Taco Stuffed Peppers: A Flavorful, Healthy Dinner Everyone Will Love

Craving something hearty, healthy, and packed with flavor? Taco stuffed peppers are the perfect answer. They combine all the bold, satisfying elements of tacos—seasoned meat, melty cheese, and zesty toppings—wrapped in a sweet, roasted bell pepper. Not only are they a colorful and inviting dish, but they’re also naturally low in carbs and full of nutrients. Whether you’re trying to eat better, get dinner on the table fast, or just looking for a new twist on taco night, this recipe has you covered.

You’re about to learn how to make taco stuffed peppers from scratch in just 25 minutes. From prepping the peppers to customizing the taco filling to your taste, this guide walks you through everything you need for a foolproof, crowd-pleasing dinner.

Why Taco Stuffed Peppers Are the Ultimate Weeknight Meal

If you’re like most busy home cooks, you want something that checks all the boxes: quick, easy, healthy, and delicious. Taco stuffed peppers do exactly that. They bring the comfort and spice of tacos without the extra carbs, and they’re incredibly flexible to suit your needs.

Here’s why this dish is such a win for weeknights:

• Low-carb and nutrient-dense: Bell peppers are high in vitamin C and fiber while being naturally low in carbs.
• Versatile protein options: Use ground beef, turkey, shredded chicken, or even a plant-based option.
• Kid-friendly and customizable: Everyone gets their own stuffed pepper, which means you can tailor toppings to individual tastes.
• Ready in under 30 minutes: Perfect for busy evenings when you don’t want to spend all night cooking.

This recipe also works well for meal prep, reheats beautifully, and can be frozen for later. It’s satisfying, flavorful, and leaves you feeling good after eating it.

Ingredients You’ll Need for Taco Stuffed Bell Peppers

Before you begin, make sure you have all your ingredients ready. Here’s a detailed look at what you’ll need, along with notes for substitutions or swaps.

Want to keep it dairy-free? Use your favorite plant-based cheese or skip the cheese topping altogether.

Step-by-Step Instructions for Perfect Taco Stuffed Peppers

Now that your ingredients are ready, it’s time to put everything together. These steps are easy to follow and designed to keep your peppers tender, flavorful, and filled with melty goodness.

1. Prepare and Pre-Bake the Bell Peppers

Start by washing your bell peppers and slicing them in half lengthwise. Remove the stems, seeds, and membranes from the inside.

Here’s how to do it right:

• Place the pepper halves cut-side up on a lightly greased baking sheet or baking dish.
• Cover with foil and bake in a preheated 350°F oven for 15 minutes. This step softens the peppers and helps them hold the filling better.
• After baking, carefully drain any liquid that collects in the center of the peppers.

Tip: You can prep the peppers up to 2 days in advance and store them in the fridge until you’re ready to fill and bake them.

2. Cook the Taco Filling

While the peppers are baking, you’ll cook the flavorful taco meat filling. Grab a large skillet and follow these steps:

1. Brown the ground beef over medium-high heat until fully cooked. This takes about 6–8 minutes.
2. Drain any excess fat to keep the mixture from becoming greasy.
3. Add the diced onion and cook for about 5 minutes, or until the onion starts to soften.
4. Stir in the taco seasoning, tomato paste, and minced garlic. Cook for about 1 minute, letting the spices bloom and the garlic become fragrant.
5. Pour in 2/3 cup of water. Stir everything together, bring it to a boil, then reduce the heat and let it simmer.
6. Mix in the drained black beans and diced tomatoes with chilies. Simmer for another 5 minutes to blend the flavors and slightly reduce the mixture.

Want a homemade taco seasoning blend? Try this mix:

• 1 tablespoon chili powder
• 2 teaspoons cornstarch
• 1½ teaspoons ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon oregano
• 1/8 teaspoon cayenne pepper
• A small pinch of cinnamon

This homemade version is preservative-free and packed with balanced flavor.

3. Fill and Bake the Peppers

Now comes the fun part—filling the peppers and baking them to cheesy perfection.

• Spoon the taco filling generously into each pre-baked pepper half.
• Top each one with a handful of shredded Mexican cheese or your favorite cheese blend.
• Return the baking sheet to the oven and bake uncovered at 350°F for 15 minutes, or until the cheese is melted, bubbly, and starting to brown.

