With just six ingredients (one of which is my secret to the best flavor), these Taco Stuffed Peppers are an easy weeknight meal that the whole family will love. Naturally gluten-free with easy low-carb swaps, too. With tips for picky eaters!
5-Ingredient Taco-Stuffed Peppers
As a professional recipe developer, there is nothing better than when I nail a recipe on the first try! I knew I had absolutely nailed these taco-stuffed peppers when my college-aged son (who is a picky eater, by the way) ate three of these stuffed peppers in one sitting, then asked for the recipe! The secret to super-flavorful stuffed taco peppers is a little Italian sausage mixed in with the ground beef. It adds the perfect amount of flavor!
I grew up with classic stuffed peppers, usually made with green bell peppers. To be honest, they were never my favorite. So I made a few adjustments for the best stuffed peppers possible. I used red and yellow bell peppers, which are sweeter, and I also sliced them in half. That way, you get just the right balance of pepper to filling, without having to commit to a full pepper.
Only 5 ingredients if you stick to all ground beef or sausage. However, you can prepare this easy dinner recipe with simple pantry ingredients in just 40 minutes, either way. And most of that is in the oven! A recipe the whole family will love!
Picky Eater Tip
I get it, I turned my nose up to many a meal my mom put on the table. So, if you have a picky eater, make extra filling (or skip a couple of peppers) and serve it with corn chips, tortilla chips, or spoon it into taco shells; they will gobble it up!
Taco Stuffed Peppers Ingredients
- Bell Peppers: You can use any color. I like to use red bell peppers, yellow bell peppers, or orange bell peppers. And if you love green peppers, then friend, go for it!
- Ground Beef & Ground Italian Sausage: This combo creates a rich and savory filling.
- Taco Seasoning: Use your favorite store-bought taco seasoning or try my homemade taco seasoning!
- Cooked Rice: I love to use a pre-cooked Spanish rice for added flavor here. But white rice or brown; any cooked rice will work!
- Rotel Tomatoes: Rotel tomatoes are a blend of tomatoes and green chiles, adding an extra layer of flavor.
- Shredded Cheese: Use a Mexican cheese blend or shredded cheddar cheese! It will melt right into the mixture and go on top for a melty cheese layer.
- Salt & Pepper: Add some salt and pepper to taste.
Get the full recipe in the recipe card below.
How to Make Taco-Stuffed Peppers
Step 1 – Preheat & Prep the Peppers
Preheat the oven to 375°F (190°C). Cut the bell peppers in half lengthwise, remove the seeds, stem, and membranes, and place the halved peppers cut-side up in a greased casserole dish. Roast for 15–20 minutes until slightly softened and peppers are tender-crisp.
Step 2 – Make the Taco Filling
In a skillet over medium heat, brown the ground beef and sausage for 5–7 minutes, breaking it apart as it cooks. Drain excess fat if needed.
Sprinkle in the taco seasoning and stir until fragrant. Add the rice and Rotel tomatoes, then let everything simmer for 15 minutes so the flavors marry.
Remove from heat and stir in ½ cup shredded cheese. Taste and adjust seasoning with salt and pepper.
Double-up Tip: Double the filling (use the whole pound of beef and sausage) and cook it all up. Then, freeze the leftover filling for another day.
Step 3 – Assemble & Bake
Spoon the ground meat filling into the softened peppers and sprinkle with the remaining cheese.
Return to the oven for about 5 minutes, just until the cheese melts and everything is heated through. Top with your favorite taco toppings before serving and enjoy!
Ground Beef Stuffed Peppers Variations
- Protein options: Use all ground beef, turkey, chicken, or sausage. Just adjust the seasoning for leaner meats, as they tend to need more flavor boosting.
- Low-carb: Skip the rice or substitute it with cauliflower rice or even quinoa to keep it keto-friendly.
- Spicy version: Use hot Rotel or add chopped jalapeños to the mix.
- Veggie boost: Stir in corn, black beans, or sautéed onions and zucchini for extra texture and flavor.
- Cheese swap: Try pepper jack, sharp cheddar or Monterey jack cheese.
- Add some minced cloves garlic, also known as “jarlic,” when browning the beef and sausage. Add diced onions too, if desired, but I wanted simple ingredients.
- Seasonings: Instead of taco seasoning, try using Italian seasoning, Cajun seasoning, or your favorite blend. Or try some chili powder, cumin, oregano, a few shakes of red pepper flakes.
Serving Stuffed Taco Bell Peppers
Taco stuffed bell peppers can be served on their own, since they have veggies, protein, and carbs all in one! They would go great with a skinny margarita (for the adults!) and some simple chips and queso. For a few side dish options, try serving them with Mexican fruit salad or cilantro lime rice. For dessert, my favorite Mexican-inspired option is my fried ice cream cake. It’s so good!
Our Favorite Taco Peppers Toppings
Toppings are where you can really make these taco-stuffed peppers your own! Here are some of our go-to additions that add flavor, crunch, or creaminess:
- Sour cream or Greek yogurt – A cool, creamy contrast to the warm, cheesy filling
- Avocado slices or dices or guacamole – Adds healthy fats and a buttery texture
- Fresh cilantro – A pop of freshness (or skip if you’re not a fan!)
