Easy Taco Stuffed Bell Peppers is a deliciously satisfying dish that’s as visually stunning as it is delicious. Packed with seasoned ground beef, savory rice, melty cheese, and all your favorite taco toppings, these stuffed peppers are a complete meal in a wholesome, colorful package. Whether you’re looking for a family-friendly weeknight dinner or an impressive dish to serve at your next gathering, these Taco Stuffed Bell Peppers are sure to be a hit with everyone at the table.

Why You’ll Love Easy Taco Stuffed Bell Peppers:

• Creative & Colorful: Vibrant bell peppers stuffed with a rainbow of flavors and textures.
• Balanced & Wholesome: A complete meal that’s packed with protein, vegetables, and grains.
• Customizable: Easily tailored to suit your taste preferences and dietary needs.
• Fun & Interactive: Let everyone customize their own stuffed pepper with their favorite toppings.

Personal Story: Growing up in a household that cherished Tex-Mex cuisine, stuffed bell peppers were a regular feature on our dinner table. As I began experimenting in the kitchen, I found myself drawn to reinventing this classic dish with a taco-inspired twist. The result? These Taco Stuffed Bell Peppers, quickly became a family favorite. There’s something special about the combination of tender bell peppers, seasoned beef, and gooey cheese that never fails to delight. Now, I’m excited to share this beloved recipe with you, hoping it brings as much joy to your kitchen as it has to mine.

Key Features:

• Colorful bell peppers filled with a zesty taco filling
• Versatile recipe that can be customized with your favorite toppings
• Balanced combination of protein, vegetables, and grains
• Easy to make ahead for meal prep or busy weeknights

What I need to make Easy Taco Stuffed Bell Peppers

• 4 large bell peppers (any color), halved and seeds removed
• 1 pound ground beef or turkey
• 1 cup cooked rice (white or brown)
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes
• 1 packet taco seasoning mix
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Optional toppings: diced avocado, sour cream, salsa, chopped cilantro, sliced jalapeños

How I can make Easy Taco Stuffed Bell Peppers

1. Preheat your oven to 375°F (190°C). Arrange the halved bell peppers in a baking dish, cut side up, and set aside.
2. In a large skillet over medium heat, cook the ground beef until browned and cooked through, breaking it apart with a spoon as it cooks.
3. Drain any excess fat from the skillet, then add the cooked rice, black beans, corn, diced tomatoes, and taco seasoning mix to the skillet with the cooked beef. Stir well to combine and heat through.
4. Spoon the taco filling evenly into each bell pepper half, pressing down gently to pack the filling.
5. Sprinkle shredded cheese over the top of each stuffed bell pepper.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Remove the foil and bake for an additional 5 minutes, or until the cheese is golden and slightly crispy on top.
8. Once done, remove the Taco Stuffed Bell Peppers from the oven and let them cool slightly before serving.
9. Garnish with your favorite toppings, such as diced avocado, sour cream, salsa, chopped cilantro, or sliced jalapeños, and serve hot.

Cooking Tips For Easy Taco Stuffed Bell Peppers:

• To save time, you can use pre-cooked rice from leftovers or microwaveable pouches.
• Feel free to substitute ground beef with ground turkey, chicken, or plant-based crumbles for a lighter option.
• Make it spicy by adding diced jalapeños or a pinch of cayenne pepper to the filling mixture.

Variations For Easy Taco Stuffed Bell Peppers:

• Vegetarian Option: Skip the ground meat and double up on beans or use a meat substitute like crumbled tofu or tempeh.
• Low-Carb Version: Replace rice with cauliflower rice or quinoa for a lower-carb alternative.
• Cheesy Variation: Mix shredded cheese into the filling mixture for extra gooeyness, or top with queso sauce before baking.

Make It Healthier to Make Easy Taco Stuffed Bell Peppers:

• Use lean ground meat or turkey and opt for brown rice or quinoa for added fiber and nutrients.
• Increase the vegetable content by adding diced bell peppers, onions, or spinach to the filling mixture.
• Serve with a side salad or steamed vegetables for a well-rounded meal.

Closing For Easy Taco Stuffed Bell Peppers are a deliciously satisfying way to enjoy all the flavors of your favorite taco in a wholesome and colorful package. Whether served as a family dinner, a meal prep option, or a festive party dish, these stuffed peppers are sure to impress with their vibrant appearance and bold Tex-Mex flavors. Gather your loved ones around the table and let everyone customize their own stuffed pepper with their favorite toppings for a fun and flavorful dining experience.

Frequently Asked Questions For Easy Taco Stuffed Bell Peppers:

Can I make these Easy Taco Stuffed Bell Peppers ahead of time?

Yes, you can assemble the stuffed peppers in advance and refrigerate them until ready to bake. Just be sure to increase the baking time slightly if baking from cold.

Can I freeze these Taco Stuffed Bell Peppers?

Absolutely! Once baked, let the stuffed peppers cool completely, then wrap them individually in plastic wrap and aluminum foil before placing them in a freezer-safe container. They can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I use different types of bell peppers for this Taco Stuffed Bell Peppers?

Yes, feel free to mix and match different colors of bell peppers for a visually striking presentation. You can also use mini bell peppers for bite-sized appetizers.

What can I serve alongside these Easy Taco taco-stuffed bell Peppers?

These stuffed peppers are a complete meal on their own, but you can serve them with a side salad, guacamole, or tortilla chips for a festive touch.

Taco Stuffed Bell Peppers

Recipe by CutsfoodCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 large bell peppers, halved and seeds removed

• 1 lb ground beef

• 1 onion, finely diced

• 2 cloves garlic, minced

• 1 packet taco seasoning

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup frozen corn kernels

• 1 cup cooked rice

• 1 cup shredded cheddar cheese

• 1 cup salsa

• Fresh cilantro, chopped, for garnish

• Sour cream, for serving (optional)

Directions

• Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper.
• Place the bell pepper halves in the prepared baking dish, cut side up.
• In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
• Add diced onion and minced garlic to the skillet with the beef, sautéing until the onion is translucent.
• Stir in the taco seasoning, black beans, frozen corn, and cooked rice. Cook for an additional 2-3 minutes.
• Spoon the beef mixture evenly into each bell pepper half.
• Top each stuffed pepper with shredded cheddar cheese.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
• Remove the foil and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
• Remove from the oven and drizzle salsa over the stuffed peppers. Garnish with chopped cilantro.