Go Back
Taco Stuffed Bell Peppers plated on a rustic Texas kitchen table

Taco Stuffed Bell Peppers

Taco Stuffed Bell Peppers bring all the bold, spicy flavors of taco night into a colorful, nutritious edible bowl. Seasoned ground meat, black beans, corn, and diced tomatoes are packed into sweet bell peppers and baked until tender, then finished with melted cheese and your favorite taco toppings. This is a complete, satisfying meal that kids and adults alike will devour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 medium bell peppers any color
  • 1 lb ground beef, turkey, or chicken or black beans
  • 1 packet (or 2 tbsp) taco seasoning
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 can (14.5 oz) diced tomatoes drained
  • 1 cup corn kernels frozen or canned, drained
  • 1 cup black beans rinsed and drained
  • 1.5 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
  • 0.25 cup chicken or beef broth to keep filling moist
  • 1 tablespoon olive oil
  • salt and pepper to taste

Method
 

  1. Preheat oven to 375°F (190°C). Slice bell peppers in half lengthwise, remove seeds and membranes. Rinse and place cut-side up in a baking dish.
  2. Heat olive oil in a skillet over medium heat. Cook diced onion until softened, about 3 minutes. Add garlic and cook 1 minute more.
  3. Add ground meat and cook, breaking it up, until browned. Drain excess fat.
  4. Stir in taco seasoning, diced tomatoes, corn, black beans, and broth. Simmer for 5 minutes until combined. Season with salt and pepper.
  5. Fill each bell pepper half generously with the taco filling.
  6. Cover the baking dish with foil and bake for 25 minutes.
  7. Remove foil, top each pepper with shredded cheese, and bake for another 8–10 minutes until cheese is melted and bubbly.
  8. Serve with your favorite toppings: sour cream, avocado, salsa, cilantro, and green onions.

Notes

Use any color bell peppers — red and yellow are sweeter, green is more savory. Substitute plant-based protein or black beans for a vegetarian version. Top with sour cream, avocado, salsa, or fresh cilantro. Store leftovers in the refrigerator for up to 4 days.