Taco Stuffed Peppers Are the Easy, Flavor-Packed Dinner You Need
Taco stuffed peppers are one of those dinner recipes that check all the boxes: easy, flavorful, and totally family-approved.
If you’re craving something hearty but want to skip the tortillas, this recipe is your perfect weeknight fix.
We’re talking juicy bell peppers filled with seasoned ground beef, melty cheese, black beans, and all the best taco toppings — it’s like taco night took a fresh new twist!
Whether you’re meal prepping for the week or just trying to switch things up, these peppers are super satisfying and endlessly customizable.
Want the full step-by-step and exact measurements? Scroll down for the printable recipe card at the bottom of the post!
You’ll start by cooking up some rice (white or brown—your call!) and browning seasoned ground beef in a skillet with taco seasoning, salt, and pepper.
Once that’s ready, you’ll mix it all together in a big bowl with beans, corn, tomato paste, and a couple of spices for extra flavor.
Then, grab your halved bell peppers, stuff them with the delicious filling, and top with shredded cheese.
After a quick 15-minute bake, they’re melty, colorful, and totally irresistible.
Tips for Making Taco Stuffed Peppers
- Choose sturdy peppers: Look for bell peppers that stand upright and have flat bottoms—they’re easier to stuff and won’t tip over while baking.
- Make it ahead: Prep the filling and rice up to a day ahead and store them in the fridge. Assemble and bake when you’re ready!
- Spice it your way: Don’t like heat? Skip the cayenne. Want more? Add diced jalapeños or hot sauce to the mix.
- Cheese swap: Cheddar is classic, but pepper jack or a Mexican cheese blend gives a great kick.
- Add-ins: Feel free to sneak in extra veggies like chopped zucchini or tomatoes.
Yes! Once baked, let them cool completely, then wrap and freeze individually. Reheat in the oven or microwave when ready to eat.
Definitely! Just leave out the ground beef and load up on extra beans, rice, and veggies—or use plant-based crumbles.
No. You can stuff bell peppers raw and let them soften while they bake. That’s actually how this recipe is designed. The peppers come out crisp-tender, which gives a nice contrast to the warm, cheesy filling. If you prefer super soft peppers, you can parboil them for 3–5 minutes before stuffing—they’ll bake up much softer.
Make sure to drain the cooked beef, avoid overcooking the rice, and bake the peppers uncovered so steam can escape. These little tweaks help keep the peppers firm and the filling perfectly textured.
What to serve with Stuffed Peppers with Taco Filling
- Mexican Rice or Cilantro Lime Rice – A classic combo that soaks up any extra filling.
- Chips & Guac or Salsa – Adds crunch and keeps the taco vibes going.
- Refried Beans or Black Beans – Hearty and flavorful.
- Simple Side Salad – Light and refreshing, especially with avocado and lime dressing.
- Street Corn (Elote) – Sweet, smoky, and cheesy—so good with the spicy peppers.
- Tortilla Chips and Queso Dip – Because you can never have too much cheese.
- Fruit Salad – A fresh, sweet balance to all the savory flavors.
MALACASA 4.4 QT Baking Dish, 9×13 Large Casserole Dish for Oven, Ceramic Baking Pan, Rectangular Lasagna Pan Deep with Handles for Baking, Durable Microwave Oven Safe, White, Series BAKE-BAKE
Spanglish Asadero Taco Seasoning with Chilis, Garlic, Spices and Sea Salt, 7 oz
Taco Stuffed Peppers Recipe
Ingredients
- 1 ½ cups uncooked rice brown or white
- 1 tbsp extra virgin olive oil
- salt & pepper to taste
- 1 lb grounded beef
- 2 large red bell peppers halved and seed removed
- 2 large yellow bell peppers halved and seed removed
- 2 large green bell peppers halved and seed removed
- 1 cup kidney beans washed and drained
- ⅓ cup sweet corn washed and drained
- 3 tbsp tomato purée
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 375 F and grease a large enough baking dish with a bit of oil.
- Cook rice according to packing instructions.
- Heat a non-stick skillet on medium heat with oil. Season beef with salt and pepper and cook until browned. Drain grease and set aside to cool down.
- Place bell peppers in the baking dish.
- In a large bowl, combine rice, beef, beans, corn, tomato purée, cumin and cayenne pepper. Season with salt and pepper. Fill each pepper with meat mixture.
- Top with cheese and bake until cheese melted. I love the bell pepper crisp-tender but you can leave longer if you prefer.
- Serve taco stuffed peppers immediately.
You have the best recipes. This one I have never even heard of and now I have to make it. My family will LOVE this one.