Taco Stuffed Peppers
These Taco Stuffed Peppers are a mashup recipe of ground beef tacos and stuffed peppers. We love to make the filling with our favorite taco ingredients. It's the perfect meal prep recipe or easy dinner that comes together in an hour!
Servings: 4 servings
Calories: 384kcal
Ingredients
- 4 large bell peppers any color
- 1 pound ground beef, turkey or chicken
- 1/2 cup finely diced yellow onion
- 1/2 cup salsa
- 2 tablespoons taco seasoning
- 1 cup cooked rice white, brown or flavored
- 1 cup shredded cheddar or Mexican cheese blend divided
- Topping options: sour cream, fresh cilantro, fresh jalapeno, guacamole
Instructions
- Preheat oven to 375°F. Cut the tops off the bell peppers and remove the membrane and seeds. Place them in a baking dish standing upright.
- In a skillet over medium heat, cook and crumble the ground meat until cooked through. Drain any excess grease.
- Add onion, and cook an additional minute.
- Stir in salsa, 1/2 cup of the shredded cheese, taco seasoning, and cooked rice. Mix well.
- Spoon the meat mixture evenly into each prepared pepper. Top with the remaining shredded cheese.
- Cover the baking dish with foil and bake for 20-25 minutes, until the peppers are tender. Remove the foil and bake 5 additional minutes.
- Serve immediately with desired garnishes.
Video
Notes
Storage:
Store any leftover peppers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave for a few minutes until warmed through. We don't recommend freezing the stuffed peppers as it will change the texture of the pepper. If you want to make these Taco Stuffed Peppers in advance, it's the perfect recipe. Cook the meat and rice mixture then place it inside the peppers. Store in the fridge and then bake when you are ready to serve. Expert Tips:
Store any leftover peppers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave for a few minutes until warmed through. We don't recommend freezing the stuffed peppers as it will change the texture of the pepper. If you want to make these Taco Stuffed Peppers in advance, it's the perfect recipe. Cook the meat and rice mixture then place it inside the peppers. Store in the fridge and then bake when you are ready to serve. Expert Tips:
- To prepare the peppers correctly, you want to cut off the tops just barely so they become a cup. Then carefully scoop out the seeds with a spoon or paring knife.
- Cook the meat mixture before stuffing it into the pepper. You want to brown the meat and add the spices as well as the rice before adding it into the center of the pepper. This ensures everything is cooked through.
- Make sure you cover the baking dish with foil. This is our special trick to steam the peppers while they're in the oven so they are tender to the bite.
- Add your favorite spices and mix-ins to the meat mixture. You can also add diced jalapeños, scallions, and chopped tomatoes too. We've even added black beans. Have fun with it!
Nutrition
Calories: 384kcal | Carbohydrates: 26g | Protein: 34g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 581mg | Potassium: 887mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5692IU | Vitamin C: 213mg | Calcium: 239mg | Iron: 4mg
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