We love having these simple & easy Taco Stuffed Peppers for dinner on busy weeknights. They’re packed with flavor, leftovers are delicious, & they’re a great freezer meal!
Taco Stuffed Peppers
Stuffed Peppers are in a regular rotation on the Menu Plan in our home, but I’ve always made the more traditional Weight Watchers Friendly Stuffed Peppers. My family prefers variety, so I’ve been planning out some different variations; we most recently tried (and LOVED) these Taco Stuffed Bell Peppers!
Some of us are trying to reduce our carb intake, so for those family members to enjoy Taco Stuffed Peppers Low Carb, I have an alternate ingredient that I use. To make this recipe Keto Taco Stuffed Peppers, substitute the rice for cauliflower rice.
You can make these Taco Meat Stuffed Peppers with lean ground beef, ground turkey, ground chicken, shredded chicken, shredded beef, or shredded pork. To go meat free, just omit the meat and use extra black beans. My kids don’t even realize they’re eating Turkey Taco Stuffed Peppers when I use ground turkey instead of lean ground beef, probably due to the seasonings, rice, and veggies.
How to make Keto Stuffed Taco Peppers:
Bake for 40 to 45 minutes, until the peppers are tender.
Do you have to boil peppers before stuffing them?
What goes good as a side dish with stuffed peppers?
Mexican Stuffed Peppers Tips & Substitution Ideas:
- For crisper peppers, slightly reduce cooking time. For softer peppers, slightly increase cooking time.
- Diced Red Onions, Avocados, Jalapenos, Black Olives.
- Cheeses: Monterey Jack, Cheddar, Pepper Jack, Queso, Fontina.
- Other: Sour Cream, Cilantro, Guacamole, Salsa, Hot Sauce, Enchilada Sauce, Tortilla Strips, Fritos, Doritos, Pico De Gallo, Refried Beans.
- It does not matter what color bell pepper you choose.
- Green are usually less expensive, but also not as sweet. They have a more bitter flavor profile.
- Orange & yellow bell peppers are sweeter than green peppers
- Red bell peppers
- When making stuffed peppers, you can use microwaveable rice, such as Uncle Ben’s. It makes the prep time faster. In this version I use our family favorite Mexican Rice recipe.
- 1 pound ground turkey
- 1 can corn, drained
- 1 can Rotel
- 1 small onion, diced
- 1 packet taco seasoning
- 1 package Mexican rice, prepared
- 4 bell peppers, halved with seeds removed
- Preheat the oven to 400 degrees and grease a casserole dish.
- Brown the turkey, then add the corn, Rotel, onion, and taco seasoning. Cook until reduced.
- Stir in the rice and fill each pepper with the rice mixture.
- Bake for 40 to 45 minutes, until the peppers are tender.
How to store leftover stuffed peppers:
This recipe can be prepared one day in advance. I follow all of the preparation steps up to stuffing the peppers, then refrigerate. It makes for a faster weeknight dinner, and my kids can just pop them in the oven for me if I’m going to be away from home at dinnertime. Just add 10 minutes of bake time if taking them straight from the refrigerator to the oven.
To store leftover Taco Stuffed Peppers, store them in an airtight container in the refrigerator for up to 4 days. They CAN be wrapped individually in plastic wrap (double layer) then placed in an airtight freezer safe plastic bag.
How to Reheat Leftover Stuffed Peppers:
To reheat stuffed peppers from the refrigerator, place in the oven or microwave.
In the oven, heat temperature to 350 degrees F and bake for 15-20 minutes or until desired temperature is reached. To reheat the peppers in the microwave, cook them individually on high heat for 2 minutes or until desired temperature is reached.
To reheat stuffed peppers from the freezer, transfer to the refrigerator to allow them to thaw overnight.
You CAN bake right from the freezer at 350 degrees for 1 hour.