A few weeks ago we tried Poblano Peppers with a Taco Filling and they were way too spicy for me. So we decided to learn from that recipe, and make some that are more mild.
I know there are some, such as Justin and my mom, who love all the spicy things. But me, I like it mild. I like powerful and bold flavors, but not spicy. There’s a big difference.
So, we started with bell peppers since they are a much more mild pepper than poblanos. I also made the filling different so it wouldn’t be so spicy. The filling is made almost the same as how I make it for regular taco night.
Since the filling is made so similar to a taco, you could also use any leftover filling to make tacos to go with this. Or, if you’re like us and have picky eaters at home, then make yourselves the stuffed pepper and make the tacos for the kids.
Overall, I really liked this recipe. Justin preferred the poblanos, but only because he liked the spicy kick they had. We tried to get the boys to eat these, but they were a bit reluctant. It doesn’t help that they aren’t easy to cut up without making a huge mess of it all.
You can use a prepackaged taco seasoning mix, or make your own. If you use homemade seasoning, you’ll want about two tbsp of the seasoning. For the bell peppers, you can use any color that you prefer. We got a bunch of orange peppers in our co-op basket, so that’s why we used those.
When we ate our bell peppers, I topped mine with a bit of sour cream. It’s completely optional, but I like the flavor of sour cream in my tacos, so wanted to add a bit to these, too.
Step by Step
Preheat the oven to 375F and cook rice according to the directions.
In a medium skillet, over medium heat, brown the ground beef with the diced onions. Add the taco seasoning and stir to coat.
Meanwhile, slice the tops off of the bell peppers and clean out the seeds inside. Place the peppers in a baking dish with the cut sides up. I find that bakeware with higher sides helps so they don’t fall over as easily.
Put a small scoop, about one tbsp, of cooked rice in the bottom of each bell pepper. Then add a layer of the meat and onion.
Place a scoop of the shredded cheese on the meat.
Add one more layer of meat to each pepper.
Top with more cheese. Then bake for about 15-20 minutes, until the cheese has melted. Garnish with sour cream if desired.
Tac-Stuffed Bell Peppers
- 1 cup brown rice
- 1 lb ground beef
- 1/2 onion (chopped)
- 1 packet taco seasoning
- 8 bell peppers (any color)
- 1/2 cup cheddar cheese (shredded)
- 4 tbsp sour cream (optional)
- Preheat the oven to 375F and cook the rice according to the directions
- In a medium skillet, over medium heat, brown the ground beef with the onions
- Sprinkle in the taco seasoning and stir until coated
- Cut the tops off of the bell peppers and clean out the seeds and insides
- Place the peppers on a high-sided baking dish with the cut sides facing up
- Place a scoop, about one tbsp, of rice in each pepper
- Add a scoop of the meat and onions on top of the rice
- Layer with a small amount of cheddar cheese
- Add another layer of meat and onions, and top with a final layer of cheese
- Bake for about 15 minutes, until the cheese has completely melted
- Garnish with a dollop of sour cream, if desired
Shop This Recipe
When making any recipe, it’s essential to make sure you have the correct equipment. The following items are hand-selected for this recipe and are all items I have personally used and/or recommend.
These are affiliate links. See disclosures for more information.