- Chopped green onions or red onions – For a little bite and color
- Pickled jalapeños – For those who love a kick
- Crushed tortilla chips – Adds a salty crunch on top
- Salsa or hot sauce – Choose your heat level and flavor
- Shredded lettuce – For taco salad vibes
- Diced tomatoes – Fresh and juicy, especially in summer
Let everyone build their own and pile on their favorite toppings – just like taco night!
Storing Stuffed Bell Peppers with Ground Beef
Store leftover cooled, taco-stuffed peppers in an airtight container in the refrigerator for up to 4 days. I like to place a layer of parchment between the peppers if stacking them. They reheat beautifully and make a quick lunch or easy dinner.
Can You Freeze Stuffed Peppers? Yes!
These freeze well, either before or after baking.
- To freeze before baking: Follow the recipe through stuffing the peppers (don’t bake yet). Wrap tightly (cooled) in plastic wrap and aluminum foil or place in a freezer-safe container. Freeze for up to 3 months. When ready to cook, thaw overnight in the fridge, then bake as directed, adding a few extra minutes if needed.
- To freeze after baking: Cool completely, then store in a freezer-safe container for up to 3 months. I recommend wrapping individual peppers for easy reheating.
Make-Ahead Tips
Stuffed peppers are super make-ahead friendly:
- Prepare the filling up to 2 days in advance and store it in an airtight container in the refrigerator (keep it chilled).
- Pre-bake the peppers and store them in an airtight container in the fridge.
- When ready, just stuff, top with cheese, and bake for 20 minutes. Remove the foil, and bake for an additional 10-15 minutes, or until the cheese is melted.
- Assemble the whole dish a day ahead, cover, and refrigerate until ready to bake.
How to Reheat Stuffed Peppers
Sometimes you have leftovers, and this is a yummy one to enjoy!
- Oven (best texture): Cover and bake at 350°F for 15-20 minutes, or until hot.
- Microwave: Heat individual peppers on a microwave-safe plate for about 1½ to 2 minutes, checking halfway through.
- Air fryer: For a slightly crisp top, pop them in the air fryer at 350°F for 6-8 minutes.
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Ingredients
- 4 bell peppers any color, cut in half through the stem, membranes, stem and seeds removed
- ½ pound ground beef I used 90/10, use your favorite
- ½ pound ground Italian sausage See Notes for other options, if links, remove casings
- 2 tablespoons taco seasoning or one packet
- 1 – 1 ½ cups cooked rice I used Spanish rice, but white or brown rice works too
- 10 ounces Rotel tomatoes your favorite heat
- 1 cup Mexican blend cheese shredded, or your favorite cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190° C) and grease a large baking dish with spray oil.
- Arrange bell pepper halves in a single layer and then bake in a preheated oven for 15-20 minutes until soft.4 bell peppers
- In a large skillet over medium heat, cook the sausage and ground beef for 5-7 minutes, breaking apart with a meat masher until browned. Blot with a paper towel or drain excess fat, then sprinkle on taco seasoning and cook until the spices bloom.½ pound ground beef, ½ pound ground Italian sausage, 2 tablespoons taco seasoning
- Stir in rice and tomatoes, then give it a good stir, simmering for about 15-20 minutes. Remove from heat and stir in ½ cup of cheese into the mixture, taste the mixture, and adjust seasonings. Spoon the mixture into the baked peppers, then top with the remaining cheese.1 – 1 ½ cups cooked rice, 10 ounces Rotel tomatoes, 1 cup Mexican blend cheese, Salt and pepper to taste
- Spoon the mixture into the baked peppers, then top with the remaining cheese.
- Bake uncovered for 5 minutes or until the cheese is melted and the mixture and peppers are hot. Garnish with favorite toppings.
Notes
- Double up the filling when making, cool completely and freeze for another meal.
- These peppers are naturally gluten-free and easily made low-carb.
- Before baking, stuff the peppers, wrap them tightly in plastic wrap and foil, or place them in a freezer-safe container. Freeze up to 3 months. Thaw overnight in the fridge, then bake as directed, adding a few extra minutes if needed.
- After baking, cool completely, wrap individually, and freeze for up to 3 months. Reheat from thawed or frozen in the oven or microwave.
- Oven (best texture): Cover and bake at 350°F for 15–20 minutes.
- Microwave: Heat individual peppers for 1½–2 minutes, checking halfway.
- Air Fryer: Heat at 350°F for 6–8 minutes for a crispier top.
- Protein: Swap in turkey, chicken, or all sausage or ground beef (chorizo would be amazing too), just boost the seasoning for leaner meats.
- Low-Carb: Use cauliflower rice, quinoa or skip the rice altogether.
- Spicy: Add jalapeños or use hot Rotel, add a few shakes of red pepper flakes.
- Veggie Add-ins: Try corn, black beans, or sautéed veggies.
- Cheese: Use pepper jack for spice, Monterey Jack or cheddar.
- Use your favorite seasoning blend, think Italian seasoning, Cajun, Garam Masala, or toss in your own, garlic, onion, oregano, cumin, red pepper flakes.
Nutrition
natalie
loved how easy this recipe was, and the leftovers were great even after having been frozen!
Thank you for your kind words!