Taco-Stuffed Peppers


Stuffed peppers are a retro recipe idea that's back in a big way. Here we stuffed the pepper with all the most delicious taco flavors for a family-friendly dinner recipe idea.



  • 8 ounce lean ground beef or uncooked ground turkey

  • 3 cloves garlic, minced

  • 1 15 ounce can dark red kidney beans or black beans, rinsed and drained

  • 1 cup bottled salsa

  • ¾ cup frozen whole kernel corn, thawed

  • 3 large red and/or yellow sweet peppers

  • Salt and pepper

  • cup reduced-sodium chicken broth

  • 1 cup shredded Monterey jack cheese with jalapeño peppers

  • 1 medium tomato, chopped

  • 1 medium avocado, halved, seeded, peeled and chopped

  • 4 green onions, thinly sliced

  • Sour cream (optional)


  1. Preheat oven to 400°F. In a medium saucepan cook ground beef and garlic until beef is browned. Drain off fat. Stir in kidney beans, salsa, and corn. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

  2. Cut peppers in half lengthwise; remove and discard seeds and membranes. Sprinkle insides of peppers lightly with salt and pepper. Fill pepper halves with ground beef mixture. Place peppers, filled side up, in a 3-quart rectangular baking dish. Pour chicken broth into dish around peppers. Bake, covered, for 30 minutes. Uncover; top each with cheese, Bake, uncovered, about 10 minutes or until peppers are crisp-tender and cheese is browned.

  3. Top pepper halves with tomato, avocado, green onions, and sour cream, if desired.

    Taco-Stuffed Peppers
    Matthew Clark
Related Articles