Taco Stuffed Bell Peppers Recipe
If you are craving a dinner that is bursting with flavor, vibrant color, and a satisfying combination of textures, look no further than this Taco Stuffed Bell Peppers Recipe. It brings together all the best parts of a taco in a fun, wholesome way by stuffing colorful bell peppers with a hearty mixture of seasoned ground beef, rice, beans, and corn, all topped with a melty crown of cheese. This dish is an inviting crowd-pleaser that feels indulgent yet comforting and is perfect for any night of the week when you want something easy, delicious, and a little bit different.
Ingredients You’ll Need
Gathering these simple, fresh ingredients is your first step towards creating a dish that balances protein, veggies, and rich seasoning beautifully. Each component has a purpose—from the sweet crunch of bell peppers to the creamy, cheesy finish that ties everything together.
- 4 large bell peppers: Halved lengthwise and seeds removed to hold the delicious filling perfectly.
- 1 pound ground beef or turkey: Your savory, protein-packed base, browned to juicy perfection.
- 1 tablespoon olive oil: For sautéing and bringing a subtle richness to the onions and garlic.
- 1 small onion, diced: Adds a mild sweetness and tender texture when sautéed.
- 2 garlic cloves, minced: Offers that unmistakable punch of flavor to brighten the filling.
- 2 tablespoons taco seasoning: This seasoning blend delivers classic Mexican-inspired spices and heat.
- 1 cup cooked rice: A hearty filler that helps keep each pepper satisfying and complete.
- 1 cup canned black beans, drained and rinsed: Adds creaminess, protein, and a lovely earthy note.
- 1 cup corn kernels: Fresh, frozen, or canned, corn gives a sweet crunch and bright color.
- 1 cup salsa: Brings moisture, zest, and a hint of tomato sweetness to the stuffing.
- 1½ cups shredded Mexican blend cheese: The melty topping that makes every bite irresistibly cheesy.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- Chopped cilantro and sour cream (optional): Perfect garnishes that add freshness and creaminess at the end.
How to Make Taco Stuffed Bell Peppers Recipe
Step 1: Prepare Your Bell Peppers
Start by preheating your oven to 375°F. While it’s warming up, slice the bell peppers in half lengthwise and remove all seeds and membranes so you have nice, clean “boats” ready to be filled. Arrange these pepper halves, cut side up, in a spacious baking dish so they’ll hold their shape while baking.
Step 2: Cook the Aromatics and Meat
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 2 to 3 minutes until it starts to turn translucent and sweet. Stir in the minced garlic and cook for an additional 30 seconds—this step releases that irresistible aroma that signals deliciousness to come! Then add the ground beef or turkey, breaking it up with a spoon as it cooks. Cook until the meat is fully browned and no longer pink, draining any excess fat to keep the filling from getting greasy.
Step 3: Mix in the Filling Ingredients
Once the meat is browned, stir in the taco seasoning to infuse those authentic Mexican flavors. Next, fold in the salsa, cooked rice, black beans, and corn kernels. Let this mixture cook together for a couple of minutes so it’s heated through and all the flavors meld. Season with salt and pepper to suit your taste buds.
Step 4: Stuff and Bake the Peppers
Carefully spoon the taco filling into each bell pepper half, packing it generously but without overfilling. Sprinkle shredded Mexican blend cheese on top; this cheese melts into a gooey, golden blanket that makes every bite more delightful. Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes to let the edges of the bell peppers soften and the cheese bubble and brown ever so slightly.
How to Serve Taco Stuffed Bell Peppers Recipe
Garnishes
Finish these beauties with a sprinkle of fresh chopped cilantro for a lively, herbal note and a dollop of sour cream for cool creaminess—both add contrast and elevate the dish instantly. If you like a bit of crunch, toss on some crushed tortilla chips or a few sliced jalapeños for an extra kick.
Side Dishes
This Taco Stuffed Bell Peppers Recipe shines best served alongside simple sides like a crisp green salad dressed with lime vinaigrette or a light avocado and tomato salsa. Rice and beans or a zesty corn salad also make wonderful accompaniments that complement the main dish’s textures and flavors.
