The Best Taco Stuffed Peppers
This recipe for the best taco stuffed peppers brings together the bold flavors of homemade tacos with a creamy, cheesy filling for a comforting weeknight dinner. Easy to make from scratch, these stuffed peppers are a family-friendly meal that tastes indulgent without any extra fuss.
Reader Summary
In this post, you’ll learn:
- How to make creamy, cheesy taco stuffed peppers with simple, everyday ingredients.
- Tips for preventing stuffed peppers from becoming watery while baking.
- The best ground meats and easy ingredient substitutions to customize the recipe.
- How to make this recipe ahead of time and store leftovers for easy meals.
- Freezer and reheating tips to enjoy taco stuffed peppers later.
- The best side dishes and toppings to turn these stuffed peppers into a complete meal.
- Why this low-carb dinner is perfect for busy weeknights or family taco night.
If you’re planning out a Tex-Mex inspired meal rotation, you might also enjoy my homemade sourdough tortillas for an easy from-scratch base for tacos and wraps. For another cozy, flavor-packed dinner idea, my taco soup brings all those same bold spices in a warm, spoonable version. And if you’re craving something a little more classic and baked, my chicken enchiladas are another family favorite that pairs perfectly with this taco stuffed peppers recipe for a complete Mexican-inspired dinner lineup.
Creamy Taco Stuffed Peppers: A Comfort Food Twist
Indecision in the kitchen once led me to an unforgettable twist: creamy taco stuffed peppers. Years ago, on a keto diet, I adored stuffed peppers filled with sausage, cream cheese, jalapenos, and cheese. Recently, craving both that creamy comfort and bold taco flavors, I couldn’t choose so I combined them. These taco stuffed peppers are my new weeknight obsession, a perfect fusion of two comfort foods.
Ingredients
- Bell Peppers– I use the Red, Yellow, and Orange but you can use Green too!
- Taco Seasoning– I use this Easy From Scratch Taco Seasoning but you can use any you prefer.
- Meat of Choice– You can use any meat that you wish! It can be ground or shredded, whatever your preference. In this recipe I used ground venison.
- Salt and Pepper
- Cheddar Cheese– Shredded
- Cream Cheese
- Green Onion
- Tomatoes and Green Chilies
- Cilantro– Optional for garnish
Instructions
Step 1: Brown the Meat
In a cast-iron pan (or skillet of choice), brown the meat. Drain, return to the pan, and add 2 tablespoons of taco seasoning and ¼ cup of water. Stir occasionally and simmer until most of the water evaporates. Salt and pepper to taste, then set aside in a medium bowl.
Step 2: Prep the Peppers
Slice six bell peppers in half. Save the scraps for compost or backyard chickens. Add two small slashes to the bottom of each pepper for drainage.
Step 3: Prepare the Filling
Drain a can of diced tomatoes with green chilies—this prevents a watery mixture. Add them to the bowl, along with sliced green onions and a block of cream cheese. Mix until creamy, then fold in 1 cup of shredded cheddar cheese.
Step 4: Assemble and Bake
Place the peppers on a lined rimmed baking sheet. Fill each pepper with the mixture and top with extra cheese. Bake at 400°F for 20 minutes. Let them cool for 10 minutes, then enjoy your stuffed pepper masterpiece!
The Best Taco Stuffed Peppers
Equipment
- 1 Cast Iron pan or skillet of choice
- 1 Medium Bowl
- 1 Raised Rim Cook Sheet
- 1 Silicon Baking Mat or Aluminum Foil
Ingredients
- 6 Bell Peppers- Cored and sliced in half vertically
- 1 Green Onion
- 1 Pound Ground beef, chicken, turkey, venison Shredded meat will work with this too
- Salt and Pepper to Taste
- 1 cup shredded Cheddar Cheese
- 1 block Cream Cheese
- 1 Can Diced Tomatoes and Green Chilies
Toppings
- Cheddar Cheese
- Chopped Cilantro
Instructions
- In a cast iron pan or skillet of choice, brown the meat, drain, and return to the pan.
