Taco stuffed bell peppers with rice and ground beef (or turkey) take only 30 minutes to make! They’re delicious, healthy, quick and easy. Perfect for a busy weeknight.
Simply blanch your peppers in boiling water, stuff with filling, sprinkle with cheese and bake in the oven for around 10 minutes.
Leftovers reheat very well and are excellent as a make-ahead lunch!
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A quick rundown – making beef taco stuffed bell peppers:
Keep scrolling for the full recipe. We’ll start here with a quick overview!
- Preheat your oven to 350°F.
- Place a large pot of HOT salted water on the stovetop and turn heat to high.
- Cut bell peppers in half lengthwise, remove stems and seeds. Carefully place pepper halves in the pot, once water comes to a boil, reduce heat and simmer for 5-10 minutes.
- Brown hamburger meat in a large, deep sauté pan. Add onions, uncooked minute rice, black beans, corn, canned diced tomatoes (with juices), and taco seasoning. Mix it all up and scoop filling into peppers halves, sprinkle with cheese and bake.
- Allow peppers to cool and serve with desired toppings!
SIDES FOR STUFFED PEPPERS:
- Homemade guacamole
- Tortilla chips (regular or low-carb)
- Warm tortillas (regular or low-carb)
- Refried beans
HOW CAN I MAKE STUFFED PEPPERS WITH NO RICE?
If you’d like to make stuffed peppers without rice, you can simply cut it out! Your stuffed peppers will still be delicious. Another great option: substitute cauliflower rice.
- Leftover filling: You may have leftover filling after stuffing peppers. Since they vary so much in size, this recipe yields plenty. I’d rather have too much than come up short! Luckily this filling is super tasty on it’s own, mixed into a salad or wrapped in a warm tortilla. It’s also delicious when topped with guacamole, a few slices of fresh avocado or sour cream!
- Taco seasoning: You can buy taco-seasoning mix at the store, but if gluten is an issue for you, make sure to find a brand that is specified as gluten-free (many are not). To avoid additives and gluten, you can also make your own taco seasoning at home. It’s super easy!
Lets get started!
Easy Beef Taco Stuffed Bell Peppers
- 4 bell peppers *see note below
- 1 pound lean ground beef *I prefer to use 93/7
- 1 medium yellow onion *diced
- 1 can diced tomatoes
- ½ cup instant white rice *or minute rice *uncooked
- ½ cup frozen corn
- 1 can black beans *drained & rinsed
- ¼ cup gluten free taco seasoning *see note below
- 1 cup shredded cheese *Mexican blend
- Sour cream, green onion, chopped cilantro, lime juice, chives, guacamole
Recipe notes:Bell peppers: I find it helpful to have peppers similar in size and height. Taco seasoning: You can buy taco-seasoning mix at the store, but if gluten is an issue for you, make sure you find a brand that is specified as gluten-free (many are not). To avoid additives and gluten, you can also make your own taco seasoning at home: it’s super easy! I think homemade taco seasoning offers better flavor!
- Preheat oven to 350°F.
- Fill a large stock pot with HOT water, salt generously and place on stovetop on high heat.
- Dice onion and cut peppers in half lengthwise, remove stem and seeds. Place them in the stock pot. Once water comes to a boil, reduce heat to medium low and allow peppers to simmer for 10 minutes. If you like a crunchier pepper, reduce simmering time.
- While peppers simmer, place a large, deep sauté pan on the stove top. Turn heat to medium, add hamburger and allow it to brown. I recommend using a 3-5 quart sauté pan, or larger. All other ingredients will be added to this pan so you will need adequate space. You can also use another large pot in lieu of a sauté pan.
- Once your hamburger meat has finished browning, add diced onion, canned diced tomato (with juices), uncooked minute rice, black beans, corn and taco seasoning. Mix all ingredients together and allow them to simmer for 5 minutes.
- Turn off both stovetop burners. Remove peppers from hot water with tongs and place them in a 9×13 inch baking dish. Spoon filling into peppers and sprinkle with shredded cheese.
- Bake peppers for 10 minutes and then broil for 1-2 minutes if you want to brown cheese.
- Allow peppers to cool for 5-10 minutes, add toppings and serve with chips and guacamole if desired. Enjoy!
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More easy dinner ideas:
- Chicken Taco Stuffed Bell Peppers
- Stuffed Pepper Crock Pot Soup
- Taco Salad Bowls With Shredded Chicken
- Easy Low Carb Taco Casserole
- Chicken Enchiladas With White Sauce