Introduction & Inspiration
Whenever I am looking for a dinner that feels both exciting and comforting, Taco Stuffed Peppers are one of my top choices.
They bring together all the bold flavors of a taco in a slightly healthier, veggie-packed form.
Plus, they are colorful, easy to customize, and perfect for making ahead or enjoying fresh out of the oven.
Today, I am thrilled to share with you my favorite way to make these irresistible stuffed peppers.
Nostalgic Appeal
Taco night has always been a cherished tradition in my home.
There is something about those familiar flavors — seasoned meat, melted cheese, hearty beans — that just brings everyone to the table with a smile.
These Taco Stuffed Peppers capture that same feeling, but with a fun, nutritious twist.
They instantly remind me of cozy, casual dinners spent laughing and piling our plates high with colorful, tasty food.
Homemade Focus
One of the best parts about making stuffed peppers at home is being able to choose fresh, wholesome ingredients.
I love knowing exactly what goes into the filling — real vegetables, lean protein, and spices that I can adjust to suit my mood.
Homemade meals always taste better, and stuffed peppers are no exception.
Plus, they are easy to make in bulk if I want to meal prep for the week or feed a hungry crowd.
Flavor Goal
When I set out to perfect this recipe, my goal was to maximize flavor and texture in every single bite.
The meat needed to be juicy and seasoned with the perfect blend of taco spices.
The beans and corn had to add hearty texture and pops of sweetness, balancing the richness of the meat.
And, of course, the melted cheddar on top had to be perfectly gooey and golden, making each pepper truly irresistible.
Ingredient Insights
Olive oil helps soften the onions and garlic, building the first layer of flavor for the filling.
Chopped onion brings sweetness and depth to the turkey or beef as it cooks.
Minced garlic adds that essential savory aroma that makes the kitchen smell incredible.
Ground turkey or beef offers a hearty, protein-rich base that can be customized based on your preference.
Large bell peppers are the perfect vessels for the filling, adding a slightly sweet, roasted flavor as they bake.
Tomato sauce keeps the filling juicy and brings a tangy brightness that ties everything together.
Taco seasoning infuses the meat with bold, spicy, and smoky flavors.
Black beans bring extra fiber and creaminess to the filling.
Frozen corn adds a juicy pop of sweetness that complements the savory ingredients.
Cooked white or brown rice adds substance and soaks up all the flavorful juices.
Shredded cheddar cheese melts beautifully on top, creating that irresistible cheesy finish.
Essential Equipment
A sharp knife and cutting board are essential for prepping the peppers and chopping the onions.
A large sauté pan is perfect for browning the meat and mixing the filling.
A greased 9×13 baking dish holds all the stuffed peppers snugly and bakes them evenly.
A spoon or small spatula helps you neatly fill each pepper without making a mess.
Aluminum foil can be used to tent the dish lightly if you prefer a softer, more steamed pepper texture.
List of Ingredients with Measurements
For the Filling:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 tablespoon minced garlic
- 1 lb ground turkey or ground beef
For the Peppers:
- 4 large bell peppers, halved (red, orange, or yellow)
For the Add-ins:
- 1 cup tomato sauce
- 1 tablespoon taco seasoning
- 1 cup black beans
- 1 cup frozen corn
- 1 cup cooked white rice or brown rice
For Topping:
- 1 cup shredded cheddar cheese
Step-by-Step Instructions
Step 1: Prepare the Peppers
Preheat your oven to 350°F.
Grease a 9×13-inch oven-safe baking dish to prevent sticking.
Slice each bell pepper in half from top to bottom, removing the seeds and any white membrane inside.
Arrange the pepper halves cut-side up in the prepared baking dish, ready for filling.
Step 2: Cook the Meat and Vegetables
Heat the olive oil in a large sauté pan over medium-high heat.
Add the chopped onion and cook for about 2-3 minutes until it starts to soften.
Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Add the ground turkey or beef, breaking it up with a spatula, and cook until browned, about 7-8 minutes.
Step 3: Build the Filling
Once the meat is fully cooked, remove the pan from the heat.
Stir in the tomato sauce, taco seasoning, black beans, frozen corn, and cooked rice.
Mix everything thoroughly until the filling is well combined and coated with the sauce.
Taste and adjust the seasoning if needed — sometimes I add an extra pinch of taco seasoning for more kick.
Step 4: Stuff the Peppers
Spoon the turkey or beef filling into each pepper half, packing it down gently to fill all the crevices.
You should have about 3/4 cup of filling per pepper, depending on the size of your peppers.
Top each filled pepper with a generous sprinkle of shredded cheddar cheese.
The cheese will melt beautifully over the top, creating that classic stuffed pepper look.
Step 5: Bake and Serve
Bake the peppers uncovered in the preheated oven for 15-20 minutes.
