Taco stuffed peppers make a flavorful, easy weeknight dinner. Large bell peppers are filled with seasoned ground beef, cooked rice, melted cheese, and enchilada sauce, then baked until tender. Naturally gluten-free and packed with protein and vegetables, these peppers bake together in one dish for simple cleanup and family-friendly appeal.
This recipe uses common pantry ingredients—ground beef, bell peppers, cooked rice, cheese, and taco seasoning—so you can recreate restaurant-style taco flavors at home for a fraction of the cost. It’s versatile and forgiving: change the protein, swap the rice for beans or cauliflower rice, or adjust the seasonings to suit your family’s tastes.
Why We Love This Recipe
- Perfect for meal prep. Assemble in advance, refrigerate, and bake when you’re ready. These peppers also freeze well for convenient dinners on busy nights.
- Kid-friendly and customizable. Adjust the spice level, swap proteins (ground turkey or chicken), or let everyone add their favorite toppings like sour cream, avocado, or extra cheese.
- Budget-friendly comfort food. Affordable ingredients like ground beef, rice, and bell peppers feed a family without a high price tag while delivering bold flavor.
Ingredient Notes and Substitutions
- Bell peppers: Large red or yellow peppers are sweeter and hold their shape well. Green peppers work but have a sharper flavor. Choose peppers that sit upright for even baking.
- Cooking oil: Avocado oil is recommended, but olive, canola, or vegetable oil are good alternatives.
- Onion and garlic: Yellow onion adds sweetness; white or red onion can be used. Fresh garlic is best, but garlic powder can substitute in a pinch.
- Ground beef: 80% lean yields good flavor and moisture. Substitute ground turkey, chicken, or a plant-based alternative if desired.
- Taco seasoning: Store-bought packets are convenient; you can also make a homemade blend with chili powder, cumin, paprika, garlic powder, and onion powder.
- Rice alternatives: Use cooked white or brown rice, or swap in cauliflower rice, quinoa, lentils, or black beans for lower-carb or higher-fiber options.
- Cilantro: Adds freshness; omit or replace with parsley if preferred.
- Egg: Helps bind the filling but can be omitted if you prefer a looser filling.
- Cheese: Sharp cheddar is classic; Monterey Jack, Mexican blend, or pepper jack are tasty alternatives.
- Enchilada sauce: Red or green enchilada sauce works. Salsa or seasoned tomato sauce can also be used.
Recipe Variations
- Veggie-loaded taco peppers: Fold diced tomatoes, corn, and black beans into the filling for extra color, texture, and nutrition. Add roasted jalapeños for heat.
- Southwestern stuffed peppers: Add black beans, corn, and crushed tortilla chips to the filling, top with pepper jack cheese, and finish with avocado and sour cream after baking.
- Quick skillet version: Chop peppers and sauté with onions, then combine with the cooked beef and rice for a deconstructed, bowl-style meal that comes together faster without baking.
Equipment Used in this Recipe
- Chef’s knife
- Shallow baking dish (about 2 1/2 quart) or a deep skillet
- Large skillet
- Wooden slotted spoon
- Large mixing bowl
🎯 TFN Pro Tip
Choose a baking dish that lets the peppers sit upright without falling over. A deep-sided cast iron skillet or an 8-inch square pan also works well.
How to Make Taco Stuffed Bell Pepper
- Prepare the peppers. Preheat the oven to 400°F. Slice the tops from the peppers, remove cores and seeds, and stand them upright in a baking dish. Trim a thin slice from the bottom if needed to stabilize them.
- Sauté the aromatics. Heat oil in a large skillet over medium-high heat. Cook chopped onion 3–4 minutes until softened, then add minced garlic and sauté 30 seconds until fragrant.
- Cook the beef. Add ground beef and taco seasoning to the skillet. Break up the meat and cook until browned, about 4–5 minutes.
- Mix the filling. Transfer the cooked meat to a large bowl with a slotted spoon, leaving excess grease in the pan. Stir in cooked rice, chopped cilantro, beaten egg, half the cheese, and half the enchilada sauce until combined.
- Stuff and top. Fill each pepper with the mixture, mounding slightly, and sprinkle remaining cheese on top. Mix the remaining enchilada sauce with 1/2 cup water and pour it into the bottom of the baking dish to keep peppers moist while baking.
- Bake. Cover the dish tightly with a sheet of foil (spray the foil with cooking spray on the side that will touch the food to prevent sticking). Bake 45–55 minutes or until peppers are tender when pierced with a knife. Let rest 5 minutes before serving so the filling sets.
🎯 TFN Pro Tip
Keep cooked rice on hand by freezing portions for quick use. Rapidly cool rice on a shallow pan before bagging it for the freezer.
