These taco stuffed peppers are an easy and delicious twist on tacos that will make your taste buds sing! Made with simple ingredients, they’re the perfect easy weeknight meal that’s quick, tasty, and filling.
Tacos are one of the most popular Mexican dishes and are always a favorite meal for our family. This delicious taco stuffed peppers recipe is a great idea for a new recipe to try on Taco Tuesday!
Even if you don’t have taco shells handy, this recipe for easy tacos stuffed peppers is a great alternative that will satisfy that craving for the flavors of tacos! These Taco Stuffed Bell Peppers are so colourful and full of flavour that they’ll make any day more enjoyable.
This bell pepper recipe is an easy dinner!
These Taco Stuffed Peppers are an easy and delicious twist on tacos that will make your taste buds sing! The best part? It takes less than 30 minutes to whip together an easy weeknight dinner.
They’re also great option for the whole family because they taste delicious and have an interesting flavour that even little ones will enjoy!
How to make Taco Stuffed Peppers
Ingredients this recipe calls for:
- 1 ½ cups uncooked rice, brown or white
- 1 tablespoon extra virgin olive oil
- Kosher salt and Black ground pepper
- 1 packet taco seasoning mix (or make your own taco seasoning)
- 1 pound lean ground 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 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 cup cheddar cheese, shredded
Instructions
Preheat the oven to 375 degrees fahrenheit and grease a large enough baking dish with a bit of oil.
Cook rice according to packing instructions.
Season beef with taco seasoning, salt and pepper.
Heat oil in a large skillet over medium-high heat.
Brown seasoned ground beef until cooked through.
Drain grease and set aside to cool down.
Place each pepper half in the baking dish.
In a large bowl, combine rice, beef taco filling, beans, corn, tomato purée, cumin and cayenne pepper. Season with salt and pepper.
Top each of the pepper halves with meat mixture.
Top with cheese and bake until cheese melted in a preheated oven for a baking time of around 15 minutes.. I love the bell pepper crisp-tender but you can leave longer if you prefer.
Serve immediately.
What to Serve with Mexican Stuffed Peppers
- Serve with your favorite taco toppings such as salsa, pico de gallo, sour cream or guacamole
- Green onions
- Shredded lettuce
- Biscuits or a loaf of bread
- A garden salad
- Taco Sauce
- Fresh veggies
Filling Options
- Try other beans such as pinto beans, chickpeas or black beans
- Swap the ground beef and use ground turkey or ground chicken
- Make a vegetarian option by skipping the meat and adding more beans or lentils.
- If you follow a low-carb diet, replace the rice with cauliflower or broccoli rice.
- Your leftover filling is delicious over tortilla chips with additional cheese.
How to store leftovers
Allow bell peppers to cool down completely. Store in the refrigerator in an airtight container or wrapped in plastic wrap for up to 3 days.
How to Freeze Stuffed Peppers
Though fresh stuffed peppers are preferred, you can freeze them individually. To do this wrap each bell pepper with foil or place in a ziplock bag and then freeze for up to 1 month. Allow to defrost completely before heating up. Heat in a microwave-safe dish on low medium until warm through.
Give these easy Taco Stuffed Peppers a try for your next taco night – your taste buds won’t be disappointed!
Easy Taco Stuffed Peppers Recipe
Ingredients
- 1 ½ cups | 9.52 ounce | 270 g uncooked rice, brown or white
- 1 tablespoon extra virgin olive oil
- Kosher salt
- Black ground pepper
- 1 pound | 454 g 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 | 9 ounce | 256 g kidney beans, washed and drained
- ⅓ cup | 2 ounce | 55 g sweet corn, washed and drained
- 3 tablespoons tomato purée
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 cup | 4 ounce | 113 g cheddar cheese, shredded
Instructions
- Preheat the oven to 375 F | 190 C 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.
Enjoy.
Notes
Serve with
- Salad
- Marinara sauce
- A creamy sauce
- Garlic bread
Other beans
- Chickpea
- Black beans
Other meat
- Ground turkey
- Ground chicken
Make it vegetarian
Skip the meat and add more beans or a mix of beans. Lentils will work fine too.
Make it low carb
Replace rice with cauliflower or broccoli rice to make this recipe low carb.
How to store leftovers
Allow bell peppers to cool down completely. Store in the refrigerator in an airtight container for up to 3 days.
How to freeze
Though I prefer them freshly made, you can freeze them individually. Wrap each bell pepper with foil or place in a ziplock bag. Freeze for up to 1 month.
How to reheat
Allow to defrost completely before heating up. Heat in the microwave on low medium until warm through.
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heather
Tuesday 19th of October 2021
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.