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Tex-Mex Cheesy Taco Stuffed Peppers

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Tex-Mex Cheesy Taco Stuffed Peppers are a crowd-pleasing comfort food featuring seasoned beef (or turkey), vibrant bell peppers, and a creamy, cheesy taco filling. This easy, flexible recipe delivers bold flavor and is perfect for busy weeknights or entertaining guests.

Ingredients

Scale
  • 4 large bell peppers, any color (halved and seeded)
  • 1 lb ground beef or ground turkey
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 can (14 oz) diced tomatoes, drained
  • 2 tbsp tomato paste
  • 1 1/2 cups shredded cheddar cheese (plus more for topping)
  • 1 tbsp olive oil
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt (plus more to taste)
  • 1/4 tsp black pepper
  • Optional toppings: chopped fresh cilantro, diced avocado or guacamole, sour cream or Greek yogurt, hot sauce

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice bell peppers in half lengthwise and remove seeds and membranes.
  3. Place pepper halves cut-side up in a large baking dish. Pour 1/4 cup water into the dish and cover with foil. Bake for 15 minutes to soften (optional).
  4. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until soft.
  5. Add minced garlic and cook for 1 minute.
  6. Add ground beef or turkey and cook until browned, breaking up as you go (about 5-7 minutes).
  7. Sprinkle in chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and black pepper. Stir well.
  8. Add tomato paste and cook for 1-2 minutes.
  9. Stir in black beans, corn, and diced tomatoes. Cook for 3-5 minutes until mixture thickens slightly.
  10. Remove skillet from heat and stir in 1 1/2 cups shredded cheddar cheese until just melted.
  11. Spoon the cheesy taco filling into each pepper half.
  12. Sprinkle each pepper with extra shredded cheese (about 1/2 cup total).
  13. Cover dish with foil and bake at 375°F for 20 minutes.
  14. Remove foil and bake another 10-15 minutes until cheese is bubbly and peppers are tender.
  15. Let cool for 5 minutes. Top with cilantro, avocado, sour cream, or hot sauce as desired.

Notes

For extra-tender peppers, pre-bake before stuffing. Use freshly grated cheese for best melt. Drain canned tomatoes and beans well to avoid soggy peppers. You can prep peppers ahead and refrigerate unbaked for up to 24 hours. Vegetarian and dairy-free adaptations are easy—double the beans and use plant-based cheese.

Nutrition

Keywords: stuffed peppers, taco stuffed peppers, cheesy stuffed peppers, Tex-Mex, easy dinner, crowd-pleaser, gluten-free, meal prep, comfort food

Find it online: https://yumnode.com/tex-mex-cheesy-taco-stuffed-peppers-recipe-easy-crowd-pleaser/