- Add 2 tbsp of taco seasoning and 1/4 cup of water. Stir occasionally and simmer until most of the water has evaporated. Salt and Pepper to taste then add the cooked meat to a medium bowl.
- Core and Slice 6 Bell peppers. Then add 2 small slashes on the bottom of each pepper to help with drainage.
- Drain the can of diced tomatoes with green chilies. The tomatoes will cook down in the oven and create moisture so by draining the can first it helps keep the mixture from getting too watery. Add it to the bowl.
- Slice 1 green onion and add to the bowl. Next, cube the cream cheese block and add in with the other ingredients.
- Mix until creamy, then add in 1 cup of shredded cheddar cheese. Mix until well incorporated.
- Place peppers on a rimmed cookie sheet lined with foil or a silicon baking mat. Fill with filling and top with cheese. Bake at 400 degrees Fahrenheit for 25 minutes. Remove from oven, let cool for a few minutes then they are ready to serve!Top with chopped cilantro, sour cream, kefir, yogurt, sliced avocado, or try it with a drizzle of The Best Chipotle Sauce (Recipe linked above).
Chef’s Tips
Top with sour cream, yogurt or kefir, sliced avocado, chopped cilantro, a drizzle of lime juice, or to really take it to the next level, drizzle it with a little of this delicious Chipotle Sauce!
Store in the fridge in an airtight container for up to 4 days or freeze for longer storage. To reheat, you can microwave them or reheat them in the oven. Both work well!
Frequently Asked Questions
Do you need to cook the bell peppers before stuffing them?
No. The peppers soften as they bake, so there’s no need to pre-cook them. If you prefer very tender peppers, you can blanch them for 2 to 3 minutes before filling and baking.
Can I make taco stuffed peppers ahead of time?
Yes! Assemble the stuffed peppers up to 24 hours in advance, cover, and refrigerate. When you’re ready to serve, bake as directed, adding 5 to 10 extra minutes if they’re coming straight from the refrigerator.
What kind of ground meat works best?
This recipe is delicious with ground beef, ground turkey, ground chicken, or ground sausage. Choose your favorite based on the flavor you’re after.
Can I freeze stuffed peppers?
Absolutely. Bake the peppers, let them cool completely, then store them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven until heated through.
How do I keep stuffed peppers from becoming watery?
Drain the canned tomatoes well before mixing them into the filling. Cutting a couple of small slits in the bottom of each pepper also allows excess moisture to drain while baking.
What can I serve with taco stuffed peppers?
These stuffed peppers pair well with Mexican rice, cilantro lime rice, tortilla chips and salsa, guacamole, refried beans, black beans, or a simple green salad. They’re also hearty enough to serve on their own.
Are taco stuffed peppers low carb?
Yes. Since the filling doesn’t contain rice, these stuffed peppers are naturally lower in carbohydrates than traditional stuffed peppers, making them a great option for those following a lower-carb lifestyle.
In Closing
If you’re looking for a simple dinner that brings together bold taco flavors and creamy, cheesy comfort, these taco stuffed peppers are sure to become a family favorite. They’re easy enough for busy weeknights, simple to customize with your favorite toppings, and a delicious way to change up your usual taco night.
Whether you serve them on their own or with your favorite Mexican-inspired side dishes, I hope this recipe finds a place in your regular meal rotation. If you make these creamy taco stuffed peppers, I’d love to hear what you think! Leave a comment below and a star rating to let me know how they turned out, and don’t forget to share your creation on social media and tag me so I can see it.
Happy cooking!
XO, Bri
Easy Taco Night Ideas for a Cozy Dinner at Home
These creamy stuffed Taco Bell peppers are just the start of a fun and flavorful taco nights with friends and family. Pair them with homemade taco seasoning, a drizzle of chipotle sauce, or even a light and delicious drizzle of cilantro lime crema.
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