Creative Ways to Present
If you want to impress guests or add some fun to your meal, serve each stuffed pepper half on a colorful plate accompanied by lime wedges. You can also transform this recipe into a taco bowl by chopping the peppers and mixing them into the filling, then scooping it all into a crispy tortilla bowl for a playful twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover stuffed peppers in an airtight container in the refrigerator. They will stay fresh and tasty for up to 3 days, making them a perfect lunch or dinner option for busy days.
Freezing
You can freeze these stuffed peppers for up to 2 months. Place the fully assembled and baked peppers in a freezer-safe dish or wrap them individually in foil and plastic wrap to prevent freezer burn. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftover stuffed peppers in the oven at 350°F for about 15 to 20 minutes until warmed through and the cheese is melty. Alternatively, microwave on medium power for 2 to 3 minutes, though baking helps maintain the best texture.
FAQs
Can I make this Taco Stuffed Bell Peppers Recipe vegetarian?
Absolutely! Swap out the ground meat for plant-based crumbles or extra beans and veggies like mushrooms or zucchini to keep it hearty and flavorful without the meat.
What can I use instead of rice in the filling?
You can substitute rice with quinoa, cauliflower rice, or even cooked barley depending on your dietary preferences or whatever you have on hand. Each option will add its own texture and nutrition boost.
Are these peppers kid-friendly?
Yes, they can be! Adjust the taco seasoning to be milder and skip any spicy toppings if your kids prefer less heat. The combination of cheese, beans, and mild meat makes it approachable for little ones.
How do I prevent the peppers from becoming soggy?
Choosing firm bell peppers and not overfilling them helps keep their shape. Baking uncovered for part of the time also allows moisture to evaporate, preventing sogginess.
Can I prepare this dish ahead of time?
Definitely. You can prepare the filling a day or two in advance and even stuff the peppers before baking. Just keep them covered in the fridge and bake when ready to enjoy fresh, warm stuffed peppers.
Final Thoughts
This Taco Stuffed Bell Peppers Recipe is such a delightful way to transform a classic taco dinner into a wholesome and colorful meal. Perfect for busy weeknights or casual gatherings, it’s simple to prepare but packed with bold flavors and textures that will keep everyone coming back for more. Give it a try—you might find a new family favorite that brightens up your dinner table with every bite!
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Taco Stuffed Bell Peppers Recipe
- Total Time: 50 minutes
- Yield: 8 stuffed pepper halves 1x
- Diet: Gluten Free
Description
Taco Stuffed Bell Peppers are a delicious and nutritious Mexican-inspired main course featuring tender bell peppers filled with a savory mix of ground beef, rice, black beans, corn, and taco seasoning, topped with melted Mexican blend cheese. This baked dish combines bold flavors and wholesome ingredients for a satisfying meal perfect for weeknight dinners or meal prep.
Ingredients
Main Ingredients
- 4 large bell peppers, halved lengthwise and seeds removed
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tablespoons taco seasoning
- 1 cup cooked rice
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup salsa
- 1½ cups shredded Mexican blend cheese
- Salt and pepper to taste
Optional Garnishes
- Chopped cilantro
- Sour cream
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Arrange the prepared bell pepper halves cut side up in a baking dish, ensuring they are evenly spaced for even cooking.
- Sauté Aromatics: In a skillet over medium heat, warm the olive oil. Add the diced onion and sauté for 2–3 minutes until softened and translucent. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Meat: Add the ground beef (or turkey) to the skillet. Cook until browned thoroughly, breaking the meat apart with a spoon for even cooking. If excess fat accumulates, drain it off to reduce greasiness.
- Add Seasoning and Mix-Ins: Stir in the taco seasoning, salsa, cooked rice, drained black beans, and corn kernels. Cook together for 2–3 minutes until the mixture is evenly heated. Season with salt and pepper to taste.
- Stuff Peppers: Spoon the warm taco filling evenly into each bell pepper half, pressing lightly to fill well. Generously top each stuffed pepper with shredded Mexican blend cheese.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and peppers to begin softening.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes, or until the bell peppers are tender, and the cheese on top is melted, bubbly, and golden.
- Garnish & Serve: Remove from the oven, garnish with chopped cilantro and a dollop of sour cream if desired. Serve warm for a comforting and flavorful meal.
Notes
- For a low-carb version, swap cooked rice for quinoa or cauliflower rice.
- Use ground chicken or plant-based crumbles as a substitute for beef or turkey to meet different dietary preferences.
- Ensure bell peppers are uniformly sized for even cooking.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
