These Taco Stuffed Peppers are an easy, all-in-one dinner made with seasoned ground beef, beans, corn, and salsa, then baked inside tender bell pepper halves. They're great for Taco Tuesday, meal prep, or whenever you want a no-shell taco option that's still full of flavor.
This dish is a great fit for Taco Tuesday, summer dinners, or any night you're craving something flavorful and hearty. It's especially popular when bell peppers are in season during the warmer months.
This recipe was inspired by your Stuffed Peppers, which uses chicken, rice, and veggies for an easy, wholesome family dinner. It also pairs beautifully with your flavorful Sheet Pan Chicken Fajitas-serve both dishes together for a vibrant, Tex‑Mex inspired meal
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Ingredients
- Bell peppers cut and seeded, ready to be roasted-bright color and structure to hold the filling
- Ground beef browned first for deep savory flavor
- Taco seasoning added early to coat the beef with spice
- Salsa mixed in to keep the filling moist and tangy
- Black beans rinsed and ready for added texture and protein
- Corn drained and ready to add a sweet crunch
- Shredded cheddar cheese for a melty, cheesy finish
See recipe card for quantities.
How to Make Taco Stuffed Peppers
Preheat your oven to 350°F (175°C). Rinse the bell peppers, slice them in half lengthwise, and remove the seeds. Place them cut-side up on a baking sheet lined with parchment paper. Bake for 20 minutes to soften.
While the peppers are baking, heat a medium skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain the grease once it's fully cooked.
Turn the heat to low. Add the taco seasoning, salsa, black beans, and corn to the skillet. Stir well and let it simmer for 5 to 7 minutes until everything is heated through and combined.
Take the peppers out of the oven and fill each one with the taco mixture. You can slightly overfill them-it's okay if they're nice and full!
Return the stuffed peppers to the oven and bake for another 7 minutes.
Remove from the oven and sprinkle the tops with shredded cheddar cheese. If you like, add a dollop of sour cream and a few slices of avocado before serving.
Hint: If you like your cheese extra melty, sprinkle it over the peppers before the final 7‑minute bake instead of after.
Substitutions & Variations
- Gluten‑free: This recipe is naturally gluten‑free-just double-check your taco seasoning.
- Vegetarian: Substitute plant‑based crumbles you love and omit the beef for a meat‑free version.
- Deluxe: Top with guacamole, crushed tortilla chips, or pickled jalapeños for extra flair.
- Kid‑friendly: Sprinkle crushed ketchup‑flavored chips on top for a fun crunch.
💭Crucial Success Tips
Don't skip the initial roast-softening peppers first ensures they cook evenly and hold their shape during stuffing.
FAQ
Any jarred or homemade salsa works well-chunky salsa adds texture, while smooth salsa blends more evenly into the filling. Choose a mild or spicy version depending on your taste.
Definitely! Ground turkey is a great lean alternative. Just cook it the same way as the beef and season it well.
Yes. Pre-baking the peppers helps soften them so they're fully cooked and easy to eat after stuffing. It also helps them hold their shape better when serving.
📖 Recipe
Taco Stuffed Peppers
Ingredients
Method
- Preheat your oven to 350°F (175°C). Rinse the bell peppers, slice them in half lengthwise, and remove the seeds. Place them cut-side up on a baking sheet lined with parchment paper. Bake for 20 minutes to soften.
- While the peppers are baking, heat a medium skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain the grease once it's fully cooked.
- Turn the heat to low. Add the taco seasoning, salsa, black beans, and corn to the skillet. Stir well and let it simmer for 5 to 7 minutes until everything is heated through and combined.
- Take the peppers out of the oven and fill each one with the taco mixture. You can slightly overfill them-it's okay if they're nice and full!
- Return the stuffed peppers to the oven and bake for another 7 minutes.
- Remove from the oven and sprinkle the tops with shredded cheddar cheese. If you like, add a dollop of sour cream and a few slices of avocado before serving.
How to Store Taco Stuffed Peppers
Store leftovers in an airtight container for 2-3 days in the fridge. They freeze well for up to 2 months-thaw in fridge overnight, reheat covered at 350°F.
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