Oh my gosh, you have to try these taco stuffed peppers! I swear, the first time I made them, my husband ate three in one sitting – and he usually picks vegetables out of everything! There’s something magical about combining all those bold taco flavors with sweet, crisp bell peppers. It’s like taco night got a fresh, veggie-packed upgrade.
This taco stuffed peppers delicious recipe became our go-to weeknight dinner last summer when our garden was overflowing with peppers. Even my picky kid loves them (especially when I let him sprinkle extra cheese on top). The best part? You probably have most ingredients already – ground beef, rice, some basic Mexican spices – it all comes together in under an hour with minimal fuss.
Why You’ll Love These Taco Stuffed Peppers
Listen, these aren’t just any stuffed peppers – they’re like little edible fiesta bowls! Here’s why they’ll become your new obsession:
- Weeknight lifesaver: Ready in under an hour, and cleanup’s a breeze (one pan, folks!)
- Totally customizable: Swap beef for turkey, add beans, go wild with toppings – it’s your kitchen!
- Sneaky healthy: Packed with protein and veggies, but tastes like comfort food
- Flavor bombs: That taco seasoning makes every bite irresistible – trust me, you’ll want seconds
Seriously, what’s not to love? Even my “I don’t do vegetables” brother inhales these.
Ingredients for Taco Stuffed Peppers
Okay, let’s talk ingredients – and I promise, nothing fancy here! The magic happens when simple, fresh stuff comes together just right. Here’s what you’ll need for those amazing taco stuffed peppers:
- 4 large bell peppers (any color – I love mixing red and green for that festive look)
- 1 lb ground beef (85% lean works best – enough fat for flavor but not greasy)
- 1 packet taco seasoning (or 2 tbsp homemade if you’re feeling fancy)
- 1 cup cooked rice (white, brown, even cauliflower rice if you’re going low-carb)
- 1 cup shredded cheese (cheddar, Mexican blend, whatever melts your heart)
- 1/2 cup diced tomatoes (fresh or canned – no judgment here!)
- 1/4 cup chopped onions (I use yellow, but red onions add nice color)
- 1/4 cup sour cream (for serving – don’t skip this creamy goodness!)
- 1 tbsp olive oil (just enough to brown that beef perfectly)
- Salt and pepper (to taste – but trust me, you’ll barely need extra salt)
See? Nothing crazy – just good, honest ingredients that make magic together. Now let’s get cooking!
How to Make Taco Stuffed Peppers
Alright, let’s get these beauties in the oven! I’ve made this taco stuffed peppers recipe dozens of times, and I’ve got the process down to a science. Follow these steps, and you’ll have dinner on the table before you know it!
Preparing the Peppers
First things first – let’s get those peppers ready! Slice about 1/2 inch off the tops (save them for garnish if you’re fancy). Use a paring knife to carefully remove the seeds and membranes – don’t rush this or you’ll tear the peppers. Want them extra tender? Parboil for 3 minutes first, but I love that slight crunch from baking raw!
Cooking the Filling
Heat olive oil in a skillet over medium-high. Add your ground beef and break it up with a wooden spoon – get it nice and browned, about 5 minutes. Drain any excess fat (but leave a little for flavor!). Stir in the taco seasoning and cook for another minute until fragrant. Your kitchen should smell amazing right now!
Assembling and Baking
Mix your cooked rice, tomatoes, and onions into the beef mixture. Now the fun part – stuff those peppers generously! Top with shredded cheese (be generous – I won’t tell). Bake at 375°F for 25 minutes until the peppers are tender and the cheese is gloriously melted and bubbly. Pro tip: Place them on a baking sheet – sometimes they leak a little juice!
See? Easy peasy! Now just dollop with sour cream and dig in while they’re piping hot.
Tips for Perfect Taco Stuffed Peppers
After burning my fingers testing dozens of batches (totally worth it), I’ve nailed down the secrets to absolute pepper perfection:
- Pick sturdy peppers: Green or red bell peppers hold up best – yellow ones tend to get mushy faster. Look for ones that stand upright naturally!
