Taco Stuffed Bell Peppers – A Simple, Satisfying Weeknight Favorite

These Taco Stuffed Bell Peppers are the kind of dinner that checks all the boxes: hearty, colorful, and full of flavor without much fuss. You get the familiar comfort of taco night, tucked neatly into sweet roasted peppers. It’s a great way to use pantry staples and a smart way to add more veggies.

Whether you’re cooking for two or feeding a crowd, this recipe scales easily. Plus, it reheats well, so leftovers are a win.

Taco Stuffed Bell Peppers - A Simple, Satisfying Weeknight Favorite

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• Bell peppers: 4 large, any color (red, yellow, or orange are sweetest)
• Ground meat: 1 pound (beef, turkey, chicken, or plant-based alternative)
• Cooked rice: 1 cup (white, brown, or cauliflower rice)
• Black beans: 1 cup, drained and rinsed
• Corn: 1 cup (frozen or canned, drained)
• Onion: 1 small, diced
• Garlic: 2–3 cloves, minced
• Diced tomatoes: 1 can (14.5 ounces), drained
• Taco seasoning: 2–3 tablespoons (store-bought or homemade)
• Tomato paste: 1 tablespoon (optional, for richer flavor)
• Cheese: 1–1½ cups shredded (cheddar, Monterey Jack, or pepper jack)
• Olive oil: 1–2 tablespoons
• Salt and pepper: to taste
• Fresh lime: 1, for squeezing over the finished peppers
• Fresh cilantro or green onions: for topping
• Sour cream or Greek yogurt: optional, for serving

Instructions

 

• Preheat the oven: Set your oven to 400°F (200°C). Lightly oil a baking dish large enough to hold all the pepper halves snugly.
• Prep the peppers: Slice each bell pepper in half from top to bottom and remove seeds and membranes. Brush the cut sides with a little olive oil and sprinkle with salt and pepper. Place them cut side up in the baking dish.
• Par-bake the peppers: Bake the empty pepper halves for 10–12 minutes. This softens them slightly so they don’t stay too crunchy later.
• Cook the aromatics: While the peppers bake, heat a large skillet over medium heat with a drizzle of olive oil. Add the diced onion and cook 3–4 minutes until translucent. Stir in the garlic and cook 30 seconds, just until fragrant.
• Brown the meat: Add the ground meat to the skillet. Break it up with a spoon and cook until browned and no longer pink. Drain excess fat if needed.
• Season and simmer: Sprinkle in the taco seasoning. Add the tomato paste (if using), diced tomatoes, and a splash of water if it looks dry. Simmer 3–5 minutes to meld flavors.
• Stir in fillers: Fold in the cooked rice, black beans, and corn. Taste and adjust salt and pepper. The mixture should be moist and spoonable, not soupy.
• Fill the peppers: Spoon the taco mixture evenly into each par-baked pepper half, mounding slightly. Top each with a generous sprinkle of shredded cheese.
• Bake to finish: Return the dish to the oven and bake 12–15 minutes, until the peppers are tender and the cheese is melted and bubbly.
• Garnish and serve: Squeeze fresh lime over the peppers. Top with chopped cilantro or green onions. Add a dollop of sour cream or Greek yogurt if you like.

What Makes This Special

At its core, this recipe delivers all the best parts of tacos—savory meat, warm spices, and melty cheese—while cutting out the mess of shells. The peppers soften in the oven and become naturally sweet, which pairs perfectly with a bold taco filling.

It’s also flexible. You can make it with beef, turkey, or a plant-based crumble and still get big flavor. Best of all, the prep is straightforward and the ingredients are familiar.

Shopping List

• Bell peppers: 4 large, any color (red, yellow, or orange are sweetest)
• Ground meat: 1 pound (beef, turkey, chicken, or plant-based alternative)
• Cooked rice: 1 cup (white, brown, or cauliflower rice)
• Black beans: 1 cup, drained and rinsed
• Corn: 1 cup (frozen or canned, drained)
• Onion: 1 small, diced
• Garlic: 2–3 cloves, minced
• Diced tomatoes: 1 can (14.5 ounces), drained
• Taco seasoning: 2–3 tablespoons (store-bought or homemade)
• Tomato paste: 1 tablespoon (optional, for richer flavor)
• Cheese: 1–1½ cups shredded (cheddar, Monterey Jack, or pepper jack)
• Olive oil: 1–2 tablespoons
• Salt and pepper: to taste
• Fresh lime: 1, for squeezing over the finished peppers
• Fresh cilantro or green onions: for topping
• Sour cream or Greek yogurt: optional, for serving

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C).

   Lightly oil a baking dish large enough to hold all the pepper halves snugly.

2. Prep the peppers: Slice each bell pepper in half from top to bottom and remove seeds and membranes. Brush the cut sides with a little olive oil and sprinkle with salt and pepper. Place them cut side up in the baking dish.
3. Par-bake the peppers: Bake the empty pepper halves for 10–12 minutes.

