Delicious taco stuffed bell peppers are an easy dinner tonight. Tender bell peppers are loaded with seasoned ground beef, black beans and cheese making them the perfect better for you Taco Tuesday option. Take them to the next level by topping them with all your favorite taco toppings.
Sweet bell peppers are packed with vitamin C, vitamin A and fiber. Black beans loaded with protein and great for gut health, taco stuffed bell peppers are a meal the whole family will enjoy and good for you too!
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❤️ Why You'll Love It
- Easy make ahead meal or weeknight dinner
- Sweet bell peppers are packed with vitamin C, vitamin A and fiber.
- Healthier option for your next Taco Tuesday.
- Versatile recipe - swap out the black beans for another bean, add in corn, either way it's going to taste amazing.
Taco bell peppers have all the flavors of your favorite taco dinner stuffed in a tender pepper. Load it up with your favorite toppings, hot sauce, guacamole, sour cream and whatever else you can think of!
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a large skillet, heat oil and sauté onion until translucent. Add ground beef and brown until no longer pink.
- Sprinkle taco seasoning, pour in salsa and black beans. Mix everything until well combined and bubbly.
- Remove from heat and mix in 1 cup of cheese.
- Fill each pepper half with the meat mixture and place on your baking dish. Cover loosely with foil and bake for 20 minutes. Top each half with about 2 tablespoons of the remaining cheese then return to oven for 5-10 minutes or until cheese melts and bubbly.
🧺 Storage
- Store leftover taco stuffed peppers in the fridge for up to 3-4 days.
- Reheat in the oven covered or microwave.
- Freeze individually wrapped and cooled peppers for up to 3 months.
⌛ Make Ahead
Make ahead by preparing your peppers, stuff them then cover tightly with plastic wrap. When ready, remove the plastic wrap and proceed with the recipe.
🍽️ Serve With
Taco stuffed peppers can be served with all your favorite taco toppings like guacamole, salsa, sour cream, hot sauce and whatever else you enjoy.
👩🍳 Variations
- Add 1 cups of rice, quinoa, or any cooked grain you like to the meat mixture.
- Use your favorite cheese.
- Add in a bag of frozen corn when you add the black beans to get some extra veggies in .
- Top with your favorite taco toppings.
- Try swapping out the ground beef for ground turkey or chicken.
💬 FAQs
You can blanch them before stuffing, but it is not required nor do I normally do so. I find they cook nicely in the oven with the ground beef mixture making them tender, with a little bite, and flavorful.
Of course peppers can be overcooked, but if you follow this recipe they should come out perfectly cooked. Bell peppers should be easy to cut into not soggy and losing their shape when baked.
Taco stuffed peppers are loaded with beans, ground beef and cheese but you can add a side salad, garlic bread or a side of rice if you would like to.
📣 Related Recipes
- Here is another family favorite tater tot taco casserole made in a cast iron skillet.
- Pillsbury crescent rolls taco bake is as easy and delicious as it sounds. Flavored taco meat stuffed between two layers of delicious butter crescent rolls and topped with your favorite taco topping for an epic taco night.
- Warm comfort food at its best. Ground beef doritos casserole is a super delicious, savory mix of seasoned ground beef, cheese and doritos. A kid friendly meal for busy parents.
- These meatloaf cupcakes are very easy and a great kid-friendly dinner idea. They freeze very well too!
- This moist meatloaf with bread crumbs recipe is tender, old fashioned with a delicious glaze. Sticky sweet and super delicious! You can eat the whole thing in one sitting – I won't tell.
- This ground beef zucchini casserole is loaded with fresh herbs, saucy, and delicious. It's a great low carb weeknight dinner idea.
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Taco Stuffed Bell Peppers
Equipment
- 1 skillet
- 1 baking dish
Ingredients
- 4 bell peppers any colors
- 1 Tablespoon olive oil
- 1 small onion
- 1 lb ground beef
- 1 oz taco seasoning
- 1 cup salsa
- 1 can black beans (15oz) washed and drained
- 2 cups Mexican shredded cheese
Instructions
- Preheat oven to 375°F.
- Cut each bell pepper in half and remove the seeds.
- In a large skillet, heat oil and sauté onion for about 3 minutes or until translucent.
- Add ground beef and brown breaking it apart until no longer pink.
- Sprinkle taco seasoning, pour in salsa and black beans. Mix everything until well combined and bubbly.
- Remove from heat and mix in 1 cup of cheese.
- Fill each pepper half with the meat mixture and place on your baking dish.
- Cover loosely with foil and bake in the center of your oven for 20 minutes.
- Remove from the oven and uncover.
- Top each half with about 2 tablespoons of the remaining cheese.
- Return to oven for 5-10 minutes or until cheese melts and bubbly.
Notes
- You;ll most probably end up with a cup or so of extra stuffing, you can make more bell peppers if you want or freeze to use in another taco recipe like this tater tot taco casserole or this crescent roll taco bake.
- Store leftover taco stuffed peppers in the fridge for up to 3-4 days.
- Reheat in the oven covered or microwave.
- Freeze individually wrapped and cooled peppers for up to 3 months.
- Make ahead:
- Prepare your peppers, stuff them then cover tightly with plastic wrap. When ready, remove the plastic wrap and proceed with the recipe.
- Please check the nutrition disclaimer policy.
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