You can broil the peppers for 1–2 minutes at the end if you want an extra golden, crispy top.

Serving Suggestions

Your taco stuffed bell peppers are ready to enjoy! Serve them with any of the following to round out your meal:

• A side of cilantro-lime rice or cauliflower rice
• A dollop of sour cream or Greek yogurt
• Sliced avocado or guacamole
• Chopped green onions, fresh cilantro, or jalapeños

These toppings add extra color, texture, and flavor—plus they make it easy for each person to customize their own.

Tips and Variations for Taco Stuffed Bell Peppers

Taco stuffed peppers are incredibly forgiving and easy to customize. Whether you’re cooking for picky eaters, experimenting with dietary preferences, or just using what you already have in your kitchen, you have a lot of flexibility. Below are some helpful tips and creative twists to make this recipe your own.

Choose the Right Bell Peppers

• Color matters: Red, orange, and yellow bell peppers are sweeter and more flavorful than green ones, which have a slightly bitter edge. If you’re cooking for kids or those with sensitive taste buds, go with the sweeter varieties.
• Uniform size: Pick peppers that are about the same size so they cook evenly. If some are smaller, check them a few minutes earlier in the oven.

Swap the Protein

• Ground turkey: A lean, heart-healthy alternative that still holds plenty of flavor with the taco seasoning.
• Shredded chicken: A great way to use up leftovers or rotisserie chicken. Just stir it into the sauce and let it warm through.
• Plant-based option: Use lentils, quinoa, or meatless crumbles to keep things vegetarian or vegan. You can also mix beans and rice for a complete meat-free filling.

Add More Veggies

Bulk up the filling or sneak in extra nutrients with chopped vegetables:

• Zucchini or squash (finely chopped)
• Corn kernels (fresh or frozen)
• Diced mushrooms
• Spinach (stirred in at the end so it just wilts)

These additions make the filling heartier and stretch the recipe to feed more people.

Spice It Up or Tone It Down

The level of heat is entirely up to you:

• For more heat: Add diced jalapeños to the filling, use spicy taco seasoning, or sprinkle red pepper flakes.
• For less spice: Choose mild taco seasoning and use regular diced tomatoes instead of those with chilies.

Make It Dairy-Free or Vegan

• Skip the cheese or use dairy-free alternatives made from coconut oil, cashews, or soy.
• For a creamy topping without dairy, try mashed avocado or a drizzle of dairy-free yogurt mixed with lime juice.

Meal Prep and Storage

Taco stuffed peppers are a dream for meal prepping:

• Prep in advance: You can prepare the peppers and taco filling up to 2 days ahead. Store them separately, then fill and bake when ready.
• Refrigerate leftovers: Keep cooked peppers in an airtight container for up to 4 days. Reheat in the oven or microwave.
• Freeze for later: Wrap cooled peppers individually in foil and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving.

Nutritional Benefits of Taco Stuffed Peppers

Beyond flavor, taco stuffed bell peppers are packed with wholesome ingredients that support a well-balanced diet. Whether you’re counting macros or just trying to make healthier choices, this recipe delivers.

Here’s a breakdown of the health benefits in each component:

Bell Peppers

• High in vitamin C, which supports immune health and skin repair
• Loaded with antioxidants like beta-carotene and lutein
• Low in calories and carbs—great for weight management or low-carb diets

Ground Beef or Alternatives

• Excellent source of protein to keep you full longer
• Ground turkey and chicken offer leaner protein options
• Plant-based options like beans and lentils add fiber and reduce saturated fat

Black Beans

• Rich in fiber to support digestion and heart health
• Good source of plant-based protein, iron, and folate
• Help balance blood sugar thanks to their low glycemic index

Tomatoes and Onion

• Add moisture and brightness to the dish
• Provide lycopene, a powerful antioxidant in tomatoes
• Onions support gut health and offer anti-inflammatory properties

Cheese (or Alternatives)

• Adds calcium and protein
• Choose low-fat or dairy-free versions to meet dietary needs
• Optional, but gives the dish that satisfying taco-style finish

Full Nutrition Info (Per Stuffed Pepper Half)

• Calories: 246
• Protein: 24g
• Carbohydrates: 20g
• Fat: 9g (5g saturated)
• Fiber: 7g
• Sodium: 785mg
• Vitamin A: 2,485 IU
• Vitamin C: 86mg
• Calcium: 372mg
• Iron: 4mg

These numbers make taco stuffed peppers a smart choice for anyone seeking a balanced, satisfying dinner that won’t derail your health goals.

