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Cheesy taco stuffed bell peppers in a white baking dish topped with sour cream, cilantro, and jalapeños.

The Best Taco Stuffed Bell Peppers Recipe You’ll Ever Make

These taco stuffed bell peppers are cheesy, flavorful, and loaded with seasoned ground beef and rice. A fun, healthier twist on taco night that's easy to customize!
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 people
Course: dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Bell peppers Any color halved and seeded
  • 1 lb Ground beef Or ground turkey or chicken
  • 2 tbsp Taco seasoning Store-bought or homemade
  • 1 cup Cooked rice Or cauliflower rice for low-carb
  • 1/2 cup Salsa Any variety, mild medium, or spicy
  • 1 cup Shredded cheese Cheddar Monterey Jack, or blend
  • Olive oil salt, pepper To taste

Equipment

  • 1 Skillet For browning the meat
  • 1 Baking dish A 9x13" dish fits 8 pepper halves
  • 1 Cutting Board To prep the bell peppers
  • 1 Knife For halving and deseeding the peppers

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  2. Halve and clean out the bell peppers. Place them cut-side up in the baking dish.
  3. Heat a skillet over medium heat and cook the ground beef until browned, about 5–7 minutes.
  4. Stir in taco seasoning and 2–3 tablespoons of water. Add salsa and cooked rice. Simmer for 2–3 minutes.
  5. Mix in 1/2 cup of cheese into the meat filling.
  6. Fill each pepper with the taco mixture. Top with remaining cheese.
  7. Bake for 15–20 minutes, or until peppers are tender and cheese is melted.
  8. Optional: Broil for 1–2 minutes for a golden cheese top.
  9. Let rest briefly, add toppings, and serve hot.

Notes

  • Great for meal prep and leftovers
  • Easily made vegetarian with beans or plant-based crumbles
  • Use mini peppers for party appetizers or kids’ portions
  • Freezes well up to 2 months