Taco Stuffed Peppers

Taco Stuffed Peppers are a flavorful and straightforward weeknight meal solution, transforming bell peppers into edible bowls packed with savory taco filling. This recipe offers a healthier twist on traditional tacos, minimizing carbs and maximizing nutrients, making it a perfect choice for busy families and anyone seeking a delicious yet wholesome dinner.

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Prep Time 15

Cook Time 40

Days Refrigerated 3

Total Time 45

Servings: 4 large bell peppers

Course: Main Course

Cuisine: American, Mexican-inspired

Ingredients Equipment Method Notes

Ingredients

1 pound Lean ground beef or ground turkey
1 tablespoon Olive oil
1 medium Yellow onion, finely chopped
2 cloves Garlic, minced
1 packet (1 ounce) Taco seasoning mix (or homemade blend)
0.5 cup Water
1 (15-ounce) can Black beans, rinsed and drained
1 (10-ounce) can Diced tomatoes with green chilies, undrained
4 large Large bell peppers (any color), tops sliced off, seeds and membranes removed
1 cup Shredded cheddar cheese or a Mexican blend cheese
Sour cream Optional topping
Salsa Optional topping
Guacamole Optional topping
Chopped cilantro Optional topping
Sliced jalapeños Optional topping

Equipment

Large skillet
Baking Dish
Aluminum Foil

Method

Preheat your oven to 375°F (190°C). Slice off the tops of the bell peppers and carefully scoop out the seeds and membranes. Place the hollowed-out peppers upright in a baking dish.
4 large Large bell peppers (any color), tops sliced off, seeds and membranes removed
Heat the olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
1 tablespoon Olive oil, 1 medium Yellow onion, finely chopped, 2 cloves Garlic, minced
Add the ground beef or turkey to the skillet. Break it up with a spoon and cook, stirring occasionally, until browned and no pink remains.
1 pound Lean ground beef or ground turkey
Stir in the packet of taco seasoning (or your homemade blend) and coat the meat evenly. Pour in the ½ cup of water and stir to combine. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly.
1 packet (1 ounce) Taco seasoning mix (or homemade blend), 0.5 cup Water
Add the rinsed and drained black beans and the undrained can of diced tomatoes with green chilies to the skillet. Stir everything together well. Continue to simmer for another 5-10 minutes.
1 (15-ounce) can Black beans, rinsed and drained, 1 (10-ounce) can Diced tomatoes with green chilies, undrained
Carefully spoon the taco-seasoned meat and bean mixture into each prepared bell pepper, filling them generously.
4 large Large bell peppers (any color), tops sliced off, seeds and membranes removed
Sprinkle the shredded cheddar cheese (or your chosen cheese blend) evenly over the top of the filling in each pepper.
1 cup Shredded cheddar cheese or a Mexican blend cheese
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
For a golden-brown, slightly crispy topping, remove the foil during the last 2-3 minutes of baking and broil on high, watching carefully to prevent burning.
Carefully remove the Taco Stuffed Peppers from the oven. Let them sit for a few minutes before serving. Garnish with your favorite optional toppings such as sour cream, salsa, guacamole, fresh cilantro, or sliced jalapeños.
Sour cream, Salsa, Guacamole, Chopped cilantro, Sliced jalapeños

Notes

Refrigerated leftovers stay fresh for 3-4 days. For longer storage, freeze for up to 2-3 months, preferably without the final cheese topping. Reheat in the oven at 350°F (175°C) for 15-20 minutes (refrigerated) or 30-40 minutes (frozen).