Frequently Asked Questions About Taco Stuffed Peppers

Can I make taco stuffed peppers ahead of time?

Yes! You can prepare both the filling and the peppers up to two days in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to eat, fill the peppers, bake, and enjoy.

What’s the best way to reheat taco stuffed bell peppers?

You can reheat them in the microwave for 2–3 minutes or bake them in a 350°F oven until warmed through (about 10–15 minutes). If reheating from frozen, thaw overnight in the fridge first.

Can I freeze taco stuffed peppers?

Absolutely. Once cooked, let them cool completely. Wrap each one in foil and place them in a freezer-safe container or zip-top bag. They’ll keep well for up to 2 months.

What can I use instead of ground beef?

You can easily substitute ground turkey, shredded chicken, or a plant-based meat alternative. Lentils, rice, or quinoa also work well if you want a vegetarian version.

How do I make these taco stuffed peppers low carb?

They’re already pretty low in carbs, but for an even lower-carb version, skip the black beans and avoid any sweet toppings like corn. You can also opt for a higher-fat cheese to support keto-style eating.

What toppings go well with taco stuffed bell peppers?

Here are some tasty topping ideas:

• Fresh cilantro or parsley
• Sliced avocado or guacamole
• Sour cream or plain Greek yogurt
• Pickled red onions
• Salsa or hot sauce
• Crumbled tortilla chips for added crunch

These toppings help mimic the full taco experience—just without the tortilla.

Why Taco Stuffed Peppers Should Be On Your Dinner Rotation

You now have everything you need to make taco stuffed peppers a regular part of your weeknight meal routine. They’re easy, affordable, and packed with all the flavor of your favorite tacos—just served in a healthier, veggie-forward way.

Whether you’re feeding a family or cooking for one, you’ll love how customizable this dish is. Swap the protein, adjust the spice, add toppings, and you’ve got a different version every time you make it. Plus, they reheat beautifully and freeze well, so you’re never far from a delicious, homemade meal.

So next time you’re craving something cozy, satisfying, and nourishing—skip the takeout and give these taco stuffed bell peppers a try.

Did you make this recipe? Share your twist on taco stuffed peppers in the comments below, or send this to a friend who would love it too!

Taco Stuffed Peppers: A Flavorful, Healthy Dinner Everyone Will Love

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• Author: Chef Rina
• Total Time: 25 minutes
• Yield: 8 1x

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Description

Flavorful and low carb taco stuffed bell peppers baked to perfection, made with ground beef, black beans, and melted cheese. A quick and healthy weeknight meal!

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Ingredients

Scale 1x2x3x

• 4 bell peppers

• 1 pound ground beef

• 1 small yellow onion, diced

• 1 ounce taco seasoning (store-bought or homemade, recipe below)

• 2 tablespoons tomato paste

• 2 cloves garlic, minced

• 1 (15 oz) can black beans, drained and rinsed

• 1 (10 oz) can diced tomatoes with green chilies, drained

• 2 cups shredded Mexican cheese blend

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Instructions

 

• Preheat your oven to 350°F.

• Cut the bell peppers in half lengthwise and remove stems and seeds. Place them cut-side up on a greased baking sheet. Cover with foil and bake for 15 minutes. Drain any excess liquid from the peppers.

• While peppers bake, brown the ground beef in a large skillet over medium-high heat. Drain off excess fat.

• Add the diced onion to the skillet and cook for about 5 minutes until softened. Stir in taco seasoning, tomato paste, and garlic; cook for 1 minute to combine flavors.

• Pour in 2/3 cup water, bring the mixture to a boil, then reduce heat and simmer.

• Stir in black beans and diced tomatoes with chilies. Let simmer for 5 minutes.

• Spoon the taco filling evenly into the baked pepper halves. Top each with shredded cheese.

• Return peppers to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly. Serve warm.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Dinner

Nutrition

• Serving Size: 8
• Calories: 246 kcal
• Sodium: 785mg
• Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 20g
• Fiber: 7g
• Protein: 24g