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+ servings
Baked stuffed peppers in a glass baking dish.
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4.70 from 55 votes

Beef Taco Stuffed Peppers Recipe

Taco style stuffed peppers with rice, ground beef, black beans, tomatoes, rice & corn! Sprinkle with cheese and bake. A quick, convenient dinner for a busy weeknight.
Prep Time10 minutes
Cook Time20 minutes
Cooling Time5 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Easy Dinner Ideas, Gluten Free, Healthy Dinner, Quick, Stuffed Bell Peppers, Stuffed peppers beef, Stuffed peppers easy, Stuffed peppers Mexican, Stuffed peppers with rice
Servings: 8
Calories: 233kcal
Author: Stacey Adams

Ingredients

Optional Toppings:

  • Sour cream, guacamole, salsa, hot sauce, chopped cilantro, diced red onion, lime juice, avocado slices

Recipe notes:

Large bell peppers: I find it helpful to have peppers similar in size and height. Use any color you like!
Ground beef: sub ground turkey or chicken if desired. I use 93/7 ground beef, if you're using a higher fat content meat, drain fat before adding onion to the sauté pan.
Instant rice: white or brown will work. You can sub cooked, regular rice if you don't have any instant rice on hand.
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!
General: if preferred, you can make four large stuffed peppers rather than eight small ones. Just cut the tops off of each pepper instead of slicing them in half!
 

Instructions

  • Fill a large stock pot with HOT water, salt generously and place on stovetop on high heat.
  • 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. (*Tip: be careful to over cook your peppers or they will become mushy and start to fall apart).
  • While peppers simmer, place a large, deep sauté pan on the stove top. Turn heat to medium, add ground beef 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 meat has finished browning, add diced onion. Sauté together until onion starts to become soft and translucent (5-10 minutes).
  • Add canned diced tomato (with juices), instant rice, black beans, corn and gluten free taco seasonings and mix well.
  • Preheat your oven to 350°F.
  • Remove peppers from hot water with tongs and line them in a 9x13 inch baking dish. Spoon meat mixture into peppers and sprinkle with cheese.
  • Bake peppers for 10-15 minutes and then broil for 1-2 minutes if you want to brown cheese.
  • Allow peppers to cool for 5-10 minutes and then serve with desired toppings!

Storage Instructions:

  • Allow peppers to cool and place them in an airtight, food storage container or Ziploc baggie. Press on the bag or container to remove as much excess air as possible. Refrigerate for 3-5 days or store in the freezer for 2-3 months.
    To reheat, thaw in the refrigerator overnight and then microwave in 30-60 second increments or bake at 350°F until warmed through.

Video

Nutrition

Serving: 1pepper half | Sugar: 6g | Fiber: 5g | Calories: 233kcal | Fat: 8g | Protein: 18.5g | Carbohydrates: 21g