Taco Stuffed Peppers are an easy weeknight dinner recipe made with bell peppers stuffed with a ground beef, rice and taco sauce mixture and baked with cheese on top.
Taco Stuffed Peppers are a simple and delicious ground beef dinner recipe the whole family will love.
These ground beef stuffed peppers get a bit of a kick from taco seasoning and taco sauce.
This taco stuffed peppers recipe takes just under an hour from start to finish and produces six stuffed peppers.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To make these stuffed peppers I started by slicing three bell peppers in half and removing the seeds.
Then I dumped some lean ground beef into a non stick skillet over medium-high heat.
I crumbled the ground beef well as it cooked.
I added some taco seasoning to the skillet.
I also added some minced garlic, chopped onions and Rotel to the skillet.
I stirred all of the ingredients together well and continued cooking until the onions had softened.
I transferred the cooked ground beef mixture to a large bowl.
I added some cooked white rice and taco sauce to the bowl.
I mixed until all of the ingredients were fully combined.
I sprayed a baking pan with cooking spray.
I spooned the ground beef and rice mixture into the peppers and placed them on the baking pan.
I spooned some taco sauce over the peppers.
Then I sprinkled some shredded Monterey jack cheese on top.
Then I placed the baking dish in the oven.
I baked the peppers until they were softened and the cheese on top was bubbling.
I removed the dish from the oven and served the stuffed peppers immediately.
These taco stuffed peppers are packed with flavour.
This stuffed pepper recipe could also be made with ground chicken, turkey or pork.
If you are looking for a tasty ground beef dinner recipe, then you need to try these Taco Stuffed Peppers!
More Easy Ground Beef Dinner Recipes You’ll Love…
PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You’ll Need to Make These Taco Stuffed Peppers:
- 1lb ground beef
- ¼ cup low sodium taco seasoning
- ½ cup white onion, chopped
- 2 garlic cloves, minced
- 1 10oz can rotel
- 1 ½ cups cooked white rice
- 1 ½ cups taco sauce, 1 cup and ½ cup separated.
- 3 bell peppers, i used 1 green, 1 red, and 1 orange cut in half with seeds removed
- 1 cup Monterey jack cheese, shredded
How to Make Taco Stuffed Peppers:
- Preheat the oven to 375℉ and prepare a baking pan with nonstick cooking spray.
- In a large nonstick skillet over medium high heat, begin browning the ground beef adding the taco seasoning halfway through cooking, about 5 minutes.
- To the ground beef add the garlic, onion, and Rotel and continue cooking over medium heat until the onions have softened.
- In a large bowl, add the beef mixture, white rice, and 1 cup of the taco sauce and mix until combined.
- Spoon the beef and rice mixture into the peppers until completely stuffed, place in your baking pan.
- Spoon the reserved ½ cup taco sauce over the peppers and sprinkle with the Monterey jack cheese.
- Bake for 40 minutes or until the peppers have softened and the cheese is bubbly.
- Serve immediately with your favorite taco toppings.
- Enjoy!
FAQS:
To store taco stuffed peppers, follow these simple steps:
- Let the peppers cool down: Allow the taco stuffed peppers to cool down to room temperature before storing them in the fridge or freezer. This helps prevent bacterial growth.
- Choose a storage container: Use an airtight container with a lid or a resealable plastic bag. Glass or plastic containers work well, but make sure they are designed for use in the freezer if you plan to freeze the dish.
- Portion and label: If you are storing the peppers in the freezer, divide them into individual portions. This way, you can thaw only what you need. Label the container or bag with the date and contents.
- Store in the fridge or freezer: If you are storing the peppers in the fridge, place them in the coldest part of your fridge. If you are freezing them, lay the container flat in the freezer to help them freeze more quickly. Once they are frozen, you can stand them upright.
- Reheat: To reheat the taco stuffed peppers, you can use the microwave or reheat them in the oven. Make sure they are heated all the way through to 165°F (74°C) before serving.
Note: The dish should be consumed within 3-4 days if stored in the fridge and within 2-3 months if stored in the freezer.
What should I serve with these beef taco stuffed peppers?
