I love a weeknight recipe that feels indulgent but actually hides vegetables and real protein — Cheesy Taco Stuffed Peppers do exactly that. They’re bright, handheld, and saucy, with melty cheese and a spiced beef (or turkey) filling that bakes inside a tender bell pepper for easy clean-up and big flavor. After testing this version a few times, I nailed the balance of juicy filling and firm pepper without sogginess, and it’s become a staple for busy evenings (you can also see a similar cheesy taco stuffed peppers idea for inspiration).
Why Make This Recipe
- It’s a one-dish dinner that hides veggies and serves protein and fiber in every portion.
- Ready in about an hour, it’s weeknight-friendly and easy to double for meal prep.
- The flavors are crowd-pleasing — taco seasoning, tomatoes, and gooey cheese — perfect for picky eaters.
- It reheats and freezes well, making leftovers simple to use on busy days.
- Personally, I love this recipe because swapping proteins or cheeses keeps it fresh; it’s forgiving and versatile, much like other stuffed-pepper favorites such as BBQ chicken stuffed bell peppers.
Recipe Overview
Prep time: 20 minutes.
Cook time: 30 minutes (plus 10 minutes to brown filling).
Total time: 1 hour.
Servings: 4 large stuffed peppers (or 6 medium).
Difficulty: Easy.
Method: Sauté ground protein with aromatics and taco seasoning, mix with cooked rice or beans, stuff into halved bell peppers, top with cheese, and bake at 375°F (190°C) until peppers are tender and cheese is melted.
My Experience Making This Recipe
I tested this several times to get the pepper texture right — not too soft, not raw. I learned that par-cooking the filling just enough (browning meat, softening onions, and stirring in cooked rice) prevents soggy peppers and concentrates the taco flavors.
How to Make Cheesy Taco Stuffed Peppers
Start by preheating your oven to 375°F (190°C). Halve and core 4 large bell peppers and set them cut-side up in a 9×13-inch baking dish. Sauté 1 medium diced onion and 2 cloves minced garlic in 1 tablespoon oil until softened, then add 1 lb (450 g) ground beef or turkey and brown, breaking it up with a spatula. Stir in 2 tablespoons taco seasoning, 1 cup cooked rice (or 1 can black beans, drained), 1 can (14.5 oz) diced tomatoes drained, and 1/4 cup tomato sauce; simmer 3–4 minutes to combine. Spoon the mixture into the pepper halves, top with 1 cup shredded cheddar (or a mix of cheddar and Monterey Jack), cover with foil, and bake for 20 minutes; uncover and bake another 5–10 minutes until peppers are tender and cheese is bubbly. Let rest 5 minutes before serving so the filling sets.
Expert Tips for Success
- Choose firm, evenly sized bell peppers so they cook uniformly; yellow or orange are sweeter, while green are tangier.
- Brown the meat over medium-high heat until nicely caramelized — that Maillard flavor is what makes the filling taste “taco” rather than just seasoned meat.
- If you want firmer peppers, par-roast them cut-side down on a sheet at 400°F (200°C) for 8 minutes before stuffing.
- Use a 9×13 baking dish or similar so peppers sit snugly and don’t tip; an offset spatula helps you pack the filling neatly. Also see a crunchy-cheesy twist inspired by Cheesy Dorito Taco Casserole if you want a topping with texture.
- Drain excess fat from the filling or blot the pepper cavity with a paper towel to avoid watery results; a splash of tomato paste or 2 tablespoons of cornmeal can help bind a wet filling.
How to Serve Cheesy Taco Stuffed Peppers
- Top with fresh cilantro, a squeeze of lime, and a dollop of sour cream or Greek yogurt for brightness.
- Serve with simple sides like a mixed green salad, corn chips, or a scoop of guacamole.
- For family meals, place peppers on a platter and let everyone add toppings family-style — it’s great for casual entertaining.