How to Make Stuffed Peppers Without Rice
For a lower-carb or bean-based option, drain and rinse a 15-ounce can of black beans (about 2 cups) and use them in place of the rice. Stir the beans into the cooked beef with cilantro, egg, half the cheese, and half the enchilada sauce, then proceed to stuff and bake as directed. Black beans add texture, fiber, and extra protein.
- Follow the recipe through cooking the beef.
- Stir drained black beans into the meat mixture instead of rice, then combine with the egg, cilantro, cheese, and sauce.
- Stuff the peppers, add sauce to the baking dish, cover, and bake 45–55 minutes until tender.
Other Rice Alternatives
- Cauliflower rice: Use 2 cups cooked cauliflower rice for a veggie-packed option.
- Quinoa: Use 2 cups cooked quinoa for a nutty, protein-rich substitute.
- Lentils: Two cups cooked brown or green lentils add fiber and substance.
Serving Suggestions
Serve each stuffed pepper plated with a spoonful of the baking sauce. Offer toppings like sour cream, sliced avocado or guacamole, diced jalapeños, lime wedges, hot sauce, and fresh cilantro so guests can customize. These peppers pair well with tortilla chips and salsa, Mexican street corn, refried beans, or roasted vegetables.
Recipe FAQs
Yes. Smaller peppers work well as appetizers or smaller portions; you’ll need more peppers to use the same amount of filling. Reduce baking time to about 35–40 minutes since smaller peppers cook faster.
Yes. Cut peppers in half lengthwise, remove seeds and membranes, place cut-side up in the baking dish, fill, and bake about 35–40 minutes. Halves are easier to eat with a fork and knife.
Store leftovers in an airtight container in the refrigerator for up to 4 days. They freeze well for up to 3 months—thaw overnight in the fridge before reheating.
For best texture, reheat in a 350°F oven covered with foil for 20–25 minutes until heated through. For a quicker option, microwave on medium for 2–3 minutes, covered with a damp paper towel, checking halfway through.
More Easy Recipes to Love…
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If you try this taco stuffed peppers recipe, please leave a star rating and comment to share how it turned out. Thanks for visiting!
Taco Stuffed Peppers
Renae Gerhardstein
Equipment
- chef’s knife
- shallow baking dish – 9 inch square or 2 1/2 quart baking dish
- large skillet (11″–12″)
- wooden slotted spoon
- large bowl
- aluminum foil
- cooking spray
Ingredients
- 4 bell peppers (large, red or yellow)
- 1 tablespoon avocado oil (or preferred cooking oil)
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 pound ground beef (80% lean)
- 1 packet taco seasoning
- 2 cups cooked white rice
- 1/4 cup chopped cilantro
- 1 large egg, beaten
- 3/4 cup shredded cheddar cheese, divided
- 15 ounce can enchilada sauce, divided
- cooking spray
Instructions
- Preheat the oven to 400°F.
- Cut the tops off the bell peppers and remove cores, membranes, and seeds. Place the peppers upright in a baking dish. Trim a small portion from the bottom if needed to level them.
- In a large skillet, heat avocado oil until shimmering. Add chopped onion and cook 3–4 minutes until softened. Add garlic and cook about 30 seconds until fragrant.
- Add ground beef and taco seasoning. Break up the meat and cook until no longer pink, about 4–5 minutes. Transfer meat to a large bowl with a slotted spoon.
- Stir in cooked rice, cilantro, beaten egg, 1/2 cup cheese, and half the enchilada sauce. Combine thoroughly.
- Stuff each pepper with the mixture, mound slightly, and top with remaining cheese. Mix remaining enchilada sauce with 1/2 cup water and pour into the bottom of the baking dish.
- Spray a sheet of aluminum foil with cooking spray (spray side down) and cover the baking dish tightly. Bake 45–55 minutes until peppers are tender. Let rest 5 minutes before serving.
Notes
TFN Pro Tips
- Use a baking dish that keeps peppers upright—2 1/2 quart or a deep cast iron skillet works well.
- Cooked rice freezes well for quick meals—cool it quickly, bag it, and store in the freezer.
Recipe Variations
- Veggie-loaded: Add tomatoes, corn, and black beans for extra color and nutrients.
- Southwestern: Add crushed tortilla chips and pepper jack cheese; finish with avocado and sour cream.
- Skillet version: Sauté chopped peppers with onions and mix with the cooked filling for a quick, deconstructed meal.
Storing and Reheating Instructions
- Refrigerate leftovers in an airtight container up to 4 days, or freeze up to 3 months.
- Reheat in a 350°F oven covered with foil for 20–25 minutes, or microwave covered on medium for 2–3 minutes for a quicker option.
Nutrition
