Name: Taco Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 4 bell peppers; 1 pound ground beef; 1 small yellow onion, diced; 1 oz. packet Taco Seasoning (or homemade taco seasoning); 2 tablespoons tomato paste; 2 cloves garlic, minced; 1 (15 oz.) can black beans, drained and rinsed; 1 (10 oz.) can Rotel Tomatoes with green chilies, drained; 2 cups shredded Mexican cheese blend

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Introduction

Taco Stuffed Peppers are a flavorful and satisfying twist on classic tacos, perfect for a wholesome weeknight dinner. These colorful bell peppers are filled with seasoned ground beef, beans, and cheese, making a meal that’s both hearty and vibrant.

A close-up of a yellow bell pepper sliced in half and filled with three layers: the bottom layer is the hollow pepper itself with a smooth shiny texture, the middle layer is a mix of cooked ground meat, black beans, and diced tomatoes with a slightly chunky and moist texture, and the top layer is melted light yellow cheese covering the filling partially. On the very top, a dollop of white sour cream sits centrally. A silver spoon is scooping some of the filling on the right side, angled slightly inside the pepper. The dish is on a white plate placed on a white marbled surface, with green leafy garnish blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bell peppers
1 pound ground beef

1 small yellow onion, diced
1 oz. packet taco seasoning (see notes for homemade recipe)

2 tablespoons tomato paste
2 cloves garlic, minced

1 (15 oz.) can black beans, drained and rinsed
1 (10 oz.) can Rotel Tomatoes with green chilies, drained
2 cups shredded Mexican cheese

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Slice the bell peppers in half lengthwise and remove the stems and seeds. Place the peppers hollow side up on a greased baking sheet.
Step 3: Cover the peppers with foil and bake for 15 minutes. After baking, discard any excess water that has collected inside the peppers.

Step 4: While the peppers bake, brown the ground beef in a large pan over medium-high heat. Drain any excess grease once cooked through.
Step 5: Add the diced onion to the beef and cook for 5 minutes until softened. Stir in the taco seasoning, tomato paste, and minced garlic, cooking for an additional minute.
Step 6: Pour in 2/3 cup of water, bring the mixture to a boil, then reduce to a simmer.

Step 7: Add the black beans and drained tomatoes to the pan, and simmer everything together for 5 minutes to blend the flavors.
Step 8: Spoon the taco filling evenly into each baked pepper half. Top each with shredded Mexican cheese.
Step 9: Return the stuffed peppers to the oven and bake for another 15 minutes, or until the cheese is melted and bubbly. Serve warm.

Tips & Variations

For extra flavor, add a splash of lime juice or chopped cilantro to the filling before stuffing the peppers.
Use ground turkey or chicken as a leaner protein alternative.
Add corn kernels or diced jalapeños to the filling for added texture and a little heat.

To make this dish vegetarian, replace ground beef with extra black beans or cooked lentils.
If you prefer softer peppers, bake them covered for an additional 10 minutes before stuffing.

Storage

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or until heated through. Avoid microwaving to keep the peppers from becoming soggy.

How to Serve

Two stuffed yellow bell pepper halves rest on a white plate with a white marbled background. Each pepper half is filled with a mixture that has at least three layers visible: a base layer of diced tomatoes and cooked ground meat, a middle layer with black beans scattered throughout, and a top layer covered with melted yellow cheese that has a slightly glossy texture. The peppers have a smooth and shiny surface, and the filling looks moist with a soft texture. A black fork is placed behind the peppers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the taco filling up to two days in advance and refrigerate it. When ready, stuff the peppers and bake as directed.

What if I don’t have taco seasoning?

You can use a homemade blend by mixing chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper to taste. Adjust amounts based on your preference.