- Rest before serving: Wait 5 minutes after baking – the filling sets and you won’t burn your tongue (learned that the hard way).
- Make extra filling: Double the beef mixture for nachos tomorrow or stuff some tortillas – it keeps great in the fridge!
One bonus trick? Rub the peppers with olive oil before stuffing – gives them a gorgeous roasted look!
Ingredient Substitutions and Variations
The beauty of this taco stuffed peppers recipe? It’s like a choose-your-own-adventure dinner! I’ve tested all kinds of twists, and here are my favorites:
- Meat swaps: Ground turkey works great (use 93% lean), or try spicy Italian sausage for extra kick. Vegetarian? Crumbled tofu or lentils are surprisingly delicious!
- Grain alternatives: Quinoa adds protein, cauliflower rice keeps it low-carb, or skip grains entirely and add an extra can of black beans.
- Dairy-free? Skip the cheese or use vegan shreds – the taco flavor still shines through!
My neighbor swears by adding corn and jalapeños to the filling – she calls them “fiesta peppers.” Whatever you try, make it yours!
Serving Suggestions for Taco Stuffed Peppers
Oh, the possibilities! These taco stuffed peppers are amazing on their own, but let’s talk sides – I love going full fiesta mode! Pile on some creamy guacamole and chunky salsa for dipping. Serve with Mexican rice or black beans for a complete meal. My secret? A simple cilantro lime salad cuts through the richness perfectly – just toss greens with lime juice and chopped cilantro. And don’t forget the warm tortilla chips for scooping up any runaway filling – because every last bite needs to be enjoyed!
Storing and Reheating Leftovers
Here’s the best part – these taco stuffed peppers taste even better as leftovers! Store them in an airtight container in the fridge for up to 3 days. Want to freeze them? Do it before baking – they’ll keep for 2 months. When you’re ready to eat, reheat in a 350°F oven until warmed through (about 20 minutes). The cheese gets all melty again just like fresh! Pro tip: Add a tiny splash of water before reheating to keep the peppers from drying out.
Nutritional Information
Now, let’s talk numbers – but remember, these can vary based on your specific ingredients! For one glorious stuffed pepper (using the exact recipe above), you’re looking at about:
- 350 calories
- 22g protein (hello, muscle fuel!)
- 25g carbs (with 4g fiber)
- 18g fat (8g saturated)
Not too shabby for a meal that tastes this indulgent! Of course, if you go wild with extra cheese or sour cream, those numbers will climb – but hey, live a little!
Frequently Asked Questions
I get questions about these taco stuffed peppers all the time – here are the ones that pop up most often!
Can I use mini peppers instead? Absolutely! Just reduce the baking time to about 15 minutes since they’re smaller. They make adorable appetizers – perfect for parties!
How can I make them spicier? Oh, I love this one! Add a diced jalapeño to the filling, use hot taco seasoning, or sprinkle with crushed red pepper flakes before baking. My husband always adds a dash of cayenne to his portion!
Can I prep these ahead? You bet! Assemble them completely (without baking) and refrigerate overnight. Just add 5-10 extra minutes to the baking time since they’ll be cold from the fridge. Perfect for busy weeknights!
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Taco Stuffed Peppers Recipe: Irresistible 30-Minute Dinner
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A delicious recipe for taco stuffed peppers that combines the flavors of tacos with the freshness of bell peppers.
Ingredients
- 4 large bell peppers
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup cooked rice
- 1 cup shredded cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped onions
- 1/4 cup sour cream
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Cut the tops off the bell peppers and remove seeds.
- Brown the ground beef in a skillet with olive oil.
- Add taco seasoning and cook as directed.
- Mix cooked rice, beef, tomatoes, and onions in a bowl.
- Stuff the peppers with the mixture.
- Top with shredded cheese.
- Bake for 25 minutes or until peppers are tender.
- Serve with sour cream.
Notes
- Use any color bell peppers.
- Substitute ground turkey for beef if preferred.
- Add black beans for extra protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
Keywords: taco stuffed peppers, easy dinner recipe, Mexican food