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Taco Stuffed Peppers with Cheese

taco stuffed peppers with cheese - featured image

A quick and easy recipe featuring bell peppers stuffed with a flavorful taco meat filling and topped with melted cheese, perfect for a hearty and wholesome meal.

Ingredients

Scale
  • 4 large bell peppers, any color
  • 1 lb ground beef, lean or regular
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1/2 cup tomato sauce
  • 1 cup black beans, rinsed and drained (optional)
  • 1 1/2 cups shredded cheddar or Mexican blend cheese
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro, chopped for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and carefully remove the seeds and membranes. Set the peppers upright in your baking dish. Trim bottoms if needed to stabilize.
  3. Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3-4 minutes until translucent.
  4. Add minced garlic and cook for 30 seconds without burning.
  5. Add ground beef and cook until browned, about 6-8 minutes, breaking up clumps. Season with salt and pepper.
  6. Mix in taco seasoning and tomato sauce. Simmer for 3-4 minutes. Fold in black beans if using.
  7. Spoon the meat mixture evenly into each bell pepper cavity, packing gently.
  8. Top each stuffed pepper generously with shredded cheese.
  9. Bake uncovered for 25-30 minutes until peppers are tender and cheese is bubbly and browned.
  10. Let cool for 5 minutes, garnish with fresh cilantro if desired, and serve warm.

Notes

If cheese browns too quickly, cover peppers loosely with foil halfway through baking. Avoid overfilling peppers to prevent spilling and burning. For extra crisp on top, broil for 1-2 minutes at the end. Leftovers keep well refrigerated for up to 3 days; reheat in oven for best texture.

Nutrition

Keywords: taco stuffed peppers, stuffed bell peppers, taco recipe, cheesy stuffed peppers, easy dinner, weeknight meal, Mexican food