Taco Stuffed Peppers

Jump to Recipe

Taco stuffed peppers are the ultimate weeknight dinner, bringing bold Mexican-inspired flavors to your table. These vibrant bell peppers are loaded with seasoned ground beef, fluffy rice, melted cheese, and zesty enchilada sauce for a satisfying meal the whole family will love. They’re naturally gluten-free, packed with protein and vegetables, and everything bakes together in one dish for easy cleanup!

An eye-level shot of a single baked red taco stuffed pepper on a white plate, with the top of a yellow pepper visible in the blurred background.

This taco stuffed bell pepper recipe is made with simple ingredients you probably already have in your kitchen, like ground beef, bell peppers, rice, cheese, and taco seasoning. What makes this dish even better is that it tastes like your favorite Mexican restaurant meal but costs a fraction of the price.

A close-up, low-angle shot of four baked taco stuffed peppers (two red, two yellow) sitting upright in a white baking dish. Fresh cilantro garnishes are in the foreground.

Content Covered Here

Why We Love This Recipe

Perfect for meal prep.
These taco stuffed peppers are ideal for making ahead and reheating throughout the week. You can assemble them in advance, store them in the fridge, and bake when you’re ready to eat. They also freeze beautifully, so you can always have a homemade meal on hand for busy nights.
Kid-friendly and customizable.
Even picky eaters love these colorful peppers! You can adjust the spice level by using mild taco seasoning, let everyone choose their own toppings like sour cream and avocado, or switch up the protein with ground turkey or chicken.
Budget-friendly comfort food.
This recipe stretches your grocery budget without sacrificing flavor. Using affordable staples like ground beef, rice, and bell peppers, you can feed a family of four for just a few dollars per serving.

A close-up, angled shot of a baked yellow taco stuffed pepper in a baking dish. The pepper is topped with melted cheddar cheese and a sprinkle of cilantro.

Ingredient Notes and Substitutions

Bell peppers: Large red or yellow bell peppers work best for their natural sweetness and sturdy shape. Green peppers are fine but have a more bitter taste. Choose peppers that can stand upright for even cooking.
Avocado oil: Any cooking oil works here, olive oil, vegetable oil, or canola oil are great alternatives. Use what you have on hand.
Yellow onion: White onion or red onion can be substituted, or use ½ cup of frozen diced onions for convenience.
Garlic cloves: Fresh garlic gives the best flavor. In a pinch, substitute with ½ teaspoon garlic powder or pre-minced jarred garlic.
Ground beef: 80% lean beef provides the best flavor and moisture. You can substitute with ground turkey, ground chicken, or plant-based ground meat for a lighter or vegetarian option.
Taco seasoning: Store-bought packets are convenient, but you can make your own with chili powder, cumin, paprika, garlic powder, and onion powder. You may also use our homemade taco seasoning recipe, then adjust the spice level to your preference.
White rice: Use pre-cooked white rice or leftover rice from another meal. Brown rice, cauliflower rice, or quinoa work well as substitutes.
Cilantro: Adds fresh, bright flavor. If you’re not a fan, substitute with fresh parsley or simply omit it.
Egg: Acts as a binder to hold the filling together. You can skip it if needed, though the filling may be slightly looser.
Cheddar cheese: Sharp cheddar adds great flavor, but Monterey Jack, Mexican blend, or pepper jack cheese are delicious alternatives.
Enchilada sauce: Red or green enchilada sauce both work beautifully. You can also use salsa or tomato sauce mixed with taco seasoning.

Recipe Variations

Veggie-loaded taco peppers: Boost the nutrition and add extra color by mixing in diced tomatoes, corn kernels, and black beans with your filling. The corn adds a subtle sweetness that pairs perfectly with the savory beef, while the tomatoes bring freshness and moisture. For a spicy kick, toss in diced roasted jalapeños to taste. This variation makes your easy taco peppers even more satisfying and veggie-packed!
Southwestern stuffed peppers: Give your peppers a Southwest flair by adding black beans, corn, and a handful of crushed tortilla chips to the filling for extra crunch. Top with pepper jack cheese instead of cheddar for a spicier bite. After baking, garnish with fresh avocado slices, a dollop of sour cream, and chopped cilantro. The creamy avocado perfectly balances the bold, zesty flavors.
Quick skillet version: Short on time? Skip the baking and make these on the stovetop! Chop the peppers into bite-sized pieces and sauté them with the onions for 2-3 minutes until slightly tender. Mix with the cooked beef, rice, and toppings, then serve in bowls. This deconstructed version has all the same flavors but comes together in half the time!

