If you love the vibrant flavors of tacos but want a fun, hearty twist, this Taco Stuffed Bell Peppers Recipe is an absolute must-try. Imagine tender bell pepper halves loaded with a savory, seasoned mixture of ground meat, rice, beans, and corn, all topped with melted cheese bubbling to perfection. It’s like your favorite taco filling transformed into a colorful, satisfying meal that’s as pleasing to the eye as it is to the palate. This recipe is a crowd-pleaser that offers both comfort and freshness in every bite, perfect for weeknights or casual gatherings.
Ingredients You’ll Need
These fresh, simple ingredients come together beautifully, each playing a unique role in building the bold flavors and delightful texture of this dish. From sweet bell peppers to that perfect blend of taco seasoning, every component contributes to making this recipe a standout at the dinner table.
- 4 large bell peppers: Any color will do, as they bring vibrant color and a mild sweetness to balance the savory filling.
- 1 pound ground beef or ground turkey: Choose your favorite for a rich, meaty base packed with flavor.
- 1 tablespoon olive oil: Helps brown the meat nicely and adds smoothness to the skillet mixture.
- 1 small onion, finely diced: Adds a subtle depth of sweetness and a little crunch after cooking.
- 2 cloves garlic, minced: Brings warmth and aromatic richness, essential for that classic taco taste.
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning: The heart of the taco flavor, seasoning everything perfectly.
- 1 cup cooked rice (white or brown): Adds texture and makes the filling hearty and satisfying.
- 1 cup canned black beans, drained and rinsed: Offers creaminess, fiber, and boosts the protein content.
- 1 cup corn kernels (fresh, canned, or frozen): Adds pops of sweetness and great color contrast.
- 1 cup shredded cheddar or Mexican blend cheese, divided: Melts beautifully on top and inside the filling for gooey goodness.
- 1/2 cup tomato sauce or salsa: Brings moisture, tanginess, and binds the filling together.
- Salt to taste: Enhances all the flavors.
- Black pepper to taste: Adds just the right kick to round things out.
- Chopped fresh cilantro for garnish (optional): Adds freshness and a vibrant touch.
- Sour cream or Greek yogurt for serving (optional): Perfect for a cool, creamy contrast to the warm peppers.
How to Make Taco Stuffed Bell Peppers Recipe
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish. Carefully halve your bell peppers lengthwise and scoop out the seeds and membranes. Arranging them cut side up in your dish gives you a beautiful presentation and ensures they cook evenly while holding all that delicious filling.
Step 2: Cook the Meat and Aromatics
In a large skillet over medium heat, warm the olive oil and add your ground meat. Break it apart with a spatula as it browns to ensure even cooking and maximum flavor. Once the meat is nearly done, toss in the finely diced onion and let it soften. Finally, stir in the minced garlic and cook for just 30 seconds to release those irresistible aromas without burning.
Step 3: Add Seasoning and Mix-ins
Sprinkle your taco seasoning over the meat mixture and give it a thorough stir so every bite is infused with that classic taco spice blend. Then fold in the cooked rice, the drained black beans, corn kernels, and tomato sauce or salsa. This combination not only packs in flavor but creates a filling with great texture and vibrant colors. Don’t forget to mix in half of your shredded cheese here to add melty richness throughout the mixture. Give the filling a taste and season with salt and black pepper to your liking.
Step 4: Stuff and Bake the Peppers
Spoon the taco filling evenly into each bell pepper half, pressing gently to make sure they’re nicely packed. Sprinkle the remaining cheese generously over the tops. Cover the baking dish loosely with foil to keep moisture in, then bake for 30 minutes. After that, remove the foil and bake for another 10 minutes until the peppers are tender, and the cheese turns golden and bubbly. This finishing touch gives you that irresistible ooey-gooey topping sure to make your taste buds sing.
How to Serve Taco Stuffed Bell Peppers Recipe
Garnishes
Finishing your Taco Stuffed Bell Peppers Recipe with fresh chopped cilantro adds a burst of bright herbal flavor, which lightens the richness of the cheese and meat. A dollop of sour cream or Greek yogurt adds a creamy, tangy contrast that’s just heavenly with every bite.
