Easy & Delicious Taco Stuffed Peppers: The Ultimate Mexican Dinner Twist
If you’re anything like me, Mexican food holds a special place in your heart (and stomach!). The vibrant flavors, the comforting textures, and the sheer versatility of dishes like Sour Cream Enchiladas or homemade guacamole make it a go-to cuisine for any occasion. There’s just something inherently satisfying about a well-made taco, and while I could happily enjoy them every day, it’s always fun to find new, exciting ways to incorporate those beloved taco flavors into innovative dishes. And if margaritas were a food group, well, we’d all be set for life!
Today, we’re taking a beloved classic – stuffed bell peppers – and infusing them with the irresistible zest of a Mexican feast. Imagine tender bell peppers brimming with seasoned taco meat, hearty black beans, sweet corn, tangy salsa, and a generous blanket of melted cheese, all crowned with a savory enchilada sauce. This isn’t just a meal; it’s a flavor celebration that transforms your ordinary dinner into an extraordinary taco night experience. Whether you’re a seasoned chef or a beginner in the kitchen, these Mexican stuffed peppers are surprisingly simple to prepare and guaranteed to be a huge hit with the whole family.
Why You’ll Love These Mexican Stuffed Peppers
These taco stuffed bell peppers offer a fantastic alternative to traditional taco shells, providing a nutritious and satisfying meal all in one. They are incredibly versatile, allowing for endless customization to suit any dietary preference or ingredient availability. Plus, they make for excellent meal prep, as you can assemble them ahead of time and simply bake when ready. Not only are they packed with flavor, but they also present beautifully, making them perfect for both casual weeknight dinners and entertaining guests. Say goodbye to soggy taco shells and hello to tender, flavorful bell pepper boats loaded with all your favorite taco fixings!
Essential Ingredients for Your Taco Stuffed Peppers
Crafting these delicious Mexican stuffed peppers requires a selection of readily available ingredients. You can opt for store-bought convenience or elevate your dish with homemade components for a truly from-scratch experience. Here’s a breakdown of what you’ll need to create this flavor-packed dish:
- Bell Peppers: The star of the show! Any color works beautifully. Red, yellow, orange, and green bell peppers each offer a slightly different sweetness and aesthetic appeal.
- Ground Beef: Lean ground beef is ideal for a flavorful and less greasy filling.
- Taco Seasoning: A key flavor enhancer. Use a store-bought packet for ease, or whip up your own Homemade Taco Seasoning for a fresher taste and control over ingredients.
- Black Beans: Rinsed and drained, they add protein, fiber, and a wonderful earthy texture. Pinto beans are a great alternative.
- Corn: Frozen corn kernels are convenient and add a pop of sweetness and color. Canned corn or fresh off the cob can also be used.
- Salsa: Your favorite store-bought salsa works perfectly. For an extra special touch, try making a batch of Restaurant Style Salsa.
- Cheese: Shredded cheddar cheese or a Mexican blend melts beautifully and adds a creamy, savory layer. Don’t be shy with the cheese!
- Enchilada Sauce: This provides a crucial saucy element and depth of flavor. Store-bought is fine, but Homemade Enchilada Sauce will truly elevate the dish.
- Cooked Rice: White or brown rice, even quick-cooking minute rice, provides a satisfying base for the filling. About 3 cups of cooked rice is what you’ll need.
Don’t limit yourself to just these! Feel free to experiment with other ingredients like diced onions, green chilies, or even a dash of hot sauce if you like a little extra kick. If bell peppers aren’t your favorite, you can hollow out and stuff large tomatoes, or simply make a delicious Taco Rice casserole by mixing all the filling ingredients and baking it in a dish.
Mastering the Art of Cooking Stuffed Peppers
One of the most common questions when preparing stuffed peppers is about the optimal cooking method to achieve tender, perfectly cooked bell peppers. The goal is always to have a pepper that’s soft enough to cut with a fork but still holds its shape and provides a pleasant texture contrast to the rich filling. While our primary method for this recipe is baking, there are several ways to cook stuffed peppers, each with its own advantages:
- Microwave: For a quick shortcut, you can par-cook your cleaned bell peppers in the microwave. Place them on a microwave-safe plate, cover with a damp paper towel, and cook for 4-5 minutes. This will soften them slightly, significantly reducing your overall baking time and ensuring they are tender when the filling is hot.
- Boil (Parboil): Another option for pre-cooking is to parboil the peppers. Simply immerse the halved peppers in boiling water for 3-4 minutes, then remove and drain them thoroughly before filling. This method also helps soften the peppers, leading to a shorter baking time.
