Minimal effort but maximum flavor! If you need a quick and easy weeknight dinner the whole family will love, you’re going to want to add these cheesy, 8-ingredient taco stuffed peppers to your regular rotation.
Made with a few simple and easy-to-find ingredients, these stuffed peppers are surprisingly low fuss. And they’re a fun flavor twist on the usual Italian stuffed pepper — swapping tomato sauce for flavor-packed salsa and Mexican blend cheese!
Need more easy but delicious weeknight dinners? Try my baked black bean tacos, easy chicken enchiladas, pizza beans, or ground beef fried rice.
Recipe Highlights
- 8 ingredients and easy to make: File this under lazy-but-absolutely-delicious-dinners you’ll always have the energy to make.
- Full of flavor: Forget the usual Italian flavors of stuffed peppers – this version uses salsa, taco seasoning, and lime for a Mexican-inspired twist.
- Protein packed: Lean ground beef packs over 40 grams of protein per serving to keep you full for hours after eating. Explore more high-protein recipes.
Need more easy ground beef recipes? Try my ground beef fried rice, homemade hamburger helper, philly cheesesteak pasta, and sweet potato burger bowl.
Key Ingredients And Swaps
- Lean ground beef: Feel free to swap for ground chicken or turkey if preferred.
- Taco seasoning: The flavor of your taco seasoning matters, so pick a good one! I always use the spicy taco seasoning from Siete.
- Salsa: I suggest medium salsa, but feel free to use mild or hot to fit your taste. Jarred salsa works better than fresh for this recipe.
- Mexican blend cheese: Substitute any melty cheese you love like cheddar or mozzarella.
- Cooked rice: Feel free to use minute rice to make life easier.
Scroll down to the recipe card for the full ingredients list and detailed recipe.
How To Make Taco Stuffed Peppers
Step 1: Brown your meat.
Step 2: Stir in remaining ingredients for taco filling.
Step 3: Press meat mixture into bell pepper halves. Cover and bake.
Step 4: Top peppers with cheese and finish for 10 more minutes in the oven, uncovered. Add toppings and enjoy!
Topping Ideas
Taco stuffed peppers are made even more delicious with lots of toppings. Here are some of my favorites:
- Sour cream or plain greek yogurt
- Hot sauce
- Sliced green or red onions
- Fresh or pickled jalapeno slices
- Fresh lime wedges
- Cilantro
Miranda’s Tips
Tips From My Test Kitchen
- Add lots of toppings. The peppers are delicious on their own, but toppings take them to the next level. Plan to add lots of fresh toppings for extra satisfaction.
- Use good salsa and taco seasoning. A lot of jarred salsa and taco seasonings are bland, which will impact the flavor and satisfaction of the stuffed peppers. I highly recommend the spicy taco seasoning from Siete, and use a flavorful jarred salsa you know and love.
- Pack your peppers firmly. Really press the meat mixture into the peppers before baking. This creates a more pleasant texture when cooked, and prevents the filling from spilling all over your baking tray.
Need more healthy, Mexican-inspired dinners? Try my crispy beef tacos, taco baked potatoes, or healthy bell pepper nachos.
How To Store Leftovers
Fridge: Store in a covered container in the fridge for up to three days.
Freezer: You can freeze stuffed peppers uncooked or cooked. If you’re freezing before cooking, store them in a wrapped, freezer-safe baking dish. Bake them covered, straight from the freezer, and add cooking time as needed (at least 20 extra minutes). If you’re freezing them after cooking, defrost in the fridge overnight before re-heating in the microwave.
Re-heating: Heat for 45-60 seconds in the microwave, or until heated through. See above for heating instructions from frozen.
More Easy and Healthy Dinners
Slow Cooker Honey Garlic Chicken
Philly Cheesesteak Skillet
Easy Chicken Enchiladas
Pizza Beans
8-Ingredient Taco Stuffed Peppers
Equipment
- baking pan
Ingredients
Peppers
- 4 medium bell peppers, sliced in half lengthwise with seeds removed
- 1 lb lean ground beef
- 2 Tbsp taco seasoning, I use the spicy Siete seasoning mix
- 1 jar (15-oz) medium salsa
- 1 Tbsp fresh lime juice
- 1 can (15-oz) black beans, drained and rinsed
- ⅔ cup cooked long grain rice, feel free to use minute rice
- 1 ½ cups shredded Mexican blend cheese
Topping Ideas
- sour cream, plain greek yogurt hot sauce, sliced green onion, diced red onion, fresh or pickled jalapeno slices, cilantro, lime wedges
Instructions
- Position oven rack to the middle and pre-heat to 400 F. Line a baking pan with parchment paper or aluminum foil. Place bell peppers on the prepared pan, insides facing up. Set aside.
- Heat a large saute pan to medium. Add ground beef and sprinkle half the taco seasoning over top. Cook and crumble until minimal pink remains.
- Stir in remaining taco seasoning, salsa, lime juice, black beans, and cooked rice. Turn off the heat.
- Gently press the meat mixture into the bell pepper halves, distributing evenly. Loosely cover with tin foil and bake for 20-25 minutes, or until peppers are fork tender.
- Remove peppers from the oven and top with cheese.
- Return to the oven uncovered and bake for 10 more minutes, or until the cheese is melted and lightly bubbling. Broil for 1-3 minutes if desired for extra browning.
- Let your bell peppers rest for 5-minutes before serving. Load up the toppings, and enjoy!
Notes
- 1 serving = 2 pepper halves.
- You can use bell peppers of any color.
- Make sure to use a really good and flavorful taco seasoning. I always use the spicy taco seasoning from Siete.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
