Taco stuffed peppers are the ultimate weeknight dinner, bringing bold Mexican-inspired flavors to your table with incredible ease and satisfaction. These vibrant bell peppers are generously loaded with perfectly seasoned ground beef, fluffy rice, a generous blanket of melted cheese, and zesty enchilada sauce. The result is a profoundly satisfying meal that the entire family will adore. Beyond their delicious taste, they are naturally gluten-free, packed with protein and essential vegetables, and best of all, everything bakes together in one dish for remarkably easy cleanup!
This taco stuffed bell pepper recipe stands out because it’s **made with simple, wholesome ingredients you probably already have in your kitchen**, such as lean ground beef, colorful bell peppers, classic white rice, savory cheese, and a convenient packet of taco seasoning. What truly elevates this dish is its ability to deliver the authentic, comforting taste of your favorite Mexican restaurant meal, but at a mere fraction of the cost. It’s a smart, flavorful choice for budget-conscious families seeking vibrant, homestyle cuisine.
Why You’ll Love This Easy Taco Stuffed Peppers Recipe
Discover why these taco stuffed bell peppers are about to become a staple in your meal rotation. They offer an unbeatable combination of convenience, flavor, and versatility that busy families appreciate.
- Effortless Meal Prep Solution: These taco stuffed peppers are an absolute dream for anyone who loves to plan meals ahead. You can effortlessly assemble them in advance, store them in the refrigerator, and simply bake when you’re ready to enjoy a warm, home-cooked meal. Even better, they freeze beautifully, ensuring you always have a wholesome, homemade option on hand for those particularly hectic weeknights when time is a precious commodity. Prepare a batch on Sunday, and savor the convenience and deliciousness all week long.
- Kid-Friendly & Highly Customizable: Say goodbye to mealtime battles! Even the pickiest eaters are drawn to these colorful, flavorful peppers. You have complete control over the spice level by opting for a mild taco seasoning, making them perfect for sensitive palates. Encourage family engagement by letting everyone choose their favorite toppings, such as cool sour cream, creamy avocado slices, or a sprinkle of fresh cilantro. For dietary preferences or variety, easily switch up the protein with ground turkey, ground chicken, or even a plant-based ground meat alternative.
- Budget-Friendly Comfort Food: This recipe is a clever way to stretch your grocery budget without compromising on taste or satisfaction. By utilizing affordable and readily available staples like ground beef, rice, and colorful bell peppers, you can effortlessly feed a hungry family for just a few dollars per serving. It’s a hearty, comforting dish that feels like a treat but is genuinely kind to your wallet, proving that delicious meals don’t have to break the bank.
Ingredient Notes and Smart Substitutions for Taco Stuffed Peppers
Crafting the perfect taco stuffed peppers is easy when you know your ingredients. Here’s a breakdown of what you’ll need and how to make savvy substitutions to fit your pantry and preferences.
- Bell Peppers: For the best combination of natural sweetness and structural integrity, large red or yellow bell peppers are highly recommended. Their sturdy walls hold the generous filling beautifully. While green peppers are acceptable, be aware they possess a slightly more bitter flavor profile. Always select peppers that can stand upright on their own to ensure even cooking and presentation.
- Avocado Oil: This versatile oil is excellent for its high smoke point and neutral flavor. However, feel free to substitute with any other standard cooking oil you have on hand, such as olive oil, vegetable oil, or canola oil, without significantly altering the dish’s taste.
- Yellow Onion: The classic choice for its balanced flavor, yellow onion provides a sweet and pungent base. White onion offers a sharper taste, while red onion brings a milder, slightly sweeter note. For ultimate convenience, ½ cup of frozen diced onions can be used in a pinch, saving you precious prep time.
- Garlic Cloves: Freshly minced garlic is unparalleled for its robust, aromatic essence, which significantly enhances the overall flavor. If fresh isn’t an option, ½ teaspoon of garlic powder or pre-minced jarred garlic can serve as acceptable substitutes, though the intensity may vary.
- Ground Beef: Opt for 80% lean ground beef for an ideal balance of rich flavor and moisture, ensuring your filling isn’t dry. For a lighter or vegetarian version, ground turkey, ground chicken, or a plant-based ground meat substitute will work beautifully. Adjust cooking times slightly for leaner meats to prevent overcooking.
