Taco Stuffed Bell Peppers
Shake up your Taco Tuesday routine with this delicious Taco Stuffed Bell Peppers recipe ready in about 30 minutes!
You’ll love these colorful bell peppers stuffed with a mixture of seasoned ground beef, salsa, black beans, and corn.
Add your favorite toppings and you have an awesome meal or game day snack the whole family will crave.
This recipe is also a great option for those on a low carb diet.
Related: Next time, try my taco stuffed shells recipe!
Our homemade taco seasoning is a delicious blend of cumin, garlic powder, onion powder, and other seasonings.
Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this Taco Stuffed Bell Pepper recipe.
Stuffed pepper recipes often use a mixture of ground beef, tomato sauce, and mozzarella cheese.
This recipe has all the Mexican flavors you love because it uses taco meat and salsa.
During our recipe testing, we found that precooking the peppers ensures that they are tender, which is why we recommend it before adding the stuffing mixture.
Bell peppers are super healthy and have lots of vitaminds and minerals like potassium, folic acid, and of course fiber.
Because red peppers are on the vine the longest, they are considered the healthiest and have more beta-carotene and vitamin C than their yellow and green bell pepper counterparts.
Find more info about bell pepper nutrition here.
Honestly, you don’t have to remove the seeds if you don’t want to. However, they are bitter and the texture can be off putting.
You might like to check out this great video on how to cut peppers.
Tips
✔️ Take care not to overcook your stuffed peppers as they will become mushy and soggy.
✔️ Please note, cooking time may vary based on the size of your peppers.
Storage & Reheating
To Store: Leftover Taco Stuffed Peppers can be stored in the fridge for 3-4 days in an airtight container.
These are some of my favorite airtight containers.
To Reheat: Microwave individual stuffed peppers until warmed through.
To Freeze: Follow the stuffed pepper recipe up until step 5. Instead of baking them, allow them to cool completely. Here’s how to freeze stuffed peppers:
- Flash freeze the stuffed peppers for 1 hour on a baking sheet.
- Remove from the freezer and wrap each pepper in plastic wrap.
- Place the plastic-wrapped peppers into a freezer bag and seal tightly.
- Be sure to label the bag contents and add the date.
Cook frozen stuffed peppers at 350-degrees F until cooked through – about 30-35 minutes. Add cheese on top and bake for another 5-7 minutes until the cheese is melted.
Crockpot taco meat saves tons of time!
Make Ahead
To save time, make our taco beef recipe. You can pop this into the slow cooker and have the beef all done and ready to make your stuffed peppers!
Mexican Stuffed Peppers can also be made assembled 1-2 days ahead of time and stored in the fridge in an airtight container before baking. You will need to add a few minutes to the baking time.
Variations
The first time you try any new recipe we recommend that you make it just as it is written on the recipe card since that is how the recipe has been tested. However, the next time you make our recipe, you might want to try one of these ideas:
- For a leaner version, substitute ground turkey or ground chicken for the beef.
- If your family loves spice, add a little bit of chili powder to the ground beef mixture.
- Save a little money by using less beef and add brown rice or cauliflower rice to the taco meat mixture.
- Swap out the black beans for pinto beans.
Serving Suggestions
You can add any of your favorite taco toppings! I like to serve these with sour cream and slices of avocado. Check out this list of taco bar side dishes like cilantro rice, pico de gallo, Mexican street corn, and pickled red onions for more ideas on what to serve with this easy weeknight dinner.
My husband adds more salsa and homemade guacamole to his, too. Here are some of my favorite salsa recipes:
These peppers are also really good topped with cowboy caviar made with corn, black beans, tomatoes, red onions, peppers, and a tasty mix of seasonings and lime juice.
Not ready to make these Taco Stuffed Bell Peppers yet?
When you do make it, please come back and comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Taco Stuffed Bell Peppers
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Ingredients
- 2 tablespoons store-bought or homemade taco seasoning
- 1 lb. ground beef
- 4 large bell peppers
- 1 cup salsa
- 1 15oz can black beans
- 1 15oz can corn
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350-degrees F.
- Prepare the peppers by rinsing, slicing in half lengthwise, and removing seeds.4 large bell peppers
- Place the halved peppers on the baking sheet and place them into the preheated oven for 20 minutes.
- Brown ground beef in a large nonstick skillet over medium-high heat, then drain grease.1 lb. ground beef
- Mix in taco seasoning, salsa, black beans, and corn. Simmer on medium heat for 5 minutes.2 tablespoons store-bought or homemade taco seasoning, 1 cup salsa, 1 15oz can black beans, 1 15oz can corn
- Divide the beef taco filling between the peppers.
- Top with cheese and bake for 7-8 minutes until the cheese is melted.1 cup shredded cheddar cheese
Video
Similar Recipes
Next time, try one of these delicious recipes:
- chili stuffed peppers recipe – using leftover chili to make a whole new meal
- taco stuffed shells – another great way to change up taco night
- walking taco casserole – this is an awesome 30 minute meal
- stuffed pepper casserole – cheesy delicious crowd-pleaser
More Ideas for Taco Tuesday
You’ll also love our crockpot beef enchiladas, waffle fry nachos, and layered taco salad.
