Easy Taco Stuffed Bell Peppers

Every summer, it seems like my bell pepper plants decide to ripen all at once and are usually working overtime. One day I’m picking a handful for salads, and the next I’m carrying a basket overflowing with bright red, orange, and yellow peppers into the kitchen.

These Easy Taco Stuffed Bell Peppers are one of my favorite ways to make the most of garden season. Just like my tomato cracker salad with saltine crackers, creamy corn salad with jalapenos, and my holiday carrot apple salad. All wonderful recipes to make the best use of garden veggies.

Why You’ll Love This Recipe

• Easy Weeknight Dinner: Everything comes together in about an hour with simple pantry ingredients.
• Loaded with Flavor: Taco seasoning, Rotel tomatoes, garlic, and melted Pepper Jack cheese create bold Tex-Mex flavor in every bite.
• Great for Meal Prep: Make them ahead of time and simply bake before serving.
• Budget-Friendly: An easy ground beef dinner recipe that is affordable and stretches to feed a crowd.
• Easy to Customize: Swap the meat, beans, cheese, or toppings to fit your family’s tastes.
• Feed a Hungry Family: This recipe makes enough filling for 8 stuffed pepper halves, making it perfect for feeding a hungry family.
• Great for Leftovers: If you only need to make a few peppers, save the remaining taco filling for a meal later in the week.

Recipe Variations

• Use ground turkey or ground chicken instead of beef.
• Swap the pinto beans for black beans.
• Use your favorite cheese.
• Add a can of drained corn in the meat mixture for extra sweetness.
• Replace the white rice with brown rice.

Why You Should Prebake Bell Peppers

Bell peppers are about 92 percent water, which helps explain why they release moisture as they cook. That’s one reason why I always give my peppers a quick bake before adding the filling.

For another treat from the garden, be sure to try my jalapenos stuffed with bacon and cheese. These are a great way to use jalapenos, plus they disappear fast!

How to Make Taco Stuffed Peppers

This recipe is super simple. Please see the printable recipe card below for more details on how to make cheesy stuffed peppers.

Step 1: Slice the peppers in half and remove the stem and seeds.

Step 2: Place them (hollow side up) in a greased or parchment paper lined baking dish. Cover with foil and bake for 15-20 minutes.

Step 3: While the peppers cook, brown the ground beef and onion in a large pan over medium-high heat. Drain any grease.

Step 4: Add the Taco Seasoning, garlic, and water. Bring to a boil and then reduce to a simmer. Add the pinto beans, rice, and tomatoes and simmer for 3-4 minutes.

Step 5: Scoop the taco filling inside each of the baked peppers, stuffing them full. Top each with cheese. Bake uncovered for 25-30 minutes.

Step 6: Top with sour cream, diced jalapenos, and salsa.

Recipe Tips for Success

Can I Make These Peppers Ahead of Time?

Absolutely. Assemble the stuffed peppers with rice completely, cover tightly, and refrigerate for up to 24 hours before baking. When you’re ready to serve, bake as directed, adding about 10 extra minutes if they’re coming straight from the refrigerator.

How To Store Leftovers

• Refrigerator: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
• To Reheat: Microwave individual peppers until heated through, or bake them in a 350° oven for about 15 to 20 minutes.
• To Freeze: You can also freeze cooked stuffed peppers for up to 3 months. Wrap each pepper in plastic wrap and then place in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.