This is an easy, kid-friendly recipe that I like to do with red, yellow or orange peppers instead of green – they’re sweeter and less bitter, so kids (and grownups!) tend to like them even when they don’t care for green. Crush up some tortilla chips to sprinkle on top if you like, or serve a handful to dip into the pepper filling and toppings.

These are also fun to do for parties – serve with just the protein in the pepper, kept warm in a chafing dish or just a covered casserole, and then set up a toppings bar for guests to add what they like.


Taco Stuffed Peppers


Fresh bell peppers stuffed with taco-seasoned ground beef or turkey, black beans, Monterey Jack cheese and taco toppings.

Serves: 4


2 medium bell peppers, any color

1/2 pound ground beef or lean ground turkey

2 tablespoons chopped onion

1 (16 ounce) can kidney beans or black beans – rinsed and drained (optional)

1 (8 ounce) can tomato sauce

3 tablespoons taco seasoning mix – more or less, to taste

1/4 cup sour cream or plain Greek yogurt

1/2 cup shredded Cheddar cheese (or more to taste)

Chopped tomato, salsa, chopped avocado, tortilla chips etc.


Cut peppers in half lengthwise and remove seeds. Cook in boiling water for 5 minutes; drain and set aside. (You can also microwave, cut side down in a few tablespoons of water covered, for 5-7 minutes or until just tender). In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Place pepper halves in an ungreased 8-in. square baking dish. Fill with meat mixture. Bake, uncovered, at 350 degrees F for 10 minutes or until peppers are tender. Top with sour cream, cheese and tomato, salsa, avocado etc.

The original idea appeared here:  Feel free to modify the level of seasonings and toppings as you wish!

Recipe: Taco Stuffed Peppers
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