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Taco-Stuffed Peppers: A Flavor-Packed Weeknight Dinner

Taco-Stuffed Peppers

Tender bell pepper halves are filled with taco-seasoned meat, rice, black beans, corn, and salsa, then baked beneath a blanket of melted cheese. This colorful dinner is filling, family-friendly, and ready in about an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 Large bell peppers, any color
  • 1 tablespoon Olive oil
  • 1 pound Lean ground beef or ground turkey
  • 1 Small yellow onion, finely diced
  • 2 Garlic cloves, minced
  • 1 1-ounce packet Taco seasoning
  • 1 cup Cooked white or brown rice
  • 1 cup Canned black beans, drained and rinsed
  • 1 cup Corn kernels, canned, frozen, or fresh
  • 1 cup Salsa or tomato sauce
  • 1 cup Shredded Mexican-blend cheese, cheddar, or Monterey Jack
Seasoning
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Optional Toppings
  • As desired Chopped cilantro, diced avocado, sour cream or plain Greek yogurt, sliced jalapeños, lime wedges, diced tomatoes, or green onions

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Wash the peppers, cut them in half lengthwise, and remove the stems, seeds, and membranes.
  2. Arrange the pepper halves cut-side up in a lightly greased 9-by-13-inch baking dish. For softer peppers, cover the dish with foil and bake the empty halves for 10 minutes before filling; this step is optional.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened.
  4. Add the ground beef or turkey and cook for 6–8 minutes, breaking it into small pieces, until no longer pink. Drain excess fat if needed.
  5. Stir in the garlic and cook for about 30 seconds. Add the taco seasoning, salsa or tomato sauce, cooked rice, black beans, corn, salt, and pepper, then simmer for 2–3 minutes until hot and well combined.
  6. Spoon the hot filling into the pepper halves, dividing it as evenly as possible. Cover the baking dish with foil and bake for 20 minutes.
  7. Remove the foil and sprinkle the cheese over the stuffed peppers. Return the dish to the oven and bake uncovered for another 5–10 minutes, until the peppers are tender and the cheese is melted.
  8. Let the peppers rest for 5 minutes before serving. Add your preferred toppings, such as cilantro, avocado, sour cream, jalapeños, lime, tomatoes, or green onions.

Notes

Use cooked, cooled rice rather than uncooked rice. Ground turkey creates a lighter filling, while ground beef offers a richer taco flavor. Very large or thick-walled peppers may need 5–10 additional minutes of baking time. Refrigerate leftovers in an airtight container and reheat until hot.