These Taco Stuffed Peppers are a delicious low-carb twist on classic tacos, packed with seasoned ground beef, black beans, tomatoes, and melted Mexican cheese. Colorful bell peppers become edible bowls filled with bold Tex-Mex flavors, making this recipe perfect for busy weeknight dinners, meal prep, or family gatherings.
Why You’ll Love This Recipe
- Easy one-pan filling with simple ingredients.
- Packed with protein and vegetables.
- Lower in carbs than traditional tacos.
- Perfect for meal prep and leftovers.
- Family-friendly and customizable.
- Ready in under an hour.
Ingredients
- 4 large bell peppers
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 packet taco seasoning
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can diced tomatoes with green chilies, drained
- 2 cups shredded Mexican cheese blend
- ⅔ cup water
Instructions
- Preheat the oven to 350°F (177°C).
- Slice each bell pepper in half lengthwise and remove the seeds and membranes.
- Arrange the peppers cut-side up on a lightly greased baking dish or baking sheet.
- Cover with foil and bake for 15 minutes until slightly tender.
- Carefully drain any liquid that collects inside the peppers.
- Meanwhile, heat a large skillet over medium-high heat and cook the ground beef until browned.
- Drain excess grease if necessary.
- Add the diced onion and cook for about 5 minutes until softened.
- Stir in the taco seasoning, tomato paste, and minced garlic. Cook for 1 minute until fragrant.
- Pour in the water and bring the mixture to a gentle simmer.
- Add the black beans and diced tomatoes with green chilies.
- Simmer for 5 minutes until the filling thickens.
- Spoon the taco mixture evenly into each baked pepper half.
- Sprinkle generously with shredded Mexican cheese.
- Return the Taco Stuffed Peppers to the oven and bake for another 15 minutes, or until the cheese is melted and bubbly.
- Serve warm with your favorite taco toppings.
Tips & Tricks
- Choose peppers that can sit flat for easier baking.
- Red, orange, and yellow peppers add natural sweetness.
- Drain the tomatoes well to avoid watery filling.
- Add cooked rice or cauliflower rice for extra bulk.
- Top with avocado, cilantro, sour cream, or sliced jalapeños before serving.
- Freshly grated cheese melts more smoothly than pre-shredded cheese.
Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 stuffed pepper halves (4 servings)
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Difficulty: Easy
- Dietary Notes: Gluten-Free (with gluten-free taco seasoning), Low-Carb Option
Notes
- Ground turkey or ground chicken can replace the beef for a lighter version.
- Homemade taco seasoning works beautifully for extra flavor.
- Add corn or cooked rice if you prefer a heartier filling.
- Garnish with chopped cilantro and lime wedges before serving.
Nutrition (Approximate Per Serving)
- Calories: 430
- Protein: 30g
- Carbohydrates: 18g
- Fat: 26g
- Saturated Fat: 11g
- Fiber: 7g
- Sugar: 7g
- Sodium: 720mg
FAQ
Can I make Taco Stuffed Peppers ahead of time?
Yes. Prepare the filling and stuff the peppers in advance, then refrigerate until ready to bake.
Can I freeze stuffed peppers?
Absolutely. Assemble the peppers, wrap tightly, and freeze for up to 3 months. Thaw overnight before baking.
Which peppers work best?
Any bell pepper variety works, but red, orange, and yellow peppers are naturally sweeter than green peppers.
Can I make this recipe vegetarian?
Yes. Replace the ground beef with extra black beans, lentils, quinoa, or a plant-based ground meat alternative.
What toppings go well with Taco Stuffed Peppers?
Sour cream, avocado, salsa, cilantro, green onions, jalapeños, and fresh lime juice are all delicious additions.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked or assembled stuffed peppers for up to 3 months.
Reheating: Bake at 350°F (177°C) until heated through or microwave individual portions for 2–3 minutes.
Similar Recipes
Taco Stuffed Peppers
Ingredients
- 4 large bell peppers
- 1 pound ground beef
- 1 small yellow onion diced
- 1 packet taco seasoning
- 2 tablespoons tomato paste
- 2 garlic cloves minced
- 1 15-ounce can black beans, drained and rinsed
- 1 10-ounce can diced tomatoes with green chilies, drained
- 2 cups shredded Mexican cheese blend
- ⅔ cup water
Instructions
- Preheat the oven to 350°F (177°C).
- Slice each bell pepper in half lengthwise and remove the seeds and membranes.
- Arrange the peppers cut-side up on a lightly greased baking dish or baking sheet.
- Cover with foil and bake for 15 minutes until slightly tender.
- Carefully drain any liquid that collects inside the peppers.
- Meanwhile, heat a large skillet over medium-high heat and cook the ground beef until browned.
- Drain excess grease if necessary.
- Add the diced onion and cook for about 5 minutes until softened.
- Stir in the taco seasoning, tomato paste, and minced garlic. Cook for 1 minute until fragrant.
- Pour in the water and bring the mixture to a gentle simmer.
- Add the black beans and diced tomatoes with green chilies.
- Simmer for 5 minutes until the filling thickens.
- Spoon the taco mixture evenly into each baked pepper half.
- Sprinkle generously with shredded Mexican cheese.
- Return the Taco Stuffed Peppers to the oven and bake for another 15 minutes, or until the cheese is melted and bubbly.
- Serve warm with your favorite taco toppings.
Notes
- Ground turkey or ground chicken can replace the beef for a lighter version.
- Homemade taco seasoning works beautifully for extra flavor.
- Add corn or cooked rice if you prefer a heartier filling.
- Garnish with chopped cilantro and lime wedges before serving.
Conclusion
These Taco Stuffed Peppers are a flavorful, colorful, and satisfying way to enjoy all the classic flavors of tacos in a healthier package. Filled with seasoned beef, black beans, tomatoes, and gooey melted cheese, they’re easy enough for busy weeknights while being impressive enough to serve guests. Pair them with your favorite toppings for a complete Tex-Mex meal everyone will love.