Believe it or not, I once went through a 24-oz bottle of taco seasoning mix in less than a year. (I wish I was kidding!) That was at the very beginning stage of my marriage life as well as my cooking life. I was trying to be a wife who could cook yummy food every day. However, with very little experience and lack of knowledge of the local ingredients at the time, my strong willingness wasn’t enough to make it happen, at least not quickly.

Taco Stuffed Peppers

I distinctively remember the day Han introduced me to taco seasoning mix. I thought that’s it. That’s what could finally make my dishes taste better. Without hesitation, I picked up the largest package that I could find in Costco and started putting taco seasoning mix on literally everything – meat, vegetables, seafood, chicken, pasta etc. You name it, I have done it.

Hey! I was fresh off the boat. Gotta start from somewhere, right?

Taco Stuffed Peppers

Fast forward to today, I have learned other ways to make delicious meals with or without taco seasoning mix. I don’t purchase the 24-oz bottle of taco seasoning mix anymore. Instead, those 1.25-oz envelopes seem to be more reasonable to have on hand when cooking at home. Duh!

Taco Stuffed Peppers

There are a few things that often remind me of how I started this crazy cooking life, and taco seasoning mix is certainly one of them, especially when there is ground beef involved. About two weeks ago, I tried a stuffed pepper recipe from my go-to recipe site and it immediately became my favorite way of making stuffed peppers because as long as you have got the pepper cooking method right, you can create several different versions of the filling. That’s how these Taco Stuffed Peppers were born.

Taco Stuffed Peppers

Instead of cutting the peppers lengthwise, we slice off the top, creating the maximum capacity to hold more stuff. Cooking them in boiling water prior to baking is going to ensure they turn out soft and tender. Once you get this little technique handled, I encourage you to be bravely creative for your filling.

Taco Stuffed Peppers

For me, I went for a classic taco route for this recipe by combing an envelope of taco seasoning mix in addition to some taco sauce with ground beef, onion, diced tomatoes and cheddar cheese. The cheesy meat mixture was stuffed into the pepper bowls together with very generous amount of sour cream. After baking, the stuffed peppers were topped with more cheese and avocado slices. A touch of freshly ground black pepper finished off the dish nicely.

Taco Stuffed Peppers

These visually stunning Taco Stuffed Peppers are very very big on flavor as well. Don’t underestimate them. They can stuff you pretty fast. As a result, consider them as an unconventional main dish. Trust me, you won’t be disappointed.

Taco Stuffed Peppers

Additionally, here are a few more ideas for the filing.

  • Add 1 cup cooked rice into the meat mixture. Allow the rice to absorb the flavor before stuffing your peppers. In this case, omit the sour cream or serve it on the side.
  • Other than taco flavor, fajita flavor would be my next try. Or just simply season the beef with salt, pepper, and a dash of Worcestershire sauce. It can never go wrong.
  • Green onions and black olive slices would go great with the meat mixture.
  • Want some heat? Add red chili pepper flakes or chop up some jalapeños and throw them in the meat mixture.

Taco Stuffed Peppers

Alrighty, if you do get a chance to make these stuffed peppers, I would love to know how you put together your filling. Leave a comment below, or if Instagram is your cup of tea, post a photo and tag #gourmetpersuasian. Happy cooking as always!

Taco Stuffed Peppers

Serves 3

Taco Stuffed Peppers

10 minPrep Time

40 minCook Time

50 minTotal Time

Save Recipe


  • 6 large bell peppers, any color
  • 1 lb. lean ground beef
  • 1 (1 1/4 oz) package taco seasoning mix
  • 1 cup taco sauce
  • 1 (16 oz) can diced tomatoes (I used petite cut)
  • 1/2 cup onion, chopped
  • 1 cup shredded cheddar cheese, divided
  • 1 avocado, sliced
  • 3/4 cup sour cream
  • salt and pepper to taste
  • Lime wedges for serving


  1. Bring a large pot of water to a rapid boil. In the meanwhile, cut off tops from the bell peppers; discard seeds and membranes.
  2. Chop enough of the pepper tops to make 1/4 cup, set aside.
  3. Cook the whole bell peppers, uncovered in the boiling water for about 5 minutes; invert and drain well. While the peppers are boiling, chop onion.
  4. In a large sauté pan, brown ground beef with onion and chopped peppers over medium-high heat. (Drain excess fat if there's any.) Once the beef loses the pink color, stir in diced tomatoes, taco seasoning mix and taco sauce. Add a dash of salt and pepper to taste. Mix well and simmer for 5 minutes. Then stir in 1/2 cup cheese until blend. Remove from heat.
  5. Now preheat oven to 350°F. Sprinkle a little salt inside the peppers, then stuff each pepper with meat mixture and a generous spoonful of sour cream (about 2 tablespoons). Place stuffed peppers in a baking dish lined with parchment paper or foil. Bake for 30 minutes.
  6. Once the peppers are done, immediately sprinkle the rest of the cheese on top evenly. (It will melt quickly). Top with avocado slices, followed by freshly cracked black pepper. Serve with lime wedges. Enjoy!

