I created Taco Stuffed Peppers, a gluten free Mexican inspired dish featuring seasoned ground beef with the option to swap in ground turkey or chicken and brown rice, and the filling hides a little secret twist.
I call these Taco Stuffed Peppers my weekday guilty pleasure that somehow stays pretty healthy. Whenever I bring bell peppers paired with ground beef to the table the room goes quiet for a beat, then everyone wants to know whats in them.
The flavors are bold and a little unexpected, not the same old taco night, and theres a satisfying crunch from the pepper that keeps it from feeling heavy. I like that its doable on busy nights yet still feels like you made something special.
If you like tacos but want something different this will get your curiosity.
Ingredients
- Bell peppers: Crunchy colorful cups full of vitamin C fiber and mild sweetness.
- Ground beef or turkey: Gives hearty protein, iron and savory flavor, can be lean or fatty.
- Brown rice: Nutty whole grain for fiber and lasting carbs, keeps you full.
- Black beans: Plant protein plus fiber, creamy texture and earthy flavor, cheap too.
- Corn: Adds sweet pop and color, some vitamins and starch.
- Salsa: Tomato based zing, acidity brightens mix and adds moisture.
- Cheese: Melts into gooey topping gives fat protein and salty tang.
- Taco seasoning: Spice blend gives warmth smoky and chili notes without extra work.
- Avocado: Creamy cooling fat that softens heat and adds silky texture.
Ingredient Quantities
- 4 large bell peppers
- 1 lb (450 g) ground beef or sub ground turkey or chicken
- 1 cup cooked brown rice (about 1/2 cup uncooked)
- 1 small yellow onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 cup salsa (mild or medium)
- 1 packet (about 1 oz / 28 g) taco seasoning or for homemade mix use 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper
- 1 can (15 oz / 425 g) black beans
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheddar or Mexican blend cheese
- 1 tsp salt
- 1/2 tsp black pepper
- Optional toppings sour cream
- Optional toppings chopped cilantro
- Optional toppings sliced green onions
- Optional toppings avocado
- Optional toppings lime wedges
How to Make this
1. Preheat oven to 375°F (190°C). Cut the tops off the 4 bell peppers, remove seeds and membranes, save the tops if you want them for presentation, and set peppers upright in a baking dish.
2. Dice the small yellow onion and mince the 2 garlic cloves. Heat 1 tbsp olive oil in a large skillet over medium heat, add the onion and cook until soft about 3 to 4 minutes, then stir in the garlic for 30 seconds.
3. Add 1 lb ground beef (or ground turkey/chicken) to the skillet and cook until browned, breaking it up as it cooks, about 5 to 7 minutes. Drain excess fat if there’s a lot.
4. Stir in the taco seasoning (packet or homemade mix), 1 cup salsa, 1 cup cooked brown rice, the drained 15 oz can black beans, 1 cup corn, 1 tsp salt and 1/2 tsp black pepper. Let everything simmer together 2 to 3 minutes so the flavors meld, then taste and adjust seasoning if needed.
5. Spoon the filling into each pepper, pressing gently but not packing so tight they split. Fill them to the top and stand them back in the baking dish.
6. Sprinkle 1 cup shredded cheddar or Mexican blend cheese evenly over the stuffed peppers. Cover the dish with foil and bake 30 to 35 minutes, until the peppers are tender and filling is hot.
7. Remove the foil and bake another 5 to 10 minutes until the cheese is bubbly and a little golden. Let the peppers rest 5 minutes before serving so they set and dont fall apart.
8. Serve with optional toppings: sour cream, chopped cilantro, sliced green onions, avocado slices and lime wedges for squeezing. Quick tips: drain the beans well so the filling isnt soggy, brown the meat well for more flavor, use leftover rice to save time, or microwave peppers 3 to 4 minutes first if you want them softer faster. If you use store bought taco seasoning check the label for gluten if that matters, or use the homemade spice mix listed.
Equipment Needed
1. Oven (preheat to 375°F)
2. Large baking dish or casserole big enough for 4 peppers
3. Large skillet for browning the meat
4. Cutting board and a sharp chef’s knife
5. Measuring cups and spoons
6. Can opener and a colander to drain the beans
7. Wooden spoon or heatproof spatula for stirring and stuffing
8. Mixing bowl and a spoon to combine filling, plus a grater if you shred your own cheese (optional, dont skip draining the beans)
FAQ
Taco Stuffed Peppers Recipe Substitutions and Variations
- Ground beef: swap with 1 lb ground turkey or chicken (straight swap), or for a veg option use about 2 cups cooked lentils or 14 oz crumbled firm tofu that’s been sautéed and seasoned.
- 1 cup cooked brown rice: use 1 cup cooked quinoa for a nuttier bite, or 1 cup riced cauliflower for a low‑carb version (pat dry first).
- 1 can black beans (15 oz): sub canned pinto or kidney beans (same can size), or try 1 1/2 cups cooked chickpeas for a firmer texture.