- Taco Seasoning: Store-bought packets offer quick and consistent flavor. Alternatively, you can easily craft your own blend using pantry staples like chili powder, cumin, paprika, garlic powder, and onion powder. For a truly personalized touch, explore our homemade taco seasoning recipe, allowing you to fine-tune the spice level to your family’s preference.
- White Rice: Pre-cooked white rice or even leftover rice from a previous meal makes this recipe a breeze. For dietary variations, brown rice adds a nutty flavor and extra fiber, while cauliflower rice provides a low-carb, veggie-packed alternative. Quinoa is another excellent option, boosting protein content.
- Cilantro: Fresh cilantro imparts a bright, distinct, and authentic Mexican flavor. If you’re not a fan, fresh parsley can be used as a milder herb substitute, or simply omit it if desired.
- Egg: A single beaten egg acts as a crucial binder, helping to hold the flavorful filling together within the pepper. While you can omit it if necessary, be aware that the filling may be slightly looser and less cohesive without it.
- Cheddar Cheese: Sharp cheddar cheese melts beautifully and delivers a wonderfully tangy, savory note. Monterey Jack, a Mexican blend, or even pepper jack cheese (for a spicy kick) are all delicious alternatives that will create a gooey, irresistible topping.
- Enchilada Sauce: Both red and green enchilada sauces work splendidly, each offering a unique flavor profile. If you don’t have enchilada sauce, a good quality salsa or even plain tomato sauce mixed with a bit of taco seasoning can be used as a flavorful base in the baking dish.
Delicious Recipe Variations to Try
Once you master the basic taco stuffed pepper, unlock new flavor dimensions with these exciting variations:
- Veggie-Loaded Taco Peppers: Significantly boost the nutrition and add even more vibrant color by generously mixing in diced fresh tomatoes, sweet corn kernels, and hearty black beans with your seasoned beef filling. The corn introduces a subtle sweetness that harmonizes perfectly with the savory beef, while the tomatoes contribute freshness and moisture. For those who enjoy a little heat, toss in finely diced roasted jalapeños to taste. This variation transforms your easy taco peppers into an even more satisfying, nutrient-rich, and incredibly flavorful meal!
- Southwestern Stuffed Peppers: Infuse your peppers with an irresistible Southwest flair by incorporating black beans, sweet corn, and a handful of crushed tortilla chips into the filling for an amazing textural crunch. For a spicier bite, top them with creamy pepper jack cheese instead of cheddar. After baking, elevate the presentation and flavor by garnishing with fresh avocado slices, a cooling dollop of sour cream, and a sprinkle of chopped cilantro. The rich, creamy avocado beautifully balances the bold, zesty flavors of the Southwest.
- Quick Skillet Version: When you’re short on time but still craving those delicious taco flavors, skip the baking process entirely and make a deconstructed version on the stovetop! Simply chop the bell peppers into bite-sized pieces and sauté them with the onions for 2-3 minutes until they begin to soften. Mix this tender pepper and onion blend with the cooked ground beef, rice, and all your desired toppings, then serve immediately in bowls. This speedy, skillet-friendly version delivers all the same beloved flavors and textures in half the time, perfect for a lightning-fast dinner.
Essential Equipment for Making Stuffed Peppers
To prepare these delicious taco stuffed peppers, you’ll need a few common kitchen tools:
- Chef’s knife
- Baking dish – a 9-inch square or 2.5-quart dish works perfectly
- Large skillet
- Wooden slotted spoon
- Large mixing bowl
- Aluminum foil
- Cooking spray
🎯 Pro Tip: Choosing the Right Baking Dish
Ensure you select a baking dish that allows your peppers to sit snugly upright without any risk of toppling over during the baking process. We highly recommend using a 2.5-quart baking dish, a deep-sided 10-inch cast iron skillet, or an 8-inch square pan. This stability is crucial for even cooking and preventing any delicious filling from spilling out.
How to Make Delicious Taco Stuffed Bell Peppers: Step-by-Step Guide
Follow these detailed steps to create perfectly tender and flavor-packed taco stuffed bell peppers.
