Taco Stuffed Peppers Recipe

Introduction

Taco stuffed peppers are a flavorful, wholesome twist on classic tacos, packed with seasoned ground beef, black beans, corn, and rice inside tender bell peppers. This dish is easy to prepare and perfect for a satisfying weeknight dinner that the whole family will love.

Ingredients

• 6 bell peppers
• 1 onion, diced
• 1 lb lean ground beef
• 14.5 oz can diced tomatoes
• 18 oz can black beans, drained and rinsed
• 15 oz can corn, drained and rinsed
• 2 cups cooked brown rice
• 1 1/2 cup shredded cheddar jack cheese
• 1 taco seasoning packet
• 2 tsp garlic powder
• 1 tsp chili powder
• Salt, to taste
• Black pepper, to taste

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Wash the bell peppers, then cut them in half lengthwise and scoop out the seeds.
2. Step 2: Arrange the peppers open side up in a baking dish. Lightly spray or drizzle with olive oil and bake for 5 minutes to soften. Bake longer if you prefer very soft peppers.
3. Step 3: In a large pan over medium heat, sauté the diced onion with olive oil, garlic powder, chili powder, salt, and black pepper until it becomes soft and fragrant.
4. Step 4: Add the ground beef to the pan and cook until browned, breaking it up as it cooks.
5. Step 5: Stir in the diced tomatoes, black beans, corn, cooked brown rice, and taco seasoning. Add salt and pepper to taste and mix well.
6. Step 6: Spoon the filling generously into each pepper half. It’s okay to overfill slightly; leftover filling can be used for additional stuffed peppers or other meals.
7. Step 7: Cover the stuffed peppers with foil and bake for 10 minutes.
8. Step 8: Remove the foil and sprinkle shredded cheddar jack cheese on top. Return to the oven uncovered and bake for an additional 15 minutes until the cheese is melted and bubbly.
9. Step 9: Serve warm, optionally topped with sour cream and fresh cilantro for extra flavor.

Tips & Variations

• For a vegetarian version, substitute the ground beef with extra beans, mushrooms, or a meat alternative.
• Use different types of cheese like Monterey Jack or pepper jack for a twist on flavor.
• If you prefer spicier peppers, try using poblano or poblano-bell pepper mixes.
• Adding a squeeze of lime or a dash of hot sauce right before serving can brighten up the flavors.

Storage

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350 degrees Fahrenheit for 10-15 minutes or microwave until heated through. Avoid reheating the peppers more than once to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bell peppers for this recipe?

It’s best to use fresh bell peppers, as frozen ones can become mushy after baking. If using frozen peppers, thaw and drain them well before stuffing and adjust baking time accordingly.

Can I prepare the stuffed peppers ahead of time?

Yes, you can assemble the peppers and keep them covered in the refrigerator for up to 24 hours before baking. Make sure to add the cheese topping right before the final baking step.

Taco Stuffed Peppers Recipe

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4.4 from 58 reviews

This Taco Stuffed Peppers recipe is a flavorful and hearty dish that combines the savory taste of seasoned ground beef with nutritious ingredients like black beans, corn, and brown rice all stuffed inside tender baked bell peppers. Topped with melted cheddar jack cheese, these stuffed peppers make a perfect family-friendly meal that is easy to prepare and packed with Tex-Mex flavors.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 stuffed pepper halves (serves 3–6 depending on portion size) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Peppers

• 6 bell peppers

Filling

• 1 onion, diced
• 1 lb lean ground beef
• 14.5 oz can diced tomatoes
• 18 oz can black beans, drained & rinsed
• 15 oz can corn, drained & rinsed
• 2 cups cooked brown rice
• 1 taco seasoning packet
• 2 tsp garlic powder
• 1 tsp chili powder
• Salt, to taste
• Black pepper, to taste
• Olive oil, for cooking and drizzling

Topping

• 1 1/2 cups shredded cheddar jack cheese

Instructions

1. Preheat and prepare peppers: Set the oven to 350 degrees F. Wash and cut each bell pepper in half lengthwise, then scoop out the seeds and membranes to create open ‘boats’ for stuffing.
2. Par-bake the peppers: Place the pepper halves in a baking dish with the open side facing up. Lightly spray or drizzle them with olive oil. Bake in the preheated oven for 5 minutes to soften the peppers slightly. If you prefer very soft peppers, bake for a few minutes longer.
3. Sauté the aromatics: Heat some olive oil in a large skillet over medium heat. Add the diced onion along with garlic powder, chili powder, salt, and black pepper. Cook until the onions are soft and fragrant, about 3-5 minutes.
4. Cook the ground beef: Add the lean ground beef to the skillet with the onions, breaking it apart as it browns evenly. Cook until no longer pink.
5. Combine the filling ingredients: Stir in diced tomatoes, drained black beans, corn, cooked brown rice, and the taco seasoning packet. Season with additional salt and pepper to taste. Mix everything thoroughly to combine all the flavors.
6. Stuff the peppers: Spoon the filling mixture generously into each pepper half, slightly overstuffing if desired. Note that there will be leftover filling which can be reserved for additional peppers or other uses.
7. Bake covered: Cover the baking dish with aluminum foil and bake the stuffed peppers for 10 minutes to heat through and meld the flavors.
8. Add cheese and finish baking: Remove the foil and evenly sprinkle shredded cheddar jack cheese over each stuffed pepper half. Return to the oven uncovered and bake for an additional 15 minutes, or until the cheese has melted and slightly browned.
9. Serve and garnish: Remove from the oven and serve hot. Optionally, add sour cream and fresh cilantro on top for added flavor and freshness. Enjoy your tasty taco stuffed peppers!

Notes

• You can substitute ground turkey or chicken for the beef for a leaner option.
• Make sure to rinse and drain canned beans and corn to avoid excess sodium and liquid.
• Use any color of bell peppers for different presentation and taste variations.
• Leftover filling can be stored in the refrigerator for up to 3 days or frozen for longer storage.
• Adjust the spice levels by increasing or decreasing chili powder or adding hot sauce.

Keywords: taco stuffed peppers, stuffed bell peppers, ground beef stuffed peppers, Mexican stuffed peppers, healthy stuffed peppers, Tex-Mex recipe