Taco stuffed peppers are an easy, family-friendly dinner packed with seasoned ground beef, melty cheese, and tender bell peppers. They’re hearty, flavorful, and simple enough for busy weeknights plus they can be made ahead and frozen for later.
If you love taco night (like my walking taco casserole or taco pasta salad), these taco stuffed peppers are another easy way to mix things up.
They use simple pantry ingredients, come together quickly, and feel like comfort food without being heavy.
Whether you’re feeding a hungry crew, meal prepping for the week, or just trying to use up peppers in the fridge, this recipe is dependable, flexible, and always a hit.
Why You'll Love This Recipe
- Easy weeknight dinner
- Naturally low carb
- Freezer friendly
- Family approved
- Budget friendly
- Great way to use ground beef
If you’re always looking for easy ways to use ground beef, be sure to check out my full collection of ground beef recipes for more simple, family-friendly dinners.
Jump to:
- Why You'll Love This Recipe
- Ingredients for Taco Stuffed Peppers
- How to make taco stuffed peppers
- Topping Ideas
- Variations
- Can You Make Taco Stuffed Peppers Ahead of Time?
- Can You Freeze Taco Stuffed Peppers?
- Do You Need to Cook Peppers Before Stuffing?
- Can I Use Ground Turkey Instead of Beef?
- How to store leftovers
- How to Reheat
- To make as a freezer meal
- What to Serve with Taco Stuffed Peppers
- ⭐ Quick Tips for Best Results
- FAQ
- Recipe
Ingredients for Taco Stuffed Peppers
These taco stuffed peppers are made with simple, everyday ingredients:
- bell peppers - You can use any color you'd like.
- olive oil
- onion
- ground beef - If you like to batch cook, my crockpot taco meat is a great way to prep seasoned beef ahead of time and use it in recipes like these stuffed peppers. Ground turkey, venison, or ground pork can replace beef.
- spices - ground cumin, garlic powder, onion powder, smoked paprika and salt. You can also use 1 Tablespoon taco seasoning in place of the other dried spices.
- salsa - use your favorite store bought salsa or restaurant style salsa.
- cheddar cheese - Monterey Jack or mozzarella work well if you have those in your fridge. Shred your own cheese if possible. It melts smoother and creamier than pre-shredded.
I almost always use my homemade taco seasoning instead of a packet. It’s lower sodium and tastes so much fresher!
Tip: If you have extra peppers, use them in my stuffed pepper soup or deconstructed stuffed pepper skillet for another easy meal.
See recipe card for full instructions quantities.
How to make taco stuffed peppers
This recipe is simple and beginner-friendly.
Step #1: Cut peppers in half lengthwise and remove seeds. Bake cut-side down for 10–15 minutes until slightly softened.
Step #2: Cook onion and ground beef in a skillet until beef is browned and onion is tender. Drain excess fat.
Step #3: Stir in spices, salsa, and cheese.
Step #4: Fill each pepper half with the taco mixture.
Step #5: Top with remaining cheese.
Step #6: Bake 20 minutes until peppers are tender and cheese is melted.
Serve warm with your favorite taco toppings.
Topping Ideas
Make these your own with toppings like:
- sour cream
- cilantro
- jalapeños
- taco sauce
- diced avocado
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My kids love crushed tortilla chips or Doritos sprinkled on top!
Variations
One of the best parts of cooking at home is adjusting recipes to fit your family.
- Make it mild: Reduce spices or choose mild salsa.
- Bulk it up: Add black beans or cooked rice.
- Add veggies: Corn or diced green chiles.
- Change protein: Try ground turkey or venison.
See this version of buffalo chicken stuffed peppers, too!
Can You Make Taco Stuffed Peppers Ahead of Time?
Yes! Assemble peppers completely, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if cooking straight from the fridge.
Can You Freeze Taco Stuffed Peppers?
Absolutely. Bake as directed, cool completely, then freeze in a freezer-safe container for up to 3 months.
Do You Need to Cook Peppers Before Stuffing?
Partially baking peppers first softens them slightly so they finish cooking evenly once filled.
Can I Use Ground Turkey Instead of Beef?
Yes! Ground turkey works great and makes the recipe a little lighter while still keeping all the taco flavor.
How to store leftovers
Store in an airtight container in the refrigerator for 3–4 days.
How to Reheat
- Microwave until warmed through
- Or bake at 350°F until hot
To make as a freezer meal
To make these as a freezer meal, you can make the meal as instructed, then cool and freeze in a dish or freezer safe container. Cover with plastic wrap and aluminum foil.
What to Serve with Taco Stuffed Peppers
These sides pair perfectly:
⭐ Quick Tips for Best Results
- Use large peppers so they hold more filling.
- Don’t skip pre-baking peppers.
- Let them rest 5 minutes before serving for easier slicing.
FAQ
Yes! Taco stuffed peppers freeze really well, which makes them perfect for meal prep. Prepare and bake them as directed, then let them cool completely. Store in an airtight, freezer-safe container for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the oven at 350°F until heated through, or microwave individual portions for a quick meal.
Stuffed peppers can absolutely be a healthy dinner option. They’re packed with protein from the meat, fiber and vitamins from the peppers, and you can easily adjust ingredients to fit your goals. Using lean ground beef, pork or turkey, adding beans or vegetables, and controlling cheese portions lets you tailor them to your family’s needs while still keeping dinner satisfying and flavorful.
It’s best to partially cook peppers before stuffing them. Baking the halved peppers for about 10–15 minutes softens them slightly so they finish cooking evenly once filled. This step keeps the peppers tender instead of crunchy while preventing the filling from overcooking.
Sure can! Stuffed peppers are great for making ahead! Assemble them fully, cover tightly, and refrigerate up to 24 hours before baking. When you’re ready to cook, place them in the oven and add about 5–10 minutes to the baking time if they’re going in cold.
This makes them perfect for busy nights or meal prep days.
Recipe
Taco Stuffed Peppers
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Ingredients
- 4 large bell peppers
- 1 teaspoon olive oil
- ½ cup white onion diced
- 1 pound lean ground beef
- 1 ½ teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- 1 cup salsa
- 1 ½ cup shredded cheddar cheese divided
- Toppings: see notes section below for ideas.
Instructions
- Preheat the oven to 375°F. Lightly oil a 9x13 inch baking pan and preheat the oven to 375
- Cut 4 large bell peppers in half lengthwise and remove the seeds and white inner parts. It’s up to you if you want to keep the stem intact for a prettier presentation.4 large bell peppers
- Place the peppers cut side down on a rimmed baking sheet and bake in the oven for 10-15 minutes, until the peppers are softened but not cooked through. Remove from the oven and flip the peppers so the open side is facing up.
- Heat a large skillet over medium heat and add 1 teaspoon olive oil. Add the ½ cup white onion and 1 pound lean ground beef. Cook, breaking the meat into pieces, until the onion is softened and translucent and no longer pink. Drain fat if necessary and return to the skillet.½ cup white onion, 1 pound lean ground beef, 1 teaspoon olive oil
- Add 1 ½ teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and ½ teaspoon salt. Stir to combine.1 ½ teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon salt
- Add 1 cup salsa and ½ cup of shredded cheddar cheese. Stir to mix into the ground beef mixture.1 cup salsa
- Scoop the ground beef mixture into each pepper half and place back in the pan. Repeat until all of the peppers are filled.Sprinkle 1 cup of shredded cheese across the top of the peppers.
- Place in the oven and bake for 20 minutes, until peppers are cooked and cheese is melted. Serve warm with additional taco toppings if desired.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
