Taco Stuffed Bell Peppers
I’ll never forget the first time I made Taco Stuffed Bell Peppers for my family. My husband, a die-hard taco shell loyalist, took one bite and said, ‘Wait… this might actually be better than regular tacos!’ That was five years ago — and we’ve been making them ever since.
What started as a simple low-carb experiment turned into our favorite way to enjoy Mexican flavors without feeling weighed down. The best part? My kids don’t even realize they’re eating extra veggies – they’re too busy fighting over who gets the last cheesy pepper half!
What Makes These Taco Stuffed Bell Peppers So Special
The Genius Swap That Saves Calories
After years of making traditional tacos, I discovered something shocking:
Two taco shells = about 300 calories
Two bell pepper halves = just 24 calories
That means every time we make Taco Stuffed Bell Peppers instead of regular tacos, we’re saving enough calories for an extra scoop of guacamole! And trust me, in our house, guac is non-negotiable.
Customizable Enough for Picky Eaters
With three kids who all like their tacos differently, this recipe has been a lifesaver. Here’s how we customize:
For my spice-loving husband: Extra jalapeños and hot sauce
For my daughter: Just cheese and black beans (hold the tomatoes)
For my son: Crushed Doritos on top for crunch
Our Secret Ingredients for the Best Taco Stuffed Bell Peppers
The Must-Have Basics
After testing countless variations, here’s what always makes it into our Taco Stuffed Bell Peppers:
Colorful bell peppers (we mix red, yellow, and orange for fun)
85% lean ground beef (just enough fat for flavor)
Fire-roasted tomatoes (they add amazing depth)
Our Homemade Taco Seasoning Hack
I used to buy those little seasoning packets until I realized how simple (and cheaper!) it is to make my own. Our blend includes:
2 teaspoons of cocoa powder (sounds weird, but it creates that rich Mexican mole flavor)
A pinch of cinnamon (my abuelita’s secret ingredient)
How We Make Taco Stuffed Bell Peppers (Step-by-Step)
Prepping the Peppers Like a Pro
I’ve learned the hard way that skipping this step leads to watery Taco Stuffed Bell Peppers. Here’s our method:
Cut peppers lengthwise (more surface area for cheese!)
Use a grapefruit spoon to scrape out membranes (game-changer for clean halves)
Bake cut-side down first to help water drain
The Filling That Makes Everyone Go Back for Seconds
Our perfect filling ratio:
1 lb meat to 1 can beans (creates the ideal texture)
Let it simmer until almost dry (prevents sogginess)
Always add cheese in layers (some mixed in, some on top)
Our Family’s Favorite Variations
H3: Taco Tuesday Upgrade
When we’re feeling fancy, we add:
Crispy tortilla strips (bake your own from corn tortillas)
Quick-pickled onions (just 30 minutes in lime juice)
Avocado crema (blend avocados with sour cream)
Leftover Magic
These make incredible next-day lunches:
Stuffed pepper nachos (chop up leftovers over chips)
Breakfast version (add scrambled eggs on top)
Stuffed pepper soup (simmer with broth and toppings)
Why This Recipe Works for Real Life
Meal Prep Friendly
Every Sunday, I:
Wash and cut peppers (store in airtight container)
Make a big batch of taco meat (freezes beautifully)
Pre-mix seasoning (lasts 3 months in a jar)
Budget Conscious Tips
We save money by:
Buying peppers when they’re on sale (they freeze well for stuffing)
Using half beef, half lentils (stretches the meat)
Making our own taco seasoning (pennies per serving)
Join Our Taco Revolution!
After making Taco Stuffed Bell Peppers nearly every week for years, I can confidently say they’re:
Easier than dealing with broken taco shells
Healthier without sacrificing flavor
More fun with all the topping options
Pro Tip: Double the recipe – they reheat beautifully! Want more family-approved recipes? Try our Buddha Bowl with Peanut Sauce next!
What’s your favorite way to stuff peppers? Let me know in the comments! And don’t forget to tag me when you make your Taco Stuffed Bell Peppers – I love seeing your creations!
More Family-Favorite Recipes You’ll Love
If you enjoy these Taco Stuffed Bell Peppers, you’ll adore:
Our Famous Stuffed Bell Peppers – The classic version we make monthly
Creamy Bacon Pasta – For when you need comfort food
Quinoa Stuffed Peppers – Our meatless Monday go-to
Taco Stuffed Bell Peppers
Ingredients
- 4 large bell peppers any color
- 1 lb ground beef or turkey/chicken
- 1 small yellow onion diced
- 1 15 oz can black beans, drained
- 1 10 oz can Rotel tomatoes with green chilies
- 2 cups shredded Mexican cheese blend
- 2 tbsp tomato paste
- 2 cloves garlic minced
Homemade Taco Seasoning:
- 1 tbsp chili powder
- 2 tsp cornstarch
- 1½ tsp ground cumin
- 1 tsp salt
- ½ tsp each: black pepper paprika
- ¼ tsp each: garlic powder onion powder, oregano
- ⅛ tsp cayenne pepper
- 1 pinch cinnamon
Instructions
Prep Peppers:
- Preheat oven to 350°F (175°C).
- Cut peppers in half lengthwise; remove stems and seeds.
- Place cut-side up on baking sheet. Bake 15 minutes (this removes excess water).
Make Filling:
- Brown ground beef in skillet over medium heat. Drain fat.
- Add onion; cook 5 minutes until soft.
- Stir in taco seasoning, tomato paste, and garlic.
- Add black beans and Rotel tomatoes; simmer 5 minutes.
Assemble & Bake:
- Fill pepper halves with beef mixture.
- Top generously with cheese.
- Bake 15 minutes until cheese is bubbly.
Serve:
- Top with sour cream, avocado, or crushed tortilla chips!
Notes
- For crispier peppers: Broil 2 minutes at the end.
- Make ahead: Prep filling and store separately for 3 days.
- Vegetarian? Swap beef for 1 cup cooked quinoa + extra beans.
Calories: 320 | Protein: 24g | Carbs: 22g | Fiber: 7g
