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This vibrant and flavorful Taco Stuffed Peppers recipe combines the classic taste of tacos with tender baked bell peppers, creating a wholesome, crowd-pleasing meal.

Ingredients

4 bell peppers (any color)
1 pound ground beef
1 small yellow onion, diced
1 oz. packet taco seasoning (see notes for a homemade option)
2 tablespoons tomato paste
2 cloves garlic, minced
1 (15 oz.) can black beans, drained and rinsed
1 (10 oz.) can Rotel tomatoes with green chilies, drained
2 cups shredded Mexican cheese blend

Instructions

Prepare the Peppers
- Preheat your oven to 350°F.
- Slice the peppers in half lengthwise and remove the stems and seeds. Arrange them hollow-side-up on a greased baking sheet.
- Cover the peppers with foil and bake for 15 minutes. Carefully pour out any water collected inside the peppers.
Cook the Taco Filling
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain excess grease.
- Add the diced onion to the beef and sauté for 5 minutes until softened. Stir in the taco seasoning, tomato paste, and minced garlic. Cook for 1 minute to bloom the spices.
- Pour in 2/3 cup water and bring the mixture to a boil. Reduce to a simmer and cook until slightly thickened.
- Stir in the black beans and Rotel tomatoes, then simmer for 5 minutes.
Assemble and Bake
- Spoon the taco filling generously into each of the baked pepper halves. Top with shredded Mexican cheese.
- Return the peppers to the oven and bake, uncovered, for 15 minutes or until the cheese is melted and bubbly.
Serve
- Plate the stuffed peppers and garnish with your favorite taco toppings like sour cream, chopped cilantro, or diced avocado.

Why You’ll Love This Recipe

Simple and Flavorful: Combines taco night classics in an easy-to-make meal.
Healthy Alternative: Using peppers as the “shell” is low-carb and nutrient-rich.
Customizable: Perfect for adapting to your favorite taco toppings or fillings.

Tips

Choose peppers of similar size to ensure even cooking.
Bake the peppers slightly longer if you prefer them extra tender.
Drain excess liquid from the filling before stuffing to avoid soggy peppers.

Variations and Substitutions

Protein Swap: Use ground turkey, chicken, or a plant-based meat substitute.
Beans: Replace black beans with pinto beans or omit them entirely.
Vegetarian Option: Skip the meat and double up on beans and veggies like zucchini or corn.
Cheese Options: Try cheddar, Monterey Jack, or pepper jack for a twist.

FAQs

Can I make this recipe ahead of time?
Yes! Prepare the filling and bake the peppers separately. Assemble just before the final bake.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave.

Can I freeze stuffed peppers?
Yes. Assemble the peppers without the final cheese topping. Freeze in an airtight container. When ready to serve, thaw, top with cheese, and bake.

Serving and Suggestions

Serve with a side of Mexican rice or a crisp green salad.
Add toppings like guacamole, pico de gallo, or sliced jalapeños for extra flair.
Pair with tortilla chips and salsa for a complete Tex-Mex experience.

This Taco Stuffed Peppers recipe brings bold taco flavors to the dinner table with a healthy twist. Perfect for weeknights, family gatherings, or meal prepping!