- Pair with roasted vegetables or a light slaw, or try stuffing smaller peppers for appetizer-style servings alongside recipes like Cheesy Garlic Butter Mushroom Stuffed Chicken at a dinner party.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container for 3–4 days; store whole peppers or remove filling into a shallow container for quicker chilling. Freeze individually wrapped peppers or an assembled tray (tight plastic wrap + foil) for up to 3 months; thaw overnight in the fridge before reheating. To reheat, bake at 350°F (175°C) for 15–25 minutes until warmed through, or microwave single servings for 2–3 minutes on high, rotating halfway, and finish under the broiler 1–2 minutes if you want the cheese bubbly.
Recipe Variations
- Vegetarian: Replace meat with a mix of black beans and corn (1 can each), add 1 teaspoon cumin, and use vegetable broth; see a similar legume-forward option in black bean and corn stuffed peppers.
- Dairy-free: Use dairy-free shredded cheese or skip the cheese and top with avocado slices and a cashew crema.
- Low-carb / Keto: Swap rice for cauliflower rice or omit starch entirely and add extra chopped mushrooms and zucchini.
- Spicy or smoky: Stir in 1–2 tablespoons adobo sauce from chipotles or use smoked paprika and add pickled jalapeños for heat.
Nutritional Highlights
These stuffed peppers provide a solid serving of protein (about 20–30 g per pepper depending on the meat) and a serving of vegetables from the bell pepper. They’re customizable for calorie control by changing the cheese quantity and rice portion; one whole pepper is usually a good single serving. Allergens: contains dairy if using cheese, and may include gluten if your taco seasoning contains wheat — use a certified gluten-free seasoning to avoid gluten.
Troubleshooting Common Issues
- Soggy peppers: Likely from too-wet filling; drain tomatoes well, remove excess fat after browning, or briefly par-roast peppers.
- Undercooked pepper center: Cover with foil during the first part of baking, then uncover to brown the cheese; you can also slice peppers thinner for faster cooking.
- Dry filling: Add 2–3 tablespoons of tomato sauce, reserved pan juices, or a splash of chicken broth and stir before stuffing to add moisture without making it watery.
Frequently Asked Questions
Q: Can I assemble these ahead of time and bake later?
A: Yes — stuff the peppers, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add an extra 5–10 minutes to the baking time if they go into the oven straight from the fridge.
Q: What’s the best way to keep the filling from falling out when serving?
A: Let the peppers rest 5–10 minutes after baking; this helps the filling set. Use a wide spatula to support the pepper bottom when transferring to plates, and pack the filling slightly mounded into each pepper for stability.
Q: Can I swap rice for quinoa or another grain?
A: Absolutely — cooked quinoa, farro, or even orzo work well. Use about 1 cup cooked grain to keep the filling texture consistent, and adjust seasoning because some grains add extra nuttiness or chew.
Q: How do I make this dairy-free but still creamy?
A: Stir 2–3 tablespoons of tahini or blended cashews into the hot filling, or top finished peppers with mashed avocado or a dairy-free sour cream. Choose a melty plant-based cheese if you want a traditional “cheesy” finish.
Cheesy Taco Stuffed Peppers
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Delicious stuffed peppers filled with spiced beef or turkey, rice, tomatoes, and gooey cheese, making it a hearty and flavorful weeknight dinner.
Ingredients
- 4 large bell peppers
- 1 tablespoon oil
- 1 medium diced onion
- 2 cloves minced garlic
- 1 lb (450 g) ground beef or turkey
- 2 tablespoons taco seasoning
- 1 cup cooked rice or 1 can black beans (drained)
- 1 can (14.5 oz) diced tomatoes (drained)
- 1/4 cup tomato sauce
- 1 cup shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
Instructions
- Preheat oven to 375°F (190°C).
- Halve and core the bell peppers, placing them cut-side up in a baking dish.
- Sauté the onion and garlic in oil until softened.
- Add the ground beef or turkey and brown it, breaking it up with a spatula.
- Stir in taco seasoning, cooked rice or black beans, diced tomatoes, and tomato sauce. Simmer for 3–4 minutes.
- Spoon the filling into the pepper halves and top with shredded cheese.
- Cover with foil and bake for 20 minutes. Uncover and bake for another 5–10 minutes until the peppers are tender and the cheese is bubbly.
- Let rest for 5 minutes before serving.
Notes
For firmer peppers, par-roast them before stuffing. Serve with fresh toppings like cilantro and lime.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg