Name: Taco Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 large green bell peppers, halved and deseeded; 1 lb ground beef; 1 tablespoon olive oil; 1 small onion, finely diced; 2 cloves garlic, minced; 1 tablespoon taco seasoning; 1/2 teaspoon cumin; 1 cup salsa; 1 cup cooked rice or cauliflower rice (optional); 1 1/2 cups shredded cheddar cheese; Salt and pepper to taste; Fresh cilantro or green onions for garnish

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These cheesy Taco Stuffed Peppers are packed with bold Mexican-inspired flavors, offering a satisfying, low-carb take on traditional tacos. With seasoned ground beef, hearty salsa, and melted cheddar tucked into tender bell pepper halves, this dish is both nutritious and crowd-pleasing—perfect for an easy weeknight dinner or a fun family meal.

Why You’ll Love This Recipe

Taco Stuffed Peppers provide all the satisfaction of taco night while incorporating wholesome ingredients and a veggie-forward twist. They’re naturally gluten-free, customizable for low-carb or keto lifestyles, and easy to prepare ahead. With just one pan for the filling and a simple baking process, this dish is practical, flavorful, and adaptable to your dietary preferences. Plus, the presentation is colorful and inviting, making it perfect for guests or meal prep.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

green bell peppers, halved and deseeded
ground beef
olive oil
small onion, finely diced
garlic, minced
taco seasoning
cumin
salsa
cooked rice or cauliflower rice (optional for low-carb)
shredded cheddar cheese
salt and pepper to taste
fresh cilantro or green onions for garnish

Directions

Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
In a skillet over medium heat, warm the olive oil. Add the diced onion and minced garlic; sauté for 2–3 minutes until fragrant.
Add ground beef and cook until fully browned, breaking it up as it cooks. Drain excess fat.
Stir in taco seasoning, cumin, salsa, and rice or cauliflower rice if using. Simmer for 3–4 minutes, then season with salt and pepper to taste.
Arrange the bell pepper halves in the prepared baking dish. Fill each with a generous amount of the beef mixture.
Sprinkle shredded cheddar cheese evenly over the top of each pepper.
Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 5–10 minutes, until the cheese is bubbly and slightly golden.
Garnish with chopped cilantro or sliced green onions before serving. Serve hot.

Servings and timing

Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories: Approximately 365 kcal per serving

Variations

Low-carb swap: Use cauliflower rice instead of regular rice to reduce carbs.
Spicy version: Add diced jalapeños or use a spicier salsa for heat.
Different proteins: Substitute ground turkey or chicken for the beef.
Vegetarian option: Replace the meat with black beans, corn, and quinoa or another plant-based protein.
Toppings: Add sour cream, avocado slices, or hot sauce before serving.

Storage/Reheating

Store leftover Taco Stuffed Peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 1–2 minutes or warm in a preheated oven at 350°F (175°C) for about 10–12 minutes. These peppers can also be frozen—wrap tightly and store for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use red or yellow bell peppers instead of green?

Yes, any color bell pepper works, though red and yellow are sweeter and slightly softer when baked.

Is this recipe keto-friendly?

Yes, if you use cauliflower rice instead of regular rice, the dish becomes keto-compatible.

Can I make this ahead of time?

Absolutely. You can prepare and stuff the peppers in advance, refrigerate them, and bake just before serving.

What’s the best salsa to use?

Use your favorite jarred or homemade salsa—chunky, smooth, spicy, or mild depending on preference.

Can I use store-bought taco seasoning?

Yes, but check for added sugars or starches if you’re following a strict low-carb diet.

How do I make this dish spicier?

Add chili powder, jalapeños, or a splash of hot sauce to the filling mixture.

Can I freeze stuffed peppers before baking?

Yes. Assemble and freeze them unbaked. When ready to eat, bake from frozen at 375°F (190°C) for about 40–45 minutes.

What cheese alternatives can I use?

Monterey Jack, Pepper Jack, or a Mexican blend are great substitutes for cheddar.

How do I keep the peppers from getting soggy?

Avoid overbaking and drain the beef mixture well before stuffing to prevent excess moisture.

Are these suitable for kids?

Yes, the flavors are mild and kid-friendly, especially if you use a mild salsa.

Conclusion

Taco Stuffed Peppers are a delicious, wholesome way to enjoy taco flavors without the carbs. Versatile and easy to customize, this dish makes a great addition to your weeknight dinner routine or meal prep menu. With minimal prep and bold flavor, it’s sure to become a family favorite.

Taco Stuffed Peppers

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These cheesy Taco Stuffed Peppers are loaded with seasoned ground beef, salsa, and melty cheddar, offering all the bold flavors of a taco night in a low-carb, veggie-packed format that’s perfect for weeknight dinners.

Author: Asma
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Mexican
Diet: Gluten Free

Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté 2-3 minutes until fragrant.
Add ground beef and cook until browned. Drain excess fat.
Stir in taco seasoning, cumin, salsa, and rice if using. Simmer for 3-4 minutes until thickened. Season with salt and pepper.
Place pepper halves in the baking dish and fill each with the beef mixture.
Sprinkle shredded cheddar generously over each stuffed pepper.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly and golden.
Garnish with cilantro or green onions and serve hot.