Craving tacos but want a healthier twist?
These Taco Stuffed Bell Peppers are bursting with bold Tex-Mex flavors and loaded with seasoned beef, black beans, corn, salsa, and melted cheese—all served in a tender roasted bell pepper.
This easy dinner is gluten-free, customizable, and perfect for busy weeknights or meal prep.
Why You’ll Love This Recipe
Healthy Taco Alternative – All the flavors of tacos, minus the tortillas.
Packed with Protein & Fiber – Thanks to lean beef, black beans, and veggies.
Great for Meal Prep – Make ahead and reheat for quick weekday lunches.
Customizable – Choose your spice level, cheese, and toppings.
One Pan Meal – Simple steps with minimal cleanup.
What You’ll Need (Ingredient Highlights)
Bell Peppers – Choose red, yellow, or green for color and sweetness.
Ground Beef – Lean (90/10) for less grease but full flavor.
Salsa – Adds moisture and zesty flavor.
Black Beans & Corn – Hearty fillers that balance texture and nutrition.
Cheddar Cheese – Melts beautifully on top.
Taco Seasoning – Homemade or store-bought for that signature flavor.
Pro Tips Before You Start
Pre-Bake the Peppers – Softens them so they’re not too crunchy after baking.
Drain the Salsa Well – To avoid soggy filling.
Don’t Skip the Cheese on Top – It acts like a savory lid that locks in flavor.
Use Ground Turkey or Chicken – For a lighter variation.
Add Rice or Quinoa – To make it even more filling if desired.
How to Make Taco Stuffed Bell Peppers
Step 1: Pre-Bake the Peppers
Slice bell peppers in half lengthwise and remove the seeds and ribs.
Arrange cut side up in a baking dish, sprinkle with salt and pepper, pour ⅓ cup of water into the dish, and bake at 400°F for 20–25 minutes.
Step 2: Cook the Aromatics
Heat oil in a skillet, sauté diced onions for 2–3 minutes, then add crushed garlic and cook another minute until fragrant.
Step 3: Brown the Ground Beef
Push onions aside and add the ground beef.
Cook for 7–8 minutes until browned and cooked through.
Use a masher to crumble.
Step 4: Add Flavor
Lower heat and stir in taco seasoning, salsa, salt, black beans, and corn.
Simmer for a few minutes until heated through.
Stir in ½ cup of shredded cheese.
Step 5: Fill and Top
Drain any liquid from the baked peppers. S
poon the meat mixture into each pepper half and top with the remaining cheese.
Step 6: Bake Again
Return to oven for 5–10 minutes until the cheese is melted and bubbly.
What to Serve It With
Cilantro Lime Rice – Bright, fresh flavor to balance the savory filling
Tortilla Chips & Salsa – For some crunch on the side
Simple Side Salad – Fresh greens with avocado and lime vinaigrette
Mexican Street Corn – A creamy-spicy complement to the peppers
Variations / Substitutions
Ground Turkey or Chicken – For a leaner option
Vegan Version – Use plant-based crumbles and dairy-free cheese
Spicy Version – Add jalapeños or use spicy salsa
Add Grains – Mix in rice or quinoa for extra bulk
Different Cheeses – Try Monterey Jack, Pepper Jack, or cotija
Storage & Leftovers
Refrigerator – Store in an airtight container for up to 4 days.
Freezer – Wrap individually in foil and freeze for up to 2 months.
To Reheat – Bake at 350°F until warmed through or microwave on medium.
FAQs
Can I make this vegetarian?
Yes! Swap the beef for more beans, lentils, or a plant-based ground meat substitute.
Do I need to pre-cook the bell peppers?
Pre-baking makes them more tender and easier to eat, but you can skip it if you like a firmer texture.
Can I meal prep these?
Absolutely. Make a batch, store, and reheat as needed.
What salsa works best?
A chunky mild or medium salsa works best to avoid excess liquid.
Final Thoughts
These Taco Stuffed Bell Peppers are everything you love about tacos—bold flavor, cheesy topping, and hearty protein—without the carbs.
They’re customizable, freezer-friendly, and sure to be a crowd-pleaser whether served on taco night or as a weekday meal prep staple.
Pair with your favorite toppings and enjoy!
