Oven-Baked Taco Stuffed Peppers

On weeknights when the schedule feels endless, turning to a hearty yet simple dinner like taco stuffed peppers brings a welcome sense of calm to the kitchen. These oven-baked beauties feature vibrant bell peppers filled with seasoned ground beef, black beans, and tomatoes, all topped with gooey melted cheese that pulls everything together in comforting layers. The flavors echo classic tacos without the carbs, making it a satisfying meal that comes together in under an hour.

I appreciate how versatile taco stuffed peppers are for busy evenings, pairing well with a quick salad or just on their own for a lighter bite. Leftovers reheat beautifully, holding their texture for a few days in the fridge, which means lunch is sorted without extra effort. Family members often rave about the zesty kick from the Rotel tomatoes, turning a standard dinner into something they look forward to.

Why You’ll Love This Recipe

• Easy Prep: These taco stuffed peppers come together with minimal chopping and use everyday pantry staples for quick assembly.
• Flavorful and Filling: The savory taco filling bursts with spices, beans, and tomatoes, delivering bold Mexican-inspired taste in every bite.
• Low-Carb Comfort: Swap traditional taco shells for nutrient-packed bell peppers, creating a wholesome meal that satisfies without the guilt.
• Family Favorite: Kids and adults alike enjoy the cheesy topping and customizable garnishes, making it ideal for weeknight dinners.
• Make-Ahead Friendly: Prepare the filling in advance to streamline cooking on hectic days.

Taco Stuffed Peppers Ingredients

I love how these ingredients come together for a zesty, hearty filling that perfectly complements the sweet crunch of bell peppers. Fresh, quality picks like ripe tomatoes and sharp cheese really boost the overall flavor and make every bite more vibrant.

• Bell peppers: Form a sturdy, colorful vessel that adds natural sweetness and holds the filling securely.
• Lean ground beef: Provides savory protein base with rich flavor, or swap for turkey to lighten it up.
• Yellow onion: Adds subtle sharpness and depth when sautéed, enhancing the taco profile.
• Taco seasoning: Delivers essential bold spices like cumin and chili for authentic Mexican-inspired taste.
• Tomato paste: Concentrates umami and richness, helping bind the filling together smoothly.
• Garlic: Infuses aromatic warmth that elevates the entire mixture’s savoriness.
• Black beans: Contribute hearty texture and fiber, balancing the meat with earthy notes.
• Rotel tomatoes with green chilies: Bring juicy tang and mild heat, adding freshness and spice.
• Water: Helps simmer and blend flavors without overpowering the ingredients.
• Shredded Mexican cheese blend: Melts into gooey topping for creamy, comforting finish.
• Sour cream: Offers cooling contrast to spice as an optional creamy garnish.
• Fresh cilantro: Sprinkles bright, herby freshness for a lively topper.
• Diced avocado: Adds silky, buttery texture to round out optional toppings.

Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.

How to Make Taco Stuffed Peppers

Step 1: Preheat and Prep Peppers

Preheat your oven to 350°F and line a baking sheet with parchment or grease it lightly. Slice the bell peppers in half lengthwise, remove seeds and membranes, then place cut-side up on the sheet. Cover loosely with foil and bake for 15 minutes to soften slightly. After baking, pour out any water inside to keep the filling from getting soggy.

Step 2: Brown the Beef and Onion

While peppers bake, heat a large skillet over medium-high and brown the ground beef, breaking it up as it cooks. Drain excess grease once done. Add diced onion next and cook for about 5 minutes until it softens and turns translucent. This builds a flavorful base for your low-carb tacos.

Step 3: Season and Simmer Filling

Stir in taco seasoning, tomato paste, and minced garlic, cooking for 1 minute until fragrant. Pour in water, bring to a gentle boil, then reduce heat and simmer briefly. Add drained black beans and Rotel tomatoes, then simmer another 5 minutes so flavors meld nicely. The mixture should thicken slightly for easy stuffing.

Step 4: Fill and Top Peppers

Spoon the warm taco filling into each pre-baked pepper half, mounding it a bit. Sprinkle generously with shredded Mexican cheese blend on top. These oven-baked peppers now hold all that savory goodness ready for the final bake. I find this step quick and satisfying.

Step 5: Bake and Serve

Return stuffed peppers to the oven uncovered and bake for 15 more minutes until cheese melts bubbly and peppers turn tender. Watch for golden edges on the cheese. Serve hot with optional toppings like sour cream or cilantro. Enjoy your Mexican stuffed peppers right away for best texture.

Pro Tips for Success

• Pre-Bake Peppers: Softens them just enough to hold filling without becoming mushy later.
• Drain Beef Grease: Keeps the taco filling lean and prevents oily peppers after baking.
• Pour Out Water: Removes excess liquid from pre-baked peppers to avoid a watery final dish.
• Simmer Fully: Lets spices and tomatoes blend for deeper flavor in every bite.
• Mound Filling High: Allows room for cheese to melt evenly over tender, stuffed peppers.

How to Serve Taco Stuffed Peppers

Garnishes

I love adding a dollop of sour cream to balance the spice with its cool creaminess, alongside chopped fresh cilantro for a bright, herby pop and diced avocado for silky texture. These toppings enhance the Mexican flavors without overwhelming the dish. A squeeze of lime can add a fresh zing if you enjoy citrus notes.

Side Dishes

Pair these stuffed peppers with a simple green salad dressed in vinaigrette to keep things light and refreshing, or serve alongside warm corn tortillas for those who want a bit more chew. Rice works well too, absorbing the juicy filling nicely. I find a side of refried beans rounds out the meal for heartier appetites.

Creative Ways to Present

Arrange the peppers on a platter family-style so everyone can grab their favorites, perhaps standing upright in a baking dish for an eye-catching display. Top with extra cheese right before serving to let it bubble golden under the broiler if desired. For a fun twist, slice them into smaller portions for appetizers at gatherings.

Make Ahead and Storage

Storing Leftovers

I always store any extra taco stuffed peppers in an airtight container right in the fridge, where they keep well for up to three days without losing much tenderness. Just let them cool completely first to avoid sogginess. This makes them perfect for packing into lunchboxes the next day.

Freezing

To freeze, wrap cooled peppers individually in plastic wrap and place them in a freezer-safe bag, where they can last for a couple of months. Thaw overnight in the refrigerator before reheating to maintain their structure. I recommend labeling the bag with the date for easy tracking.

Reheating

Reheat leftovers in a 350°F oven covered with foil for about 10-15 minutes to keep them moist and restore the melted cheese’s gooey appeal, or use the microwave on medium power in short bursts. Covering during oven reheating prevents drying out the peppers. Either way, they taste almost as fresh as the first day.

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