Taco Stuffed Peppers are the BEST recipe when eating healthy. They are full of flavor and only take a few minutes to throw together. It's the perfect meal for a busy night, and they taste amazing. Healthy eating has never tasted so delicious.
Taco Stuffed Peppers – all the flavors of tacos made healthy in a stuffed peppers! They are going to be one of your favorite new dinners.
I am trying to eat healthier and try new foods. I have never tried stuffed peppers and to be honest, never wanted to.
I thought if they had all of the flavor of tacos, that I might be able to do it.
I threw these together in a few minutes to make a healthy, delicious dinnerthat mywhole family loved.
They are now requesting these Taco Stuffed Peppers weekly. You are going to love how quickly these come together and how delicious they taste.
If you love Stuffed Peppers, check out these other recipes on our site:
- Ground Turkey Lasagna Stuffed Peppers
- Instant Pot Stuffed Peppers
- One Pan Stuffed Pepper Casserole
- Instant Pot Cheesy Beef Taco Pasta
What could I replace the Rotel tomatoes with?
I am a huge tomato fan, but my husband is not. When we make this recipe, we usually use a little bit of taco sauce or enchilada sauce.
It is a great alternative and adds a lot of flavor.
We also like to use salsa, but depending on how strong their hate for tomatoes is, your choice might differ.
But we highly recommend using red taco sauce. This is also found near the salsa at the grocery store.
Could i use any bell pepper for this recipe?
For this recipe, we used red bell peppers, but you could use any bell pepper you wish.
We make these with green bell peppers all the time, and they are just as delicious.
TACO STUFFED PEPPERS RECIPE TIPS
If you don’t want to serve all 8 peppers at once, you can easily freeze some. Before baking, stick them on a panand put them in the freezer for an hour.
Once flash frozen, take them out and put them in individual plastic bags. Stick the bag under cold water with the opening above the surface. This will push all the air out of the bag and then while it is still submerged you can seal it (just don’t let any water in the bag).
Then throw the individually sealed peppers in the freezer. Store up to two months. When ready to bake, thaw in the refrigerator overnight and bake as directed!
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Looking for more family dinner recipes?
- Honey Lime Chicken Enchiladas
- Copycat Cajun Chicken Pasta
- Slow Cooker Spicy Chicken and Rice Bowls
- Slow Cooker Chicken Enchilada Soup
- Slow Cooker Swiss Chicken
Serves: 4
Taco Stuffed Peppers Recipe
An easy-to-make, healthy dinner your family will love!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Ingredients
- 4 red bell peppers
- 1 pound lean ground beef
- ½ cup cooked rice
- 10 ounces Rotel diced tomatoes and green chiles drained
- 1.25 ounces low sodium taco seasoning packet 1 packet
- 1 cup shredded cheddar cheese
Instructions
Preheat oven to 350 degrees F.
Wash peppers and slice off the tops. Remove all seeds and membranes from the inside.
Place peppers in a large pot and fill with water. Bring to a boil, remove from heat and let sit for 5 minutes. Remove peppers from water and set aside.
In a large saucepan, brown ground beef until cooked through and drain the fat.
Add rice, diced tomatoes, and taco seasoning to the meat. Mix until combined.
Place the peppers in an 8 x 8 inch baking dish and fill to the top with meat mixture.
Top with cheese and bake for 30 minutes or until peppers are soft and cheese is melted.
Serve immediately.
Nutrition
Calories: 360 kcal · Carbohydrates: 21 g · Protein: 34 g · Fat: 16 g · Saturated Fat: 9 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 100 mg · Sodium: 977 mg · Potassium: 811 mg · Fiber: 5 g · Sugar: 9 g · Vitamin A: 4923 IU · Vitamin C: 163 mg · Calcium: 246 mg · Iron: 5 mg
Equipment
large pot
Large Saucepan
8x8-inch baking pan
Recipe Details
Course: Main Course
Cuisine: American
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Join The Discussion
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Erin @ Miss Scrambled Egg says:
I haven't had stuffed peppers in years, but I've been craving them a lot lately. This looks like a simple enough recipe. ;)
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Michelle says:
My husband and I both thought these were the best stuffed peppers we'd ever had!
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Kirsten says:
Can you use green peppers? That's all I could find at the farmer's market today, but I really want to make this recipe for dinner this Tuesday...
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Cyd says:
Green peppers are not as sweet but they will work great too!
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Sarah says:
How well do you think this recipe would freeze?
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Six Sisters' Stuff says:
Hi Sarah!We've never tried freezing it, so we aren't quite sure. We are so sorry! Let us know if you end up trying it!
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Jelly says:
Do you have the nutritional information for this recipe?
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Cyd says:
Click on the MAGIC button under the picture on the blog post. Then click on NUTRITION. It will give you all of the nutritional information on this recipe.
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nicole mello says:
Hi is there anything I can use to replace RoTel since my husband hates tomatoes?
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Cyd says:
You could try salsa. But if your hubby doesn't like tomatoes, he may not like salsa either.
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Mehek Khanna says:
Do you think I could sub the beef for chicken?!?!?!
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Bobetta Strader says:
Black Beans, Rice,
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Bobetta Strader says:
Yes I always use Chicken over beef I make these all the time with chicken
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Kristin says:
Hi! This sounds so delicious! Do you think I could prep and fill the peppers the night before, and refrigerate and bake the following night? Thanks, and can’t wait to try these!
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Cyd says:
These should be fine if you stuffed them ahead of time.
About The Author:
Elyse Ellis
Elyse lives in northern Utah with her husband and her four kids: 2 boys and 2 girls. She loves working out and movie theater popcorn.
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