Name: Taco Stuffed Peppers – Easy Recipes With Ground Beef
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 large bell peppers, halved and seeds removed; 1 tablespoon olive oil; 1 pound ground beef; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon taco seasoning; 1/2 teaspoon sea salt; 1 cup cooked white rice; 1/2 cup canned black beans, drained and rinsed; 1/2 cup corn kernels (fresh or frozen); 1 cup shredded Mexican cheese blend; Fresh cilantro and lime wedges for garnish

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Let’s be real: sometimes you want tacos, but your fridge looks at you like, ‘Nope, no tortillas here!’ 🌮 That’s where these taco stuffed peppers come in. They’re warm, a little melty, and packed with bold flavors that make you forget tortillas were ever a thing. Think tender bell peppers acting as flavor-packed bowls, hugging seasoned beef, beans, and just the right amount of cheese 🧀. I first made this dish when I had leftover taco meat and a couple of sad-looking peppers in the crisper drawer. Now? It’s a go-to weeknight meal that feels both easy and kind of impressive. Like, ‘Oh this? Just something I threw together while balancing life.’ 😉 It’s a great way to sneak in some veggies without anyone complaining, and it reheats like a dream. So if you’ve got 30 minutes and a craving for something comforting but not boring, these taco stuffed peppers are here to rescue dinner.

1) Key Takeaways
2) Easy Taco Stuffed Peppers Recipe
3) Ingredients for Taco Stuffed Peppers
4) How to Make Taco Stuffed Peppers
5) Tips for Making Taco Stuffed Peppers
6) Making Taco Stuffed Peppers Ahead of Time
7) Storing Leftover Taco Stuffed Peppers
8) Try these Main Course recipes next!
9) Taco Stuffed Peppers Recipe
10) Nutrition

1) Key Takeaways

These taco stuffed peppers are a fun spin on traditional tacos and skip the tortillas entirely 🌮
Perfect for meal prep or busy weeknights when you want something hearty but not heavy
Great way to use up ground beef and sneak in extra veggies 🌶️
Kid-friendly, customizable, and easy to double for larger families or guests

2) Easy Taco Stuffed Peppers Recipe

If your fridge ever stared you down with just a few peppers and a pound of ground beef, you’re not alone. That’s exactly how I stumbled into this taco stuffed peppers recipe. It’s now one of my favorite go-to meals—something hearty, fast, and easy to load with whatever I’ve got lying around 🌽

We’re talking about all the cozy flavor of taco night with less mess and no tortillas. The peppers soften just enough in the oven to hug the seasoned beef, rice, beans, and cheese into this savory, scoopable comfort food. And hey, if you’re aiming to cut carbs but still want big flavors, this dish does it beautifully 👏

Plus, it checks the box for easy recipes with ground beef and still feels like you made something real. Not from a box, not from a drive-thru. Real food with real texture and real satisfaction. It’s the kind of thing you’ll want to bring to the table again and again.

3) Ingredients for Taco Stuffed Peppers

Bell Peppers – You’ll need four large ones. Go for whatever colors catch your eye. I like using red and yellow for that pop of color on the plate 🫑

Olive Oil – Just a tablespoon is enough to roast the peppers and bring out their flavor

Ground Beef – Use one pound. This is the hero protein in this easy recipe with ground beef, and it makes the dish hearty and satisfying

Onion – One small, finely chopped. It adds a soft sweetness and depth

Garlic – Two cloves, minced. Because what’s a taco filling without that garlicky kick?

Taco Seasoning – One tablespoon brings the bold flavor you need. Use store-bought or mix your own

Sea Salt – Just half a teaspoon to balance everything out

Cooked Rice – One cup of cooked white rice to stretch the filling and give it that soft bite

Black Beans – Half a cup, rinsed and drained. They add protein, fiber, and a little creaminess

Corn Kernels – Another half cup, fresh or frozen. Sweetness and texture rolled into one

Mexican Cheese Blend – A full cup, shredded. It melts perfectly and adds that rich, gooey finish 🧀

Cilantro & Lime – A sprinkle and a squeeze to brighten everything at the end

4) How to Make Taco Stuffed Peppers

Step 1 – Preheat your oven to 375°F. Slice the bell peppers in half and remove the seeds. Drizzle them with olive oil and pop them into a baking dish. Roast for about 10 minutes to soften up a bit.

Step 2 – While the peppers roast, cook the ground beef in a pan over medium heat. Break it up with a wooden spoon and let it brown evenly.

Step 3 – Add the chopped onion and garlic to the beef. Sauté for a few minutes till soft and fragrant.

Step 4 – Stir in the taco seasoning, salt, cooked rice, black beans, and corn. Mix it all well and heat through until everything’s cozy and combined 🔥

Step 5 – Pull the peppers from the oven and spoon the filling into each half. Top each one with a generous handful of shredded cheese.

Step 6 – Slide the tray back in the oven for another 10 to 15 minutes. When the cheese is bubbly and golden, it’s done

Step 7 – Serve with fresh chopped cilantro and a lime wedge. That zing from the lime? Don’t skip it 🍋

5) Tips for Making Taco Stuffed Peppers

Start with good bell peppers. You want them big and firm enough to hold the filling without collapsing. They’ll soften just enough when baked, but stay sturdy 🍽️

If you’ve got leftover taco meat, rice, or beans from another night, this dish becomes even easier. I love tossing in a scoop of leftover corn salad too—it makes the filling juicier and adds flavor

This recipe sits happily under the easy recipes for dinner category. And for those who crave crunch, throw on some crushed tortilla chips before serving for that crispy top!

6) Making Taco Stuffed Peppers Ahead of Time

You can prep this entire dish ahead of time. Stuff the peppers, cover them, and pop them in the fridge. When you’re ready to bake, just add a couple more minutes in the oven

If you’re meal-prepping for the week, these reheat beautifully in a microwave or oven. The cheese stays creamy and the filling holds up like a champ

That makes it one of the best easy recipes with ground beef for weekday lunch planning. Especially when paired with a quick green salad or even a scoop of guac 🥑

7) Storing Leftover Taco Stuffed Peppers

Keep any leftovers in an airtight container in the fridge for up to 4 days. To reheat, microwave them with a damp paper towel on top to keep them moist

You can freeze them too. Wrap individually, then store in a freezer-safe bag. When it’s dinner time, defrost and reheat in the oven at 350°F for about 20 minutes

This is one of those sweet easy recipes that somehow tastes even better on day two. The seasoning really sets in overnight

8) Try these Main Course recipes next!

9) Taco Stuffed Peppers Recipe