The Best Taco Stuffed Bell Peppers Recipe You’ll Ever Make
These taco stuffed bell peppers are cheesy, flavorful, and loaded with seasoned ground beef and rice. A fun, healthier twist on taco night that's easy to customize!
Equipment
- 1 Skillet For browning the meat
- 1 Baking dish A 9x13" dish fits 8 pepper halves
- 1 Cutting Board To prep the bell peppers
- 1 Knife For halving and deseeding the peppers
Ingredients
- 4 Bell peppers Any color halved and seeded
- 1 lb Ground beef Or ground turkey or chicken
- 2 tbsp Taco seasoning Store-bought or homemade
- 1 cup Cooked rice Or cauliflower rice for low-carb
- 1/2 cup Salsa Any variety, mild medium, or spicy
- 1 cup Shredded cheese Cheddar Monterey Jack, or blend
- Olive oil salt, pepper To taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Halve and clean out the bell peppers. Place them cut-side up in the baking dish.
- Heat a skillet over medium heat and cook the ground beef until browned, about 5–7 minutes.
- Stir in taco seasoning and 2–3 tablespoons of water. Add salsa and cooked rice. Simmer for 2–3 minutes.
- Mix in 1/2 cup of cheese into the meat filling.
- Fill each pepper with the taco mixture. Top with remaining cheese.
- Bake for 15–20 minutes, or until peppers are tender and cheese is melted.
- Optional: Broil for 1–2 minutes for a golden cheese top.
- Let rest briefly, add toppings, and serve hot.
Notes
- Great for meal prep and leftovers
- Easily made vegetarian with beans or plant-based crumbles
- Use mini peppers for party appetizers or kids’ portions
- Freezes well up to 2 months