Taco Stuffed Peppers Recipe

If you're craving a fun twist on classic tacos, look no further than Taco Stuffed Peppers. These vibrant, flavor-packed peppers take all the best elements of a taco—seasoned ground beef, zesty spices, and melty cheese—and pack them into a healthy, colorful bell pepper. It's a meal that’s not only delicious but also visually stunning, making it perfect for weeknight dinners or special occasions. Whether you're a taco enthusiast or just looking for a new way to enjoy stuffed peppers, this recipe will quickly become a family favorite.

This classic Tex-Mex recipe is not only incredibly delicious but also a fantastic option for those following a Keto diet, with bell peppers serving as the perfect edible cup. Having lived in both Mexico and Texas, I've noticed that while stuffed peppers are a beloved dish in Texas, they're less common in Mexico. In Mexico, poblano peppers are more frequently used, particularly in traditional dishes like Chiles en Nogada.

Among low-carb vegetables, bell peppers are often overlooked, but they truly shine in this keto-friendly recipe. Although these Taco Stuffed Peppers can be a bit time-consuming to prepare, the effort is well worth it. The key steps involve coring the peppers and chopping the vegetables. Once the ground beef and veggies are cooked, simply stuff the mixture into the peppers, top with cheese, and bake for 20 minutes. The result is a mouthwatering dish that’s sure to please!

If you love this recipe, you ned to try my Stuffed Poblano Peppers or my Jalapeño Poppers.

Jump to:

• What are Stuffed Peppers?
• Taco Stuffed Peppers Ingredients
• How to make Taco Stuffed Peppers
• Substitutions
• Taco Stuffed Peppers Recipe Variations
• Equipment
• How to store Stuffed Peppers without Rice
• Stuffed Peppers Recipe Top tips
• Taco Stuffed Peppers Recipe
• Food safety

What are Stuffed Peppers?

Taco Stuffed Peppers are a creative twist on traditional tacos, where all the classic taco ingredients are packed into bell peppers instead of taco shells or tortillas. The bell peppers are hollowed out and filled with a flavorful mixture typically made of seasoned ground beef (or another protein), sautéed vegetables, and often tomatoes or beans. The stuffed peppers are then topped with cheese and baked until the peppers are tender and the cheese is melted and bubbly.

This dish combines the savory, spicy flavors of tacos with the added health benefits of bell peppers, making it a low-carb, keto-friendly alternative to traditional tacos. The bell pepper serves as both a nutritious vessel and a delicious part of the meal, offering a satisfying crunch and sweetness that pairs perfectly with the taco filling.

Taco Stuffed Peppers Ingredients

• Ground beef
• Bell peppers
• Olive oil
• Onion
• Garlic
• Tomatoes
• Chili powder
• Onion powder
• Mozzarella

See recipe card for quantities.

How to make Taco Stuffed Peppers

Preheat Oven: Preheat your oven to 375°F (190°C).

Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms of the peppers slightly so they stand upright. Set aside.

Hint: Make sure to cover with foil when baking.

Substitutions

Ground Beef: Substitute with ground turkey, chicken, black beans, lentils, or plant-based crumbles.

Bell Peppers: Swap with poblano peppers, zucchini, or eggplant for a different flavor or texture.

Olive or Vegetable Oil: Use avocado oil, coconut oil, or butter.Onion: Replace with shallots, leeks, or green onions.

Garlic: Use garlic powder, shallots, or garlic-infused oil if fresh garlic isn’t available.

Diced Tomatoes: Substitute with salsa, tomato sauce, or canned fire-roasted tomatoes.

Chili Powder: Swap with taco seasoning, cumin, or smoked paprika.

Onion Powder: Replace with garlic powder, celery salt, or a pinch of ground coriander.

Shredded Mozzarella: Use cheddar, Monterey Jack, Mexican blend, or a dairy-free cheese.

Taco Stuffed Peppers Recipe Variations

Stuffed Peppers are a versatile dish that can be customized to suit your taste preferences and dietary restrictions. Here are some Stuffed Peppers recipe variations you might want to try:

• Vegetarian Stuffed Peppers: Use quinoa, lentils, or beans instead of meat to create a hearty and flavorful vegetarian version of Stuffed Peppers.
• Mexican-style Stuffed Peppers: Add Mexican-inspired ingredients like corn, black beans, cilantro, and salsa to the stuffing mixture to create a delicious and spicy Mexican-style Stuffed Pepper.
• Italian-style Stuffed Peppers: Use Italian sausage, Parmesan cheese, and Italian seasoning to create a savory and aromatic Italian-style Stuffed Pepper.
• Mediterranean-style Stuffed Peppers: Use Mediterranean-inspired ingredients like feta cheese, olives, and spinach to create a delicious and healthy Mediterranean-style Stuffed Pepper.
• Ground Turkey Stuffed Peppers: Use ground turkey instead of ground beef to create a leaner and healthier version of Stuffed Peppers.
• Low-Carb Stuffed Peppers: Use cauliflower rice instead of white rice to create a low-carb version of Stuffed Peppers.
• Spicy Stuffed Peppers: Add chili powder, cayenne pepper, or hot sauce to the stuffing mixture to create a spicy and flavorful Stuffed Pepper.

Check out my Stuffed Anaheim Peppers Recipe.

Equipment

To make Stuffed Peppers, you'll need some basic kitchen equipment, including:

• A baking dish: A baking dish to bake the stuffed peppers in the oven.
• A knife and cutting board: to chop the vegetables and prepare the stuffing mixture.
• A skillet or frying pan: to cook the meat and vegetables for the stuffing mixture.
• Mixing bowls and spoons: to mix the stuffing ingredients together.
• Aluminum foil: to cover the baking dish and prevent the stuffed peppers from drying out.
• Oven mitts or heat-resistant gloves: to handle the hot baking dish when removing it from the oven.

How to store Stuffed Peppers without Rice

Storing Stuffed Peppers without rice is similar to storing rice-filled Stuffed Peppers. Here are the steps you can follow:

1. Let the Stuffed Peppers cool completely before storing them. This will prevent condensation from forming inside the container, which can cause the peppers to become soggy.
2. Transfer the Stuffed Peppers to an airtight container. Make sure the container is large enough to hold the peppers without squishing them.
3. Place the container in the refrigerator. Stuffed Peppers without rice can be stored in the refrigerator for up to 3-4 days.
4. To reheat the Stuffed Peppers, preheat the oven to 350°F (175°C). Place the Stuffed Peppers in a baking dish and cover with aluminum foil. Bake for 20-25 minutes, or until heated through.

Alternatively, you can also reheat the Stuffed Peppers in the microwave. Place the Stuffed Peppers on a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through. Check the temperature of the Stuffed Peppers with a food thermometer to ensure they have reached an internal temperature of 165°F (74°C) before serving.

Stuffed Peppers Recipe Top tips

• Choose the Right Peppers: Select bell peppers that are firm and have a good base to stand upright. Red, yellow, or orange peppers tend to be sweeter and more flavorful, but green peppers work too.
• Season the Filling Well: Make sure to season the ground beef mixture generously with salt, pepper, and spices to enhance flavor. Taste the mixture before stuffing to adjust seasoning if needed.
• Layer with Cheese: For a gooey, delicious topping, add some cheese inside the peppers before adding the remaining filling and cheese on top. This creates a melty layer that enhances flavor.
• Avoid Overfilling: Don’t overstuff the peppers as they may become difficult to bake evenly. Leave a bit of space at the top to allow the cheese to melt and brown nicely.
  

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.