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5.0 from 3 votes

Taco Stuffed Peppers

Easy Taco Stuffed Peppers are a fun low carb dinner ready in 30 minutes. One pound of ground beef is cooked with beans, seasoned with a homemade spice blend, stuffed into bell peppers, then topped with cheese.

Prep Time
5 mins
Cook Time
5 mins
Servings: 8
Course: Dinner
Cuisine: Tex-Mex

Ingredients

  • 4 bell peppers
  • 1 pound ground beef
  • ½ cup yellow onion diced
  • 2 cloves garlic minced
  • 1¼ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 (10 ounce can) ROTEL
  • 1 (15 ounce can) black beans drained and rinsed
  • 2 cups cheddar cheese grated
Toppings
  • cilantro diced
  • sour cream

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. Slice the bell peppers in half. Spoon out the seeds and membranes. Place the peppers cut side up in a large baking dish.
  3. Bake the peppers for 20 minutes until softened.
  4. While the peppers are baking, prepare the taco meat. Place the ground beef into a medium size skillet, cook over medium heat while breaking up the meat.
  5. Add in the garlic and cook an additional 30 seconds.
  6. Mix in the salt, garlic and onion powders, cumin, chili powder, and oregano.
  7. Stir in the Rotel and black beans until the entire mixture is combined.
  8. When the bell peppers are done baking, if needed carefully drain out any excess moisture that accumulated in the bottom of them.
  9. Spoon the cooked meat mixture into the peppers. Top with grated cheese.
  10. Bake the stuffed peppers for 5 minutes until the cheese is fully melted.
  11. Remove from the oven and serve with additional taco toppings as desired.

Notes

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  • Ground Beef: You can substitute out the ground beef for a lean ground turkey or chicken. Or use shredded chicken or any other taco meat you may have from leftovers, like our Carnitas or Shredded Mexican Beef. 
  • Taco Seasoning: The blend of salt, garlic powder, onion powder, cumin, chili powder, and oregano makes up the seasoning needed to make a flavorful ground beef taco mixture. You can substitute this seasoning blend with a store-bought taco seasoning. 
  • Rotel: This canned tomato and green Chile blend gives a nice flavor and a slight amount of heat. You can substitute with fresh tomato and diced jalapeno or poblano. Or use a can of diced tomato and a can of diced green peppers. If using fresh ingredients, you will need to cook them with the meat a bit to get them softened.
  • Black Beans: Substitute with pinto beans if desired. 
  • Cheese: Use your favorite cheese, a mild cheddar is a family favorite for us, you could also use Monterey Jack or a Pepper Jack to spice things up. 
  • Storage: Leftover taco stuffed peppers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat the stuffed peppers place them in a baking pan, cover with foil, and bake at 350 degrees F until warm, approximately 15 minutes. 
  • Freezing: After baking, allow the peppers to cool to room temperature, then place in a freezer safe container. Store in the freezer for up to 3 months. For meal prep you can freeze these individually in glass prep containers for an easy make-ahead lunch or dinner. Thaw in the refrigerator overnight. You can prepare and freeze the stuffing mixture separately in a freezer safe container or bag and store for up to 3 months. Thaw in the refrigerator overnight and use in fresh bell peppers.

Nutrition Information

Serving 1 Calories 377kcal (19%) Carbohydrates 8g (3%) Protein 23g (46%) Fat 28g (43%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 91mg (30%) Sodium 792mg (33%) Potassium 442mg (13%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 2965IU (59%) Vitamin C 103mg (114%) Calcium 296mg (30%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories

% Daily Value*

Serving 1
Calories 377kcal 19%
Carbohydrates 8g 3%
Protein 23g 46%
Fat 28g 43%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 91mg 30%
Sodium 792mg 33%
Potassium 442mg 9%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 2965IU 59%
Vitamin C 103mg 114%
Calcium 296mg 30%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.