Side Dishes
Serve these stuffed peppers alongside a crisp green salad or a zesty Mexican street corn salad for some extra texture and freshness. A simple guacamole or chips and salsa can bring that fiesta feel to your table and complete a truly Mexican-inspired meal.
Creative Ways to Present
For an impressive dinner party presentation, arrange the peppers on a platter surrounded by lime wedges and extra cilantro sprigs. You can also serve the filling separately in taco shells, turning this recipe into a fun build-your-own taco bar. Either way, these peppers bring both flavor and color that instantly elevate your meal.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover stuffed bell peppers in an airtight container in the refrigerator. They will keep nicely for up to 3 days and reheat well without losing their flavor or texture, making them perfect for a quick lunch or dinner.
Freezing
If you want to prep ahead or save for later, freeze the stuffed peppers in a single layer on a baking sheet before placing them in a freezer-safe container or bag. They can be frozen for up to 2 months. When you’re ready, thaw them overnight in the fridge before reheating.
Reheating
Reheat your Taco Stuffed Bell Peppers Recipe either in the oven at 350°F for about 15-20 minutes or in the microwave until heated through. Covering them loosely during reheating will help keep the peppers tender and the filling moist.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works wonderfully in this recipe and is a great lean alternative that still absorbs all the taco seasoning flavors beautifully.
Can I make this recipe vegetarian?
Yes! Simply skip the meat and add extra beans, corn, and maybe some sautéed mushrooms or zucchini to keep the filling hearty and delicious while staying meat-free.
What if I don’t have taco seasoning?
No worries. You can easily whip up your own with common spices like chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne for heat.
Are these peppers gluten-free?
They are naturally gluten-free when using gluten-free taco seasoning and checking that your salsa or tomato sauce doesn’t contain any hidden gluten ingredients.
Can I prepare the peppers in advance?
Definitely! You can assemble the stuffed peppers and refrigerate them for a few hours before baking. This makes dinner preparation a breeze on busy days.
Final Thoughts
This Taco Stuffed Bell Peppers Recipe is truly a gem that brings together the best of taco flavors in a wholesome, colorful package. I can’t wait for you to try it and discover just how fun and flavorful stuffed peppers can be. Whether for a family dinner or a special occasion, these peppers promise smiles and satisfied appetites all around. Grab those bell peppers and get cooking—your new favorite weeknight meal awaits!
Print
Taco Stuffed Bell Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
These Taco Stuffed Bell Peppers are a flavorful and satisfying meal combining seasoned ground meat, beans, corn, rice, and cheese stuffed into colorful bell pepper halves, then baked to perfection. A delicious Mexican-inspired dish that’s perfect for a wholesome family dinner or meal prep.
Ingredients
Peppers
- 4 large bell peppers, any color, halved lengthwise and seeds removed
Filling
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- 1 cup cooked rice, white or brown
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, fresh, canned or frozen
- 1/2 cup tomato sauce or salsa
- Salt to taste
- Black pepper to taste
Cheese & Garnish
- 1 cup shredded cheddar or Mexican blend cheese, divided
- Chopped fresh cilantro for garnish (optional)
- Sour cream or Greek yogurt for serving (optional)
Instructions
- Prepare the peppers: Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish and arrange the halved bell peppers cut side up in the dish.
- Cook the meat: Heat olive oil in a large skillet over medium heat. Add the ground beef or turkey, cooking until browned while breaking it up with a spoon.
- Sauté onions and garlic: Add the finely diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add seasoning and fillings: Sprinkle the taco seasoning over the meat mixture and stir well to combine. Then mix in the cooked rice, drained black beans, corn kernels, and tomato sauce or salsa. Season with salt and black pepper to taste. Stir in half of the shredded cheese.
- Stuff the peppers: Spoon the prepared taco filling evenly into each bell pepper half, filling them generously.
- Add remaining cheese and bake: Sprinkle the remaining cheese over the stuffed peppers. Cover the baking dish loosely with foil and bake in the preheated oven for 30 minutes.
- Finish baking uncovered: Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven, garnish with chopped fresh cilantro if desired, and serve with sour cream or Greek yogurt on the side.
Notes
- For a low-carb version, substitute the rice with cauliflower rice.
- These stuffed peppers can be made ahead of time and reheated easily for convenient meal prep.
