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Easy Taco Stuffed Peppers

Transform classic stuffed peppers into a flavorful fiesta with this easy recipe. Bell peppers are filled with seasoned ground beef, black beans, corn, rice, and cheese, then baked to perfection for a satisfying and healthy meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bell peppers various colors
  • 1 pound ground beef or ground turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning or homemade blend: 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp oregano, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, salt and pepper to taste
  • 1 cup cooked rice
  • 2 cups shredded cheddar cheese or Mexican blend
  • Optional toppings: sour cream
  • Optional toppings: salsa
  • Optional toppings: guacamole
  • Optional toppings: chopped cilantro

Equipment

  • Baking dish
  • large skillet
  • Mixing spoon
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish. Arrange pepper halves in the baking dish, cut-side up.
  2. In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease.
  3. Add chopped onion and minced garlic to the skillet with the beef. Cook until softened, about 5 minutes.
  4. Stir in taco seasoning, tomato sauce, black beans, corn, and cooked rice (if using). Bring to a simmer and cook for 5-10 minutes, allowing the flavors to meld.
  5. Spoon the beef mixture evenly into each pepper half.
  6. Top each pepper half with shredded cheese.
  7. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  8. Let cool slightly before serving. Top with your favorite taco toppings, such as sour cream, salsa, guacamole, and chopped cilantro.

Notes

For best results, use thick-walled bell peppers. Browning the ground beef and draining excess grease helps prevent watery peppers. Toasting the spices enhances their flavor. A Mexican cheese blend provides a good balance of flavor and meltability. Leftovers can be stored in the refrigerator for up to 3 days.