Easy Taco Stuffed Peppers

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45 minutes

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Taco Stuffed Peppers take Taco Tuesday to a whole new level of deliciousness! Filled with seasoned ground beef, onions, cheese and more, they’re packed full of flavor and taste so good, your family will want them for dinner every night!

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Casserole dish with taco stuffed peppers

Living in Florida is pretty awesome! We’ve got beautiful beaches, cool theme parks and nice weather pretty much all year round. The bonus? We also have access to fresh produce year round thanks to Fresh From Florida!

Fresh From Florida vegetables

I always look for the Fresh From Florida labels when I shop and right now I’m loving all the fresh veggies that are in-season…especially the bell peppers! I could eat bell peppers for every meal and we add them to everything from eggs to salads.

They add tons of flavor and it doesn’t hurt that they’re good for you! Plus, I can always find new recipes ideas on the Fresh From Florida recipe page.  Try them with a slice of this delicious Mexican Cornbread!

Fresh From Florida Bell Peppers

Taco Stuffed Peppers

Peppers are also one of the few veggies that my whole family can agree on, especially when it comes to stuffed peppers. I’m not sure if it’s because they taste so good or because they’re so much fun to make.

That’s why I new I’d found a winner when I discovered bell pepper recipes on the Fresh From Florida recipe page!

Girl helping with dinner

Why we love this recipe

We love tacos AND stuffed peppers so this easy taco stuffed peppers recipe was a win/win! My family loves it because it’s so flavorful and makes a fun alternative to tacos.

I love it because it’s such an easy recipe and doesn’t take a lot of ingredients. That also makes it a great option for busy weeknights!

Ingredients And Variations

Bell Peppers: You can use all the colors or just stick to green bell peppers for this recipe. I’ve found that green bell peppers are usually more budget friendly.

Taco Meat: We’ve made this recipe with both beef and ground turkey. You can also use ground chicken as an alternative.

Cheese: We like to use a Mexican blend but you can also use shredded cheddar cheese.

Seasoning: We used store bought but you can also make your own Mexican seasoning at home.

How To Make Taco Stuffed Peppers

You just need a few ingredients and you’re ready to get started! Grab some bell peppers, ground beef, taco seasoning, garlic, onion and cheese.

Ingredients for Taco Stuffed Peppers

Step 1: Add about a tablespoon of olive oil to a large skillet and saute the onions over medium-high heat. Add garlic and taco meat. We used ground beef but you can substitute ground turkey or chicken if you prefer.

Skillet with ground beef and onions

Step 2: Cook beef and drain excess grease. Add the tomatoes and taco seasoning mix. If you prefer, you can use homemade taco seasoning instead.

Skillet with ground beef, tomatoes and taco seasoning

Step 3: Remove from heat and stir in four ounces of the cheese.

Taco meat in skillet with cheese

Step 4: Cut peppers lengthwise, remove the seeds and add the beef taco filling to the pepper halves (my girls love helping with this part). Sometimes we cut the tops off the peppers and stand them upright…either way works.

Bell peppers filled with taco meat

How many peppers you fill will depend on the size of your peppers. This recipe makes enough to stuff four medium peppers sliced in half or three large ones.

Red bell pepper with taco filling

Step 5: Top your peppers with the remaining cheese.

Taco stuffed bell peppers uncooked

Step 6: Bake for 15-20 minutes in the preheated oven. The cheese should be bubble and begin to turn a golden brown.

Taco stuffed peppers cooked

Step 7: Garnish with a few diced tomatoes and these delicious taco stuffed peppers are ready to serve!

Cheesy stuffed pepper

This dinner turned out so delish that my family couldn’t get enough!

Taco stuffed bell peppers on plate and in casserole dish

If you have any other favorite taco toppings, feel free to add them. We always love adding a dollop of sour cream! We’ve even been known to add crushed tortilla chips on top.

Stuffed green bell pepper on plate

We already love stuffed peppers but this Mexican twist makes them even more fun, especially when you add this delicious flan for dessert! Now you have another great choice for your next taco night!

