If you are searching for a fun and flavorful dinner that brings a fiesta to your table, this Taco Stuffed Bell Peppers Recipe is exactly what you need. Combining the fresh sweetness of bell peppers with the hearty, spicy goodness of a classic taco filling, this dish is a vibrant and satisfying meal that’s easy to make and sure to please the whole family. Each bite offers a perfect harmony of textures and bold flavors that come together beautifully in every stuffed pepper, making this recipe an instant favorite to add to your weeknight rotation.
Ingredients You’ll Need
The ingredients for this Taco Stuffed Bell Peppers Recipe are straightforward yet essential to achieving that bright, bold flavor and appetizing texture. Each component plays an important role, from the juicy bell peppers acting as edible bowls, to the seasoned ground beef filling packed with colorful veggies and gooey cheese that melts to perfection.
- Bell peppers (4 large, any color): Choose vibrant colors for a stunning presentation and a sweet, crispy vessel for the filling.
- Olive oil (1 tablespoon): Helps soften the peppers and adds a subtle richness.
- Ground beef (1 pound): Provides a savory, protein-packed base for the taco filling; lean options work great too.
- Yellow onion (1 small, diced): Adds sweetness and depth of flavor when sautéed with the beef.
- Garlic (2 cloves, minced): Offers a fragrant punch that elevates the entire filling.
- Taco seasoning (2 tablespoons): The blend of spices gives the filling its unmistakable taco flair.
- Diced tomatoes (1 cup, drained): Adds moisture and a subtle tang that balances the richness.
- Black beans (1 cup, drained and rinsed): A hearty addition that boosts fiber and texture.
- Cooked rice (1 cup): Makes the filling extra filling with a pleasant, chewy bite.
- Corn kernels (1 cup, fresh or frozen): Pops of sweet corn brighten the dish and add color.
- Shredded cheddar cheese (1 1/2 cups, divided): Melts into gooey perfection, binding the filling and topping each pepper beautifully.
- Salt and black pepper (to taste): Essential to season and bring all the flavors together.
- Chopped cilantro (optional for garnish): Adds a fresh, herbal note and a splash of green.
- Sour cream (optional for serving): A cool and creamy contrast that complements the spicy filling.
How to Make Taco Stuffed Bell Peppers Recipe
Step 1: Prepare the Bell Peppers
Start by preheating your oven to 375°F. Carefully remove the tops and seeds from the bell peppers, then set them cut-side up in a baking dish. Drizzle them lightly with olive oil and sprinkle with salt and pepper. Pop them into the oven for 10 minutes to slightly soften, which helps them cook through perfectly later without becoming mushy.
Step 2: Cook the Beef Mixture
While the peppers soften, heat a large skillet over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion turns tender and translucent. Be sure to drain any excess grease for a cleaner flavor. Stir in the minced garlic, taco seasoning, diced tomatoes, black beans, cooked rice, and corn kernels. Cook everything together for about 3 to 4 minutes until everything is heated through and the flavors meld wonderfully.
Step 3: Add Cheese and Fill Peppers
Remove the skillet from the heat and fold in one cup of shredded cheddar cheese, letting it melt slightly into the savory taco filling. Then generously spoon this mixture into each par-baked bell pepper, filling them to the brim.
Step 4: Bake with Cheese Topping
Top each stuffed pepper with the remaining cheddar cheese. Return the baking dish to the oven and bake for 20 to 25 minutes until the peppers are tender and the cheese melts into a tantalizing bubbly layer that’s hard to resist.
How to Serve Taco Stuffed Bell Peppers Recipe
Garnishes
Once out of the oven, sprinkling chopped cilantro over each pepper adds freshness and a pop of color that brightens the dish. A dollop of sour cream on the side is a must for many, providing a cool, creamy counterpoint to the spicy, cheesy filling that brings it all together deliciously.
Side Dishes
These stuffed peppers shine on their own but also pair wonderfully with simple sides like a crisp green salad, creamy guacamole, or even a zesty Mexican rice to keep the fiesta going. Choose lighter sides to balance the hearty peppers, or go all out with classic Tex-Mex accompaniments.
