Let’s be honest; sometimes you just need taco night. But what if you're craving all that bold, zesty taco flavor without the extra carbs or heavy tortillas? That’s exactly where these taco stuffed bell peppers come in; and trust me, you’re going to want to make them on repeat.
As a food enthusiast who’s always looking for simple, wholesome spins on classic comfort meals, I can confidently say this recipe hits the sweet spot. These taco stuffed bell peppers are packed with perfectly seasoned ground beef, gooey melted cheese, and your go-to taco toppings, all tucked inside naturally sweet bell peppers that roast up beautifully in the oven.
What makes them shine? It’s the fact that you’re getting everything you love about taco night; rich flavor, satisfying texture, and customizable toppings; while sneaking in more veggies and keeping things low-carb and gluten-free. Whether you’re following a keto lifestyle or just trying to add more color and nutrition to your meals, taco stuffed bell peppers are a total win.
And the best part? These taco stuffed bell peppers are super easy to make and perfect for meal prep, busy weeknights, or impressing guests with something that looks fancy but comes together in no time.
Why These Taco Stuffed Bell Peppers Are a Total Game-Changer
Let’s face it; traditional tacos are always a hit. But sometimes, you're in the mood for a lighter twist that still satisfies those bold Mexican food cravings. That’s exactly why taco stuffed bell peppers are the ultimate weeknight dinner solution.
Instead of the usual carb-heavy tortillas or taco shells, these peppers bring a naturally low-carb, keto-friendly vibe that doesn’t skimp on flavor. The sweetness of roasted bell peppers pairs perfectly with the zesty taco filling, creating a balanced, mouthwatering bite every time.
What makes these taco stuffed bell peppers a true standout? They’re ideal for meal prep; make a batch on Sunday and enjoy a delicious, ready-to-reheat dinner any night of the week. Bonus: the flavors actually deepen and improve after a day in the fridge.
And let’s talk customization! Whether you go classic with seasoned ground beef and cheese, or switch things up with chicken, beans, or a dairy-free twist, these taco stuffed bell peppers adapt to your taste and pantry. It’s taco night reimagined; wholesome, colorful, and perfect for a feel-good dinner that everyone will love.
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Ingredients
- Bell peppers
- Ground beef
- Onion, diced
- Garlic, minced
- Taco seasoning
- Tomatoes, drained
- Green chilies
- Shredded Mexican cheese blend
- Water
- Salt and pepper to taste
For Serving
- Jalapeños (for those who like extra heat)
- Sour cream
- Fresh cilantro, chopped
- Avocado or guacamole
- Lime wedges
See recipe card for quantities.
Key Ingredient Notes
- Bell Peppers: Choose firm peppers with flat bottoms so they stand upright. If needed, slice a tiny bit off the bottom to help them stand (being careful not to cut through to the inside).
- Ground Beef: While traditional for taco stuffed bell peppers, you can swap for ground turkey or chicken for a leaner option. Ground pork also works well for a different flavor profile.
- Taco Seasoning: Store-bought saves time, but making your own lets you control the sodium and avoid additives. Mix 1 tablespoon chili powder, 1 teaspoon each of cumin and paprika, ½ teaspoon each of garlic powder, onion powder, oregano, and ¼ teaspoon each of salt and black pepper.
- Cheese: The pre-shredded Mexican blend works perfectly, but you can also use cheddar, pepper jack, or a combination of your favorites.
Instructions
Prepare the Bell Peppers
- Preheat your oven to 375°F (190°C).
- Cut the tops off each bell pepper and remove the seeds and membranes. Save the tops for later if you want to use them as "lids" for presentation.
- If the peppers won't stand up straight, carefully slice a small piece off the bottom to create a flat surface (be careful not to cut through to the inside).
- Place the hollowed peppers in a baking dish that keeps them snug and upright.
- Sprinkle the insides lightly with salt.
Make the Taco Filling
- In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks.
- When the beef is about halfway cooked (still some pink showing), add the diced onion.
- Cook until the beef is no longer pink and the onions are translucent, about 5 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Drain excess fat if needed.
- Stir in the taco seasoning and ¼ cup water. Let it simmer for 2 minutes.
- Add the drained diced tomatoes and green chilies (if using) and stir to combine.
- Remove from heat and let the mixture cool slightly.
Stuff and Bake
- Spoon the taco meat mixture evenly into the hollowed bell peppers.
- Top each pepper with a generous amount of shredded cheese.
