The Cozy Cookbook is here! 
These Taco Stuffed Peppers are a low carb dinner that’s ready in less than 30 minutes! They’re filled with seasoned ground beef, black beans, and diced tomatoes. Top them with sour cream and even Doritos, Fritos, or Tortilla chips!
Feel free to use ground turkey for a leaner option as well as shredded chicken.
Try my classic Stuffed Bell Peppers next!
Who doesn’t love a good Mexican night?! We’ve been eating taco stuffed peppers for years, and honestly, I never miss the shell. I’m all about the meat and cheese, what can I say!?
Let’s get into the fun stuff. The filling options. They are endless people!
Ingredients
See recipe card below for ingredient quantities and full instructions.
- Bell Peppers- Any color
- Garlic
- Onions
- Tomato Paste
- Ground Beef
- Black Beans
- Diced Tomatoes
- Taco Seasoning
Other Taco Fillings
- Vegetables + Fruit: Tomatoes, Red Onions, Corn, Avocado, Jalapenos, Black Olives.
- Cheeses: Monterey Jack, Cheddar, Pepper Jack, Queso, Fontina.
- Other: Sour Cream, Rice, Cilantro, Guacamole, Salsa, Hot Sauce, Enchilada Sauce, Tortilla Strips, Fritos, Doritos, Pico De Gallo, Refried Beans.
Pro Tip! Substitute ground turkey or shredded chicken for an even leaner variation!
How to Make Taco Stuffed Peppers
Slice each pepper in half and use a paring knife to trace along the stem and remove it.
Place on a baking sheet. Cover with foil and bake for 15 minutes at 350°. Prepare the filling mixture while the peppers cook.
Stuff each pepper with the filling and top with cheese. Bake for 15 more minutes.
Bell Peppers Are Over 90% Water
This is the main reason we pre-bake the halved peppers for 15 minutes. You’ll likely be able to pour water out from the middle of the pepper that would otherwise have gone into your taco filling.
It also allows you to cook the ground beef while the peppers cook, which saves time.
Calories in a Bell Pepper vs. Taco Shells
- 1 whole medium bell pepper = 24 calories (or 12 calories for a h
- 1 Fried taco shell= 150 calories
- 1 Baked taco shell= 62 calories
- 1 (6-inch) flour tortilla = 90 calories
Calories Saved by Subbing 1/2 bell pepper
- 50 calories saved for each baked taco shell.
- 138 calories saved for each fried taco shell.
- 78 calories saved for each 6-inch flour tortilla.
…Taco stuffed peppers it is!
Try These Next
-
- Stuffed Bell Peppers
-
- Taco Soup
-
- Taco Stuffed Shells
-
- Chicken Enchilada Soup
-
- Taco Salad
-
- Baked Tacos
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Taco Stuffed Peppers
Ingredients
- 4 bell peppers
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 oz. packet Taco Seasoning,, equal to 2 tablespoons
- 2 Tablespoons tomato paste
- 2 cloves garlic, minced
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (10 oz.) can Rotel Tomatoes with green chilies, drained
- 1.5 cups shredded Mexican Cheese
Instructions
- Preheat oven to 350 degrees.
- Wash and dry the peppers, slice them in half. Remove the stems and the seeds.
- Place them (hollow side up), on a greased baking sheet. Cover with foil and bake for 15 minutes. Discard any excess water in the middle of the pepper.
- Meanwhile, brown the ground beef in a large pan over medium-high heat. Drain any grease.
- Add the diced onions and cook for 5 minutes. Add the Taco Seasoning, tomato paste, and garlic and cook for 1 minute.
- Add 3/4 cup water. Bring to a boil and then reduce the heat to medium-low.
- Add the black beans and tomatoes and simmer for 5 minutes.
- Scoop the taco filling inside each of the baked peppers. Top each with cheese. Bake at 350 for 15 minutes.
Nutrition
Hi Kerry!! I’m soooo happy that you enjoyed it! I agree… this is just a little hidden gem, my husband and I loveeeee it- and it really is so much healthier! 🙂 I’ll take a guilt-free meal any day. Have a great day- thank you for the visit!!
Hi Heather, sorry about that! I usually just grab a small yellow onion and use the whole thing – I’ve updated the instructions. We’ll say about 3/4 of a cup! 🙂
I made these tonight and our family thought they were muy delicioso! I make my own refried beans so I substituted about a cup of those for the black beans in the filling; the switch was also very tasty. Thanks so much for sharing your recipe.
Hey Michelle!
That is GREAT news! I’m so happy that you enjoyed them- you’ve actually given me inspiration for this week, I haven’t made this in a while! Homemade refried beans sound SOOOOOO .. (soooo) good!!! I might have to try that too! Thanks so much for commenting- have a great day!
These look amazing to me! To tell the truth, the shell isn’t my favorite part anyway.
Me too Julie! The best part was seeing my husband’s reaction because he LOVES the shell, he actually has a hard shell INSIDE of a soft shell.. and he loved these! Thanks for visiting!
Looks delicious, I have to admit I buy the pre-made stuffed peppers from Costco, I’m sure it can’t compare to yours, thanks for sharing your recipe and I will let you know when I make them:)
Thanks Lily! I haven’t even seen stuffed peppers at the store, that’s funny! Guess that’s why I was forced into doing it at home ; ) Thanks for visiting!
Such a GREAT idea!!! I’m with you and Selma, I totally pile up filings and eat it without a shell, too! But at 12 calories a pepper, no need! Yum!
THANKS! Yeah I feel like I don’t even taste the shell with all of the toppings anyway, if anything I like the hard shells for the crunch factor and these peppers satisfy that perfectly! 🙂
I love the idea of the peppers instead of the taco shells, any opportunity to add more veg to any meal! I will have to do this 🙂 Thanks for sharing. Happy FF! 🙂
Thanks Petra! Yeah it takes the guilt away, you can have a protein-packed meal with veggies, and still enjoy taco night to the fullest! 🙂 Thanks for visiting!
Yummmmmm, I love stuffed peppers and this just taking them to the next level!!
Thanks Michelle!!! I was torn between stuffing the peppers with sloppy joes or these, but this was more colorful! 🙂
Delish, easy and healthy Love it!
Thanks Tracey!! I agree… and really good leftover! So you can stuff away and not worry about them not lasting! 😉 Thanks for visiting!
Hey Selma!! WOW I do pretty much the same thing, or I like to pile the toppings on top of a bunch of lettuce! But this crunchy pepper makes a reallyyyyy nice addition! Thanks so much for coming by, happy Fiesta Friday!!!