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.
Other Taco Fillings
Veggies: 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! And be sure to use my homemade taco seasoning for the ground beef, it’s outlined in the notes section of the recipe card!
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
