Taco Stuffed Peppers
Updated Mar 27, 2026
Simple taco stuffed peppers with seasoned beef, black beans, diced tomatoes, and cheddar cheese baked in halved bell peppers. Easy, and customizable!
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Make bell peppers stuffed with taco meat!
Taco stuffed peppers are a good middle ground when I want beef taco night flavors but not actual tacos again. I still get the seasoned beef, beans, cheese, and all the usual stuff, but it’s packed into bell peppers and baked, which makes dinner feel a little more put together without being more work.
I like these taco-stuffed peppers because the filling is easy, and most of it is stuff I already have. Once the meat is cooked, I just fill the peppers, top them with cheese, and bake until they’re tender enough to eat without fighting them.
Happy Cooking!
– Yumna
Taco Stuffed Peppers Ingredients
- Ground beef and onion: This is the base of the filling. Chop the onion small and cook it until softened first, so it blends into the mixture better. Lean ground beef works well here, so the filling does not end up too greasy. If you want, you can swap in ground turkey or chicken.
- Taco seasoning, salt, tomato paste, and water: These build the flavor of the filling. The amount of extra salt you need will depend on how salty your taco seasoning is, so it makes sense to taste as you go. The tomato paste helps hold the filling together a little more, so I would not skip it.
- Black beans and diced tomatoes: Drain and rinse the beans well, and make sure to drain the diced tomatoes too, so the filling does not get watery. If you want to use pinto beans instead of black beans, that works too.
- Bell peppers: Green bell peppers keep it classic, but any color works. Cut them in half and core them well so there is enough room for the filling. If you want them softer, you can bake them for a few minutes before stuffing.
- Cheddar cheese: Sharp cheddar works well because it stands up to the taco seasoning. You can swap in Monterey Jack, Mexican blend, or pepper jack if that is what you have.
How to Make Taco Stuffed Peppers
Taco Stuffed Peppers Recipe
Easy taco stuffed peppers with ground beef, black beans, diced tomatoes, cheddar cheese, and taco seasoning baked until tender.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 pound lean ground beef
- 2 tablespoons taco seasoning
- ½ teaspoon salt or to taste depending on taco seasoning
- 2 tablespoons tomato paste
- ¼ cup water
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can diced tomatoes drained, low sodium
- Cooking spray
- 4 green bell peppers halved and cored
- 1 cup shredded cheddar cheese
- Lettuce and Sour cream for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook 7 minutes, until soft. Add the ground beef and cook 5–7 minutes, until browned, breaking it up as it cooks.
- Add the taco seasoning, salt, tomato paste, water, black beans, and diced tomatoes. Stir to combine, reduce the heat to medium, and cook for 5 minutes, stirring frequently, until everything is well combined and slightly thickened. Remove from heat.
- Preheat the oven to 375°F. Lightly grease a 9×13 baking dish. Place the pepper halves in the prepared baking dish, cut side up.
- Carefully spoon the beef mixture evenly into the halved peppers. Sprinkle the shredded cheddar cheese on top.
- Bake uncovered until the peppers are tender and the cheese is melted, about 30 minutes.
Notes
My Top Tip: For super tender taco stuffed peppers, bake the halves empty for 10 minutes before stuffing them, then continue with the recipe as written.
Storage: Store leftover taco stuffed peppers in an airtight container in the fridge for 3–4 days. Reheat in the microwave until warmed through.
Freezing: You can make the taco meat ahead of time and freeze it for up to 3 months. When ready to use it in the recipe, thaw in the fridge overnight or for at least 6–8 hours.
This recipe has been updated in March 2026, but if you like the original version, you can still find it here:
Ingredients:
4 green bell peppers, halved and cored
1 tablespoon olive oil
1 pound lean ground beef
2 teaspoons chili powder
2 teaspoons cumin
½ teaspoon oregano
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons tomato paste
½ cup water
½ cup shredded cheddar cheese (for serving)
Shredded lettuce (for serving)
Salsa (for serving)
Instructions:
Preheat oven to 425°F. Place the green pepper halves in an oven-safe baking dish and bake until the peppers soften, about 15 minutes.
Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned, about 5–7 minutes. Drain any fat.
Add the chili powder, cumin, dried oregano, garlic powder, salt, pepper, tomato paste, and water. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3–5 minutes.
Spoon the taco meat into the crevice of the four baked pepper halves and sprinkle the cheddar cheese on top. Return peppers to the oven until the cheese melts, about 5 minutes.
Top with lettuce and salsa or any other taco toppings.
4 green bell peppers, halved and cored
1 tablespoon olive oil
1 pound lean ground beef
2 teaspoons chili powder
2 teaspoons cumin
½ teaspoon oregano
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons tomato paste
½ cup water
½ cup shredded cheddar cheese (for serving)
Shredded lettuce (for serving)
Salsa (for serving)
Instructions:
Preheat oven to 425°F. Place the green pepper halves in an oven-safe baking dish and bake until the peppers soften, about 15 minutes.
Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned, about 5–7 minutes. Drain any fat.
Add the chili powder, cumin, dried oregano, garlic powder, salt, pepper, tomato paste, and water. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3–5 minutes.
Spoon the taco meat into the crevice of the four baked pepper halves and sprinkle the cheddar cheese on top. Return peppers to the oven until the cheese melts, about 5 minutes.
Top with lettuce and salsa or any other taco toppings.
Nutrition
Serving: 1pepper, Calories: 505kcal, Carbohydrates: 33g, Protein: 38g, Fat: 25g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 102mg, Sodium: 907mg, Potassium: 1236mg, Fiber: 11g, Sugar: 8g, Vitamin A: 1088IU, Vitamin C: 112mg, Calcium: 304mg, Iron: 6mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Customize the filling: If there’s something you like to put on your tacos, try it in your taco stuffed peppers! Try corn or jalapeños in the filling and a drizzle of avocado crema on top.
- Add rice or quinoa: If you don’t need to keep the recipe low-carb, stir some white rice, brown rice, or quinoa into the filling to make it heartier.
- Serve it in a bowl: Place a taco stuffed pepper over rice and add your favorite taco bowl ingredients, like sliced avocado, pico de gallo, pickled red onions, and shredded lettuce.
Recipe Tips
- Par-cook the peppers first. For super tender stuffed peppers, bake the halves empty for 10 minutes before stuffing them, then continue with the recipe as written.
- Or, add some water to the baking dish. Add a few tablespoons of water or broth to the bottom of the baking dish and cover it with foil for the first 15 minutes of cooking time.
- Brown the cheese under the broiler. If the cheese isn’t melted enough when the peppers finish baking, pop the dish under the broiler for a minute or two. Just make sure to watch it closely and that your baking dish is broiler-safe!
FAQs
Should I boil the bell peppers first?
No, I don’t recommend it! While some recipes have you do this, I think it makes the peppers too soft. If you want them a little bit softer, either bake the empty halves for 10 minutes or add a few tablespoons to the baking dish and cover with foil for the first 15 minutes of baking.
Comments
Absolutely delicious
Thank you so much!
I must make this!! Like…TODAY! I make your Greek-inspired stuffed peppers (with vegan ingredients) on repeat. So, these must happen. Although I want to do the eggplant lasagna too. Too many great recipes, not enough room in my belly! LOL
Yes!! Hope you find time to try them all!
It was so good!!! Also, my husband was sad I didn’t make more than just 4 peppers…we added all the toppings too after they were finished cooking and it tasted like a delicious, craving satisfied, taco salad 🙂
Definitely making it again soon!
Thank you! I definitely see the resemblance. Yay!!
Fun to make & full of flavor.