- 1 cup shredded cheddar/Mexican blend: swap with 1 cup pepper jack for spice, 1 cup crumbled cotija for saltier tang, or 1 cup dairy free shredded cheese to make it vegan.
Pro Tips
1. Brown the meat until you get little brown bits on the pan, then drain most of the fat but not all, it holds flavor. Add the spices toward the end of browning so they bloom and taste brighter, otherwise they can taste flat.
2. Use leftover cold rice whenever you can, it wont get mushy like freshly steamed rice. If the filling feels loose try mashing a few beans or stirring in a beaten egg or a small handful of breadcrumbs to help it bind.
3. Drain the beans really well and simmer the filling a bit so excess liquid evaporates, thats the easiest way to avoid soggy peppers. If you want more depth toss the corn in a hot skillet first to get a little char and smoky flavor.
4. Partially soften the peppers before stuffing if you dont want to bake them forever, a quick microwave or a brief roast will cut the baking time and keep the filling from overcooking. Also dont pack the filling too tight, leaving a little room prevents them from splitting.
5. Keep the dish covered while most of the cooking happens then uncover to brown the cheese at the end, and let the peppers rest before serving so they set up. Finish with bright things like lime juice and fresh herbs right before you eat for contrast and lift.
Taco Stuffed Peppers Recipe
I created Taco Stuffed Peppers, a gluten free Mexican inspired dish featuring seasoned ground beef with the option to swap in ground turkey or chicken and brown rice, and the filling hides a little secret twist.
4
servings
680
kcal
Equipment: 1. Oven (preheat to 375°F)
2. Large baking dish or casserole big enough for 4 peppers
3. Large skillet for browning the meat
4. Cutting board and a sharp chef’s knife
5. Measuring cups and spoons
6. Can opener and a colander to drain the beans
7. Wooden spoon or heatproof spatula for stirring and stuffing
8. Mixing bowl and a spoon to combine filling, plus a grater if you shred your own cheese (optional, dont skip draining the beans)
Ingredients
-
4 large bell peppers
-
1 lb (450 g) ground beef or sub ground turkey or chicken
-
1 cup cooked brown rice (about 1/2 cup uncooked)
-
1 small yellow onion
-
2 cloves garlic
-
1 tbsp olive oil
-
1 cup salsa (mild or medium)
-
1 packet (about 1 oz / 28 g) taco seasoning or for homemade mix use 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper
-
1 can (15 oz / 425 g) black beans
-
1 cup corn (fresh or frozen)
-
1 cup shredded cheddar or Mexican blend cheese
-
1 tsp salt
-
1/2 tsp black pepper
-
Optional toppings sour cream
-
Optional toppings chopped cilantro
-
Optional toppings sliced green onions
-
Optional toppings avocado
-
Optional toppings lime wedges
Directions
- Preheat oven to 375°F (190°C). Cut the tops off the 4 bell peppers, remove seeds and membranes, save the tops if you want them for presentation, and set peppers upright in a baking dish.
- Dice the small yellow onion and mince the 2 garlic cloves. Heat 1 tbsp olive oil in a large skillet over medium heat, add the onion and cook until soft about 3 to 4 minutes, then stir in the garlic for 30 seconds.
- Add 1 lb ground beef (or ground turkey/chicken) to the skillet and cook until browned, breaking it up as it cooks, about 5 to 7 minutes. Drain excess fat if there’s a lot.
- Stir in the taco seasoning (packet or homemade mix), 1 cup salsa, 1 cup cooked brown rice, the drained 15 oz can black beans, 1 cup corn, 1 tsp salt and 1/2 tsp black pepper. Let everything simmer together 2 to 3 minutes so the flavors meld, then taste and adjust seasoning if needed.
- Spoon the filling into each pepper, pressing gently but not packing so tight they split. Fill them to the top and stand them back in the baking dish.
- Sprinkle 1 cup shredded cheddar or Mexican blend cheese evenly over the stuffed peppers. Cover the dish with foil and bake 30 to 35 minutes, until the peppers are tender and filling is hot.
- Remove the foil and bake another 5 to 10 minutes until the cheese is bubbly and a little golden. Let the peppers rest 5 minutes before serving so they set and dont fall apart.
- Serve with optional toppings: sour cream, chopped cilantro, sliced green onions, avocado slices and lime wedges for squeezing. Quick tips: drain the beans well so the filling isnt soggy, brown the meat well for more flavor, use leftover rice to save time, or microwave peppers 3 to 4 minutes first if you want them softer faster. If you use store bought taco seasoning check the label for gluten if that matters, or use the homemade spice mix listed.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 560g
- Total number of serves: 4
- Calories: 680kcal
- Fat: 32g
- Saturated Fat: 13.3g
- Trans Fat: 0.1g
- Polyunsaturated: 3.8g
- Monounsaturated: 13.8g
- Cholesterol: 128mg
- Sodium: 1200mg
- Potassium: 1150mg
- Carbohydrates: 61g
- Fiber: 9.8g
- Sugar: 11g
- Protein: 47g
- Vitamin A: 5750IU
- Vitamin C: 150mg
- Calcium: 248mg
- Iron: 5.2mg