Taco Stuffed Bell Peppers

Why This is The Best Recipe for Taco Stuffed Bell Peppers!

We all know the classic stuffed bell pepper. Generally, green bell peppers are stuffed with a meatloaf mixture and then they are topped and baked in an Italian seasoned tomato sauce.

But what if you want to change things up a little? You certainly can, and these taco meat-stuffed bell peppers taste delicious and are a great alternative!

Simply brown ground beef and season it with your favorite taco seasoning and a bit of tomato paste. Then add corn, black beans, and cheese to the taco meat to make a delicious taco-inspired filling for bright red, yellow, and orange bell peppers.

All that's left to do is top the stuffed peppers with more cheese before they are popped in the oven for a short bake.

But there is more to this dish than great taste. Adding corn and black beans is key to stretching your budget dollar and sneaking more veggies into your meal.

So, if you are looking for a new classic recipe that the whole family will love, these tasty taco-stuffed peppers are a perfect meal!

So, let's cook!

How to Make Taco Stuffed Bell Peppers

Heat the oven to 375°F/190°C and spray a 13x9-inch (3-quart) baking dish with cooking spray.

Halve the bell peppers and remove the seeds and the white membrane. Place the halved peppers cut side down in the prepared baking dish.

Cover with cling wrap, vent the wrap by piercing it with a knife or fork, and microwave the peppers for 4 minutes. Check the peppers for being done. Peppers should be tender and easily pierced by a fork.

If the bell peppers are not tender after 4 minutes, continue to microwave the peppers 30 seconds at a time until the peppers are tender.

Heat a large 10-inch nonstick skillet over medium-high heat.  When the skillet is well heated, add the ground beef.  Stir the ground beef with a large spoon, breaking the ground beef up and turning it frequently until the meat is well browned on all sides. Drain the meat if needed.

Add the taco seasoning mix and continue to stir the meat until it is coated with the seasonings.  Add the tomato paste and water, stir, and bring to a boil.  Reduce heat to a simmer and let the meat filling cook for 10 minutes.

Remove the skillet from the heat and add the black beans, corn, and ½ cup of shredded cheese to the ground beef mixture. Mix the taco filling well with a large spoon.

Fill the bell pepper halves with the taco meat mixture and sprinkle the filled peppers with the remaining shredded cheese.

Cover the baking dish with aluminum foil and bake the peppers in the preheated oven for 30 to 40 minutes or until the peppers are heated through and the cheese is melted.

Serve the peppers with your favorite taco toppings like chopped onions, cilantro, wedges of lime, salsa or hot sauce, avocado, sour cream, and shredded cheese.

Substitutions & Variations

• Substitute Other Ground Meats. Instead of ground beef, you can use ground turkey or ground chicken.
• Lower Carb Version. This recipe is already low carb but you can omit the tomato paste, black beans, and corn for an even lower carb/keto version.
• Make it Spicier. Omit the tomato paste, reduce the water to ⅓ cup, and add a can of Rotel Tomatoes.
• Add Enchilada Sauce. If you like your peppers saucy add 2 cups of enchilada sauce around and over the peppers before baking.
• Stretch to 8 Servings. Add 1 cup of cooked white or brown rice to the taco meat mixture, add one additional pepper, and use a larger baking dish.

Can You Freeze Stuffed Peppers?

You can prepare taco-stuffed peppers up to the step of baking them and then freeze them for later. Place the stuffed peppers in an airtight freezer-safe container with a cover.

Aluminum trays with a cardboard lid work well if you cover the tray and lid completely with plastic wrap. These stuffed peppers can last up to three months in the freezer.