These taco stuffed peppers combine seasoned ground beef, rice, black beans, and salsa under a layer of melted cheese. Pre-roast the pepper halves while you make the filling, then stuff, bake, and finish with your favorite taco toppings.
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I love a dinner that gives everyone a chance to customize their plate. These peppers have all the hearty, cheesy goodness of taco night, with plenty of room for sour cream, avocado, lime, and a handful of crushed tortilla chips.
My Mexican seasoning brings the filling together without measuring a long list of individual spices. Add a little tomato paste for richness, salsa for moisture, and fresh lime juice to brighten everything up.
Why You’ll Love These Taco Stuffed Peppers
- A complete dinner: Beef, beans, rice, and bell peppers come together in one dish.
- Easy to customize: Choose your salsa, switch up the cheese, and add your favorite toppings.
- Simple to serve: Pepper halves sit flat and make it easy to divide the filling.
- Big taco flavor: Mexican seasoning, garlic, salsa, and lime season every bite.
Ingredients You’ll Need
Bell Peppers
Choose six medium bell peppers with deep cavities to hold the filling. Look for peppers of similar size so they cook at roughly the same rate.
Red, orange, and yellow peppers bring a sweeter flavor. Green peppers have a slightly bitter, more savory flavor. Use one color or mix them together.
Ground Beef and Onion
Lean ground beef, such as 90/10, gives the filling plenty of flavor without excessive grease. Finely dice the yellow onion so it softens as the beef cooks.
If your beef releases a lot of fat, drain the excess before adding the seasonings.
Garlic, MEXICAN SEASONING, and Salt
Fresh garlic and The Spice Girl Kitchen Mexican seasoning give this filling its taco flavor. My blend contains no salt, so the recipe includes salt separately.
If you substitute a taco seasoning that already contains salt, reduce the added salt and taste the filling before stuffing the peppers.
Tomato Paste and Salsa
Tomato paste adds concentrated tomato flavor and richness. Cook it briefly with the garlic and seasoning before adding the remaining ingredients.
Use thick, chunky salsa to keep the filling moist without making it watery. Choose mild, medium, or hot salsa depending on how much heat you enjoy.
Cooked Rice and Black Beans
You’ll need 1 cup of cooked rice, not dry rice. Long-grain white rice works well, and cooked brown rice offers another option.
Drain and rinse the black beans before adding them. This helps control the filling’s moisture.
Cheese
Monterey Jack melts beautifully and brings a mild, creamy flavor. A Mexican cheese blend also works well.
Stir half the cheese into the filling to help hold it together, then sprinkle the rest over the peppers before the final bake.
Lime Juice and Cilantro
Lime juice adds brightness to the beef, rice, and beans. Stir it in after removing the filling from the heat.
Cilantro adds a fresh finish, but you can leave it out if you prefer. You’ll also need olive oil for cooking and a little water to loosen the filling.
How to Make Taco Stuffed Peppers
Prep and Pre-Roast the Peppers
Preheat the oven to 400°F. Cut the peppers in half lengthwise and remove the seeds and white membranes. If you cut through the stems for presentation, leave them attached but don’t eat them.
Arrange the peppers cut-side up in a single layer. Rub them with half the olive oil and sprinkle with ¼ tsp salt.
Roast uncovered for 15 minutes while you prepare the filling. Carefully pour off any liquid that collects inside the pepper halves.
Brown the Beef and Onion
Heat the remaining olive oil over medium-high heat. Add the ground beef and diced onion.
Cook for 7–9 minutes, breaking the beef into small pieces, until it browns and the onion softens. Drain excess grease as needed.
Season and Finish the Filling
Reduce the heat to medium. Stir in the garlic, Mexican seasoning, tomato paste, and remaining salt. Cook for about 1 minute, stirring to keep the garlic and spices from scorching.
Add the salsa and water, scraping up any browned bits. Stir in the cooked rice and drained black beans. Simmer for 2–4 minutes, until the mixture heats through and no loose liquid pools underneath it.
Remove from the heat. Stir in half the cheese, lime juice, and cilantro. Taste and adjust the salt as needed.
The filling should look moist and scoopable. If it seems dry, add water 1 tbsp at a time. If it looks soupy, simmer it a little longer before adding the cheese.
Fill and Bake
Divide the filling among the pre-roasted pepper halves. Gently press it into the cavities, then mound any remaining filling over the tops.
Cover tightly with foil and bake for 15 minutes. Check the peppers before moving on. If they still feel too firm, cover and continue baking until they approach your preferred tenderness.
Add Cheese and Finish Baking
Uncover the peppers and sprinkle with the remaining cheese. Bake for another 5–10 minutes, until the cheese melts and the peppers feel tender.
Let them rest for 5 minutes before serving. Finish with cilantro, sour cream, avocado, lime, or your favorite taco toppings.
Tips for the Best Taco Stuffed Peppers
Choose Similar-Size Peppers
Pepper size affects both cooking time and filling capacity. Medium peppers with wide cavities make stuffing easier and help keep the portions consistent.
Don’t Skip the Pre-Roast
The beef and rice already finish cooking before they go into the peppers. Pre-roasting gives the peppers a head start so you can soften them without relying on a long bake with the filling inside.
Control the Moisture
Bell peppers release liquid as they cook. Drain any liquid from the pre-roasted halves, use thick salsa, and simmer the filling until it holds together.
You want juicy filling, but you shouldn’t see a puddle beneath it.
