Taco Stuffed Peppers

This recipe for Taco Stuffed Peppers is a fun and delicious way to take your next Taco Tuesday to the next level. Seasoned ground beef, onions, melty cheese, and all the good stuff gets baked inside colorful, tender peppers for an easy meal the whole family will love.

Course Main Course

Cuisine Mexican

Keyword bell peppers, stuffed bell peppers, stuffed peppers, taco stuffed bell peppers, taco stuffed peppers

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 482kcal

Ingredients

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

Instructions

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

Notes

Pick peppers that sit flat: Look for bell peppers with a flatter side so they don’t wobble in the oven.
Trim just enough off the bottom if needed: If a pepper wobbles, shave a very thin slice off the bottom so it sits steady without creating a hole.
Don’t overcook the meat before baking: Cook the ground beef just until browned. It will finish in the oven and stay more tender.
Let the filling thicken before stuffing: After adding taco seasoning and salsa, give it a few minutes to simmer so it’s not too loose.
Precook the peppers: If you want your peppers extra soft, you can let me cook a little while you are making the taco filling.
Fridge: You can store leftover taco stuffed peppers in an airtight container for up to 4 days.
Freezer: If you want to freeze leftovers, wrap them individually in plastic wrap them a layer for foil and freeze for up to 3 months.
Reheating: 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.

Nutrition