Taco Stuffed Peppers are a flavorful and satisfying twist on traditional tacos. Bell peppers are filled with seasoned ground beef, rice, salsa, and melted cheese, making this a perfect low-carb, high-protein dinner option. They’re colorful, nutritious, and ideal for meal prep or a family-friendly weeknight meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bell peppers (any color)ground beefcooked riceoniongarlictaco seasoningtomato salsashredded cheddar cheesemozzarella cheeseolive oilsalt and pepperfresh cilantro (optional, for garnish)

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

Cut the bell peppers in half lengthwise and remove seeds and membranes. Arrange them in the baking dish, cut side up.

Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, sauté until fragrant.

Add ground beef to the skillet, season with taco seasoning, salt, and pepper. Cook until browned and fully cooked.

Stir in cooked rice and salsa, mixing well until heated through. Remove from heat.

Spoon the taco mixture evenly into each pepper half. Top with shredded cheddar and mozzarella cheese.

Cover the baking dish with foil and bake for 30 minutes.

Remove foil and bake an additional 10 minutes, or until cheese is bubbly and lightly browned.

Garnish with chopped cilantro if desired and serve hot.

Servings and timing

This recipe yields 6 stuffed pepper halves (serves 3-4).
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

Variations

Substitute ground turkey or chicken for a leaner version.

Use quinoa or cauliflower rice instead of white rice for a low-carb option.

Add black beans or corn to the filling for extra texture and flavor.

Top with sour cream, avocado slices, or jalapeños before serving.

Use spicy salsa and pepper jack cheese for added heat.

storage/reheating

Store leftover Taco Stuffed Peppers in an airtight container in the refrigerator for up to 4 days.
To reheat, place in the oven at 350°F (175°C) for about 15 minutes or microwave for 1-2 minutes until heated through.
They can also be frozen for up to 2 months—wrap individually for best results.

FAQs

Can I make Taco Stuffed Peppers ahead of time?
Yes, assemble them in advance and refrigerate until ready to bake.

What kind of peppers work best?
Any color bell pepper works—red and yellow are sweeter, while green has a slightly bitter taste.

Do I need to cook the peppers before stuffing?
No, baking them with the filling is enough to soften them.

Can I make these vegetarian?
Yes, use beans, tofu, or a meat substitute instead of ground beef.

What cheese works best for melting?
Cheddar, Monterey Jack, mozzarella, or a Mexican blend all work well.

How do I make them spicier?
Add chopped jalapeños, hot sauce, or spicy salsa to the filling.

Can I skip the rice?
Yes, replace it with extra meat or veggies for a grain-free version.

Are they gluten-free?
Yes, as long as the taco seasoning and salsa are gluten-free.

Can I grill the stuffed peppers instead?
Yes, place them on foil over indirect heat and cover the grill until tender and cheese is melted.

Can I double the recipe?
Absolutely, this dish is great for feeding a crowd.

Conclusion

Taco Stuffed Peppers are a hearty and customizable dish that brings all the flavor of tacos into a healthier, colorful package. Easy to make and endlessly versatile, they’re a perfect choice for busy weeknights, meal prep, or impressing guests with minimal effort.