A delicious spin on the stuffed peppers your mom used to make, these taco stuffed peppers are perfect for your Taco Tuesday menu!
Growing up, I always loved my mother's stuffed peppers, and they are a classic that I crave from time to time. Bell peppers are my favorite vegetable, so naturally, I love a good stuffed pepper.
Bell Peppers are versatile and taste fantastic in so many different cuisines. That's why I like to get creative with the fillings. I often use what I have on hand, and the ingredients in this recipe are pantry staples that you most likely have at home as well.
This dish is also budget-friendly when trying to feed a family. The ingredients are inexpensive, and stuffed peppers are like casseroles because they are a balanced meal all in one. They have protein, veggies, and fats crammed into one pepper.
Tips for Making Taco Stuffed Peppers
Think you're ready to give the recipe a try? Consider these additional tips to help you nail the recipe!
- I used canned beans and corn in this recipe because it is easy and inexpensive. Alternatively, you could use fresh or frozen corn. You can also quickly whip up a big batch of beans in the Instant Pot to use throughout the week. It is a great way to create various meals while sticking to a budget.
- Feel free to substitute the beans for anything you like or have on hand. Pinto or kidney beans also work great in this recipe!
- The recipe states to bake the peppers for 20 minutes to soften them before filling them. Some people like their veggies a bit crisper, and others on the softer side. Adjust the baking time by adding a few extra minutes if you want a softer and more tender pepper.
- Want to make this dish dairy free? Simply omit the sour cream and cheese. You can substitute them for dairy-free options or make some guacamole to replace the creamy taste of the sour cream.
Can I Make This Dish in Advance?
Absolutely! Follow the recipe as usual, but stop after step 6. Don't bake the peppers after you fill them. All the ingredients are pre-cooked, and all you will need to do is heat them. You can refrigerate the stuffed peppers for a day or two until you are ready to eat. Then, bake them until they are heated, and you have dinner on the table in under 30 minutes with no mess to clean up.
These are also great for meal prep as you can portion them into freezer-safe containers. Then, pull them out to defrost for a couple of hours before you want to eat, and pop them in the oven or air fryer for 10-15 minutes to heat up.
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If you loved the flavors of this dish and want more easy weeknight meal ideas, try:
Taco Stuffed Peppers
- 4 bell peppers red and yellow
- 1 lb ground beef
- 1 oz packet taco seasoning
- 1 c salsa
- 15 oz canned black beans
- 15 oz canned corn
- 1 c cheddar cheese
- sour cream
- Preheat the oven to 350 degrees
- Rinse peppers and cut in half lengthwise, then remove seeds. Set on a parchment lined baking sheet.
- Bake peppers for 20 minutes.
- While the peppers are baking, brown the ground beef in a medium skillet over medium heat, then drain grease.
- Reduce the heat to low. Add the taco seasoning, salsa, black beans, and corn. Stir simmer for 5-7 minutes.
- Divide the mixture between the peppers, slightly overfilling each one.
- Bake for 7 minutes.
- Remove stuffed peppers from the oven, and top with cheese, sour cream, and avocado to serve.