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Taco Stuffed Bell Peppers Recipe

Taco Stuffed Bell Peppers Recipe

Lora Lopez
These Taco Stuffed Bell Peppers are a fun, healthy, and flavorful twist on traditional tacos. Colorful bell peppers are filled with a savory taco meat filling (or vegetarian alternative), topped with cheese, and baked until tender and bubbly. They're easy to customize with your favorite toppings and perfect for a weeknight dinner or casual gathering.
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Prep Time 20 minutes
Servings 4 (2 stuffed peppers per serving)

Ingredients
  

  • 4 large bell peppers various colors, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 pound ground beef ground turkey, or vegetarian ground meat substitute
  • 1 packet taco seasoning or your own blend of chili powder, cumin, paprika, garlic powder, onion powder, etc.
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can diced tomatoes, undrained
  • 1 cup shredded cheddar cheese or Mexican blend cheese or your favorite cheese

Optional Toppings:

  • Sour cream or Greek yogurt
  • Salsa or pico de gallo
  • Guacamole or avocado diced
  • Shredded lettuce
  • Chopped cilantro
  • Lime wedges

Instructions
 

  • Prepare the Peppers: Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise, remove seeds and membranes.
  • Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.   
  •  
  • Brown the Meat: Add the ground beef, turkey, or vegetarian substitute to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  • Add Seasoning and Beans: Stir in the taco seasoning, black beans, and diced tomatoes (undrained). Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
  • Stuff the Peppers: Place the bell pepper halves cut-side up in a baking dish. Spoon the taco meat filling into each pepper half, filling them generously.
  • Top with Cheese: Sprinkle the shredded cheese over the filling in each pepper.
  • Bake: Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  • Add Toppings and Serve: Remove from oven and let cool slightly. Top with your favorite toppings, such as sour cream, salsa, guacamole, lettuce, cilantro, and lime wedges. Serve warm.

Notes

  • Peppers: Choose bell peppers of similar size so they cook evenly. Different colored bell peppers offer slightly different flavors.
  • Meat: You can use lean ground beef, ground turkey, or a vegetarian ground meat alternative. For a healthier option, use ground turkey or chicken.
  • Vegetarian Option: Substitute cooked quinoa, lentils, or more black beans for the meat.
  • Spice Level: Adjust the amount of taco seasoning or add a pinch of red pepper flakes for a spicier filling.
  • Cheese: Cheddar or a Mexican blend cheese works well. You can also use Monterey Jack, pepper jack, or a dairy-free cheese alternative.   
     
  • Toppings: Get creative with your toppings! Corn, olives, jalapenos, and hot sauce are also great additions.
  • Make-Ahead: You can prepare the filling ahead of time and store it in the refrigerator for up to 3 days. Assemble and bake the peppers just before serving.
  • Storing Leftovers: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.