Taco Stuffed Peppers feature bell peppers filled with seasoned ground meat, brown rice, and diced tomatoes blended with chili powder, cumin, paprika, garlic, and onion. This dish captures Mexican flavors in a healthy gluten free package and offers a versatile option with turkey or chicken, crowned by melted cheddar cheese.
Taco Stuffed Peppers is a simple and healthy meal thats perfect if you are looking for a dinner that’s both tasty and nutritious. I made this recipe using 4 large bell peppers that i halved and seeded, then filled them with a mix of 1 lb ground beef, 1 cup uncooked brown rice, and diced onions, garlic, and canned tomatoes.
The beef provides a good amount of protein while the brown rice adds fiber and slow-burning energy. I used 1 tablespoon olive oil and added chili powder, cumin, paprika, salt, and black pepper to bring in a bold flavor.
Even though its a Mexican inspired dish, you can keep it gluten free and even swap out the beef for ground turkey or chicken if you prefer. This recipe is not only hearty, but also fits easily into a Health Dinner or even Keto meal plan, making it a winner for everyday weeknight dinners.
Why I Like this Recipe
1. I really like how easy this recipe is to make – it doesn’t demand a lot of time or complicated steps, which is great for busy evenings.
2. I love the kick of flavor from the Mexican spices; the cumin, chili powder, and paprika totally make my tastebuds happy.
3. I appreciate that I can swap out the meat if I want, so I can use beef, turkey, or chicken depending on my mood or what I have at home.
If you’re looking for a dinner that’s both simple and healthy, these Taco Stuffed Peppers are the perfect choice. They’re packed with a tasty, Mexican-inspired blend of ground meat, brown rice, and flavorful spices. The best part is that they’re gluten free and you can easily opt for beef, turkey, or chicken, making them super versatile. I find that the mix of spices and the hearty filling always makes it a hit with my family, even if the recipe is a bit imperfect sometimes. Enjoy the process and add your own twist!
Ingredients
- Packed with vitamin C and fibre, bell peppers add a fresh, sweet crunch.
- High in protein, ground beef gives a hearty flavor and satisfying meaty texture.
- Whole grain brown rice offers carbs and fiber that help keep you full longer.
- Diced tomatoes bring a tangy, juicy burst along with vitamin and antioxidant benefits.
- Shredded cheddar cheese adds creamy richness and extra protein if you like it.
- Onions contribute a subtle sweetness and help build a savory base for taste.
- Olive oil delivers healthy fats and enhances the dish overall richness.
Ingredient Quantities
- 4 large bell peppers, halved and seeded
- 1 lb ground beef (or you can use ground turkey or chicken)
- 1 cup uncooked brown rice
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional)
How to Make this
1. Preheat your oven to 375°F and lightly grease a baking dish big enough to hold all your pepper halves.
2. In a medium pot, bring some water to a boil and cook the brown rice according to its package instructions; set it aside when done.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Toss in the diced onion and minced garlic and cook ’em until they’re soft and kinda aromatic.
4. Add the ground beef (or turkey/chicken if you prefer) to the skillet and break it up as it cooks until it’s nicely browned.
5. Stir in the chili powder, ground cumin, paprika, salt, and black pepper, mixing well so that the meat gets all that spicy flavor.
6. Pour in the canned diced tomatoes with their juices and let it simmer for about 5 minutes, so all the flavors can really meld together.
7. Now mix in your cooked brown rice and give it a good stir until everything is well combined.
8. Arrange the halved bell peppers in your prepared baking dish, and carefully spoon the meat and rice mixture into each pepper half evenly.
9. If you’re using it, sprinkle the shredded cheddar cheese over the stuffed peppers.
10. Bake in the oven for 20-25 minutes, until the peppers are tender and the cheese (if added) is all melty, then let it cool a bit and serve.