- Cover the baking dish with foil, tenting it slightly so it doesn't touch the cheese.
- Bake for 25 minutes.
- Remove the foil and bake for an additional 5-10 minutes until the peppers are tender and the cheese is bubbly and starting to brown.
- Let stand for 5 minutes before serving.
- Step 1: Prepare the Bell Peppers
Slice and hollow out bell peppers, then arrange in a baking dish.
- Step 2: Make the Taco Filling
Cook beef, onion, garlic, and taco seasoning until rich and flavorful.
- Step 3: Stuff and Bake
Fill the peppers with taco mixture, top with cheese, and bake until bubbly.
Expert Cooking Tips
- Make ahead: You can prepare everything up to 24 hours in advance, refrigerate, and just add an extra 10 minutes to the baking time when ready to cook.
- Pre-cook the peppers: If you prefer softer peppers, blanch them in boiling water for 3-5 minutes before stuffing.
- Don't overfill: Leave a little room at the top for the cheese and any expansion during cooking.
- Check for doneness: Peppers should be tender but still hold their shape. A fork should pierce the side easily.
Recipe Variations & Dietary Modifications
One of the best things about taco stuffed bell peppers is how adaptable they are to different diets and flavor preferences. Whether you're going keto, vegetarian, or just want to spice things up, there’s a version of this dish that works for you.
Keto Taco Stuffed Bell Peppers
These taco stuffed bell peppers are already pretty keto-friendly, but if you want to lower the carbs even more, skip the chopped tomatoes and swap in 2 tablespoons of tomato paste mixed with a splash of water. Load them up with extra cheese and finish with sliced avocado for a boost of healthy fats and flavor.
Vegetarian Taco Stuffed Peppers
Going meatless? No problem. Replace the ground beef with a hearty mix of black beans and cooked quinoa or riced cauliflower. You can even throw in some extra veggies like corn, zucchini, or chopped spinach for added texture and nutrients. The result? A plant-powered version of taco stuffed bell peppers that’s just as satisfying.
Spicy Taco Stuffed Bell Peppers
If you love heat, turn things up a notch by adding a diced jalapeño (or two!) to the meat mixture while it cooks. Pepper jack cheese adds a spicy, creamy touch, and a dash of cayenne in your taco seasoning brings an extra punch that spice lovers will appreciate.
Taco Stuffed Bell Peppers with Rice
Want to stretch the filling or make the dish a little heartier? Stir in 1 cup of cooked white rice, brown rice, or cauliflower rice into the seasoned meat mixture before stuffing the peppers. It’s a great way to bulk up your taco stuffed bell peppers and make them even more satisfying for dinner or meal prep.
Equipment
- Meat chopper tool: Not essential but helpful for breaking up ground meat as it cooks.
- Baking dish: A 9x13 inch baking dish works well for 6 peppers. Look for one with higher sides to keep the peppers upright.
- Sharp knife: Makes clean cuts through the peppers without crushing them.
- Large skillet: At least 10 inches in diameter gives you enough space to cook the meat filling evenly.
Storage & Meal Prep Tips
One of the many reasons I love making taco stuffed bell peppers? They store and reheat like a dream; making them perfect for busy weeknights, meal prep, or whenever you need a quick, satisfying dinner on hand.
Refrigerator Storage
After cooking, let your taco stuffed bell peppers cool slightly, then store them in an airtight container or cover your baking dish tightly with foil or plastic wrap. They’ll stay fresh in the fridge for 3 to 4 days; ideal for grab-and-go lunches or reheatable dinners.
Freezing Instructions
Yes, these freeze beautifully! Once your taco stuffed bell peppers have completely cooled, wrap each one individually in foil and pop them into a freezer-safe bag or container. They’ll keep well for up to 3 months without losing flavor or texture.
Reheating
- From the fridge: Reheat in the microwave for 2–3 minutes, or warm them in a 350°F oven for 15–20 minutes until heated through.
- From frozen: For best results, thaw overnight in the fridge. Then reheat as above, or bake straight from frozen in a 350°F oven for about 30–35 minutes.
Meal prep tip: Store extra toppings like avocado, sour cream, or cilantro separately and add them fresh after reheating to keep everything tasting its best.
The Cheesy Trick That Changes Everything
Here’s a little secret I’ve picked up after making taco stuffed bell peppers more times than I can count; and once you try it, you’ll never go back.
One evening, while prepping these for a cozy family dinner, I had some extra shredded cheese sitting on the counter. On a whim, I added a small handful inside each bell pepper before spooning in the meat mixture. Then I topped them off with another layer of cheese (because why not?).
