Taco Stuffed Peppers (5 Ingredients)

Weeknight dinners don’t get any easier than this! Try these easy taco stuffed bell peppers for a nourishing meal the whole family will love.

If you’re anything like me, weeknight dinners are the bane of your existence. 

Keeping yourself (and your family) fed is hard enough. But trying to make those meals healthy too?! Without spending hours in the kitchen? It’s TOUGH!

Enter: my favourite 5-ingredient taco stuffed peppers. 

This easy meal is a staple in my dietitian household because it’s actually tasty and requires next to no cooking skill.

And with bell peppers, lean beef, and black beans, this recipe is nutritious and filling too. 

Why you’ll love taco stuffed bell peppers

Stuffed peppers aren’t usually my favorite meal. For me, traditional recipes that use rice are more work than I have time for, and honestly, a little bland.

This 5-ingredient recipe is a genuine favorite of mine because it’s:

Easy. If you know how to open cans and empty jars, you’ve got this recipe down!

Filling. One serving of these taco stuffed peppers boasts 36 grams of protein and 8 grams of fiber to keep you feeling full and satisfied.

Healthy. This simple recipe uses minimally processed ingredients that are rich in nutrition and heavy on flavor.

Actually tasty. A healthy recipe is only really healthy if you like the way it tastes and actually enjoy eating it. This recipe won’t disappoint on the satisfaction factor.

Ingredient notes

• Bell peppers – you can use whatever color you prefer! I usually buy a multi-pack for more nutritional variety. For a more budget-friendly option, use green peppers.
• Lean ground beef – choosing lean ground beef means you’re getting more protein and less fat, which can support weight loss goals. You could also use medium ground beef and drain the excess fat with a paper towel.
• Salsa – don’t stress about the exact size of the jar here. You’re simply looking to add about 2-cups of whatever jarred salsa you love the taste of. If you like spicy, go with medium or hot salsa.
• Canned black beans – this is to replace the rice in traditional stuffed pepper recipes! Drained and rinsed black beans offer more fiber and a boost of protein too.
• Shredded jalapeño cheddar cheese – or Mexican blend, or monterey jack, or whatever cheese you love! The recipe calls for pre-shredded cheese for ease, but you can also grate it yourself.

Optional toppings include sour cream, greek yogurt, chives, green onion, fresh or pickled jalapeño, diced red onion, hot sauce and/or extra salsa.

How to make this stuffed pepper recipe

1. Preheat oven and prepare baking tray: Preheat your oven to 375 F. Line a baking sheet with aluminium foil and spray with a thin coating of oil.
2. Prepare bell peppers: Slice bell peppers in half lengthwise. Remove the seeds and stems. Arrange on the baking sheet with the insides of the pepper facing up and set aside.
3. Prepare stuffing: Heat a large saute pan to medium heat. Brown ground beef in the pan, breaking up into small and even crumbles with a wooden spoon or spatula while cooking. Cook beef until no pink remains. Add salsa and drained black beans to the pan and stir ingredients together. Add salt and pepper if desired. Simmer for 5 minutes or until all ingredients are heated through.
4. Add stuffing and bake: Gently spoon beef and black bean mixture into pepper halves, distributing evenly. Cover with tinfoil and bake for 18-25 minutes or until peppers are fork-tender.
5. Add cheese and bake again: Remove peppers from oven and top with shredded cheese. Return to oven and bake for 10-minutes uncovered or until cheese is bubbling and lightly golden. Add toppings if desired and enjoy!

Tips for success

This recipe for taco stuffed bell peppers is pretty flexible and fool-proof. 

Here are a few extra tips to make sure you love the final product:

• Don’t stress about the exact size of your cans and jars. You’re just looking for standard-sized (not huge!) salsa and canned beans ranging between 14-19 ounces.
• Cooking time depends on the size of your peppers. Keep your eyes on your oven!
• Don’t over-cook your beef in step 3. It will continue to cook in the oven and you don’t want it to become tough.
• Make sure you use a large pan with enough room for the beef, salsa, and beans.

How to store leftovers

Wait for stuffed peppers to reach room temperature.

Then, transfer to individually portioned food storage containers for grab-and-go meal prep. You could also store all the peppers in one large container and portion as needed.

Taco stuffed bell peppers will stay good in the fridge for up to 4 days. 

Helpful tools

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• Baking tray
• Can opener
• Large saute pan
• Food storage containers

What makes these taco stuffed peppers healthy?

Let’s be honest, healthy is a very subjective term. 

But as a Registered Dietitian, I feel confident these easy stuffed peppers are nutrient-dense and aligned with many health goals. Here’s a few reasons why:

• High protein – 36 grams of protein per serving is no joke! This can help support fitness goals and keep your cravings at bay. 
• Rich in fiber – swapping rice for black means means you’re getting a very impressive fiber boost for better digestion and a more stable appetite. 
• Reasonable calories – this meal comes in at around 400 calories, which leaves room for lots of health goals. Pair this meal with some rice or a baked potato to make it even more filling (or add another pepper half to your plate!).