Creative Ways to Present
For a fun twist on serving, place each taco stuffed bell pepper in a small ramekin or on a bed of lettuce for added flair. You could even cut them into halves for appetizer-sized portions at your next gathering. Serving the sour cream in mini bowls for guests to add as desired makes this meal interactive and extra inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Taco Stuffed Bell Peppers Recipe keeps nicely in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making the next-day meal just as enjoyable, if not better.
Freezing
You can freeze these peppers for longer storage by wrapping each pepper in foil or placing them in a freezer-safe container. They’ll keep well up to two months. Thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
To reheat, warm stuffed peppers in the oven at 350°F for about 15-20 minutes or until heated through. Avoid microwaving if possible to keep the peppers from becoming soggy and the cheese nice and melty.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey or chicken are great leaner alternatives that work perfectly in this Taco Stuffed Bell Peppers Recipe without sacrificing flavor.
How spicy is this recipe?
The spice level mainly depends on the taco seasoning you use, so you can easily adjust it to your preference, from mild to spicy. Adding a pinch of cayenne or hot sauce ramps it up nicely too.
Can I prepare the peppers ahead of time?
You can chop and par-bake the peppers earlier in the day, and even prepare the filling in advance. Then simply assemble and bake when ready to enjoy a stress-free dinner.
Is this recipe gluten-free?
Yes! All the ingredients used here are naturally gluten-free, so this recipe is a tasty option for those avoiding gluten.
Can I make this vegetarian?
Definitely. Replace the ground beef with extra beans, lentils, or a meat substitute to make a hearty vegetarian version of the Taco Stuffed Bell Peppers Recipe that everyone will enjoy.
Final Thoughts
This Taco Stuffed Bell Peppers Recipe is one of those dishes that feels special but comes together effortlessly. Whether you’re cooking for family, friends, or just treating yourself, these peppers deliver comfort, color, and that irresistible taco flavor in every bite. I hope you love making and sharing this recipe as much as I do — it’s guaranteed to become a beloved favorite in your kitchen!
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Taco Stuffed Bell Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican Inspired
- Diet: Gluten Free
Description
Taco Stuffed Bell Peppers are a delicious and hearty Mexican-inspired main course where colorful bell peppers are filled with a flavorful mixture of seasoned ground beef, vegetables, beans, rice, and cheese, then baked until tender and bubbly. This recipe offers a satisfying, nutritious, and colorful dinner option perfect for any night of the week.
Ingredients
Main Ingredients
- 4 large bell peppers (any color), tops removed and seeds discarded
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 cup diced tomatoes, drained
- 1 cup black beans, drained and rinsed
- 1 cup cooked rice
- 1 cup corn kernels (fresh or frozen)
- 1 1/2 cups shredded cheddar cheese, divided
- Salt to taste
- Black pepper to taste
Optional Garnishes and Serving
- Chopped cilantro for garnish (optional)
- Sour cream for serving (optional)
Instructions
- Preheat and prepare peppers: Preheat your oven to 375°F (190°C). Place the prepared bell peppers cut-side up in a baking dish and drizzle lightly with olive oil. Season each with salt and pepper, then bake for 10 minutes to slightly soften them.
- Cook the beef mixture: While the peppers bake, heat a large skillet over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is tender. Drain any excess grease from the pan.
- Add flavor and vegetables: Stir in the minced garlic, taco seasoning, diced tomatoes, black beans, cooked rice, and corn kernels. Mix well and cook together for 3 to 4 minutes until heated through.
- Mix in cheese: Remove the skillet from heat, then stir in 1 cup of shredded cheddar cheese until evenly combined into the beef mixture.
- Stuff the peppers: Evenly spoon the beef and vegetable mixture into the par-baked bell peppers, filling them generously. Top each stuffed pepper with the remaining 1/2 cup of shredded cheddar cheese.
- Bake to finish: Return the stuffed peppers to the oven and bake for an additional 20 to 25 minutes, or until the peppers are tender and the cheese on top is melted and bubbly.
- Garnish and serve: Remove from the oven and garnish with chopped cilantro if desired. Serve warm with sour cream on the side for added creaminess.
Notes
- For a lighter option, substitute lean ground turkey or chicken instead of ground beef.
- To reduce carbohydrates, replace the cooked rice with cauliflower rice.
- Feel free to customize with additional vegetables or toppings like jalapeños or avocado for extra flavor.