- Prepare the Peppers: Begin by preheating your oven to a precise 400°F (200°C). With a sharp chef’s knife, carefully slice off the tops of each bell pepper. Gently remove and discard the core, all seeds, and any white membranes inside, taking care to preserve the pepper’s overall shape and walls intact. Arrange the hollowed peppers upright in your chosen baking dish. If you find any peppers wobble or struggle to stand, simply slice a thin, even piece off the bottom to create a stable, flat base.
- Sauté the Aromatics: Heat the avocado oil in a large, sturdy skillet over medium-high heat until it begins to shimmer, indicating it’s ready. Add the finely chopped yellow onion and cook for 3-4 minutes, stirring periodically, until it softens beautifully and turns translucent. Next, toss in the minced garlic and sauté for an additional 30 seconds until its intoxicating fragrance is released. This crucial aromatic base will infuse incredible depth and flavor into your filling.
- Cook the Beef: Add the ground beef and the entire taco seasoning packet to the skillet with the aromatics. Using your wooden spoon, break up any large chunks of meat as it cooks. Continue cooking for 4-5 minutes, ensuring the meat is thoroughly browned and no longer shows any pink. Once cooked, use a slotted spoon to transfer the seasoned meat mixture to a large mixing bowl, leaving any excess grease behind in the pan for a lighter filling.
- Mix the Filling: Into the large mixing bowl containing the seasoned meat, add the cooked rice, fresh chopped cilantro, the beaten egg, half of the shredded cheddar cheese, and half of the enchilada sauce. For best results, use clean hands or a large, sturdy spoon to thoroughly combine all the ingredients until they are uniformly distributed. The egg is an essential component here, as it acts as a binder, ensuring the filling stays perfectly packed and moist inside the peppers during baking.
- Stuff and Top: Generously fill each prepared bell pepper with the flavorful meat and rice mixture, mounding it slightly at the top for a visually appealing presentation. Sprinkle the remaining cheddar cheese evenly over each stuffed pepper, creating a delicious, melty crust. In a small separate bowl, thoroughly mix the remaining enchilada sauce with ½ cup of water. Carefully pour this diluted sauce into the bottom of the baking dish, encircling the stuffed peppers. This crucial step keeps the peppers moist and tender while baking, preventing the filling from drying out. Do not skip this step, or your peppers may turn out tough and less flavorful.
🎯 Pro Tip: Mastering Cooked Rice for Meal Prep
Cooked rice is an incredibly versatile staple to have readily available. While we generally recommend refrigerating cooked rice for no more than a day for optimal freshness, it freezes exceptionally well, making it perfect for meal prep. To easily freeze leftover rice, spread it out in a thin, even layer on a shallow baking dish to cool quickly. Once cooled, scoop it into a zip-lock bag, press out any excess air, and store it in your freezer. This ensures you always have perfectly cooked rice on hand for future meals, saving you time and effort.
- Bake to Perfection: Lightly spray one side of a sheet of aluminum foil with cooking spray. Place it spray-side down over the baking dish and carefully seal the foil tightly around the edges to create a steamy environment. Bake for 45-55 minutes, or until the peppers are fork-tender—you should be able to easily pierce them with a knife. Once baked, remove the dish from the oven and allow the peppers to rest undisturbed for 5 minutes before serving. This crucial resting period allows the flavorful filling to set properly, making them much easier to handle and serve without any messy spills.
How to Make Stuffed Peppers Without Rice: Low-Carb & Keto Options
If you’re looking to reduce carbs or simply prefer a different texture, omitting the rice from your stuffed peppers is incredibly easy. Black beans make an excellent and hearty substitute, providing a rich flavor and satisfying bite.
To use black beans, simply substitute one 15-ounce can of black beans (thoroughly drained and rinsed) for the cooked rice. This yields approximately 2 cups of beans, the perfect amount for our stuffed peppers without rice recipe. If you prefer to cook your beans from scratch, use 2 cups of cooked black beans.
- Follow the recipe as written through Step 3 (cooking the beef and aromatics).
- Instead of adding cooked rice to the meat mixture, stir in the drained and rinsed black beans. Gently mix together the beans, cooked beef, fresh cilantro, beaten egg, half of the cheese, and half of the enchilada sauce until everything is well combined. The black beans contribute a wonderful, hearty texture and a significant protein boost while naturally keeping the filling lower in carbohydrates.
