© Original Recipe By Serena Recipes ©
🔥 Easy Taco Stuffed Peppers for a Quick Weeknight Dinner 🌶️🌮
1. Introduction
If you’re craving a flavorful, satisfying meal that comes together in under 30 minutes, these taco stuffed peppers are your answer. Perfectly roasted bell peppers filled with seasoned ground beef, cheese, and fresh toppings, this taco recipe transforms simple ingredients into a vibrant, aromatic dinner. It’s a wonderful way to enjoy the bold flavors of tacos without the mess or carbs of traditional tortillas, making it an excellent choice for a quick weeknight dinner or a crowd-pleasing family meal.
2. Why You’ll Love This Recipe
- Ready in 30 minutes—perfect for busy weeknights.
- Healthy and colorful—vitamin-rich bell peppers as a natural container.
- Easy to customize—add your favorite toppings or make it vegetarian.
- One-pan convenience—less cleanup, more flavor.
- Versatile meal—serve as a main or a side dish at your dinner table.
3. Ingredient Notes
Choosing high-quality ingredients makes all the difference in this taco stuffed peppers recipe. Use fresh bell peppers to ensure vibrant color and crisp texture. Opt for lean ground beef or turkey for a healthier twist or consider plant-based crumbles for a vegetarian version. Seasonings like cumin, chili powder, and paprika add depth—use fresh spices for the most aromatic flavor. Top with shredded cheeses like sharp cheddar or Monterey Jack for a gooey finish, and add fresh cilantro, diced tomatoes, or sour cream for a burst of freshness.
4. Kitchen Tools You Need
To make your taco stuffed peppers perfectly, having the right tools can simplify the process. Consider using a high-quality Compact 6-in-1 Digital Air Fryer to quickly roast peppers with a crispy exterior or an oven for more even cooking. The T-fal 14-Piece Hard Anodized Nonstick Cookware Set helps you cook the filling effortlessly without sticking, ensuring quick cleanup. For a fun twist, you might even experiment with an Ninja Foodi Smart XL Indoor Grill & Air Fryer Combo for versatile cooking options in one appliance.
5. How to Make Taco Stuffed Peppers
Prepare the Peppers
Start by preheating your oven to 400°F (200°C). Slice the tops off and remove the seeds and membranes from six large bell peppers. Arrange them on a baking sheet lined with parchment paper. Roast for about 15 minutes or until the peppers are just tender and slightly charred at the edges—this adds a smoky flavor that elevates the dish.
Cook the Filling
While the peppers are roasting, heat a skillet over medium-high heat with a tablespoon of oil. Sauté diced onions and minced garlic until fragrant and translucent. Add the ground meat, seasoning with chili powder, cumin, smoked paprika, salt, and pepper. Cook until browned, breaking it apart with a spatula. Stir in diced tomatoes and a handful of corn or black beans if desired. Simmer for 5 minutes—your kitchen will be filled with inviting, spicy aroma.
Stuff the Peppers and Bake
Fill each roasted pepper with the savory meat mixture, pressing down gently. Top with shredded cheese and return to the oven for an additional 10 minutes or until the cheese is melted and bubbly. The peppers should be tender but not falling apart, with a beautiful melted cheese topping. Garnish with chopped cilantro, sour cream, and your favorite taco toppings for a burst of freshness.
6. Expert Tips for Success
For perfectly cooked peppers, ensure they are roasted just until tender—not mushy—to maintain their structure. To prevent the filling from drying out, add a splash of water or beef broth before baking, covering loosely with foil. Use fresh spices to maximize flavor, and consider seasoning the filling a day in advance for deeper taste. Always bake on a preheated sheet for consistent results.
7. Variations & Substitutions
- Vegetarian: Replace meat with cooked lentils, mushrooms, or beans, and consider adding chopped zucchini or spinach.
- Low-carb: Skip the cheese toppings or replace with cauliflower rice for a keto-friendly option.
- Vegan: Use plant-based cheese and crumbles, and swap animal proteins for tofu or tempeh seasoned with taco spices.
8. Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave each stuffed pepper for 2-3 minutes until warmed through, or reheat in a preheated oven at 350°F (175°C) for about 10 minutes. For best results, reheat uncovered to keep the cheese crispy.
9. FAQ
Can I prepare taco stuffed peppers ahead of time?
Yes! Assemble the peppers, refrigerate, and bake when ready. Add an extra 5-10 minutes to the baking time if they’re cold straight from the fridge.
What are the best toppings for taco stuffed peppers?
Fresh cilantro, diced tomatoes, sour cream, sliced jalapeños, and sliced avocados complement the flavors beautifully.
Can I make this recipe vegetarian or vegan?
Absolutely. Use plant-based proteins or vegetables instead of meat, and opt for vegan cheese options. The seasonings and filling work just as well for plant-based versions.
10. Conclusion
These easy taco stuffed peppers combine the affordable, wholesome goodness of stuffed peppers with the vibrant flavors of tacos. Perfect for busy weeknights, this dish delivers on flavor, color, and comfort all in one skillet. Whether you’re hosting a family dinner or looking for a quick meal solution, this recipe is sure to become a favorite. Serve it with a side of healthy vegetarian pasta or a simple green salad for a complete meal. Happy cooking!
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Easy Taco Stuffed Peppers for Quick Weeknight Dinner
Flavorful bell peppers stuffed with seasoned taco meat, topped with cheese, and garnished with fresh herbs.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
- 4 large bell peppers (red, yellow, green)
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup sour cream (for serving)
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F. Slice tops off bell peppers and remove seeds. Lightly oil the peppers and place in a baking dish.
- In a skillet, heat olive oil over medium heat. Cook ground meat until browned. Add taco seasoning and a splash of water, simmer for 5 minutes.
- Stuff each pepper with the cooked taco meat. Top with shredded cheese.
- Bake in the preheated oven for 20-25 minutes until peppers are tender and cheese is melted and bubbly.
- Garnish with diced tomatoes and chopped cilantro. Serve with sour cream.
Notes
- You can substitute ground chicken or plant-based meat for a vegetarian option.
- For extra flavor, add chopped onions or jalapenos to the taco meat.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
