Taco Stuffed Bell Peppers – A Flavorful Twist on Taco Night

Taco night gets a delightful twist with these Taco Stuffed Bell Peppers. Imagine the deliciousness of your favorite taco fillings all packed into a colorful bell pepper shell. It’s a fun and creative way to enjoy the flavors of tacos with a nutritious touch. These stuffed peppers are easy to prepare and make for a satisfying meal that’s both wholesome and full of zest.


  • 4 large bell peppers (any color you prefer)
  • 1 pound ground beef (or ground turkey for a leaner option)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or use your own blend of chili powder, cumin, paprika, and oregano)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup cooked rice (white or brown)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup diced tomatoes
  • 1 cup shredded cheddar or Mexican blend cheese
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish (optional)
  • Sour cream and salsa, for serving


1. Prepare the Bell Peppers:

  • Preheat your oven to 350°F (175°C). Cut the tops off the bell peppers and remove the seeds and membranes from the inside. If needed, trim the bottoms slightly to make them stand upright. Season the inside of each pepper with a pinch of salt.

2. Brown the Ground Beef:

  • In a large skillet over medium heat, cook the ground beef (or turkey) until it’s browned and crumbled. Add the chopped onions and garlic and cook until they become tender.

3. Season and Add Ingredients:

  • Stir in the taco seasoning (or your homemade blend) and adjust the seasoning with salt and pepper to taste. Add the black beans, cooked rice, corn, and diced tomatoes. Cook for a few more minutes until everything is well combined and heated through.

4. Stuff the Peppers:

  • Carefully fill each bell pepper with the meat and rice mixture. Press down gently to pack the filling inside.

5. Add Cheese:

  • Sprinkle shredded cheese on top of each stuffed pepper.

6. Bake:

  • Place the stuffed peppers in a baking dish or on a baking sheet. Cover the dish with aluminum foil. Bake for approximately 25-30 minutes or until the peppers are tender. Then, remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden.

7. Garnish and Serve:

  • Once out of the oven, garnish with fresh cilantro if desired. Serve the Taco Stuffed Bell Peppers hot with sour cream and salsa.

Cook’s Notes:

  • Customize the Fillings: Get creative with the fillings by adding ingredients like diced jalapeños, sliced olives, or avocado slices.
  • Make It Vegetarian: For a meatless version, substitute the ground meat with plant-based crumbles, more beans, or additional veggies.
  • Storage: Any leftover stuffed peppers can be refrigerated and enjoyed the next day. Reheat them in the oven or microwave.

Taco Stuffed Bell Peppers are a vibrant and scrumptious way to bring the flavors of taco night to your dinner table with a twist. Whether you’re looking for a wholesome family meal or a dish to impress your guests, these stuffed peppers are sure to be a hit. The combination of tender peppers, seasoned filling, and gooey cheese makes this dish a must-try for taco lovers.

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