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Taco stuffed bell peppers arranged on a plate with toppings

Taco Stuffed Bell Peppers Recipe: A Healthy Twist on Classic Tacos

When it comes to combining hearty flavors with a nutritious base, taco stuffed bell peppers stand out as a culinary masterpiece. This recipe takes the beloved flavors of tacos and elevates them by incorporating vibrant, nutrient-packed bell peppers as an edible container. Not only does this make for a visually appealing dish, but it also provides a healthier alternative to traditional taco shells.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings (8 halves) servings
Course: Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 4 medium to large bell peppers (red, yellow, orange, or green)
  • 1-2 tablespoons oil
  • 1 pound ground beef (lean), ground turkey, ground chicken, or plant-based crumbles
  • 1 packet (or 2 tablespoons) taco seasoning (chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper)
  • 1/3 cup water or broth
  • 1 cup cooked rice (white, brown, or cauliflower rice for low-carb)
  • 1/2 cup black beans or pinto beans (optional)
  • 1/2 cup corn kernels (fresh, frozen, or canned - optional)
  • 1 cup shredded cheese (cheddar, Monterey Jack, pepper Jack, or dairy-free)
  • Cooking spray or oil (for baking dish)
  • Optional: 1/2 cup tomato sauce, enchilada sauce, or chicken broth (for baking dish)
  • Optional toppings: fresh salsa or pico de gallo, chopped cilantro, sliced avocado or guacamole, sour cream or dairy-free alternative, jalapeño slices, crumbled queso fresco or cotija cheese, lime wedges

Method
 

  1. Rinse bell peppers thoroughly under cold water. Slice them vertically in half to create boat-like shapes, or remove the tops to keep them as whole cups.
  2. Scoop out seeds and trim away white membranes from inside the peppers, being careful not to pierce the skin.
  3. (Optional pre-cooking) To ensure tender peppers, blanch them in boiling water for 3-4 minutes, then transfer to an ice bath; OR pre-bake at 375°F (190°C) for 10 minutes while preparing the filling.
  4. Heat a skillet over medium heat and add 1-2 tablespoons of oil. Brown your chosen protein (ground beef, turkey, chicken, or plant-based crumbles) until fully cooked, breaking it apart into crumbles with a spatula.
  5. Sprinkle taco seasoning over the cooked protein. Stir to coat evenly, then add 1/3 cup of water or broth and simmer until the mixture thickens.
  6. Stir in cooked rice, beans, corn, or any other chosen fillers. Taste and adjust seasoning with salt, pepper, or more spices as needed.
  7. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or a thin layer of oil.
  8. Place the prepared bell peppers upright in the baking dish. For added flavor, pour a small amount of tomato sauce, enchilada sauce, or chicken broth around the base of the peppers.
  9. Spoon the taco filling into each pepper, packing it gently, but avoiding overfilling. Leave a small space at the top to prevent overflow during baking.
  10. Sprinkle shredded cheese generously over the filling.
  11. Cover the dish with aluminum foil to trap heat and moisture. Bake for 25-30 minutes until the peppers are tender and the filling is heated through.
  12. Remove the foil and continue baking for an additional 10-15 minutes, allowing the cheese to melt and brown slightly. If you prefer extra crispy cheese, switch to the broil setting for 2-3 minutes, watching closely to avoid burning.
  13. Serve hot with your preferred toppings such as fresh salsa, chopped cilantro, sliced avocado, sour cream, or jalapeño slices.

Notes

Ensure peppers are arranged in a single layer for even baking. The peppers should be tender but still hold their shape; the internal temperature of the filling should reach at least 165°F (74°C) for safe consumption. Avoid overcooking the peppers to prevent sogginess. n For making ahead: Prepare the filling and stuff the peppers, then refrigerate for up to 24 hours. When ready to cook, bake directly, adding 5-10 minutes to the cooking time. n Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave for 2-3 minutes. n Taco stuffed bell peppers can be frozen: Wrap each pepper individually in plastic wrap, then place in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating. n Mini bell peppers make excellent appetizers; adjust cooking time to approximately 15-20 minutes. n Poblano peppers or Anaheim peppers can also be used for a slightly different flavor and mild spice kick. n Adjust the spice level by modifying the taco seasoning and toppings (e.g., adding chili flakes or jalapeños for more heat, or omitting them for a milder flavor).