   This softens them slightly so they don’t stay too crunchy later.

4. Cook the aromatics: While the peppers bake, heat a large skillet over medium heat with a drizzle of olive oil. Add the diced onion and cook 3–4 minutes until translucent. Stir in the garlic and cook 30 seconds, just until fragrant.
5. Brown the meat: Add the ground meat to the skillet.

   Break it up with a spoon and cook until browned and no longer pink. Drain excess fat if needed.

6. Season and simmer: Sprinkle in the taco seasoning. Add the tomato paste (if using), diced tomatoes, and a splash of water if it looks dry.

   Simmer 3–5 minutes to meld flavors.

7. Stir in fillers: Fold in the cooked rice, black beans, and corn. Taste and adjust salt and pepper. The mixture should be moist and spoonable, not soupy.
8. Fill the peppers: Spoon the taco mixture evenly into each par-baked pepper half, mounding slightly.

   Top each with a generous sprinkle of shredded cheese.

9. Bake to finish: Return the dish to the oven and bake 12–15 minutes, until the peppers are tender and the cheese is melted and bubbly.
10. Garnish and serve: Squeeze fresh lime over the peppers. Top with chopped cilantro or green onions. Add a dollop of sour cream or Greek yogurt if you like.

Keeping It Fresh

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat in a 325°F (165°C) oven for 12–15 minutes, or microwave in short bursts to avoid sogginess. If you plan to meal prep, keep the garnishes separate and add them after reheating. The filling also freezes well on its own for up to 2 months—thaw overnight and use in fresh peppers later.

Benefits of This Recipe

• Balanced and satisfying: Protein, fiber, and veggies in one pan make this a complete meal.
• Weeknight-friendly: Uses everyday ingredients and comes together in under an hour.
• Customizable: Works with different proteins, grains, and heat levels.
• Great for meal prep: Reheats well and holds its texture.
• Kid-approved flavors: Familiar taco taste with a fun presentation.

Pitfalls to Watch Out For

• Undercooked peppers: Skip par-baking and you may end up with peppers that are too crisp.

  Give them that initial bake.

• Watery filling: Not draining tomatoes or corn can make the mixture soggy. Drain well and simmer off extra moisture.
• Overfilling: Stuffing too tightly can cause uneven cooking. Mound gently and leave room for cheese to melt.
• Underseasoning: Rice and beans can dilute flavor.

  Taste and adjust salt, spice, and acidity (lime) before stuffing.

Recipe Variations

• Turkey and quinoa: Swap ground turkey for beef and use cooked quinoa instead of rice for extra protein.
• Vegetarian: Use a plant-based crumble or double the beans. Add diced zucchini or mushrooms for more veg.
• Low-carb: Replace rice with cauliflower rice and go light on the beans. Add extra cheese for richness.
• Spicy southwest: Stir in chopped chipotle peppers in adobo and use pepper jack cheese.

  Finish with pickled jalapeños.

• Street-corn twist: Mix some cotija, lime juice, and chili powder into the corn before adding to the filling.
• Breakfast style: Add scrambled eggs to the filling and top with salsa verde and avocado.
• Cheesy topper: After baking, drizzle with a quick queso or a little crema for a restaurant-style finish.

FAQ

Do I have to cook the rice first?

Yes. Use fully cooked rice so the filling comes together quickly and doesn’t release extra starch or water in the oven. Leftover rice from the fridge works perfectly.

Can I make this dairy-free?

Absolutely.

Skip the cheese or use a dairy-free shredded cheese that melts well. A creamy avocado salsa or cashew crema on top adds richness without dairy.

How do I keep the peppers from tipping over?

Choose flatter-bottomed peppers or trim a thin slice from the bottom to create a stable base. Nestling them close together in the baking dish also helps them stand upright.

What color peppers are best?

Red, yellow, and orange peppers are sweeter and roast beautifully.

Green peppers are slightly more bitter, which some people love with taco seasoning. Use what you enjoy.

Can I prep this ahead?

Yes. You can assemble the stuffed peppers up to a day ahead.

Cover and refrigerate, then bake straight from the fridge, adding a few extra minutes to the cook time.

Is there a way to add more vegetables?

Definitely. Stir in diced zucchini, mushrooms, or spinach during the simmer step. Just cook off excess moisture before stuffing the peppers.

What if I don’t have taco seasoning?

Use a mix of chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.

Add cayenne for heat if you like.

Can I cook these in an air fryer?

Yes, in batches. Air fry the empty pepper halves at 375°F (190°C) for 6–8 minutes, stuff, top with cheese, and air fry again for 6–8 minutes until tender and melted.

In Conclusion

Taco Stuffed Bell Peppers bring the spirit of taco night into a tidy, colorful package. They’re easy to make, easy to customize, and satisfying enough to stand on their own.

Keep this recipe in your weeknight rotation and make it your own with the variations and toppings you love. With a few simple steps and fresh lime at the finish, you’ll have a dinner that always hits the spot.