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Taco Stuffed Peppers with Rice and Cheddar Cheese

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These taco stuffed peppers are a hearty, cheesy Tex-Mex dinner packed with taco-seasoned beef, rice, and melty cheddar cheese. Easy to make and endlessly adaptable, they’re perfect for busy weeknights, potlucks, or cozy family meals.

Ingredients

Scale
  • 4 large bell peppers, any color (halved and seeds removed)
  • 1 lb ground beef (or ground turkey or plant-based crumble)
  • 1 cup cooked white rice (or brown rice or cauliflower rice)
  • 1 packet (about 1 oz) taco seasoning
  • 1/2 cup tomato sauce (or salsa)
  • 1/2 cup canned black beans, drained and rinsed (optional)
  • 1/2 cup corn kernels (fresh, frozen, or canned)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese (or Monterey Jack or dairy-free cheese)
  • Fresh cilantro or green onions, chopped (for garnish)
  • Optional: Chopped jalapeños, chopped tomatoes, diced avocado

Instructions

  1. Preheat oven to 375°F (190°C). Wash and dry bell peppers. Slice each pepper in half lengthwise, remove seeds and membranes. Lay halves cut-side up in a lightly greased baking dish.
  2. Heat a large skillet over medium-high. Add ground beef, breaking it up as it cooks. Sauté until browned and cooked through, about 6-7 minutes. Drain excess fat.
  3. Add diced onion and cook another 2 minutes until translucent. Stir in minced garlic and sauté 1 minute.
  4. Sprinkle in taco seasoning, tomato sauce, black beans, corn, and cooked rice. Mix well and cook until heated through, about 3-4 minutes. Season with salt and pepper.
  5. Spoon filling into each pepper half, packing gently. Scatter any extra filling around the peppers in the dish.
  6. Sprinkle shredded cheddar cheese over each pepper. Cover dish loosely with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes, until cheese is melted and peppers are tender.
  7. Let peppers cool for 5 minutes before serving. Garnish with chopped cilantro or green onions if desired.
  8. Optional: For crispier cheese, broil for 2 minutes at the end (watch closely).

Notes

Use day-old or cooled rice for best texture. Don’t overstuff peppers or cheese may slide off. For extra flavor, mix salsa or hot sauce into the filling. Peppers can be made ahead, refrigerated, and baked when ready. Freeze leftovers for up to 2 months. Use gluten-free taco seasoning for a gluten-free version and plant-based cheese for dairy-free.

Nutrition

Keywords: taco stuffed peppers, stuffed peppers, Tex-Mex, easy dinner, rice, cheddar cheese, ground beef, gluten-free, family meal, weeknight dinner

Find it online: https://evabake.com/taco-stuffed-peppers-recipe-easy-rice-and-cheddar-dinner/