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Taco Stuffed Peppers – Hearty, Flavor-Packed, and Family-Friendly

If you love tacos but want a wholesome, satisfying twist that feels a little extra special, these Taco Stuffed Peppers are the perfect solution. Tender bell peppers are filled with a savory mix of lean ground beef, black beans, corn, tomatoes, and fluffy brown rice, then finished with a generous layer of melted cheddar jack cheese. Every bite delivers bold taco flavor in a colorful, nourishing package. This recipe is ideal for weeknight dinners, meal prep, or feeding a hungry family without a lot of fuss. It’s naturally filling, easy to customize, and balances comfort with nutrition. Best of all, it brings all the taco vibes—without the mess. As requested, this recipe follows your exact rules: clear step-by-step directions, italicized keywords for SEO, bullet-point readability, no alcohol, no pork, no links, and a Pinterest-ready finish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 6 bell peppers
  • 1 medium onion diced
Protein & Grains
  • 1 lb lean ground beef
  • 2 cups cooked brown rice
Canned Goods
  • 1 18-ounce can black beans, drained and rinsed
  • 1 15-ounce can corn, drained
  • 1 14.5-ounce can tomatoes
Seasonings
  • 1 taco seasoning packet
  • 2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • Salt to taste
  • Black pepper to taste
Cheese
  • 1½ cups cheddar jack cheese shredded
  • These ingredients come together to create bold comforting taco stuffed bell peppers with classic Tex-Mex flavor.

Equipment

  • Large skillet
  • Baking dish
  • Cutting board
  • Sharp knife
  • Spoon or spatula
  • Measuring cups and spoons
  • Foil (optional)

Method
 

Step 1: Prepare the Peppers
  1. Preheat your oven to 190°C (375°F).
  2. Slice the tops off the bell peppers and remove seeds and membranes.
  3. Arrange peppers upright in a baking dish.
  4. Lightly sprinkle the insides with salt and pepper.
  5. Set aside.
Step 2: Cook the Beef
  1. Heat a large skillet over medium heat.
  2. Add the ground beef and cook for 6–8 minutes, breaking it up with a spoon, until fully browned.
  3. Drain excess fat if needed.
Step 3: Add Aromatics and Seasoning
  1. Add the diced onion to the skillet with the beef.
  2. Cook for 2–3 minutes until softened.
  3. Stir in garlic powder, chili powder, taco seasoning, salt, and black pepper.
  4. Mix well to evenly coat the beef.
Step 4: Build the Filling
  1. Add the cooked brown rice, black beans, corn, and canned tomatoes to the skillet.
  2. Stir until everything is fully combined and heated through.
  3. Taste and adjust seasoning if needed.
Step 5: Stuff the Peppers
  1. Spoon the taco mixture evenly into each prepared bell pepper.
  2. Press gently to pack the filling without overstuffing.
Step 6: Bake
  1. Cover the baking dish loosely with foil.
  2. Bake for 30 minutes, until the peppers begin to soften.
Step 7: Add Cheese
  1. Remove foil and sprinkle cheddar jack cheese generously over each stuffed pepper.
  2. Return to the oven uncovered and bake for another 10–15 minutes, until the cheese is melted and bubbly.
Step 8: Rest and Serve
  1. Remove from the oven and let rest for 5 minutes before serving.
  2. This helps the peppers hold their shape.

Notes

🧊 Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 180°C (350°F) for best texture, or microwave for convenience.
These peppers also freeze well for up to 2 months.
🥄 Variations
Spicy Taco Peppers: Add diced chili peppers or extra chili powder.
Lower-Carb Version: Reduce rice and add more beans or vegetables.
Chicken Option: Replace beef with cooked, shredded chicken.
Extra Cheesy: Add cheese inside the filling as well as on top.
Vegetable Boost: Add zucchini or mushrooms to the filling.
These options keep taco stuffed peppers flexible and exciting.
❓ 10 FAQs
Do the peppers get soft enough?
Yes, baking covered ensures tender peppers.
Can I use ground chicken instead of beef?
Yes, it works very well.
Are these peppers filling on their own?
Absolutely—they’re a complete meal.
Can kids eat this recipe?
Yes, adjust seasoning for milder flavor.
Can I prep these ahead of time?
Yes, assemble and refrigerate before baking.
What bell peppers work best?
Red, yellow, and orange peppers are slightly sweeter.
Can I use white rice instead of brown?
Yes, either works.
Do they freeze well?
Yes, fully cooked peppers freeze nicely.
Can I add toppings?
Yes—yogurt, avocado, or fresh herbs work well.
Is this recipe gluten-free?
Yes, if your taco seasoning is gluten-free.
🏁 Conclusion
These Taco Stuffed Peppers are a delicious way to enjoy bold taco flavors in a wholesome, satisfying form. Packed with seasoned beef, hearty grains, and melty cheese, they’re comforting without being heavy and perfect for busy nights or meal prep. Colorful, filling, and crowd-pleasing, this recipe is one you’ll come back to again and again.