The result? Absolute magic.
That extra layer inside melts into the filling as it bakes, giving you a gooey, cheesy surprise with every bite; not just a melted top. It takes these taco stuffed bell peppers from delicious to next-level comforting. And yes, it’s now my go-to trick every single time.
Try it once, and I promise; you’ll be hooked.
FAQ
Should I cook my bell peppers before stuffing them?
It’s totally up to you! If you like your taco stuffed bell peppers to be soft and tender, you can pre-bake the halved peppers for about 10 minutes at 375°F before filling them. But if you prefer a little crunch (which adds a nice texture contrast), you can stuff them raw and bake everything together. Both ways work beautifully; it just depends on your preference!
What are Mexican stuffed peppers?
Mexican stuffed peppers are bell peppers filled with ingredients inspired by traditional Mexican flavors; think seasoned ground beef or chicken, black beans, rice, corn, cheese, and spices like cumin, chili powder, and paprika. In the case of taco stuffed bell peppers, it’s like taking your favorite taco filling and giving it a fresh, veggie-forward twist by swapping the tortilla for a sweet, roasted bell pepper.
What to serve with taco stuffed peppers?
Taco stuffed bell peppers are hearty on their own, but they pair perfectly with a few simple sides! Try a fresh side salad with avocado, cilantro lime rice, Mexican street corn (elote), or chips and guacamole. For a lighter meal, serve them with a dollop of sour cream or Greek yogurt and a squeeze of lime. So easy and satisfying!
How to cook peppers for tacos?
If you're using bell peppers in tacos; like sautéed or grilled strips; just slice them and cook them in a skillet over medium heat with a little oil until they’re soft and slightly charred (about 5–7 minutes). But if you're making taco stuffed bell peppers, you’ll want to roast or bake the halved peppers filled with taco-seasoned meat and cheese. Bake them at 375°F for about 25–30 minutes until everything is bubbly and the peppers are cooked to your liking.
A Fresh Take on Taco Night (and More Dinner Ideas!)
These taco stuffed bell peppers bring everything you love about taco night into a healthier, more colorful package. They're simple enough for busy weeknights yet impressive enough to serve when company’s coming over. The combo of sweet bell peppers, savory taco-seasoned meat, and melted cheese makes for a satisfying, crowd-pleasing meal that works with almost any dietary lifestyle.
Whether you're craving a low-carb dinner idea, looking to use up extra bell peppers, or just want a fun twist on Taco Tuesday, this easy recipe delivers bold flavor without complicated steps or hard-to-find ingredients.
And if you're on the hunt for more wholesome, hearty meals, be sure to check out my Hearty & Healthy Chicken and Vegetable Casserole; a cozy, veggie-packed comfort food favorite; or the Street Corn Chicken Rice Bowl Recipe, which brings smoky, creamy, and zesty flavors together in one crave-worthy bowl.
So go ahead; give these taco stuffed bell peppers a try tonight, and don't forget to load them up with your favorite toppings. That perfect, melty, flavor-packed bite is just a bake away!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Taco Stuffed Bell Peppers recipe:
Taco Stuffed Bell Peppers Recipe
Equipment
- 1 Large skillet
- 1 9x13 baking dish
- 1 Cutting board
- 1 Sharp knife
- 1 Foil (for tenting)
- 1 Spoon or meat chopper
Ingredients
Main Ingredients:
- 6 Bell peppers Any color, tops cut, seeds removed
- 1 lb Ground beef 85/15 for best flavor
- 1 Small onion Diced
- 2 Cloves garlic Minced
- 1 pkg Taco seasoning Or 2–3 tablespoon homemade
- 1 can Diced tomatoes drained, 14.5 oz
- 1 can Green chilies optional, 4 oz
- 1 cup Shredded cheese Mexican blend
- ¼ cup Water
- Salt and pepper To taste
For Serving (Optional):
- Sour cream
- Cilantro Fresh, chopped
- Avocado Or guacamole
- Lime wedges
- Jalapeños For extra heat
Instructions
- Preheat oven to 375°F and prep bell peppers
- Hollow out peppers and arrange in baking dish
- Brown beef and onion in a skillet
- Add garlic, seasoning, tomatoes, and chilies
- Simmer mixture and cool slightly
- Fill peppers with taco mixture
- Top with cheese and cover with foil
- Bake 25 minutes covered, then 5–10 uncovered
- Let rest for 5 minutes before serving
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