Taco stuffed peppers are a flavorful and satisfying dish that can be paired with a variety of sides to create a complete and delicious meal. Here are a few ideas:
- Rice: Serve the taco stuffed peppers over a bed of rice, such as white or brown rice, to help soak up the flavorful sauce.
- Guacamole and chips: Add some tortilla chips and guacamole as a side dish for a fun and delicious Mexican-inspired meal.
- Salad: A simple side salad with fresh greens and a light dressing can help balance out the richness of the taco stuffed peppers.
- Black beans: Add some black beans as a side dish to increase the protein and fiber content of the meal.
- Corn on the cob: Grilled or boiled corn on the cob can be a great way to add some sweetness and crunch to your meal.
- Salsa and sour cream: Top your taco stuffed peppers with some salsa and a dollop of sour cream for some extra flavor and creaminess.
- Margarita: For a fun and festive meal, serve your taco stuffed peppers with a classic margarita or a non-alcoholic version.
Overall, there are many sides that can complement taco stuffed peppers and create a satisfying and delicious meal.
What substitutions could I make?
Taco stuffed peppers can be easily customized to suit your dietary needs or personal preferences. Here are some substitutions you can make:
- Beef: You can substitute the beef with ground turkey or chicken for a leaner option, or use tofu or tempeh for a vegetarian or vegan version.
- Peppers: You can use any type of pepper you like, such as bell peppers, poblano peppers, or jalapeño peppers. You can also use other vegetables, such as zucchini, eggplant, or portobello mushrooms.
- Cheese: If you are lactose intolerant or vegan, you can use a plant-based cheese or omit the cheese altogether.
- Spices: You can use different spices to change the flavor profile, such as chili powder, cumin, or smoked paprika.
- Beans: You can add different types of beans, such as black beans, kidney beans, or pinto beans, to increase the protein and fiber content of the dish.
- Rice: Instead of stuffing the peppers with beef and vegetables, you can stuff them with rice and beans for a vegetarian or vegan option.
- Toppings: You can add different toppings to the dish, such as avocado, salsa, sour cream, or cilantro, to add more flavor and texture.
Overall, there are many substitutions you can make in taco stuffed peppers to suit your dietary needs or personal preferences. Be creative and experiment with different ingredients to create your own unique version of the dish.
Taco Stuffed Peppers
Taco Stuffed Peppers are an easy weeknight dinner recipe made with bell peppers stuffed with a ground beef, rice and taco sauce mixture and baked with cheese on top.
Ingredients
- 1lb ground beef
- ¼ cup low sodium taco seasoning
- ½ cup white onion, chopped
- 2 garlic cloves, minced
- 1 10oz can rotel
- 1 ½ cups cooked white rice
- 1 ½ cups taco sauce, 1 cup and ½ cup separated.
- 3 bell peppers, i used 1 green, 1 red, and 1 orange cut in half with seeds removed
- 1 cup monterey jack cheese, shredded
Instructions
- Preheat the oven to 375℉ and prepare a baking pan with nonstick cooking spray.
- In a large nonstick skillet over medium high heat, begin browning the ground beef adding the taco seasoning halfway through cooking, about 5 minutes.
- To the ground beef add the garlic, onion, and rotel and continue cooking over medium heat until the onions have softened.
- In a large bowl, add the beef mixture, white rice, and 1 cup of the taco sauce and mix until combined.
- Spoon the beef and rice mixture into the peppers until completely stuffed, place in your baking pan.
- Spoon the reserved ½ cup taco sauce over the peppers and sprinkle with the monterey jack cheese.
- Bake for 40 minutes or until the peppers have softened and the cheese is bubbly.
- Serve immediately with your favorite taco toppings.
- Enjoy!
Notes
- This recipe can be made using ground turkey, ground chicken or even ground pork.
- Add 1 or 2 chopped jalapenos for some spice, cook them when you add the onion.
- The peppers can be stored in the refrigerator for up to 3 days in an airtight container or wrapped with plastic wrap.
- To reheat, heat in the microwave for 3-4 minutes or cover with aluminum foil and bake for 20 minutes in the oven at 350℉
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 395Total Fat: 19gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 84mgSodium: 721mgCarbohydrates: 27gFiber: 2gSugar: 6gProtein: 28g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!