TACO STUFFED PEPPERS ULTIMATE RECIPE

Imagine biting into a juicy, tender bell pepper bursting with savory taco-seasoned meat, cheesy goodness, and your favorite toppings. These Taco Stuffed Peppers are the ultimate customizable, satisfying meal that’s secretly healthy and incredibly fun to make. I promise you’ll ditch the tortillas once you try this!

Ingredients

For the Peppers:

• 4 large bell peppers (any color), halved lengthwise and seeded
• 1 tablespoon olive oil

For the Taco Filling:

• 1 pound ground beef (or ground turkey or chicken)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade, see notes)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chiles (like Rotel), undrained
• 1/2 cup cooked rice (optional, but adds bulk and fiber)
• 1 cup shredded cheddar cheese (or your favorite cheese blend)

Optional Toppings:

• Sour cream or Greek yogurt
• Salsa
• Guacamole or avocado slices
• Chopped cilantro
• Hot sauce

Let’s Talk Peppers: Choosing and Preparing

Choosing the right peppers is key to perfectly delicious Taco Stuffed Peppers. I usually go for a mix of colors – red, yellow, and orange are sweeter, while green peppers have a slightly more bitter flavor. Feel free to use whatever you prefer! When you’re at the store, look for peppers that are firm, heavy for their size, and have smooth, unblemished skin.

Before stuffing, you’ll want to halve the peppers lengthwise and remove the seeds and membranes. I find that a small paring knife works best for this. Some people like to boil or bake the peppers beforehand to soften them, but I actually prefer them with a little bit of bite, so I usually skip this step. If you want softer peppers, you can parboil them for 5 minutes or bake them at 350°F (175°C) for 15 minutes before stuffing.

Spice Up Your Life: The Taco Filling

The heart of these Taco Stuffed Peppers is the taco filling, and that’s where you can really get creative! I typically use ground beef because it’s quick and easy, but ground turkey or chicken work just as well. For a vegetarian version, you could use lentils or crumbled tofu.

First, brown the ground meat in a large skillet over medium-high heat. Drain off any excess grease. Then, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and taco seasoning and cook for another minute until fragrant. If you’re watching your sodium intake, you can easily make your own taco seasoning using chili powder, cumin, paprika, oregano, garlic powder, onion powder, and a pinch of salt and pepper.

Next, add the black beans, corn, diced tomatoes and green chiles (Rotel), and cooked rice (if using). Bring the mixture to a simmer and cook for 5-10 minutes, stirring occasionally, until the flavors have melded together. This simmering step is crucial for developing that authentic taco taste we all crave.

Step-by-Step Instructions

Get Started:

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a baking dish.

Stuff Those Peppers:

3. Place the pepper halves in the prepared baking dish.
4. Spoon the taco filling evenly into each pepper half. Don’t be shy about overfilling them!
5. Top each pepper half with shredded cheddar cheese.

Bake to Perfection:

6. Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Garnish and Serve:

7. Remove from the oven and let cool for a few minutes before serving.
8. Top with your favorite toppings, such as sour cream, salsa, guacamole, chopped cilantro, and hot sauce.
9. Enjoy your delicious and healthy Taco Stuffed Peppers!

Making it Your Own: Variations and Substitutions

One of the best things about Taco Stuffed Peppers is how easily customizable they are. Here are a few ideas to get you started:

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the taco filling for extra heat.
• Add veggies: Mix in other vegetables like diced zucchini, bell peppers, or mushrooms to the taco filling.
• Go vegetarian: Substitute the ground meat with lentils, crumbled tofu, or a vegetarian meat substitute.
• Change up the cheese: Use a different type of cheese, such as Monterey Jack, Pepper Jack, or a Mexican cheese blend.
• Add some greens: Serve the stuffed peppers over a bed of shredded lettuce or spinach for a healthier meal.
• Looking for Healthy Recipes For Lunch Work? These peppers are fantastic! Make a batch on Sunday and pack them for lunch during the week. They reheat beautifully.

If you’re in the mood for more Tex-Mex goodness, try this incredible Mexican Beef And Rice Soup. It’s hearty, flavorful, and perfect for a chilly evening. Or maybe you want something you can set and forget? Check out this Slow Cooker Taco Casserole!

