These taco stuffed bell peppers are an easy, flavorful dinner made with seasoned ground turkey or beef, rice, beans, corn, tomato sauce, and melted cheddar cheese. They are simple enough for a weeknight meal, packed with protein, and ready in about 40 minutes.
Classic stuffed peppers are usually made with ground beef, rice, tomato sauce, and simple seasonings. This version keeps the same cozy idea but gives it a taco-inspired twist. The filling is hearty, the peppers become tender without turning mushy, and the cheese on top adds the perfect finish.
This recipe is also practical because most of the ingredients are easy pantry or freezer staples. You can use ground turkey or ground beef, any cooked rice you like, and simple taco seasoning. It is a great option for taco night when you want something a little different from regular tacos.
Tips for the Best Taco Stuffed Peppers
Do not overbake the peppers. They should be soft enough to pierce with a fork but not so soft that they collapse or become watery.
You can also adjust the filling based on what you already have. The recipe works well with different beans, different rice, ground turkey, ground beef, or even a vegetarian-style filling.
Ingredients
1 tablespoon olive oil
1/2 cup diced onion
1 tablespoon minced garlic
1 pound ground turkey or ground beef
4 large bell peppers, halved
1 cup canned tomato sauce
1 tablespoon taco seasoning
1 cup black beans
1 cup frozen corn
1 cup cooked white or brown rice
1 cup shredded cheddar cheese
Ingredient Substitutions
Oil: Olive oil works well, but avocado oil can also be used.
Onion and garlic: Fresh onion and garlic add the best flavor. If needed, you can replace them with about 1/2 teaspoon each of onion powder and garlic powder.
Ground meat: Ground turkey and ground beef both work well. For beef, 85/15 is a good option, but leaner beef can also be used. Ground chicken may also work. For a vegetarian version, use cooked lentils or a plant-based ground beef substitute and adjust the cooking time as needed.
Bell peppers: Red, orange, and yellow bell peppers are sweeter than green peppers, which makes them especially good in this recipe.
Tomato sauce: Use plain, unsweetened canned tomato sauce.
Taco seasoning: Homemade taco seasoning is a good choice if you want more control over the salt level, but store-bought seasoning also works.
Beans: Black beans can be replaced with another type of bean or left out completely.
Corn: Frozen corn adds sweetness and texture, but you can omit it if preferred.
Rice: Use cooked rice only. White rice, brown rice, jasmine rice, or another cooked rice can work. Do not add uncooked rice to the filling.
Cheese: Cheddar cheese is optional, but it helps keep the peppers moist and adds flavor. Without cheese, the filling may taste a little drier.
Lower-carb option: Replace the cooked rice with raw cauliflower rice. Avoid frozen cauliflower rice because it can release too much water.
How to Make Taco Stuffed Peppers
Start by preheating the oven to 350°F. Lightly grease a 9×13-inch baking dish so the peppers do not stick while baking.
Heat the olive oil in a skillet over medium-high heat. Add the onion, garlic, and ground turkey or beef. Cook for about 10 minutes, or until the meat is browned and cooked through.
While the meat cooks, prepare the bell peppers. Slice each pepper in half from top to bottom, then remove the seeds and white inner ribs. Place the pepper halves in the prepared baking dish.
Once the meat is cooked, remove the skillet from the heat. Stir in the tomato sauce, taco seasoning, black beans, corn, and cooked rice until everything is evenly combined.
Spoon the taco filling into the pepper halves. Pack the mixture in gently with a spoon so each pepper is well filled.
Sprinkle shredded cheddar cheese over the top of the stuffed peppers.
Bake uncovered for 15 to 20 minutes, or until the cheese is melted and bubbling. The peppers should be tender enough to pierce easily with a fork.
Storing and Reheating
Refrigerator: Store leftover stuffed peppers in an airtight container for up to 4 days.
Freezer: These stuffed peppers can be frozen for up to 3 months. For best results, freeze them in a freezer-safe container.
Reheating: Reheat leftovers in the microwave, oven, toaster oven, or on the stovetop until warmed through.
What to Serve with Taco Stuffed Peppers
These peppers are filling enough to enjoy on their own, but they are also great with classic taco toppings. Try them with salsa, pico de gallo, diced tomatoes, corn salsa, avocado, shredded lettuce, black olives, jalapeños, sour cream, hot sauce, or taco dressing.
For side dishes, they pair well with Mexican-style potatoes, avocado ranch salad, pineapple salsa, or chips.
Taco Stuffed Peppers Recipe
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4 people
Ingredients
1 tablespoon olive oil
1/2 cup diced onion
1 tablespoon minced garlic
1 pound ground turkey or ground beef
4 large red, orange, or yellow bell peppers, halved
1 cup canned tomato sauce
1 tablespoon taco seasoning
1 cup black beans
1 cup frozen corn
1 cup cooked white or brown rice
1 cup shredded cheddar cheese
Instructions
Preheat the oven to 350°F and grease a 9×13-inch baking dish.
Heat olive oil in a skillet over medium-high heat for about 3 minutes.
Add the onion, garlic, and ground turkey or beef. Cook for about 10 minutes, or until the meat is browned.
While the meat cooks, cut the bell peppers in half lengthwise. Remove the seeds and white inner ribs, then place the pepper halves in the baking dish.
Remove the cooked meat mixture from the heat. Stir in the tomato sauce, taco seasoning, black beans, corn, and cooked rice.
Fill each pepper half with the taco mixture, using about 3/4 cup of filling per pepper. Press the filling in gently.
Top the peppers with shredded cheddar cheese.
Bake uncovered for 15 to 20 minutes, or until the cheese is melted and the peppers are fork-tender.
Conclusion
Taco stuffed bell peppers are a simple, satisfying dinner that combines the flavor of tacos with the comfort of baked stuffed peppers. They are easy to customize, meal-prep friendly, and a great way to turn basic ingredients into a colorful, high-protein meal.
