Taco stuffed peppers are a colorful, flavorful weeknight dinner that everyone will enjoy. Large bell peppers are filled with seasoned ground beef, cooked rice, melted cheese, and enchilada sauce, then baked until tender. Naturally gluten-free and packed with protein and veggies, these peppers come together in one dish for easy cleanup and simple meal prep.
This recipe uses everyday pantry ingredients — ground beef, bell peppers, rice, cheese, and taco seasoning — to deliver big, restaurant-style flavors at a fraction of the cost. It’s easy to scale, customize, and adapt for dietary preferences, making it a reliable option for family dinners or make-ahead meals.
Why We Love This Recipe
- Perfect for meal prep. Assemble ahead of time, refrigerate, and bake when you’re ready. These peppers freeze well for future dinners.
- Kid-friendly and customizable. Adjust the spice level, swap proteins, or let everyone top their own pepper with sour cream, avocado, or cilantro.
- Budget-friendly comfort food. Affordable staples like ground beef, rice, and bell peppers feed a family without stretching your grocery budget.
Ingredient Notes and Substitutions
- Bell peppers: Large red or yellow peppers are sweet and hold their shape best. Green peppers work if you prefer a slightly bitter flavor.
- Cooking oil: Avocado oil is used here, but olive, vegetable, or canola oil are fine alternatives.
- Onion and garlic: Yellow onion offers mild sweetness; white or red onion can be substituted. Fresh garlic is best, but garlic powder works in a pinch.
- Ground meat: An 80/20 ground beef keeps the filling juicy. Swap ground turkey, chicken, or a plant-based substitute for a lighter or vegetarian version.
- Taco seasoning: Store-bought packets are convenient. You can also use a homemade mix of chili powder, cumin, paprika, garlic powder, and onion powder to control the heat.
- Rice alternatives: Leftover cooked white rice is convenient, but cauliflower rice, cooked quinoa, or lentils make great low-carb or higher-protein substitutions.
- Cilantro and cheese: Cilantro adds brightness; parsley is an acceptable substitute. Cheddar works well, but Monterey Jack, Mexican blend, or pepper jack are tasty alternatives.
- Enchilada sauce: Use red or green enchilada sauce, or substitute salsa or tomato sauce combined with taco seasoning for a similar flavor.
Recipe Variations
- Veggie-loaded taco peppers: Stir diced tomatoes, corn, and black beans into the filling for added color and nutrition. Add roasted jalapeños if you want more heat.
- Southwestern stuffed peppers: Mix black beans, corn, and crushed tortilla chips into the filling and top with pepper jack. Serve with avocado and sour cream for a bold flavor profile.
- Quick skillet version: If you’re short on time, chop the peppers and sauté them with onions, then combine with the seasoned beef and rice and serve as a deconstructed bowl.
Equipment
- Chef’s knife
- 9-inch square or 2 1/2-quart baking dish (or a deep cast iron skillet)
- Large skillet
- Wooden slotted spoon
- Large mixing bowl
🎯 Pro Tip
Choose a baking dish that keeps the peppers upright so they don’t tip during baking. A deep-sided pan, 8-inch square pan, or a 2 1/2-quart baking dish works well.
How to Make Taco Stuffed Bell Peppers
- Prepare the peppers. Preheat the oven to 400°F. Trim the tops from the bell peppers and remove cores, seeds, and membranes, keeping the peppers intact. Stand them upright in the baking dish. If a pepper wobbles, slice a thin piece from the bottom to level it.
- Sauté the aromatics. Heat the oil in a large skillet over medium-high heat. Cook the chopped onion 3–4 minutes until softened, then add the minced garlic and cook 30 seconds until fragrant.
- Cook the beef. Add the ground beef and taco seasoning, breaking the meat into small pieces. Cook 4–5 minutes until browned and no longer pink.
- Mix the filling. Transfer the cooked beef to a large bowl with a slotted spoon, leaving excess grease behind. Add cooked rice, cilantro, beaten egg, half the cheese, and half the enchilada sauce. Combine thoroughly so the filling holds together.
- Stuff and top. Fill each pepper with the mixture, mounding it slightly. Sprinkle remaining cheese over the tops. Mix the remaining enchilada sauce with 1/2 cup water and pour it into the bottom of the baking dish to keep peppers moist during baking.
