by Texas Homesteader ~
Taco Stuffed Bell Peppers are a healthy and delicious twist to Taco Tuesday and are a Homestead favorite. A simple and fast low-carb meal idea for busy days, but still fancy enough for company! These Taco Stuffed Bell Peppers will delight your family and friends.
Table of Contents
Stuffed Bell Peppers
Taco Stuffed Bell Peppers Recipe
Taco Stuffed Bell Peppers are not only easy to make, but they also pack a flavorful punch that everyone will love. You can customize your Taco Stuffed Bell Peppers with various toppings to suit your taste.
I always plant bell peppers in my Homestead Garden. That’s because I use bell pepper often to flavor so many dishes.
I have a regular Stuffed Bell Pepper recipe that I bake up sometimes. It’s stuffed with rice and seasoned ground beef with tomatoes. And it’s delicious, make no mistake.
But I love the extra sumpin’ that these low-carb Taco-Meat Stuffed Peppers offer. And you know we love all things Tex-Mex.
Let’s gather our ingredients to make these delicious Taco Stuffed Bell Peppers!
These Taco Stuffed Bell Peppers are made of simple ingredients that you might already have on hand.
Ingredients For Taco-Stuffed Peppers
These taco-stuffed bell peppers are made of simple ingredients:
- 4 large bell peppers
- Taco-seasoned ground meat
- Onions & garlic
- Rotel tomatoes
- Shredded cheese
It’s a delicious low-carb entrée that’s easy enough to whip up on a random hectic weeknight. But it’s special enough to serve to company.
This taco-meat stuffed pepper recipe will fill four large peppers. Since you cut them in half that makes 8 whopping servings, y’all. You can really feed a crowd with this stuffed pepper recipe, but they freeze beautifully too.
What Kind Of Bell Peppers To Use For Stuffing?
Any color bell pepper will work in this recipe. Green bell peppers are certainly cheaper on the grocery store shelves.
But I often harvest different colored bell peppers in my garden. To me the colored peppers add a little flash on the plate when I’m serving. So when I have ’em that’s what I use.
If not I’ll buy the less expensive green bell peppers in the store.
Prepare Bell Peppers For Stuffing
To prepare the bell peppers for stuffing, slice each pepper longways & cut away the seeds and membranes. I like to leave the stem for plate presentation, but you can cut the stem away also if you like.
After the Taco Stuffed Bell Peppers are filled, place them in the oven for a perfect finish.
Place the peppers hollow-side up in a baking dish and bake at 350ºF for about 15 minutes while you’re cooking the meat. This will cook your peppers to tender-crisp – a soft yet still firm consistency – perfect!
Feel free to experiment with different types of bell peppers for your Taco Stuffed Bell Peppers.
BAKER’S NOTE: When you bring the peppers out, pour out any water that’s accumulated in them before filling.
Cooking Ground Meat For Stuffed Peppers
To prepare the filling add 1/2 cup chopped onion and the ground meat to your skillet.
Each Taco Stuffed Bell Pepper should be prepared with care, ensuring that the flavors meld beautifully.
Once baked, your Taco Stuffed Bell Peppers will be the star of the meal, and everyone will be asking for seconds!
I just love this old cast-iron skillet, isn’t she a beauty? A gift to my grandmother when she and my grandfather married in 1934. She gifted it to me decades ago, and I’ll pass it on to my children.
I cook the meat & onions together until no pink remains in the meat.
Then drain any grease in the pan and add some water, some taco seasoning (or my Homemade Taco Seasoning), an undrained can of Rotel tomatoes with peppers (mild flavored if serving guests who don’t like much heat), some tomato paste & minced garlic.
Optional Stir-In Options For Taco Stuffed Peppers
If I’m feeling adventurous I might add some stir-ins for an extra hearty TexMex feel. Maybe some drained corn or drained & rinsed black beans. Or sometimes I’ll stir in a bit of the cilantro-lime rice I’ve already made up.
For a more cheesy filling I might stir in some of that shredded Mexican-style cheese right into the meat mixture.
Adding any of these options will give you more filling to make even more peppers if you like. But more times than not I’ll just save any leftover filling in a Glass Jar In The Refrigerator.
That way RancherMan can roll it into a flour tortilla the next day for a quick heat-n-eat lunch.