- Continue with Steps 5 and 6 as directed: generously stuff the peppers, sprinkle with the remaining cheese, pour the sauce into the baking dish, cover with foil, and bake for 45-55 minutes. The black beans hold up beautifully during baking, creating a deliciously satisfying and flavorful filling that’s just as tasty as the rice version, if not more so for those seeking a different dietary profile!
Other Fantastic Rice Alternatives for Stuffed Peppers
Beyond black beans, there are several other excellent substitutes that can transform your taco stuffed peppers to meet various dietary needs or simply add new flavors and textures:
- Cauliflower Rice: For a superb low-carb and veggie-packed option, use 2 cups of cooked cauliflower rice. It blends seamlessly with the other ingredients, absorbing the rich flavors.
- Quinoa: This complete protein alternative adds a delightful nutty flavor and a boost of fiber. Use 2 cups of cooked quinoa for a wholesome and nutritious filling.
- Lentils: Brown or green lentils are a fantastic choice for a significant fiber and protein boost. Cook two cups of lentils until tender and incorporate them into the filling for a hearty, earthy flavor.
Serving Suggestions for Your Taco Stuffed Peppers
To truly complete your taco stuffed pepper experience, presentation and accompaniments are key. Carefully transfer each individual taco stuffed bell pepper from the baking dish to a plate, ideally keeping the top and stem intact for a charming presentation. Don’t forget to spoon some of that flavorful enchilada sauce from the baking dish over the top of each pepper—it adds incredible moisture and taste.
Create a fun, customizable meal by setting out an array of your favorite taco toppings. Think cooling sour cream, fresh guacamole, thinly sliced diced jalapenos for a kick, zesty lime wedges, your preferred hot sauce, and a final sprinkle of fresh cilantro. These vibrant peppers pair wonderfully with classic Mexican-inspired sides like crispy tortilla chips and homemade salsa, flavorful Mexican street corn, creamy refried beans, or a simple side of roasted vegetables from a baking sheet. For a lighter meal, a crisp green salad with a cilantro-lime vinaigrette is also an excellent choice.
Recipe FAQs: Your Questions Answered
Yes, absolutely! You can certainly use smaller bell peppers, but you’ll likely need more of them to use up all the delicious filling. Small or medium-sized peppers work wonderfully for appetizer portions or individual servings, offering a slightly different presentation. Just be sure to adjust the baking time down to about 35-40 minutes, as smaller peppers cook more quickly than their larger counterparts.
Absolutely! Preparing halved peppers is a popular and convenient option. Simply cut the bell peppers in half lengthwise, then carefully remove the seeds and membranes. Arrange the bell pepper halves, cut-side up, in your baking dish and generously fill them with the mixture. They typically bake in about 35-40 minutes and are often easier to eat with a fork and knife, making them great for busy weeknights.
Storing leftovers is simple. Place any remaining stuffed peppers in an airtight container and refrigerate for up to 4 days. They truly make excellent meal prep, and many find they taste even better the next day as the flavors have more time to meld and deepen. For longer storage, you can freeze them for up to 3 months. Just remember to thaw them in the refrigerator overnight before reheating to ensure even warming.
For optimal results, reheating in the oven is recommended. Place the peppers in a baking dish, cover tightly with aluminum foil, and warm in a preheated oven at 350°F (175°C) for 20-25 minutes, or until they are heated through to the center. For a quicker option, you can use the microwave: place a single pepper on a microwave-safe plate, cover with a damp paper towel to retain moisture, and heat on medium for 2-3 minutes, checking halfway through. While the microwave method is faster, oven reheating tends to yield a better texture, preventing the peppers from becoming too soft.
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Taco Stuffed Peppers Recipe
By Renae Gerhardstein
Overall rating: 5 from 2 votes
These taco stuffed peppers are loaded with seasoned beef, rice, and cheese! An easy, family-friendly meal ready in under an hour. So delicious!