Tips for the Best Stuffed Peppers

• Don’t overcook the peppers: You want them to be tender, but still have a little bit of bite. Overcooked peppers can become mushy.
• Use a good quality taco seasoning: This will make a big difference in the flavor of the filling. If you’re using a store-bought seasoning, look for one that’s low in sodium and doesn’t contain any artificial ingredients.
• Don’t be afraid to experiment with toppings: The toppings are what really make these stuffed peppers special. Try different combinations to find your favorites.
• Make ahead: These stuffed peppers can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.

Are you trying to find Low Calorie Meals For Fat Loss? By using lean ground turkey or chicken and loading up on veggies, you can create a filling and satisfying meal that won’t derail your diet.

Serving Suggestions

Taco Stuffed Peppers are a complete meal on their own, but you can also serve them with a side of rice, beans, or a simple salad. They’re also great for parties and potlucks! I often make a big batch and let everyone customize their own peppers with their favorite toppings.

If you love skillet meals, then you’ll want to try Tex Mex Chicken And Zucchini Skillet. It’s a quick and easy dinner that’s packed with flavor. Another soup favorite is Chicken Taco Soup. For a one-pan wonder, check out the Southwest Skillet! Finally, for another great casserole option, there is the Crockpot Taco Casserole.

Are Taco Stuffed Peppers Healthy?

You bet! These Taco Stuffed Peppers can absolutely be part of a healthy diet. They’re packed with protein, fiber, and vitamins, and they’re relatively low in calories. Bell peppers themselves are an excellent source of Vitamin C and antioxidants. Using lean ground meat and loading up on veggies only enhances their nutritional value. Think of them as Healthy Baked Bell Peppers with a delicious taco twist.

Final Thoughts

These Taco Stuffed Peppers are a winner in my book – they’re easy to make, endlessly customizable, and totally delicious. Plus, they’re a great way to sneak in some extra veggies and make dinner a little more exciting. So, gather your ingredients, preheat your oven, and get ready to enjoy a fiesta of flavor in every bite!

Taco Stuffed Peppers

Amelia Chen-Morrison

These Taco Stuffed Peppers are a customizable and satisfying meal, packed with savory taco-seasoned meat, cheesy goodness, and your favorite toppings. They are a fun and relatively healthy alternative to traditional tacos, offering a delicious fiesta of flavor in every bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican-American

Servings 4

Calories 450 kcal

Equipment

• baking dish
• Large skillet
• Spoon
• Measuring cups and spoons
• Knife
• Cutting board
• Paring knife (optional)
• Oven

Ingredients

  

• 4 large bell peppers any color
• 1 tablespoon olive oil
• 1 pound ground beef or ground turkey or chicken
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• ½ cup cooked rice optional
• 1 cup shredded cheddar cheese or your favorite cheese blend
• Sour cream or Greek yogurt optional topping
• Guacamole or avocado slices optional topping
• Chopped cilantro optional topping
• Hot sauce optional topping

Instructions

 

• Preheat your oven to 375°F (190°C).
• Lightly grease a baking dish.
• Place the pepper halves in the prepared baking dish.
• In a large skillet, brown the ground meat over medium-high heat. Drain off any excess grease.
• Add the chopped onion to the skillet and cook until softened, about 5 minutes.
• Stir in the minced garlic and taco seasoning and cook for another minute until fragrant.
• Add the black beans, corn, diced tomatoes and green chiles (Rotel), and cooked rice (if using) to the skillet.
• Bring the mixture to a simmer and cook for 5-10 minutes, stirring occasionally, until the flavors have melded together.
• Spoon the taco filling evenly into each pepper half. Don’t be shy about overfilling them!
• Top each pepper half with shredded cheddar cheese.
• Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
• Remove from the oven and let cool for a few minutes before serving.
• Top with your favorite toppings, such as sour cream, salsa, guacamole, chopped cilantro, and hot sauce.

Notes

For softer peppers, parboil them for 5 minutes or bake them at 350°F (175°C) for 15 minutes before stuffing. Spice it up by adding cayenne pepper or hot sauce to the taco filling. Mix in other vegetables like diced zucchini, bell peppers, or mushrooms to the filling. Substitute the ground meat with lentils, tofu, or vegetarian meat substitute for a vegetarian option. Use different cheeses like Monterey Jack or Pepper Jack. These stuffed peppers can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if refrigerated.