Cheesy Taco-Stuffed Peppers

Give taco night a healthier twist with this flavor-packed stuffed pepper recipe. The vegetarian recipe gets a good dose of protein from the beans and cheese in the stuffing.

Cheesy Taco-Stuffed Peppers
Photo: Blaine Moats
Prep Time:
15 mins
Bake Time:
40 mins
Total Time:
55 mins
6 stuffed pepper halves


  • 3 red and/or green sweet peppers, halved lengthwise and seeded

  • 1 8.8 ounce pouch cooked white or brown rice

  • 1 cup canned black beans, rinsed and drained

  • ½ cup sliced green onions

  • ½ cup chopped seeded tomatoes

  • ½ cup frozen corn

  • 1 tablespoon taco seasoning mix

  • ¼ cup snipped fresh cilantro

  • 1 ¼ cup shredded Mexican-style four cheese blend (5 oz.)

  • 2 teaspoon bottled hot pepper sauce (optional)


  1. Preheat oven to 425°F. Place peppers, cut sides down, in a 15x10-inch baking pan. Bake 10 minutes.

  2. Meanwhile, in a medium bowl combine next seven ingredients (through cilantro). Stir in 1/2 cup of the cheese blend and, if desired, the hot sauce.

  3. Turn pepper halves over. Fill with rice mixture. Cover loosely with foil. Bake 25 minutes; remove foil. Sprinkle peppers with the remaining 3/4 cup cheese blend. Bake about 5 minutes more or until cheese is melted. If desired, serve with additional green onions, chopped tomatoes, cilantro, and hot sauce.


To ensure you use up all the stuffing, choose medium to large peppers that are more uniform around than long.

Nutrition Facts (per serving)

217 Calories
8g Fat
26g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 217
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 22mg 7%
Sodium 342mg 15%
Total Carbohydrate 26g 9%
Total Sugars 4g
Protein 10g
Vitamin C 80.2mg 401%
Calcium 197mg 15%
Iron 1.7mg 9%
Potassium 394mg 8%
Folate, total 60.3mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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