Taco Stuffed Peppers make an incredible dinner any night of the week. Tender and colorful bell peppers are filled with a seasoned beef and rice filling and enchilada sauce. Add a sprinkle of cheese and bake until perfectly golden.

Serve these easy peppers with your favorite Mexican or Tex Mex style side dishes… fresh corn tortillas, homemade salsa and a big scoop of guacamole!

A taco stuffed pepper on a white plate

Taco Stuffed Peppers

My family loves making classic stuffed peppers or even unstuffed peppers for dinner! This recipe is one of those dishes that draws your family to the table! They are filling, absolutely delicious and they can be prepared ahead of time.

This recipe puts a southwestern spin on a classic stuffed peppers recipe, creating a new family favorite! These stuffed peppers aren’t Mexican at all but are seasoned with a simple spice blend and lots of enchilada sauce for flavors reminiscent of my favorite Mexican-inspired meals.

It’s a satisfying meal that everyone will enjoy.

Uncooked stuffed peppers in a clear baking dish

Tips for Stuffed Peppers

  • Stuffed peppers can be prepared ahead of time, covered and refrigerated for up to 24 hours before baking. If preparing ahead of time, be sure to let the beef mixture cool before filling the peppers.  You may need to add 5-10 minutes to the bake time if these are refrigerated prior to baking.
  • If you’re watching carbs or calories, Cauliflower Rice. You can also replace the cheese with a lighter version.  If you’ve never had cauliflower rice before, you have to try it!  It’s easy to make, delicious, and a great substitute for white rice!
A taco stuffed pepper in a baking dish

Taco Night Stuffed Peppers!

These taco stuffed peppers with ground beef are a great option for a Taco night. Adding lettuce, onion, tomato and other toppings like sour cream offer even more fresh and delicious flavors to this dish!

We love serving these peppers with jalapeno cornbread muffins, filled with a little surprise!

More Taco Inspired Dishes You’ll Love

A taco stuffed pepper on a white plate
5 from 51 votes↑ Click stars to rate now!
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Taco Stuffed Peppers

These easy stuffed peppers have a southwestern spin on a classic recipe creating a new family favorite!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
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  • 4 bell peppers red or green
  • 1 pound lean ground beef
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 teaspoons chili powder
  • ½ teaspoon cumin
  • 1 can canned diced tomatoes with chiles such as Rotel
  • 1 can enchilada sauce divided
  • 2 cups cooked rice or Cauliflower Rice
  • 2 cups cheddar cheese


  • Preheat oven to 375°F. Wash and seed bell peppers and cut in half from top to bottom. Place in a greased 9×13 baking dish and set aside.
  • Brown ground beef, onion and garlic. Drain any fat. Stir in chili powder, cumin, diced tomatoes, ⅔ cup of the enchilada sauce. Let simmer 2-3 minutes, remove from heat and stir in cooked rice.
  • Divide beef mixture into the pepper halves. Top with remaining enchilada sauce and cheese.
  • Bake uncovered for 30-35 minutes or until peppers are cooked and cheese is melted.
  • Top with your favorite taco toppings and serve.
5 from 51 votes

Nutrition Information

Calories: 540 | Carbohydrates: 34g | Protein: 42g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 129mg | Sodium: 451mg | Potassium: 795mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4590IU | Vitamin C: 154.7mg | Calcium: 448mg | Iron: 4.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Holly, these were wonderful, made lots so I can freeze for a fast meal. Do you have any suggestions as to how to freeze these so they don’t turn out watery after reheating them again once frozen. in the past, I have had to take them out of the oven and drain the excess water and then put them back to finish baking. Please Help!5 stars

    1. Hi Sami, I can’t say for sure as I have never tried but I would let them fully defrost overnight in the fridge, drain off the excess water, and then cook according to the recipe directions. Since they are being cooked from frozen they will be on the softer side. I would love to hear how they turn out for you!

  2. Absolutely delicious,easy, budget friendly. I used 2 tblsp of spend with pennies taco seasoning instead of chilli powder and cumin. Also added a can of chopped green chilli peppers. So yummy served with all our favourite taco toppings. Yummy beyond belief for such a simple recipe. Thx so much it will be one of my go too recipes.5 stars

  3. Is the best stuffed pepper recipe I’ve ever tried! I used my dad’s for years and I’m sorry dad but this beats yours by far! Thank you for this recipe my family cannot get enough of it.5 stars

  4. This was delicious; however, I added salt. I kept re-reading the recipe to make sure I had not overlooked it because when taste-testing, I realized it definitely needed salt.
    Thanks for another great dish!5 stars

  5. Absolutely delicious! and super easy to make. I made these without the enchilada sauce and no rice. I used ground turkey instead of beef, added a little salt and pepper. I served it with guacamole, fresh salsa, and sour cream. Sooo good!

    After cutting and cleaning the peppers I put them in the baking dish in the preheated oven to begin cooking while I sautéed up the meat so when I filled them they were already partially cooked. Then they were hot and bubbly in 15 minutes5 stars