© Original Recipe By Serena’s Delights ©
🔥🌮 Easy Taco Stuffed Peppers for a Quick Weeknight Dinner 🌶️🥄
1. Introduction
If you’re craving a flavorful, satisfying meal that’s quick to prepare, taco stuffed peppers are your new best friend. Combining the smoky warmth of seasoned ground beef, the crunch of fresh peppers, and the melty goodness of cheese, this dish brings the festive spirit of taco night right to your dinner table. It’s perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
2. Why You’ll Love This Recipe
- Ready in 30 minutes — perfect for busy weeknights or spontaneous dinner plans.
- One-pan convenience — minimal dishes and easy cleanup.
- Healthy and colorful — packed with fresh veggies and lean protein.
- Customizable — add your favorite toppings like sour cream, salsa, or guacamole.
- Kid-friendly and family-approved — a fun, interactive way to enjoy taco night.
3. Ingredient Notes
Choosing high-quality ingredients makes a big difference in flavor. Use fresh bell peppers that are firm and brightly colored for the best crunch and sweetness. When selecting ground beef or turkey, opt for lean options to keep the dish light yet flavorful. Seasonings like cumin, chili powder, and garlic powder add depth and authentic taco flair. For cheese, a melty Mexican blend or sharp cheddar creates a perfect topping. Fresh cilantro and diced tomatoes brighten the dish with vibrant, aromatic touches.
4. Kitchen Tools You Need
- Compact 6-in-1 Digital Air Fryer — perfect for quickly roasting or crisping peppers if you like a slightly charred texture.
- T-fal 14-Piece Hard Anodized Nonstick Cookware Set — ensures your cleanup is effortless and your pans are durable for browning meat and sautéing veggies.
- Ninja Foodi Smart XL Indoor Grill & Air Fryer Combo — versatile for cooking your protein or even warming tortillas for taco night.
5. How to Make Taco Stuffed Peppers
Preparation and Filling
Start by preheating your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and remove the seeds and membranes. You should aim for peppers that are evenly sized for predictable cooking. In a skillet, heat a splash of oil until shimmering. Add your ground beef or turkey and cook until browned with a rich aroma filling your kitchen. Drain excess fat as needed.
Next, stir in minced garlic, chili powder, cumin, salt, and pepper. Add diced tomatoes, black beans, and corn for texture and sweetness. Let everything simmer for a few minutes; the mixture should be flavorful and slightly saucy, making it easy to scoop and fill.
Stuffing and Baking
Fill each pepper generously with the meat mixture, pressing slightly for compactness. Top with shredded cheese and place the peppers in a baking dish. Bake for 20-25 minutes, until the peppers are tender and the cheese is bubbly and golden. For a crispy top, broil for an extra 2 minutes, watching carefully so they don’t burn. Once baked, garnish with fresh cilantro and serve with your favorite sides.
6. Expert Tips for Success
- Choose peppers with even thickness for uniform cooking.
- Precook the peppers slightly if you prefer them softer; roasting beforehand intensifies flavor.
- Drain excess fat after browning meat to prevent soggy filling.
- Use a tablespoon or cookie scoop to fill peppers evenly and mess-free.
- Personalize toppings — sour cream, jalapeños, or diced avocado add delicious variety.
7. Variations & Substitutions
For a vegetarian version, swap out meat for quinoa, black beans, or lentils, and add diced zucchini or mushrooms for extra umami. Gluten-free? Just use gluten-free seasoning blends and serve with corn tortillas. Want to make it spicier? Add chopped jalapeños or a dash of hot sauce to the filling. For dairy-free options, substitute shredded cheese with dairy-free cheese or omit it altogether.
8. Storage & Reheating
Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on high for 1-2 minutes or until heated through. For a crispy edge, reheat in an air fryer or oven at 375°F for about 5 minutes. These make excellent meal-prep options—you can even prepare the filling ahead of time and assemble the peppers just before baking.
9. FAQ
Can I freeze stuffed peppers?
Yes, assemble the peppers and freeze them unbaked in a sealed container. When ready to cook, bake from frozen at 375°F for 30-35 minutes, adding extra time as needed.
What toppings go best with taco stuffed peppers?
Fresh cilantro, diced tomatoes, sour cream, sliced jalapeños, and guacamole complement the savory filling perfectly.
How do I prevent peppers from becoming too soft?
If you prefer a firmer texture, light pre-roasting or boiling the peppers for 2-3 minutes before stuffing can help. Alternatively, bake at the higher end of the time range and broil for a crispy finish.
10. Conclusion
These easy taco stuffed peppers are a delightful way to enjoy the flavors of taco night in a healthier, oven-ready package. They’re quick, customizable, and sure to become a family favorite. Whether you’re short on time or simply craving a nutritious meal, this recipe ticks all the boxes. Give it a try and elevate your weeknight dinner game!
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Easy Taco Stuffed Peppers for a Quick Weeknight Dinner
A hearty and colorful stuffed pepper dish filled with seasoned ground beef, black beans, corn, and melted cheese, perfect for a quick weeknight dinner.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 4 large bell peppers, halved and seeded
- 1 lb ground beef
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add diced onion and garlic; sauté until translucent.
- Add ground beef, chili powder, cumin, salt, and pepper; cook until browned.
- Stir in black beans and corn, cook for 2 minutes, then remove from heat.
- Fill each bell pepper half with the beef mixture and place on a baking sheet.
- Sprinkle shredded cheese over the stuffed peppers.
- Bake for 20-25 minutes until peppers are tender and cheese is bubbly.
- Garnish with fresh cilantro before serving.
Notes
- You can substitute ground turkey or chicken for beef.
- Use quick-cooking or canned ingredients to save time.
- Serve with a side of rice or salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking, Sautéing
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 330 kcal Kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 75 mg
