Dinner

Taco Stuffed Bell Peppers Recipe

ByCharlotte Montgomery November 8, 2025November 8, 2025

Introduction

Taco stuffed peppers are a delicious and colorful way to enjoy all the flavors of a taco in a wholesome, portable package. Packed with seasoned ground beef, beans, rice, and melted cheese, this recipe is perfect for a family dinner or meal prep.

The image shows bright orange bell peppers cut in half and filled with a layered mixture. The bottom layer inside the pepper is green, likely chopped broccoli or spinach, followed by a middle layer of a brownish mixture that looks like ground meat or beans mixed with herbs. The top layer is melted golden cheese with black olive slices scattered over it. Each stuffed pepper half is topped with a dollop of white sour cream and a small sprinkle of green herbs. The peppers sit on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 bell peppers
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 1/2 cup shredded cheddar jack cheese
1 taco seasoning packet
2 tsp garlic powder
1 tsp chili powder
Salt
Black pepper

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Wash the bell peppers, cut them in half lengthwise, and scoop out the seeds.
Step 2: Arrange the pepper halves open side up in a baking dish. Lightly drizzle or spray them with olive oil. Bake for 5 minutes to soften the peppers.
Step 3: While the peppers bake, heat olive oil in a large pan over medium heat. Add diced onion, garlic powder, chili powder, salt, and black pepper. Sauté until the onion is soft and fragrant.
Step 4: Add the ground beef to the pan and cook until browned, breaking it up as it cooks.
Step 5: Stir in the diced tomatoes, black beans, corn, cooked brown rice, and taco seasoning. Season with salt and pepper to taste. Mix everything until well combined.
Step 6: Spoon the filling generously into each pepper half, overstuffing slightly if desired. Reserve any leftover filling for another use.
Step 7: Cover the stuffed peppers with foil and bake for 10 minutes.
Step 8: Remove the foil, sprinkle the shredded cheddar jack cheese over the peppers, and bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
Step 9: Serve the stuffed peppers warm. Top with sour cream and fresh cilantro for added flavor if you like.

Tips & Variations

Use ground turkey or chicken instead of beef for a leaner option.
Try adding chopped jalapeños or hot sauce to the filling for a spicy kick.
For a vegetarian version, omit the meat and add extra beans or sautéed mushrooms.
Cook the peppers longer if you prefer them very soft and tender.

Storage

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. You can also freeze the cooked filling separately for up to 3 months and assemble fresh when ready to eat.

How to Serve

The image shows two orange bell pepper halves filled with layers of cooked ground meat, rice, black olives, corn, diced tomatoes, and melted cheese. The top layer glistens with melted golden-brown cheese sprinkled with green herbs. Each stuffed pepper is topped with a dollop of white sour cream garnished with small green herb pieces. The stuffed peppers are placed close together inside a white baking dish, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of peppers?

Yes, you can use any bell pepper variety or even poblano peppers. Choose peppers that are large enough to hold the filling.

Can I prepare this recipe ahead of time?

Absolutely. Prepare the filling and stuff the peppers, then refrigerate until ready to bake. You may need to add a few extra minutes to the baking time if baking from cold.

Charlotte Montgomery