Taco Stuffed Peppers

5 from 2 votes

These taco stuffed peppers are loaded with seasoned beef, rice, and cheese! Easy, family-friendly, and ready in under an hour. So delicious!

Prep Time14

Cook Time50

Total Time1 4

Course: Side Dish, Dinner

Cuisine: American

Keyword: Easy Dinner, Meal Prep, red bell peppers, stuffed peppers, ground beef recipes

Servings: servings

Calories: 539kcal

Preheat the oven to 400° F.
Using your chef's knife, carefully cut the tops off of the bell peppers. Pull out the core, membranes and seeds and discard, be sure to keep the bell pepper's shape intact. Place the bell peppers upright into a baking dish and set aside. If the bell peppers wont sit upright ,cut a small portion off the bottom to level.
In a large skillet heat up the avocado oil until shimmering and add chopped onion. Let it cook 3-4 minutes until softened. Add the garlic and cook until fragrant (about 30 seconds).
Next add the ground beef and taco seasoning packet to the skillet using your wooden spoon to break up large chunks. Cook until no longer pink, about 4-5 minutes. Use the slotted spoon to transfer meat mixture to a large bowl.
Add rice, cilantro, beaten egg, 1/2 cup of cheese and 1/2 of the enchilada sauce to the bowl with meat mixture. Use clean hands to thoroughly combine.
Stuff bell peppers with the mixture, mounding the tops slightly and sprinkling the remaining cheese on the top. Mix the remaining enchilada sauce with 1/2 cup water and pour into the bottom of the baking dish.
Spray aluminum foil with cooking spray. With the coated side down, tightly cover the baking dish. Bake 45-55 minutes, using a knife to ensure the pepper is tender. Remove from oven and rest 5 minutes prior to serving.

You can make your own taco seasoning by using our recipe here.

TFN Pro Tips

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.
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 on a shallow baking dish, scoop into a zip lock bag, and store in your freezer.

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!

Storing and Reheating Instructions

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.
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.