Taco Stuffed Bell Peppers

If you love stuffed peppers and taco night, this taco stuffed bell pepper recipe is the perfect combination of both! It’s a delicious and easy dinner idea that’s packed with flavor, hearty ingredients, and customizable toppings. Whether you prefer ground beef, ground turkey, or even ground chicken, this stuffed pepper recipe is versatile and satisfying.

Why You’ll Love These Stuffed Bell Peppers Recipe

This taco stuffed bell peppers dish is a great way to enjoy all the flavors of your favorite tacos in a wholesome, veggie-packed meal. These stuffed bell peppers are low-carb, protein-rich, and easy to make. Plus, you can add your favorite taco toppings like sour cream, shredded cheddar cheese, salsa, or diced tomatoes to make them even better!

Have an abundance of bell peppers?

I tend to plant more bell peppers than we need in the garden every year. I don’t really know why I plant so many, though. I seem to be the only one that REALLY enjoys them.

I think it’s mostly because I love all the different colors of sweet bell peppers. Green, yellow, red, even purple. I love them all.

Whenever I’m overwhelmed with vegetable in the garden, I’m always looking for ways to use them up. This is one of my favorite ways to use up bell peppers! If you’re in the same boat and not sure what to do with your peppers, I hope that you’ll try this recipe out!

Is this recipe too spicy for kids?

This recipe is very mild. I have a husband and two kids in the house and none of them like too much spice! I use a mild salsa to keep the spice down.

If I was cooking these just for myself, I would add a hot salsa for an extra kick!

Ingredients You’ll Need to make Taco Stuffed Bell Peppers

Oil- I used olive oil, because that’s what I had closest to the stove. Any neutral oil works just fine. You could also use 1 tablespoon of butter or tallow. 

Onion- Yellow onions are what I tend to keep on hand, so that’s what I used. I love the way that they cook up and they caramelize beautifully, too.

Ground Meat-  I use ground beef for this recipe. Specifically grass fed beef. Any ground protein should work fine; whatever you usually like for tacos!

Garlic- I can never emphasize enough to use freshly minced garlic. So, I’ll mention it again. But, if you must, go ahead and use “jarlic”. 

Seasonings- You’ll need ground cumin, chili powder, salt, and black pepper.

Salsa- I like to use a mild salsa for these taco stuffed bell peppers. If you prefer more heat, you can use a hot salsa. 

Tomatoes- Fire roasted tomatoes gives this taco filling a wonderful flavor, so I recommend sticking with that. But, you can use regular diced tomatoes if you’d like.

Beans- I used a can of organic black beans. I like to add beans to give this meal more protein. Using pinto beans would be a great alternative to black beans. 

Peppers- Use any color of bell pepper that you would like! I’ve done every color that you can think of with this recipe, and they are all great! If you’re purchasing bell peppers at the grocery store, rather than getting the from the garden or farmers market, green bell peppers are usually cheaper. I really like to use a variety of colors in every batch!

Cheese- Colby jack is what I used. Cheddar or Monterrey Jack are great choices, too! I grate all of my cheese from the block, but you can use pre-shredded if you prefer. 

Can I make Taco Stuffed Bell Peppers ahead of time?

Yes! You can prepare and stuff the peppers in advance, then refrigerate them for up to 24 hours before baking. I wouldn’t sprinkle the cheese onto them until I was ready to pop them in the oven though.

You’ll also want to be careful about putting a cold dish into a hot oven. I would leave the refrigerated casserole dish with the peppers out for a 15-20 minutes or so to allow them to come to room temperature.

Do the different colors of bell peppers have different flavors?

All bell peppers are unique and each color variety has a little different taste than the other. The four main colors that you will typically see in the grocery store are green, red, yellow, and orange.

Green Bell Peppers – These are the least ripe, which means they have a slightly bitter, more earthy flavor. They’re also the crunchiest, making them a great choice if you like a little bite to your stuffed peppers.

Red Bell Peppers – The sweetest of the bunch! Since they’re fully ripened, they have a rich, almost fruity sweetness with a subtle smokiness. They’re also softer, which makes them melt into the filling a bit more.

Yellow Bell Peppers – A little sweeter than green but not quite as sugary as red. They have a mild, juicy flavor that works really well in roasted or stuffed dishes.

Orange Bell Peppers – Think of these as the perfect middle ground! They’re sweet like red but have a slightly citrusy undertone. They add a nice balance without being overpowering.

How to Make Taco Stuffed Bell Peppers

Preheat oven to 400°F.

Step 1

Sauté the Onions: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened, about 3 minutes.

Step 2

Brown the meat: Add ground beef and garlic, breaking the meat apart as it cooks. Drain excess grease.

Step 3

Add in: Stir in fire-roasted tomatoes, salsa, chili powder, cumin, salt, and black pepper. Continue to cook this mixture for about 10 minutes more or until most of the liquid is absorbed.

Step 4

Mix in the beans: Once most of the liquid has evaporated, add in the black beans.

Step 6

Customizing Your Stuffed Bell Peppers

This stuffed bell pepper recipe is highly adaptable!

Try swapping ground beef for ground turkey or ground chicken for a lighter twist. These would also be delicious with ground venison.

If using ground chicken, turkey, or venison, I would recommend adding an additional tablespoon of oil. These meats are quite lean and the additional oil will help them not stick to the pan and keep them from drying out.

Other Variations for Taco Stuffed Bell Peppers

• If you’re a fan of enchilada sauce, drizzle some over the top before baking for extra flavor.
• Want to make it heartier? Stir in some cooked rice before stuffing the peppers.
• Want a spicy twist? Swap out the sweet bell peppers and use poblano peppers in their place.

Storing Instructions

These taco stuffed bell peppers are perfect for meal prepping! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Is it better to freeze stuffed peppers cooked or uncooked?

For best results, it’s better to freeze stuffed peppers uncooked. If you cook them before freezing, once they thaw and you reheat them, they’ll likely become soggy. The taste would probably be fine, but they would most likely have a weird texture/