- Crockpot / Slow Cooker: This method is fantastic for hands-off cooking throughout the day. Instead of slicing the peppers in half lengthwise, simply cut off the tops, remove the seeds and membranes, and stand them upright in your slow cooker. Fill them with the prepared mixture, cover, and cook on low for 4-5 hours until the peppers are fork-tender. This is perfect for busy days when you want a delicious meal waiting for you.
- Bake (Classic Method): The most common and often preferred method for stuffed peppers. For this particular taco stuffed pepper recipe, we’ll be filling the raw, halved peppers directly and baking them for approximately 35-40 minutes at 350 degrees F (175°C). The key to perfectly baked stuffed peppers is allowing enough time for the bell pepper itself to become tender. A crunchy, undercooked bell pepper can detract from the overall experience, so patience is a virtue here.
So, should you cook peppers before stuffing? For this baked recipe, it’s generally not necessary to precook them if you follow the recommended baking time. The 35-40 minute bake time allows the peppers to soften beautifully while the filling heats through and the cheese melts to perfection. However, if you are short on time or prefer a very soft pepper, a quick microwave or parboil can certainly speed up the process.
Unleashing Your Creativity: Customizing Your Stuffed Peppers
The beauty of these taco stuffed peppers lies in their adaptability. You can easily tailor the filling to your family’s preferences, dietary needs, or whatever ingredients you have on hand. Don’t be afraid to get creative!
- Protein Power: While ground beef is classic, consider ground turkey for a leaner option, shredded chicken (great for using up leftovers!), or even seasoned crumbled plant-based meat substitutes for a vegetarian version. Leftover pulled pork or barbacoa would also be incredible.
- Bean Varieties: Black beans provide a robust flavor and texture, but pinto beans or kidney beans would work just as well.
- Grain Alternatives: Experiment with quinoa instead of rice for an added protein boost, or use cauliflower rice for a low-carb alternative.
- Spice It Up: If you love heat, incorporate diced jalapeños (fresh or pickled) directly into the filling, or add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Veggie Boost: Finely diced onions, bell peppers (from the cut-off tops!), zucchini, or even spinach can be added to the filling for extra nutrients and flavor.
- Cheese Choices: Mexican blend cheese is a fantastic choice, but Monterey Jack, Pepper Jack, or even a sharp white cheddar would be delicious.
The possibilities are truly endless, making these taco stuffed peppers a dish you can enjoy again and again with new variations each time.
Make Ahead and Freezer Friendly: Your Weeknight Dinner Solution
One of the many reasons these stuffed peppers are a go-to favorite is their incredible make-ahead and freezer-friendly nature. This makes them perfect for busy weeknights or for preparing meals in advance.
- Make Ahead: You can prepare the entire filling mixture and stuff the bell peppers up to 2-3 days in advance. Simply cover the baking dish tightly with plastic wrap and refrigerate. When you’re ready to serve, just uncover, pour on the enchilada sauce, add the remaining cheese, and bake according to the recipe instructions, possibly adding an extra 5-10 minutes to account for the chilled ingredients.
- Freezing Stuffed Peppers: Yes, you absolutely can freeze stuffed peppers! For best results, I recommend freezing them *before* baking. Assemble the peppers as directed, but do not bake. Place the stuffed peppers in an airtight freezer-safe container or a freezer bag. You can also individually wrap them in plastic wrap and then foil before placing them in a container to prevent freezer burn. They will keep well for up to 2 months.
- To Reheat from Frozen: When you’re ready to enjoy them, transfer the frozen stuffed peppers to the refrigerator overnight to thaw. Then, bake them uncovered in a preheated oven at 350°F (175°C) for about 45-55 minutes, or until heated through and the peppers are tender. If baking directly from frozen, it will take longer (around 1 hour to 1 hour 15 minutes), and you might want to cover them with foil for the first half of the baking time to prevent the tops from browning too quickly. Leftovers can also be frozen after baking, though the pepper’s texture might be slightly softer upon reheating.
Step-by-Step Guide: How to Make Mexican Stuffed Peppers
These taco stuffed peppers come together quickly with a few straightforward steps. For the full printable recipe card with exact measurements, be sure to scroll to the bottom of this post!
- Prepare the Bell Peppers: Start by preheating your oven to 350°F (175°C). Wash your bell peppers thoroughly, then slice them in half lengthwise. Carefully remove the seeds and any white membrane from the inside. Arrange the pepper halves, cut-side up, in a 13×9 inch baking dish.
- Cook the Ground Beef: In a large skillet, brown one pound of ground beef over medium-high heat, breaking it up with a spoon as it cooks. Once it’s fully cooked and no longer pink, drain any excess fat. Stir in one packet of taco seasoning, ensuring the meat is thoroughly coated for maximum flavor.
- Prepare the Rice: Cook three cups of rice according to package directions. You can use long-grain white rice, brown rice, or even instant minute rice – the type doesn’t significantly impact the final dish, just ensure it’s cooked and ready.