Pin Recipe
Course: Side Dish, Dinner
Cuisine: American, Mexican-Inspired
Servings: 4 servings
Prep Time: 14 minutes
Cook Time: 50 minutes
Total Time: 1 hour 4 minutes
Calories: 812 kcal per serving
Equipment
- Chef’s knife
- Shallow baking dish (9-inch square or 2.5-quart)
- Large skillet
- Wooden slotted spoon
- Large bowl
- Aluminum foil
- Cooking spray
Ingredients
- 4 large bell peppers (red or yellow for best flavor)
- 1 tablespoon avocado oil (or your preferred cooking oil)
- 1 yellow onion, chopped
- 2 large garlic cloves, finely chopped
- 1 pound ground beef (80% lean)
- 1 packet taco seasoning (see notes for making your own)
- 2 cups cooked white rice
- ¼ cup chopped cilantro
- 1 large egg, beaten
- ¾ cup cheddar cheese, shredded (divided)
- 15 ounce enchilada sauce (1 can, divided)
- Cooking spray
Instructions
- Preheat your oven to 400°F (200°C).
- Using your chef’s knife, carefully cut the tops off of the bell peppers. Remove the core, membranes, and seeds and discard, being careful to keep the bell pepper’s shape intact. Place the bell peppers upright into a baking dish and set aside. If any bell peppers won’t sit upright, cut a small, thin portion off the bottom to create a level base.
- In a large skillet, heat the avocado oil until shimmering. Add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for about 30 seconds until fragrant.
- Next, add the ground beef and taco seasoning packet to the skillet. Use your wooden spoon to break up large chunks of meat. Cook until the meat is browned and no longer pink, about 4-5 minutes. Use a slotted spoon to transfer the meat mixture to a large mixing bowl, leaving any excess grease in the pan.
- Add the cooked rice, chopped cilantro, beaten egg, ½ cup of the shredded cheese, and ½ of the enchilada sauce to the bowl with the meat mixture. Use clean hands or a large spoon to thoroughly combine all ingredients.
- Generously stuff each bell pepper with the prepared mixture, mounding the tops slightly. Sprinkle the remaining ¼ cup of shredded cheese on top of each stuffed pepper. Mix the remaining enchilada sauce with ½ cup of water and pour this mixture into the bottom of the baking dish around the peppers.
- Spray one side of a sheet of aluminum foil with cooking spray. With the coated side facing down, tightly cover the baking dish. Bake for 45-55 minutes, or until the peppers are tender enough to be easily pierced with a knife. Remove from the oven and allow to rest for 5 minutes prior to serving.
Notes
- You can make your own taco seasoning using our recipe here for a customized flavor.
- Pro Tip: Choosing the Right Baking Dish – Use a baking dish that allows the peppers to sit upright without the risk of falling over. A 2.5-quart baking dish, a deep-sided 10-inch cast iron skillet, or an 8-inch square pan are excellent choices.
- Pro Tip: Mastering Cooked Rice for Meal Prep – While we only recommend storing cooked rice in the fridge for a day, rice is easy to freeze and always have on hand. Cool leftover rice quickly by freezing it on a shallow baking dish, then scoop it into a zip-lock bag and store in your freezer.
Recipe Variations
- Veggie-loaded taco peppers: Boost nutrition and color by mixing in diced tomatoes, corn kernels, and black beans with your filling. Add diced roasted jalapeños for a spicy kick.
- Southwestern stuffed peppers: Incorporate black beans, corn, and crushed tortilla chips for extra crunch. Top with pepper jack cheese and garnish with avocado, sour cream, and cilantro.
- Quick skillet version: Short on time? Chop peppers into bite-sized pieces, sauté with onions, then mix with cooked beef, rice, and toppings. Serve deconstructed in bowls.
Storing and Reheating Instructions
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. They are perfect for meal prep and often taste even better the next day.
- For freezing, store in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- To reheat in the oven, place peppers in a baking dish, cover with foil, and warm at 350°F (175°C) for 20-25 minutes.
- For quick microwave reheating, place a pepper on a plate, cover with a damp paper towel, and heat on medium for 2-3 minutes.
Nutrition Information
Serving: 1 serving
- Calories: 812 kcal
- Carbohydrates: 98g
- Protein: 36g
- Fat: 30g
- Saturated Fat: 11g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 13g
- Trans Fat: 1g
- Cholesterol: 126mg
- Sodium: 1860mg
- Potassium: 744mg
- Fiber: 8g
- Sugar: 15g
- Vitamin A: 5427IU
- Vitamin C: 161mg
- Calcium: 158mg
- Iron: 5mg