Bake Bell Peppers Stuffed With Taco Meat
Now stuff the partially-cooked bell peppers with the taco meat mixture, top with a little cheese and put the peppers back into the heated oven just long enough to melt the cheese. This takes only about 5 minutes or so.
Let’s take a look at how to serve our Taco Stuffed Bell Peppers hot out of the oven.
The peppers are now ready to serve!
Optional Stuffed Pepper Toppings
If I’m after even more taco-feels with these stuffed bell peppers I’ll top them with traditional taco toppings such as shredded lettuce, chopped fresh tomatoes and a little more shredded cheese.
Or sometimes I top the taco-stuffed bell peppers with:
Additional toppings can elevate your Taco Stuffed Bell Peppers to a whole new level of deliciousness.
A dollop of Homemade Sour Cream
Chopped jalapenos
Homemade Pico de Gallo
Creamy Hatch Chile Sauce
So many flavor options in one recipe, y’all! Change it up to suit your mood.
But more times than not I serve these stuffed peppers just as they are straight out of the oven. They’re simple & delicious.
What Goes With Taco-Stuffed Bell Peppers?
Since taco-stuffed bell peppers have a Tex-Mex flair, my favorite sides to add are:
Homemade Ranch-Style Beans
Cilantro Lime Rice
And I oftentimes make the sides the day before to simplify mealtime. (especially since I discovered how easy it is to Batch Cook Rice in my Instant Pot, y’all! Cook smarter, not harder!)
Check out this easy recipe for taco-stuffed bell peppers.
Did you make these TACO-STUFFED BELL PEPPERS? Please rate the recipe in your comment below!
Taco Stuffed Peppers
Ingredients
Method
- Preheat oven to 350°F.
- Wash peppers u0026 slice each one in half long ways. Remove the membranes u0026 seeds. (I like to leave the stems for presentation, but you can remove them as well)
- Place peppers hollow side up in a 9×13 baking dish u0026amp; bake for about 15 minutes while cooking the meat on the stove. Discard any water that accumulates in the hollows of the peppers.
- Meanwhile, to a 9u0026quot; skillet add diced onions u0026amp; ground beef. Over medium-high heat, brown the ground beef until no pink color remains. Drain any grease.
- To the ground meat mixture add 1/4 cup water, taco seasoning, tomato paste, Rotel tomatoes and minced garlic u0026amp; bring to a boil stirring occasionally. Then reduce the heat to medium u0026amp; simmer 5 minutes to thicken mixture.
- Scoop thickened taco filling into each of the peppers. Sprinkle each stuffed pepper with shredded cheese. Bake at 350°F just until cheese is melted – about 5 minutes.
- Serve hot. Appropriate sides would be Cilantro-Lime Rice u0026amp; Ranch-Style Beans.
Notes
Tried this recipe?
Let us know how it was!~TxH~
Don’t forget the sides that pair well with Taco Stuffed Bell Peppers for a complete meal experience.
These Taco Stuffed Bell Peppers are perfect for any occasion, whether it’s a casual weeknight or a festive gathering.
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Links In This Post:
- Italian-Seasoned Stuffed Bell Peppers
- Slow-Cooker Ranch-Style Beans
- Cilantro Lime Rice Recipe
- Batch Cooking Rice In An Instant Pot
- Homemade Taco Seasoning
- Food Refrigerator Storage In Glass Jars
- Homemade Sour Cream
- Garden Fresh Pico de Gallo
- Creamy Hatch Chile Sauce
Our Favorite Tex-Mex Recipes
Homemade Seasoning Mixes & Sauces
If you haven’t tried Taco Stuffed Bell Peppers yet, now is the time to give them a go!
Make sure to share your experience of making Taco Stuffed Bell Peppers in the comments below!
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- Batch-Cooking Rice In An Instant Pot
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2 Responses
I made these taco meat stuffed peppers and it made a bunch! I topped my peppers with homemade pico de gallo and diced jalapenos for a little extra spice. It was delicious!
I have made stuffed peppers many time but hated if I did not boil them first they where still too raw for me so I did not make them often due to the time it took me to do it. Tried this recipe and cutting them in half was the ticket. Thanks for getting me to find new ways to cook old favorites. Used the left over filling for lunch inside a flour tortilla.