Easy Taco Stuffed Peppers
These taco stuffed peppers are filled with seasoned ground beef, rice, beans, and topped with melty cheese for a healthy, high protein dinner the whole crew will love! An easy way to switch up taco night while keeping things nutritious and filling.
If you love Mexican-inspired recipes, but wanting to switch things up, these taco stuffed peppers are it. They come together with minimal prep but so much flavor. Here’s everything you’ll need and how to make them!
What You’ll Need
Equipment
- Large pan with lid
- 9×13 baking dish
- Meat chopper optional (but creates perfectly crumbled beef every time)
Ingredients
- Very large bell peppers: Red, orange, or yellow.
- White onion
- Garlic
- Lean ground beef: I use 93/7.
- Taco seasoning: Homemade seasoning is my favorite!
- Chunky red salsa
- Diced green chiles
- Canned black beans
- White rice: Uncooked.
- Beef bone broth: Can sub water + an extra pinch of salt (will just have a tad less protein per serving).
- Shredded cheese
How To Make Them
- Roast peppers: Preheat the oven to 425F and lightly grease a 9×13 baking dish. Cut bell peppers in half from stem to bottom and remove insides. Place cut sides up in the dish, lightly spray with oil, and roast for 20-25 minutes until softened.
- Start the filling: Heat a large pan on medium high heat and add onions and garlic. Cook until soft and fragrant (~3 minutes). Add ground beef and cook, breaking apart into small pieces (I always use a meat chopper), until fully browned. Use a folded paper towel to remove excess grease.
- Add flavor boosters: Season beef with taco seasoning and a big pinch of salt. Add salsa, green chiles, beans, uncooked rice, and broth, stirring to combine.
- Simmer: Cover with lid and reduce heat to maintain a gentle simmer. Let cook for 15 minutes, or until the rice has absorbed the broth. Remove from heat.
- Stuff peppers: Use a pair of tongs to dump out any extra water that has accumulated in each pepper while roasting, then fill each one with the beef and rice mixture. Top with cheese and pop back into the oven for 5 minutes to melt. Garnish with cilantro and serve!
Tips
- Use very large peppers: Find the biggest peppers you can at the store. Even with very large peppers, each one will still be very full. If you can only find small/medium peppers, I would buy a couple extra to use all the filling.
- Homemade taco seasoning: While you can sub a taco seasoning packet in this, I highly recommend using homemade taco seasoning. It’s super easy to make and you probably already have all the spices for it!
- If you like spice: Use hot green chiles and/or salsa.
To Store
These taco stuffed peppers store very well in an airtight container in the fridge up to 4 days (I love this OXO glass dish with lid – I just pop the lid on and put leftovers away). To reheat, microwave or bake at 425F until cheese is melty and filling is warmed through.
You’ll Also Love
As always, be sure to leave a rating and review down below if you make these taco stuffed peppers! And don’t forget to tag me on all the socials – always love to hear from you guys and see what you’re cooking up. ♡ Enjoy!
Taco Stuffed Peppers
Equipment
- Meat chopper optional
Ingredients
- 3 very large bell peppers red, orange, or yellow
- 1 small white onion (200 g) finely chopped
- 1 tbsp garlic minced
- 1 lb 93/7 lean ground beef
- 2 tbsp taco seasoning can sub 1 taco seasoning packet
- 1 tsp fine sea salt
- 1/2 cup chunky red salsa (120 g)
- 1 4oz can diced green chiles
- 1 15oz can black beans rinsed and drained
- 1/2 cup white rice (90 g) uncooked
- 1 cup beef bone broth (240 ml) can sub water + pinch more salt
- 1 cup shredded cheese (84 g)
Instructions
- Preheat oven to 425F and grease a 9×13 baking dish.
- Cut bell peppers in half from stem to bottom, remove insides, and place cut sides up in the dish. Lightly spray with oil and roast 20-25 minutes, until softened and water has accumulated in each.
- Meanwhile, heat a large pan on medium high heat and cook onion and garlic until soft and fragrant (~3 min). Add ground beef and fully cook, breaking apart into small pieces. Drain excess grease.
- Add taco seasoning, salt, salsa, green chiles, beans, rice, broth, and stir to combine. Cover with a lid, reduce heat to maintain a gentle simmer, and cook 15 minutes until rice has absorbed the liquid.
- Use a pair of tongs to dump out excess water in each pepper, then stuff with the beef and rice mixture. Top with cheese and pop back in the oven for 5 minutes to melt. Garnish with cilantro and serve!
Notes
- Try to find the largest peppers you can at the store. If you use smaller ones, you may need 1-3 extra peppers to use all the filling.
Nutrition
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Another winning recipe from My Protein Pantry! Our family loves the taco filling this makes and it tastes so good with the bell peppers. I reduced the salt and used about a half cup more beef bone broth to cook the rice. We will be making this often, thanks for all your fantastic recipes!
Hey Kara,
So glad to hear it! ♡ Thrilled you and your family enjoyed and you were able to tweak this recipe as needed. Thanks so much for sharing and hope you have a great week!