The cheese should be melted and bubbly, and the peppers should be tender enough to pierce easily with a fork.
Remove from the oven and let cool for a few minutes before serving.
Serve hot, garnished with fresh cilantro, sliced jalapeños, sour cream, or salsa if desired.
Troubleshooting
If your peppers are too firm, bake them for an extra 5 minutes or cover loosely with foil to steam them slightly.
If the filling feels dry, add an extra splash of tomato sauce or a sprinkle of shredded cheese before baking.
If the cheese browns too quickly, tent the dish lightly with foil during baking.
If your peppers tip over in the dish, nestle them closer together or use crumpled foil to stabilize them.
Tips and Variations
Use quinoa instead of rice for an extra protein boost and a slightly nutty flavor.
Switch up the cheese — try Monterey Jack, pepper jack, or a Mexican blend for different flavors.
Make it vegetarian by replacing the meat with extra beans and sautéed mushrooms.
Add diced jalapeños or chipotle powder to the filling for a spicier version.
Double the recipe and freeze half for easy future dinners.
Serving and Pairing Suggestions
Serve these stuffed peppers with a side of guacamole or avocado slices for a creamy contrast.
Add a simple green salad with lime vinaigrette to balance the richness of the filling.
Pair with tortilla chips and salsa for a festive, taco-inspired meal.
Top with a dollop of sour cream, salsa verde, or fresh pico de gallo for extra layers of flavor.
Nutritional Information
One Taco Stuffed Pepper provides around 300-400 calories depending on the meat and toppings.
They are high in protein, fiber, and packed with vitamins from the peppers and corn.
Choosing ground turkey and brown rice keeps the dish even lighter and heart-healthier.
It’s a balanced, hearty meal that keeps you full and energized without feeling heavy.
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Taco Stuffed Peppers
Description
Learn how to make easy and delicious Taco Stuffed Peppers filled with seasoned meat, beans, corn, and rice. A healthy, hearty recipe perfect for busy weeknights or meal prepping!
Ingredients
For the Filling:
-
1 tablespoon olive oil
-
1/2 cup chopped onion
-
1 tablespoon minced garlic
-
1 lb ground turkey or ground beef
For the Peppers:
-
4 large bell peppers, halved (red, orange, or yellow)
For the Add-ins:
-
1 cup tomato sauce
-
1 tablespoon taco seasoning
-
1 cup black beans
-
1 cup frozen corn
-
1 cup cooked white rice or brown rice
For Topping:
-
1 cup shredded cheddar cheese
Instructions
Step 1: Prepare the Peppers
Preheat your oven to 350°F.
Grease a 9×13-inch oven-safe baking dish to prevent sticking.
Slice each bell pepper in half from top to bottom, removing the seeds and any white membrane inside.
Arrange the pepper halves cut-side up in the prepared baking dish, ready for filling.
Step 2: Cook the Meat and Vegetables
Heat the olive oil in a large sauté pan over medium-high heat.
Add the chopped onion and cook for about 2-3 minutes until it starts to soften.
Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Add the ground turkey or beef, breaking it up with a spatula, and cook until browned, about 7-8 minutes.
Step 3: Build the Filling
Once the meat is fully cooked, remove the pan from the heat.
Stir in the tomato sauce, taco seasoning, black beans, frozen corn, and cooked rice.
Mix everything thoroughly until the filling is well combined and coated with the sauce.
Taste and adjust the seasoning if needed — sometimes I add an extra pinch of taco seasoning for more kick.
Step 4: Stuff the Peppers
Spoon the turkey or beef filling into each pepper half, packing it down gently to fill all the crevices.
You should have about 3/4 cup of filling per pepper, depending on the size of your peppers.
Top each filled pepper with a generous sprinkle of shredded cheddar cheese.
The cheese will melt beautifully over the top, creating that classic stuffed pepper look.
Step 5: Bake and Serve
Bake the peppers uncovered in the preheated oven for 15-20 minutes.
The cheese should be melted and bubbly, and the peppers should be tender enough to pierce easily with a fork.
Remove from the oven and let cool for a few minutes before serving.
Serve hot, garnished with fresh cilantro, sliced jalapeños, sour cream, or salsa if desired.
Recipe Summary and Q&A
Today, I walked you through how to make easy and delicious Taco Stuffed Peppers.
We covered preparing the peppers, cooking the flavorful filling, and baking them to cheesy perfection.
Can you make these ahead? Absolutely — prepare and stuff the peppers in advance, then bake when ready.
Can you freeze them? Yes — freeze after stuffing (before baking) or after baking, then reheat when needed.
Taco Stuffed Peppers are the perfect combination of comfort, flavor, and nutrition — once you try them, you’ll want them on repeat!