- Bake. Cover the dish tightly with foil (spray the foil with cooking spray on the side touching the food to prevent sticking) and bake 45–55 minutes, or until a knife pierces the pepper easily. Let rest 5 minutes before serving to allow the filling to set.
🎯 Pro Tip
Cooked rice freezes well for quick meals. Cool leftover rice quickly, store in a zip-top bag, and keep in the freezer for later use.
How to Make Stuffed Peppers Without Rice
To skip rice, use drained and rinsed black beans (one 15-ounce can ≈ 2 cups) or 2 cups of cooked black beans. After cooking the beef, stir beans into the meat with cilantro, beaten egg, half the cheese, and half the enchilada sauce. Continue with stuffing, topping, and baking as directed. Beans provide extra protein and a lower-carb option.
Other Rice Alternatives
- Cauliflower rice: Use 2 cups cooked for a veggie-forward swap.
- Quinoa: Two cups cooked adds a nutty flavor and extra protein.
- Lentils: Cooked brown or green lentils (2 cups) boost fiber and keep the filling hearty.
Serving Suggestions
Serve each stuffed pepper upright on a plate, spooning some of the baking sauce over the top. Offer toppings like sour cream, sliced avocado, diced jalapeños, lime wedges, and chopped cilantro so guests can customize. These peppers pair nicely with tortilla chips and salsa, Mexican street corn, refried beans, or a simple roasted vegetable side.
Recipe FAQs
Yes. Smaller peppers work well for appetizers or individual portions, but you’ll need more of them. Reduce baking time to about 35–40 minutes, since they cook faster than large peppers.
Absolutely. Cut peppers in half lengthwise, remove seeds, place cut-side up in the dish, fill, and bake about 35–40 minutes. Halves are easier to eat with a fork.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months; thaw overnight in the fridge before reheating.
Reheat in a 350°F oven, covered with foil, for 20–25 minutes until warmed through. For a faster option, microwave covered with a damp paper towel for 2–3 minutes, checking halfway. The oven preserves texture best.
More easy recipes to try
- Velveeta Macaroni and Cheese Crockpot
- Fried Rice with Shrimp and Chicken
- Sourdough English Muffins
- Chicken Thigh Sheet Pan Dinner
If you try this taco stuffed peppers recipe, please leave a star rating and share your notes in the comments. Thanks for visiting!
Taco Stuffed Peppers
Renae Gerhardstein
Equipment
- chef’s knife
- shallow baking dish (9 inch square or 2 1/2 quart)
- large skillet (11–12″)
- wooden slotted spoon
- large bowl
- aluminum foil
- cooking spray
Ingredients
- 4 large bell peppers (red or yellow recommended)
- 1 tablespoon avocado oil (or preferred cooking oil)
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 pound ground beef (80% lean)
- 1 packet taco seasoning
- 2 cups cooked white rice
- 1/4 cup chopped cilantro
- 1 large egg, beaten
- 3/4 cup shredded cheddar cheese, divided
- 15 ounces enchilada sauce (1 can), divided
- cooking spray
Instructions
- Preheat the oven to 400°F.
- Cut the tops off the bell peppers, remove cores and seeds, and place them upright in a baking dish. Trim bottoms if needed to level.
- In a large skillet, heat oil until shimmering. Sauté chopped onion 3–4 minutes until softened. Add garlic and cook 30 seconds.
- Add ground beef and taco seasoning. Break up the meat and cook 4–5 minutes until no pink remains. Transfer with a slotted spoon to a large bowl.
- Stir in cooked rice, cilantro, beaten egg, 1/2 cup cheese, and 1/2 of the enchilada sauce until combined.
- Stuff the peppers with the mixture, mound slightly, and sprinkle remaining cheese on top. Mix remaining enchilada sauce with 1/2 cup water and pour into the bottom of the baking dish.
- Cover the dish with foil (spray the foil to prevent sticking) and bake 45–55 minutes, until peppers are tender. Let rest 5 minutes before serving.
Notes
You can make your own taco seasoning to taste. Use a baking dish that holds peppers upright. Cooked rice freezes well for future meals.
Recipe variations: Veggie-loaded peppers, Southwestern-style peppers with crushed tortilla chips and pepper jack cheese, or a quick skillet version for a deconstructed bowl.
Storing and reheating: Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat in a 350°F oven, covered, for 20–25 minutes, or microwave covered with a damp paper towel for 2–3 minutes.
Nutrition
Calories: 539 kcal |
Carbohydrates: 65 g |
Protein: 24 g