An overhead shot showing all the ingredients for Taco Stuffed Peppers, each labeled: chopped onions, taco seasoning, raw ground beef, beaten egg, shredded cheddar cheese, avocado oil, enchilada sauce, cooked white rice, chopped cilantro, minced garlic, and four whole bell peppers (two red, two yellow).

Equipment Used in this Recipe

Chef’s knife
Baking dish – 9 inch square of 2 1/2 quart baking dish
Large skillet
Wooden slotted spoon
Large bowl

🎯 TFN Pro Tip

Use a baking dish that allows the peppers to sit upright without the risk of the bell peppers falling over. We recommend a 2 1/2 quart baking dish, a deep sided cast iron skillet (1o inch), or an 8 inch square pan.

How to Make Taco Stuffed Bell Pepper

Prepare the peppers
Start by preheating your oven to 400°F. Using a sharp chef’s knife, carefully slice off the tops of each bell pepper. Remove and discard the core, seeds, and white membranes inside, making sure to keep the pepper walls intact. Stand the peppers upright in your baking dish. If they wobble or won’t stand up properly, slice a thin piece off the bottom to create a flat, stable base.

An overhead shot of a dark wooden cutting board with a whole red bell pepper and a sliced yellow bell pepper ready for prepping.

Sauté the aromatics
Heat the avocado oil in a large skillet over medium-high heat until it shimmers. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until it softens and becomes translucent. Toss in the minced garlic and sauté for about 30 seconds until fragrant. This aromatic base adds incredible depth to your filling.
Cook the beef
Add the ground beef and taco seasoning packet to the skillet. Use a wooden spoon to break up any large chunks as it cooks. Continue cooking for 4-5 minutes until the meat is browned and no longer pink.

An overhead shot of a gray nonstick pan with a pool of olive oil. Small glass bowls of chopped garlic and diced onion are visible on the marble counter above the pan.

Diced onions and garlic are sautéing in a gray pan. Ingredients for the filling, including a bowl of ground beef and a bowl of taco seasoning, are visible above the pan.

A close-up, overhead view of seasoned ground beef mixed with onions and garlic, cooked in a gray nonstick pan.

Mix the filling
Once done, use a slotted spoon to transfer the seasoned meat mixture to a large mixing bowl, leaving excess grease behind in the pan. Add the cooked rice, chopped cilantro, beaten egg, half of the shredded cheese, and half of the enchilada sauce. Using clean hands or a large spoon, mix everything until well combined. The egg helps bind the filling so it stays perfectly packed inside the peppers.

Cooked and seasoned ground beef is in a large glass mixing bowl. Other ingredients, including bowls of cooked white rice and chopped cilantro, are on the counter.

A glass bowl of the ground beef and rice mixture has melted butter poured over the rice. A bowl of shredded cheddar cheese and a bowl of enchilada sauce are next to it.

A large glass mixing bowl holds the finished stuffing mixture—a blend of seasoned ground beef, rice, cheese, and sauce, ready to fill the peppers.

Stuff and top
Generously fill each prepared pepper with the meat and rice mixture, mounding it slightly on top. Sprinkle the remaining cheese over each stuffed pepper. In a small bowl, mix the remaining enchilada sauce with ½ cup of water and pour it into the bottom of the baking dish around the peppers.This keeps the peppers moist and tender while preventing the filling from drying out. Don’t skip this step or your peppers may turn out tough.

🎯 TFN Pro Tip

Cooked rice is an easy staple to have on hand. While we only recommend storing rice in the fridge for a day, rice is easy to freeze and always have on hand. Cool leftover rice quickly by freezing it in a shallow baking dish, scooping it into a zip-lock bag, and storing it in your freezer.

Four bell pepper halves (two red and two yellow) are filled with the ground beef and rice mixture and arranged in a white oval baking dish.

Four stuffed bell pepper halves are arranged in a white oval baking dish, covered with shredded cheddar cheese, and have a layer of dark sauce poured into the dish.

