Taco-Stuffed Bell Peppers

Tac-Stuffed Bell Peppers

Make Taco-Stuffed Bell Peppers for something different at your next taco night and save the calories of a taco shell at the same time!
Course Appetizer, Main Dish
Cuisine American
Keyword bell pepper, ground beef, tacos
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 317kcal
Author Stephanie Lynch



  • 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


Calories: 317kcal | Carbohydrates: 28g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 445mg | Potassium: 493mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4245IU | Vitamin C: 154.4mg | Calcium: 85mg | Iron: 2.4mg