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36 thoughts on “Taco Stuffed Peppers”

  1. Just made these for the wife and I. I substituted ground turkey and they turned out awesome!! Had 3 leftover, so I put them in a pan wrapped in foil for the freezer, for another meal!!

    1. Wonderful! Great to know that ground turkey works well with this recipe as well. Thank you so much for sharing your idea and I am so glad to hear that you and your wife enjoyed these stuffed peppers! Cheers ~

    1. It might. Add 1/2 cup water at the bottom of your crockpot and let your stuffed peppers sit in the water. No need to boil the peppers if you cook them in a crockpot. Cook on low for 6-8 hours. Add cheese after cooking. Cover with lid for a few minutes to let the cheese melt. I’ve tried a vegetarian stuffed peppers in crockpot. They were great. With meat, there might be some juice during the process of slow cooking. Hope this helps.

  2. Lovely idea, and a great spin on the taco seasoning. Stuffed peppers are one of my favorite and so versitile. They can be stuffed with anything and still work. I have made some stuffed with risotto, chicken, beef, vegetables, you name it. If i can make one suggestion it would be to char your peppers slightly over an open flame before cooking, but not too much as they will blacken more in the oven, but add a beautiful charry flavour. Once you try blackened peppers, you´ll never go back!

    1. Hey James! Thanks so much for sharing your ideas regarding stuffed peppers. All of them sound fantastic. I am especially interested in risotto stuffing now since I’ve been obsessed with risotto lately. If I had a gas range, I’d totally char the peppers like you suggested. I’ve heard that Vietnamese char the onions over an open flame for their pho base. There must be a good reason for it. Hope I get a chance to try it in the future. Again, thanks for all the great suggestions!

  3. Made these tonight…absolutely delicious ! I added black beans and corn to mine…which was very tasty. Definitely going to try the zucchini that others have mentioned next time. Thanks for the recipe!!

    1. Oh yeah, I have stuffed peppers with black beans and quinoa before. It was amazing! So I can totally imagine how delicious yours turned out. Will try to add corn in mine next time. Thanks for sharing your version, Melanie!

  4. Just made these, they came out great! I usually dislike stuffed peppers because my mom always made them with rice, so I love finding a good recipe without it! I added chopped zucchini and jalapeño. I love cold sour cream on spicy things so I didn’t bake that in, I added when serving. Thanks for the recipe!

    1. Awesome! Glad to hear that you enjoyed these no-rice peppers. 🙂 Zucchini and jalapeño sound like great add-ons! Cheers~

    1. Hi Carri, the nutrition facts are calculated automatically in the recipe cards you see on my site. The service is called YumPrint.

  5. I am making these now. I added a packet of uncle ben’s whole grain Santa Fe rice and mixed and a 1/4 cup of sour cream right in. Not sure how they will turn out but the stuffing sure tastes good. Thanks for the idea!!

  6. I have to say that these are the easiest and best tasting stuffed peppers I’ve ever made !!! Thank you this recipe !!

  7. Hi Sharon- I’m trying this recipe tonight. I’m just a little concerned about baking the sour cream- it’s something I’ve never encountered before. Does it affect the texture of it at all?

    1. Hi Alex! I found that baking sour cream with the stuffed peppers makes the mixture moister. It doesn’t affect the texture at all. However, it’s certainly not a deal breaker if you choose to top the peppers with sour cream after baking. Hope this is helpful. Enjoy! 🙂

  8. Just made this tonight. It was delicious. I used real tomatoes because they need to be used up. Also, used salsa instead of taco sauce. There was only enough filling to make 5, guess I used big peppers.

    1. Hey Michelle! Glad to hear that you enjoyed these. Using canned diced tomatoes is quicker, but cutting up fresh tomatoes is definitely healthier. Good to know that salsa worked for you. Thanks so much for the comment! 🙂

  9. These look so good! I ma going to try them this week. One question: is it supposed to be one cup of taco sauce (like you use for a topping on tacos) or is it supposed to be chunkier like salsa?

      1. No worries. It actually takes a bit of time for the system to process comments. It’s not your computer’s problem. Sorry for the confusion.

    1. Hi Debbie! That’s an excellent question. I haven’t tried to freeze the stuffed peppers, so I can’t speak from experience for now. But I found this thread where people have tried both ways – freeze before and after baking. Hope that’s helpful.

      I am going to freeze some next time I make these and let you know what works and what doesn’t. Thanks for your comment. I will keep you posted.

    1. Great idea, Kathy! There’s no rice in this recipe, but I would like to try with zucchini next time. Thanks for the suggestion! Happy New Year!

  10. Thanks for the great post. I am vegan and can easily substitute plant-based items for the animal ones. Will def try this one soon. I esp over that you preboil the peppers. Happy new year!

    1. Happy New Year Kathleen! If you get a chance to make these stuffed peppers, please do let me know what filling you use to substitute the animal-based items. Hope you enjoy this recipe! <3

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