Check Tenderness Before Adding the Cheese
Use a knife to check the thickest part of a pepper. It should pierce easily while the pepper still holds its shape.
If you prefer very soft peppers, extend the covered baking time before adding the cheese.
Taste the Finished Filling
Rice and beans spread the seasoning across a larger amount of food. Taste after combining everything so you can adjust the salt before stuffing.
Substitutions and Variations
Use Ground Turkey or Chicken
Swap the ground beef for ground turkey or chicken. Very lean meat may need a little additional olive oil to prevent sticking.
Change the Rice or Beans
Use cooked brown rice instead of white rice, or substitute drained and rinsed pinto beans for the black beans.
Keep the rice quantity the same, and make sure it feels tender before adding it to the filling.
Adjust the Heat
Use mild salsa for a gentler filling. For more heat, choose hot salsa or add sliced jalapeños when serving.
Try a Different Cheese
Cheddar brings a sharper flavor, while pepper Jack adds a little heat. Use either on its own or combine it with Monterey Jack.
Substitute Another Taco Seasoning
You can use another taco seasoning in place of my Mexican blend. Start with the amount the package recommends for 1 lb of meat, then taste the completed filling and adjust.
Check whether the seasoning contains salt before adding the recipe’s full amount.
What to Serve with Taco Stuffed Peppers
These taco stuffed peppers contain beef, beans, rice, and vegetables, so they can stand alone as dinner. Set out a few toppings and let everyone finish their own plate.
Some of my favorites include:
- Sour cream or plain Greek yogurt
- Diced avocado or guacamole
- Chopped cilantro
- Lime wedges
- Sliced jalapeños
- Crushed tortilla chips
- Shredded lettuce added after baking
If you want a side, keep it simple with a green salad or crunchy cabbage slaw.
Frequently Asked Questions
Do you have to cook peppers before stuffing them?
Not every stuffed pepper recipe requires it, but this recipe uses a brief pre-roast. It helps the pepper halves soften before you add the cooked filling.
Why are my stuffed peppers watery?
Peppers naturally release moisture during cooking. Thin salsa, beans that haven’t drained well, or excess liquid in the filling can contribute more.
Drain the pre-roasted peppers and simmer the filling until you no longer see loose liquid before stuffing.
Can I make taco stuffed peppers without rice?
You can omit the rice, but you’ll have less filling and may need fewer pepper halves. The mixture may also need less added water, so add it gradually.
For the recipe’s intended yield and texture, keep the cooked rice.
Can I use uncooked rice?
No. This recipe calls for cooked rice. The liquid quantity and baking time don’t account for cooking dry rice inside the peppers.
Should I cut stuffed peppers lengthwise or remove the tops?
For this recipe, cut them lengthwise. The halves create shallower portions that are easy to fill, top with cheese, and serve.
Are taco stuffed peppers spicy?
The heat depends on your Mexican seasoning and salsa. Choose mild versions for a gentler dinner, then offer hot sauce or jalapeños at the table. If you are using my Mexican seasoning, it is mild so you can add heat if you prefer it!
More Mexican-Inspired Dinner Ideas
If you love turning taco-night flavors into something a little different, try my Taco Dogs next. They combine hot dogs with seasoned taco meat and plenty of fresh, crunchy toppings.
For another hearty dinner featuring my Mexican seasoning, try my Mexican Street Corn Soup or Sheet Pan Nachos.
Taco Stuffed Peppers
Ingredients
Equipment
Method
- Preheat the oven to 400°F. Arrange the pepper halves cut-side up in a large roasting pan or two baking dishes. Rub with ½ tbsp olive oil and sprinkle with ¼ tsp salt. Roast uncovered for 15 minutes. Carefully drain any liquid collected inside the peppers.
- Meanwhile, heat the remaining ½ tbsp olive oil in a large skillet over medium-high heat. Add the beef and onion. Cook for 7–9 minutes, breaking up the beef, until browned and the onion softens. Drain excess grease.
- Reduce the heat to medium. Add the garlic, Mexican seasoning, tomato paste, and remaining ¾ tsp salt. Cook, stirring, for 1 minute.
- Stir in the salsa, water, cooked rice, and black beans. Simmer for 2–4 minutes, until hot with no loose liquid pooling in the skillet. Remove from heat and stir in 1 cup cheese, lime juice, and cilantro. Taste and adjust the salt.
- Divide the filling among the pepper halves, gently packing it in and mounding slightly. Cover tightly with foil and bake for 15 minutes. If the peppers still feel too firm, continue baking covered until nearly tender.
- Uncover and sprinkle with the remaining 1 cup cheese. Bake for 5–10 minutes, until the cheese melts and the peppers reach your preferred tenderness. Rest for 5 minutes before adding toppings and serving.
Video
Notes
- Rice: Measure the rice after cooking. This recipe does not work with uncooked rice.
- Texture: The filling should look moist without pooling liquid. Add water 1 tbsp at a time if dry, or simmer longer if too wet. Pepper size and preferred tenderness may affect baking time.
- Substitution: Substitute cooked brown rice for white rice or pinto beans for black beans. If using another taco seasoning, start with the package’s recommended amount for 1 lb meat and reduce the added salt if the blend contains salt.
- Nutrition (per serving, 6 servings): 440 calories, 20g fat, 39g carbs, 29g protein, 9g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.
This post was all about Taco Stuffed Peppers.
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