Taco Stuffed Peppers

Taco Stuffed Peppers

Kristina Vanni/Eric Kleinberg 

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 8 stuffed pepper
Yield: 8 stuffed peppers
Nutritional Guidelines (per serving)
355 Calories
19g Fat
21g Carbs
25g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 355
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 39%
Cholesterol 71mg 24%
Sodium 809mg 35%
Total Carbohydrate 21g 8%
Dietary Fiber 5g 19%
Total Sugars 3g
Protein 25g
Vitamin C 90mg 448%
Calcium 195mg 15%
Iron 4mg 19%
Potassium 687mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Imagine everything you love about taco night, inside a stuffed pepper! Colorful bell peppers are partially roasted to soften the outside, and then filled with seasoned ground beef, vegetables, and beans. The peppers are topped with cheese and baked until perfectly melty. The taco stuffed peppers can then be topped with your favorite ingredients. Sour cream and pico de gallo are always delicious. Be sure to serve with tortilla chips for the complete taco experience!

Ingredients

  • 4 large red and yellow bell peppers

  • 2 teaspoons vegetable oil

  • 1 pound ground beef

  • 1/2 cup diced onion

  • 1 1 ounce packet taco seasoning mix

  • 1 10 ounces diced tomatoes with green chilies

  • 15 ounces drained and rinsed can black beans

  • 1 1/2 cups shredded mexican cheese

  • 1 tablespoon sour cream

  • 1 cup pico de gallo

  • tortilla corn chips

Steps to Make It

  1. Gather the ingredients. Preheat oven to 350 degrees.

    Taco Stuffed Peppers

    Kristina Vanni/Eric Kleinberg 

  2. Cut peppers in half through the stem and remove the seeds. Place cut side down in a 9x13 inch baking pan that has been drizzled with the 2 teaspoons of vegetable oil and roast 10 -15 minutes. (Depending on the size of your bell peppers, it might be necessary to use two baking pans.)

    Taco Stuffed Peppers

    Kristina Vanni/Eric Kleinberg 

  3. Meanwhile, brown the ground beef and onion in a large pan over medium-high heat until the beef is no longer pink. Drain any grease.

    Taco Stuffed Peppers

    Kristina Vanni/Eric Kleinberg 

  4. Add the taco seasoning and can of diced tomatoes with green chilies. Stir to combine and bring to a simmer. Reduce the heat to medium-low.

    Taco Stuffed Peppers

    Kristina Vanni/Eric Kleinberg 

  5. Add the black beans and simmer for 5 minutes.

    Taco Stuffed Peppers

    Kristina Vanni/Eric Kleinberg 

  6. Once the peppers have partially roasted, drain any accumulated water and flip peppers cut side up in the baking pan or pans. Scoop the taco filling inside each of the baked peppers.

    Taco Stuffed Peppers

    Kristina Vanni/Eric Kleinberg 

  7. Top each with cheese. Roast at 350 until cheese is melted, about 5 minutes.

    Taco Stuffed Peppers

    Kristina Vanni/Eric Kleinberg 

  8. Garnish with your choice of sour cream, pico de gallo, and tortilla chips.

    Taco Stuffed Peppers

    Kristina Vanni/Eric Kleinberg 

Should Peppers be cooked before stuffing?


If you want a softer stuffed pepper, they should be cooked before filling. Peppers can be partially roasted in the oven or parboiled on the stovetop.

Do you cook ground beef before putting in stuffed peppers?

Yes, the ground beef should be browned until no longer pink before stuffing the peppers.

Why are my stuffed peppers watery?

Stuffed peppers can be watery if you don't drain the accumulated water from cooking. Once the peppers have cooked in the oven, flip them over and discard any water that has accumulated.

Can I make stuffing 2 days ahead?

Yes, stuffed pepper filling can be prepared in advance and stored in an airtight container until ready to fill the peppers.

Can you reheat stuffed peppers?

Leftover stuffed peppers can be stored in the refrigerator and reheated in the microwave for lunch the next day. They can also be reheated in the oven if you want the cheese to be browned and bubbly again.

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