Bake
Spray a sheet of aluminum foil with cooking spray on one side. Place it spray-side down over the baking dish and seal tightly around the edges. Bake for 45-55 minutes, checking for doneness by inserting a knife into the pepper, it should pierce easily when tender. Remove from the oven and let the peppers rest for 5 minutes before serving. This resting time lets the filling set up properly, making them much easier to handle and serve without everything spilling out.

A top-down view of four baked stuffed bell peppers (two red, two yellow) in a white oval baking dish. Each pepper is filled with a ground beef and rice mixture and topped with melted cheddar cheese. Sauce surrounds the base of the peppers.

A close-up shot of a red stuffed bell pepper half cut open on a white plate, showing the rich, cheesy, ground beef and rice filling.

How to Make Stuffed Peppers Without Rice

If you’re looking to skip the rice, black beans make an excellent substitute! One 15-ounce can of black beans (drained and rinsed) equals about 2 cups, which is the perfect stuffed peppers without rice recipe. You can also use 2 cups of cooked black beans if you prefer to cook them from scratch.

Follow the recipe as written through Step 3 (cooking the beef).
Instead of adding cooked rice to the meat mixture, stir in the drained and rinsed black beans. Mix together the beans, cooked beef, cilantro, beaten egg, half the cheese, and half the enchilada sauce until well combined. The beans add a hearty texture and extra protein while keeping the filling lower in carbs.
Continue with Steps 5 and 6 as directed, stuff the peppers, top with cheese, add the sauce to the baking dish, cover with foil, and bake for 45-55 minutes. The black beans hold up beautifully during baking and create a deliciously satisfying filling that’s just as tasty as the rice version!

Other Rice Alternative

Cauliflower rice: Use 2 cups of cooked cauliflower rice for a veggie-packed option
Quinoa: Adds protein and a nutty flavor, use 2 cups of cooked quinoa
Lentils: Brown or green lentils work wonderfully for a fiber boost, use two cups cooked lentils.

An overhead shot of four baked stuffed bell peppers in a white oval baking dish, sitting on a wooden cutting board with a blue and white striped towel. The peppers are topped with melted cheese and sit in a pool of sauce.

Serving Suggestions

Carefully transfer each taco stuffed bell pepper from the baking dish to individual plates, keeping the top and stem intact for a beautiful presentation, and spoon the flavorful enchilada sauce over the top. Set out your favorite taco toppings like sour cream, guacamole, diced jalapenos, sliced lime, hot sauce, and fresh cilantro so everyone can customize their meal. These peppers pair wonderfully with Mexican-inspired sides like tortilla chips and salsa, Mexican street corn, refried beans, or roasted vegetables from a baking sheet.

Recipe FAQs

Can I use small bell peppers instead of large bell peppers?

Yes, you can use smaller peppers, but you’ll need more of them to use up all the filling. Small or medium peppers work great for appetizer portions or individual servings. Just adjust the baking time to 35-40 minutes since smaller peppers cook faster than large bell peppers.

Can I make halved peppers instead of whole ones?

Absolutely! If you prefer halved peppers, simply cut the bell peppers in half lengthwise and remove the seeds and membranes. Arrange the bell pepper halves, cut-side up, in your baking dish and fill them with the mixture. They’ll bake in about 35-40 minutes and are easier to eat with a fork and knife.

How do I store leftovers?

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. They make excellent meal prep and taste even better the next day as the flavors meld together. You can also freeze them for up to 3 months—just thaw in the refrigerator overnight before reheating.

What’s the best way to reheat stuffed peppers?

For oven reheating, place the peppers in a baking dish, cover with foil, and warm in a preheated oven at 350°F for 20-25 minutes until heated through. For quicker reheating, use the microwave—place a pepper on a microwave-safe plate, cover with a damp paper towel, and heat on medium heat for 2-3 minutes, checking halfway through. The microwave method is faster but the oven gives you better texture.

An overhead shot of four baked taco stuffed peppers (two red and two yellow) in a white oval baking dish. The peppers are filled with a cheesy, meat and rice mixture, and are sitting in a rich red sauce.

More Easy Recipes to Love…

If you tried this taco stuffed peppers or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow us on Facebook, Pinterest, or Instagram for more. Thanks for visiting!