Equipment Needed
1. Preheated oven set to 375°F
2. Baking dish large enough to hold all your pepper halves
3. Medium pot for boiling water and cooking brown rice
4. Large skillet for sautéing the onions, garlic and browning the meat
5. Knife for dicing the onion and mincing the garlic
6. Cutting board for chopping all the ingredients
7. Measuring spoons to accurately add the spices and olive oil
8. Can opener for opening the diced tomatoes
9. Wooden spatula or sturdy spoon for stirring the mixture while it cooks
FAQ
Taco Stuffed Peppers Recipe Substitutions and Variations
- If you dont have ground beef, try using plant-based meat or even crumbled tofu for a veggie twist
- If you dont have uncooked brown rice, you can easily swap it out for quinoa or barley and still get a great texture
- If you dont have a small onion, a medium white or red onion will work, though the flavor might be a bit stronger
- If you dont have a can of diced tomatoes, use a few fresh tomatoes that you’ve chopped up or even some tomato sauce for a smoother mix
- If you dont have olive oil, you can use canola or avocado oil instead, theyre both good alternatives
Pro Tips
1. If you’re crunched for time, try cookin’ your brown rice ahead of time or using leftover rice so you ain’t rushin’ last minute.
2. When you’re browning the meat with the onions and garlic, let it really get that nice sear; this extra browning really amps up the flavor even if it looks a bit crispy.
3. Be careful not to overfill the peppers; if you stuff ’em too full they might get soggy and lose their shape, so keep it balanced for the best bite every time.
4. After you bake ’em, let the peppers sit for a few minutes before diggin’ in. They’ll be super hot and this little rest time lets all the flavors meld together even more.
Taco Stuffed Peppers Recipe
Taco Stuffed Peppers feature bell peppers filled with seasoned ground meat, brown rice, and diced tomatoes blended with chili powder, cumin, paprika, garlic, and onion. This dish captures Mexican flavors in a healthy gluten free package and offers a versatile option with turkey or chicken, crowned by melted cheddar cheese.
4
servings
350
kcal
Equipment: 1. Preheated oven set to 375°F
2. Baking dish large enough to hold all your pepper halves
3. Medium pot for boiling water and cooking brown rice
4. Large skillet for sautéing the onions, garlic and browning the meat
5. Knife for dicing the onion and mincing the garlic
6. Cutting board for chopping all the ingredients
7. Measuring spoons to accurately add the spices and olive oil
8. Can opener for opening the diced tomatoes
9. Wooden spatula or sturdy spoon for stirring the mixture while it cooks
Ingredients
-
4 large bell peppers, halved and seeded
-
1 lb ground beef (or you can use ground turkey or chicken)
-
1 cup uncooked brown rice
-
1 small onion, diced
-
2 garlic cloves, minced
-
1 can (14.5 oz) diced tomatoes
-
1 tablespoon olive oil
-
1 tablespoon chili powder
-
1 teaspoon ground cumin
-
1/2 teaspoon paprika
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
1/2 cup shredded cheddar cheese (optional)
Directions
- Preheat your oven to 375°F and lightly grease a baking dish big enough to hold all your pepper halves.
- In a medium pot, bring some water to a boil and cook the brown rice according to its package instructions; set it aside when done.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Toss in the diced onion and minced garlic and cook 'em until they’re soft and kinda aromatic.
- Add the ground beef (or turkey/chicken if you prefer) to the skillet and break it up as it cooks until it's nicely browned.
- Stir in the chili powder, ground cumin, paprika, salt, and black pepper, mixing well so that the meat gets all that spicy flavor.
- Pour in the canned diced tomatoes with their juices and let it simmer for about 5 minutes, so all the flavors can really meld together.
- Now mix in your cooked brown rice and give it a good stir until everything is well combined.
- Arrange the halved bell peppers in your prepared baking dish, and carefully spoon the meat and rice mixture into each pepper half evenly.
- If you’re using it, sprinkle the shredded cheddar cheese over the stuffed peppers.
- Bake in the oven for 20-25 minutes, until the peppers are tender and the cheese (if added) is all melty, then let it cool a bit and serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 350kcal
- Fat: 15g
- Saturated Fat: 5g
- Trans Fat: 0.5g
- Polyunsaturated: 2g
- Monounsaturated: 6g
- Cholesterol: 60mg
- Sodium: 500mg
- Potassium: 800mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 5g
- Protein: 25g
- Vitamin A: 1200IU
- Vitamin C: 60mg
- Calcium: 80mg
- Iron: 3mg