What to serve with stuffed peppers

Wondering what sides to serve with these taco stuffed peppers? Here are a few ideas…

  • Spanish rice
  • Refried beans
  • Black beans
  • Chips & salsa
  • Mexican street corn
  • Garden salad
Stuffed bell pepper cut open

Can you make stuffed peppers ahead of time?

YES! I love that you can make these ahead of time for an easy weeknight dinner! Just pop them in the oven when you’re ready. You can make them the night before or the morning of. Just prepare the peppers, then place them in a baking dish and cover tightly with plastic wrap until ready to bake.

Can you freeze stuffed peppers?

Yes, once you cook the peppers, let them cool before freezing. Once cool, wrap each one in plastic wrap, then place in an airtight container or an air-tight plastic freezer bag. Freeze for up to three months. They could last longer but you’d run the risk of freezer burn.

Stuffed bell pepper on a beige plate

How to reheat stuffed peppers?

Of you’re just reheating your leftovers, 10 minutes in the oven at 375 should do the trick. If you’re reheating frozen stuffed peppers, bake them for 25-30 minutes. You may need to add time for bigger peppers. (If you can’t wait that long, just place them in a microwave-safe dish and microwave them until heated through)

While these still taste great the next day, your peppers won’t be quite as crisp. If you know you won’t be eating them all the first night, just fill some of the peppers and keep the extra taco meat separate. Then you can fill the remaining fresh peppers the next night and bake.

You can also cut up the leftovers, peppers and all, and serve them in homemade corn tortillas!

4.55 from 22 votes

Taco Stuffed Peppers

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
These Taco Stuffed Peppers take Taco Tuesday (and every other night) to a whole new level of deliciousness!


  • 1 tsp olive oil
  • 1 cup onion chopped
  • 3 cloves garlic minced
  • 1 lb lean ground beef
  • 1 package taco seasoning mix
  • 12 ounces Mexican Blend shredded cheese
  • 2 Florida tomatoes diced
  • 4 bell peppers medium
  • Salsa or sour cream for topping optional


  • Preheat oven to 375.
  • Add olive oil to frying pan and saute chopped onion until translucent.
    1 tsp olive oil, 1 cup onion
  • Add garlic and ground beef to the onions
    3 cloves garlic, 1 lb lean ground beef
  • Brown beef and drain excess fat
  • Stir in the taco seasoning and diced tomatoes (keep a few diced tomatoes out if you plan to use them as garnish)
    1 package taco seasoning mix, 2 Florida tomatoes
  • Remove from heat and stir in 4 ounces of the cheese
    12 ounces Mexican Blend shredded cheese
  • Stuff each pepper with beef mixture and top with remaining cheese
    4 bell peppers
  • Place on cookie sheet and bake 15-20 minutes
  • Remove peppers from oven when cheese is golden and bubbly. Let cool slightly and garnish with diced tomatoes, salsa or sour cream if desired.
    Salsa or sour cream for topping


  • We love using all the colors but you can stick with just green bell peppers if you like (they’re usually a little more budget friendly).
  • Ground turkey is a great alternative for beef if you want a version that’s a little healthier. You can use ground chicken as well.
  • If you can’t find Mexican blend, you can use shredded cheddar cheese instead.


Serving: 1g | Calories: 482kcal | Carbohydrates: 22g | Protein: 48g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 1451mg | Potassium: 936mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5558IU | Vitamin C: 168mg | Calcium: 1016mg | Iron: 4mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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4.55 from 22 votes (21 ratings without comment)

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Recipe Rating


  1. Darien Kamholtz says:

    5 stars
    Made this tonight for dinner. DELICIOUS!! My husband (who’s a very picky eater) even loved it!! This is definitely going into the rotation of my regular dishes! Thank you!

    1. I’m so glad that everyone enjoyed them. It always makes my day when I hear that I’ve swayed a picky eater! Thanks so much for sharing! 🙂

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