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Taco-Filled Peppers

Loaded with vegetables, beef and beans, these stuffed peppers stand out from the others. The tasty dish is so easy to make, I serve it often during summer and fall. —Nancy McDonald, Burns, Wyoming
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 3/4 cup canned kidney beans, rinsed and drained
  • 1 cup salsa
  • 4 medium green peppers
  • 1 medium tomato, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sour cream


  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer for 5 minutes.
  • Cut peppers in half lengthwise; remove stems and discard seeds. In a stockpot, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water.
  • Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 15-20 minutes or until the peppers are crisp-tender and filling is heated through. Top each with tomato and cheese. Serve with sour cream.

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Average Rating:
  • Nolan1006
    Aug 5, 2019

    I LOVE these and I’m not even a fan of stuffed peppers! I’ve made them several times following the recipe exactly and other times using soy crumbles instead of the ground beef and they taste great either way. I love the suggestion about adding corn and will try that next time. The whole family enjoys these. Thank you for sharing such an easy and delicious recipe!

  • Ken
    Jun 21, 2019

    Added 10 minutes to the bake time. Perfect texture, may have had to do with the large size of the peppers. My picky wife wants them again!

  • skbech
    Aug 27, 2016

    Delicious, I substituted black beans for kidney beans. Would definitely make again. YUM!!!

  • sd20
    Aug 23, 2015

    Very good! I subsitituded cooked rice for the beans and I cooked in crockpot on low for about 2-1/2 hours and used red, green,and yellow peppers for a nice variety .

  • nwexchg1
    Mar 16, 2015

    So easy and tasty. We used veggie meat. I steamed peppers 2 split at a time in mico 1 1/2 mins each. So fast and easy.

  • busynursemom
    Oct 3, 2012

    Easy to make and delicious. Pleased the family.

  • Cookingwarmstheheart
    Jul 9, 2012

    This is a great recipe. Just enough kick for me but can be cooled down by topping it off with a little sour cream.

  • cutshawe
    Jun 18, 2012

    No comment left

  • bookwormette
    Sep 28, 2010

    They're great!! I used extra lean ground beef, reduced sodium taco seasoning, homemade salsa, and low fat or fat free sour cream... they're so tasty.. this is a keeper in this house! Thanks!

  • johnsen
    Sep 20, 2010

    No comment left