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Taco Stuffed Peppers

closeup shot of Mexican taco stuffed peppers.

4.3 from 3 reviews

Need an easy and healthy dinner recipe?  Taco Stuffed Bell Peppers are your answer.  These Mexican stuffed peppers are filled with ground beef, brown rice, and flavorful spices. These peppers will be a hit with the whole family! gluten free + option to use ground turkey or chicken

Ingredients

Scale
  • 6 bell peppers 
  • 1 onion, diced
  • 1 lb lean ground beef
  • 14.5 oz can diced tomatoes
  • 18 oz can black beans, drained & rinsed
  • 15 oz can corn, drained & rinsed
  • 2 cups cooked brown rice
  • 1 1/2 cup shredded cheddar jack cheese
  • 1 taco seasoning packet
  • 2 tsp garlic powder
  • 1 tsp chili powder
  • Salt 
  • Black pepper

Instructions

  1. Set the oven to 350 degrees. Wash and cut the bell peppers in half. Scoop out the seeds.
  2. Place the peppers in a baking dish with the open side up. Spray or drizzle with some olive oil. Bake for 5 minutes. This helps to make sure the peppers are cooked through and soft. (Bake for longer if you want them to be very soft)
  3. Sauté the onion in a large pan on medium heat with the olive oil, garlic powder, chili powder, salt, and black pepper until soft and fragrant.
  4. Add in the ground beef and brown it.
  5. Next add the diced tomatoes, black beans, corn, brown rice, and taco seasoning to the ground beef. Add salt and pepper to taste. Combine evenly.
  6. Add the filling to each of the peppers. I recommend overstuffing a little bit. (There will be leftover filling.  You can make more stuffed peppers or use it in other ways!)
  7. Cover the peppers with foil and bake for 10 minutes.
  8. Remove the peppers from the oven and top them with the shredded cheese. Bake uncovered for 15 minutes.
  9. Serve and enjoy! I like to add sour cream and fresh cilantro on top.

Notes

  • There will be leftover filling.  You can either make more than 6 stuffed peppers or use the leftovers for various other meals such as burrito bowls, burritos, or salads.

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