- Combine the Filling: In a large mixing bowl (or directly in your skillet if it’s spacious enough), combine the seasoned taco meat, one 15 oz can of drained and rinsed black beans, one cup of frozen corn kernels, one cup of salsa, one cup of shredded cheddar cheese, and the cooked rice. Mix everything together until all ingredients are well distributed.
- Stuff the Peppers: Generously fill each bell pepper half with the prepared rice and meat mixture. If you have any leftover filling, it makes a fantastic quick snack, or you can use it to stuff additional peppers or even a few tomatoes.
- Top and Bake: Evenly pour one 10 oz can of enchilada sauce over the stuffed peppers. Then, sprinkle the remaining one cup of shredded cheese over the top.
- Bake to Perfection: Transfer the baking dish to your preheated oven and bake for 35-40 minutes. The peppers are done when the cheese is melted and bubbly, the filling is hot throughout, and the bell peppers are tender enough to easily pierce with a fork.
- Serve Immediately: Remove from the oven and serve these delectable taco stuffed peppers while they’re hot!
The key to truly delicious stuffed peppers is ensuring the bell pepper itself is cooked all the way through, offering a tender bite rather than a raw crunch. While the cheese melts and the filling heats relatively quickly, the peppers need that full baking time to soften. If you’re ever in a hurry, remember the par-cooking shortcuts mentioned above!
Fantastic Taco Topping Ideas
Just like any great taco, these Mexican stuffed peppers benefit immensely from a variety of fresh and flavorful toppings. These additions not only enhance the taste but also add a wonderful textural contrast and visual appeal:
- Sour Cream or Greek Yogurt: A dollop adds a cool, creamy tang that perfectly balances the savory filling.
- Diced Avocado or Guacamole: Fresh, creamy avocado brings healthy fats and a smooth texture.
- Diced Tomatoes: Adds a burst of freshness and acidity.
- Jalapeños: Freshly sliced or pickled jalapeños offer a delightful kick for those who love spice.
- Black Olives: Sliced black olives contribute a briny, savory note.
- Fresh Cilantro: Chopped cilantro adds a bright, herbaceous finish that ties all the Mexican flavors together.
- Green Onions: Sliced green onions provide a mild oniony bite and a bit of crunch.
- Hot Sauce: A few dashes of your favorite hot sauce can personalize the spice level.
Feel free to set up a “taco stuffed pepper bar” with various toppings, allowing everyone to customize their own delicious meal!
More Mexican Dinner Ideas to Explore
If your family consistently craves Mexican cuisine, these taco stuffed peppers are an absolute must-try. And if you’re looking to expand your repertoire of delicious Mexican-inspired dishes, here are some other fantastic Mexican dinner ideas from our collection that you’re sure to love:
- Mexican Pizzas
- Chicken Tostadas
- Easy Taco Soup
- Fiesta Lime Chicken
- Crunchy Southwestern Chicken Wrap
- Dorito Taco Casserole
- Southwest Baked Chicken
Each of these recipes offers unique flavors and textures, ensuring your Mexican dinner nights are always exciting and delicious!
Easy Taco Stuffed Peppers Recipe
Erin Sellin
15 minutes
40 minutes
55 minutes
8
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Ingredients
- 4 bell peppers, sliced in half lengthwise with seeds and membrane removed
- 1 pound ground beef
- 1 packet taco seasoning
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup salsa
- 2 cups shredded cheddar cheese, divided
- 1 10 oz can enchilada sauce
- 3 cups cooked rice
Optional Toppings
- Sour cream
- Diced Tomatoes
- Avocado
- Jalapeño slices
- Black Olives
- Cilantro
Instructions
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Preheat oven to 350 degrees F (175°C).
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Arrange sliced bell peppers in a 13×9 inch baking dish.
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In a large skillet, brown ground beef over medium-high heat. Once broken up and cooked through, drain any excess fat. Mix in taco seasoning until everything is well coated.
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In a large bowl (or if your skillet is large enough), mix together the seasoned taco meat, black beans, corn, salsa, 1 cup of cheddar cheese, and cooked rice.
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Generously fill each bell pepper half with the rice and meat mixture. If you have leftovers, store them in the fridge or fill additional peppers.
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Pour enchilada sauce evenly over the peppers and top with the remaining cheese.
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Bake for 35-40 minutes until everything is melted and bubbly, and the peppers are tender.
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Remove from oven and serve immediately with your favorite toppings.
Nutrition
Nutrition information is automatically calculated and should only be used as an approximation.
Additional Recipe Information
Erin Sellin
15 minutes
40 minutes
55 minutes
Dinner Recipes
American, Mexican
8
431
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