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Close-up of taco-stuffed peppers with melted cheese and visible red beans and corn.

Taco Stuffed Peppers Recipe

Taco stuffed peppers combine bold taco flavors with tender bell peppers for a simple, protein-packed dinner that's perfect for busy weeknights.

Course Dinner
Cuisine Mexican
Keyword Taco Stuffed Bell Peppers, taco stuffed peppers
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Author momma lew

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

  1. Preheat the oven to 375 F and grease a large enough baking dish with a bit of oil.

  2. Cook rice according to packing instructions.
  3. 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.
  4. Place bell peppers in the baking dish.
  5. 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.
  6. Top with cheese and bake until cheese melted. I love the bell pepper crisp-tender but you can leave longer if you prefer.
  7. Serve taco stuffed peppers immediately.

Recipe Notes

Reheat in the oven at 350°F for about 10–15 minutes or microwave for 1–2 minutes per pepper half.