Taco Stuffed Bell Peppers

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Taco Stuffed Bell Peppers are a new favorite dinner over here, because some food combinations just make perfect sense and these stuffed and tasty colorful bell peppers are exactly right.

Taco Stuffed Peppers on Baking Sheet

Taco Stuffed Peppers

Typically when I think of stuffed bell peppers, I think of rice, ground beef, and a tomato base of flavors and seasonings. But waking that ground beef up with a good bit of taco seasoning makes things even better.

Taco beef mixed with corn, black beans, and creamy cheese is simply amazing. The spicy Mexican blend of seasonings along with the sweetness from the colorful peppers was so delicious.

Of course, you can use store-bought seasoning. But I am partial to homemade spice mixes that are easy to make and taste so much better than store-bought. Loaded with an abundance of flavor and a tiny bit of heat, homemade taco seasoning gets used more than anything else in my spice cupboard.

taco peppers on sheet pan

Mexican Stuffed Bell Peppers

After browning and draining your beef, season it thoroughly with taco seasoning. Add corn, beans, and green onions. Stir to combine before adding half of the cheese.

Fill the bell pepper halves with the taco filling and cover with foil to bake. After baking top with cheese and bake a bit longer to melt the cheese.

While we enjoy ground beef, you can also make these with ground turkey or even leftover rotisserie chicken. For the next game day, it will be fun to put this filling in mini sweet peppers to add to the snacking table.

Taco Stuffed Peppers

Taco Stuffed Peppers Recipe

You’ll need these ingredients to make these spicy stuffed peppers:

  • bell peppers 
  • ground beef
  • taco seasoning or Mexican Spice blend
  • black beans
  • corn kernels
  • green onions
  • Pepperjack or Monterey Jack cheese
  • cilantro leaves
Taco Stuffed Bell Peppers

Instructions

  1. Preheat the oven to 350°F. In a large skillet over medium heat, brown the ground beef, and season it with Mexican spices while it is cooking. Start with just 2 tablespoons of the spices and wait to add more after the rest of the ingredients are combined and you have tasted it. Adjust the amount of spices according to your heat level preference.
  2. When the meat has browned add the beans, corn, and the white and light green portions of the sliced green onions. Stir to combine. Add half the cheese and stir once more.
  3. Place the bell pepper halves on a large sheet pan and then scoop the beef mixture into the bell pepper halves. Cover with foil and bake for 50 minutes.
  4. Remove from the oven, uncover and top with the remaining cheese. Bake for an additional 5-10 minutes, until the cheese has melted. Sprinkle with remaining green onions and cilantro before serving.
Baked Stuffed Bell Peppers

Peppers, chilis, and taco seasoning are some flavors that we enjoy all year around whether cooking with pantry staples or fresh from the farmer’s market ingredients. There are so many ways to incorporate the flavor of our favorite tacos.

Bright colors and fresh flavors from peppers combine for a bowl full of bell pepper chili coziness made in your slow cooker or stovetop. Zucchini Taco Boats are full of flavor and cheesy goodness. Let’s face it tacos make everything better, especially zucchini.

Quesadillas are the grilled cheese of southwestern cuisine. And these Taco Quesadillas? They’re a spectacular, hearty option for any lover of Mexican food.

Melted cheese and crispy, buttery tortillas filled with taco filling are beyond delicious combinations.

White bean and corn enchiladas with green chile sauce and lots of cheesy goodness serve as a meal or snacktime dip.

taco peppers on sheet pan

Taco Stuffed Bell Peppers

Taco Stuffed Bell Peppers because some things just make sense and these stuffed and tasty colorful bell peppers are just right.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 4

Ingredients 

  • 4 bell peppers halved with seeds removed
  • 1 pound ground beef
  • 2-3 tablespoons taco seasoning adjust to taste or Mexican Spice blend
  • cups cooked black beans or 1 can rinsed and drained
  • 2 ears corn kernels removed or 1 ½ cups canned or frozen corn
  • 1 bunch of green onions sliced thinly dark green tops reserved for garnish
  • 2 cups freshly shredded Pepperjack or Monterey Jack cheese
  • ¼ cup cilantro leaves chopped small

Instructions

  • Preheat the oven to 350°F. In a large skillet over medium heat, brown the ground beef, season it with Mexican spices while it is cooking. Start with just 2 tablespoons of the spices and wait to add more after the rest of the ingredients are combined and you have tasted it. Adjust the amount of spices according to your heat level preference.
  • When the meat has browned add the beans, corn, and the white and light green portions of the sliced green onions. Stir to combine. Add half the cheese and stir once more.
  • Place the bell pepper halves on a large sheet pan and then scoop the beef mixture into the bell pepper halves. Cover with foil and bake for 50 minutes.
  • Remove from the oven, uncover and top with the remaining cheese. Bake for an additional 5-10 minutes, until the cheese has melted. Sprinkle with remaining green onions and cilantro before serving. Enjoy!

Nutrition

Calories: 504kcal · Carbohydrates: 19g · Protein: 42g · Fat: 29g · Saturated Fat: 16g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 10g · Trans Fat: 1g · Cholesterol: 124mg · Sodium: 768mg · Potassium: 874mg · Fiber: 7g · Sugar: 6g · Vitamin A: 4379IU · Vitamin C: 155mg · Calcium: 469mg · Iron: 5mg
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Beef and Cheese Stuffed Bell Peppers

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