Taco Stuffed Peppers Recipe
Easy taco stuffed peppers with ground beef, black beans, diced tomatoes, cheddar cheese, and taco seasoning baked until tender.
Servings: 4 servings
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
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