream (optional)
- Sliced jalapeños (optional)
- Cilantro (optional)
- Crushed tortilla chips (optional)
- Diced avocado or guacamole (optional)
- Salsa or pico de gallo (optional)
Instructions
- Preheat your oven to 375°F (190°C). Slice each bell pepper in half, remove seeds, and place cut side up on a baking sheet. Bake for 15 minutes to soften and release moisture.
- Heat a large skillet over medium-high heat. Brown the ground beef, drain excess fat, then add diced onion and cook until softened. Stir in garlic and tomato paste.
- Add taco seasoning and 1/4 cup water. Simmer 2–3 minutes, then add black beans and Rotel tomatoes and warm through.
- Spoon the filling into pre-baked peppers and top generously with shredded cheese.
- Bake for 10 minutes or until cheese is melted and peppers are tender. Serve hot with desired toppings.
Notes
Nutrition
Pro Tips for Success
- Pre-bake your peppers to prevent excess liquid from watering down the filling.
- Drain beans and tomatoes well for a thicker, more flavorful filling.
- Don’t skip the tomato paste — it adds richness and depth.
- Use freshly shredded cheese for the best melt and texture.
- Make extra filling and use leftovers for tacos, nachos, or quick lunches.
Flavor Variations
- Southwest Style: Add corn, lime juice, and a sprinkle of smoked paprika.
- Creamy Taco Peppers: Mix a little softened cream cheese into the filling for a richer texture.
- Spicy Kick: Use hot taco seasoning or add diced jalapeños to the filling.
- Cheesy Ranch: Add a spoonful of ranch seasoning for a cool, tangy twist.
- Chipotle Style: Stir in chipotle peppers in adobo for smoky heat.
Serving Suggestions
- Serve with Mexican rice, cilantro-lime rice, or cauliflower rice for a lighter option.
- Add a fresh side salad with crisp lettuce and citrusy dressing.
- Offer toppings like sour cream, avocado, cilantro, salsa, or crushed tortilla chips for extra crunch and flavor.
- Pair with beans or roasted veggies for a complete and satisfying meal.
Storage and Freezing Instructions
Refrigerator:
Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.
Freezer:
Let stuffed peppers cool completely, then wrap individually and freeze for up to 3 months. Reheat from frozen at 375°F (190°C) for 25–30 minutes, or thaw overnight and warm for 10–15 minutes.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~265 |
| Protein | ~22g |
| Carbs | ~14g |
| Fat | ~14g |
| Fiber | ~4g |
| Sodium | ~620mg |
FAQ About Taco Stuffed Peppers
How do I prevent the peppers from turning soggy?
Pre-baking the peppers is the key. Bell peppers naturally release a lot of moisture, so partially cooking them before stuffing keeps the filling rich and prevents wateriness. Also draining beans and tomatoes helps maintain a firm texture.
Can I prepare these stuffed peppers ahead of time?
Absolutely! You can assemble the peppers up to 24 hours ahead. Store them covered in the refrigerator, then bake just before serving. If baking cold, add an extra 5 minutes to the cook time. They’re excellent for meal prep and weekly planning.
Can I make these peppers without cheese?
Yes! The recipe still tastes great without cheese. To keep a creamy feel, try adding mashed avocado or a spoonful of dairy-free sour cream when serving. The filling is flavorful enough to stand on its own.
What’s the best way to make this recipe spicier?
Add diced jalapeños, use hot Rotel, sprinkle crushed red pepper flakes into the filling, or use a spicy taco seasoning. You can also drizzle chipotle salsa on top after baking for an extra fiery finish.
Can I freeze taco stuffed peppers?
Definitely. These peppers freeze well and reheat beautifully. Make sure they cool completely before freezing, and store them wrapped or in a freezer-safe container. They’re perfect for quick dinners on busy nights.
Final Thoughts
These Taco Stuffed Peppers make weeknight cooking feel colorful and fun while keeping things simple and wholesome. Whether you’re feeding a busy household, planning ahead for meal prep, or just craving a flavorful twist on taco night, this dish brings big, satisfying flavor with minimal effort. Enjoy every cheesy, taco-packed bite!
