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    Home » Recipes » Gluten Free

    December 15, 2020

    Beef Taco Stuffed Peppers Recipe

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    Taco stuffed bell peppers with rice and ground beef (or turkey) take only 30 minutes to make. They're super yummy, healthy, quick and easy. The perfect easy weeknight dinner when things get busy (and even gluten free)!

    Stuffed peppers in a glass baking dish.
    Mexican Stuffed Peppers!

    *Disclaimer: This article contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Your whole family is going to love this tasty, Mexican inspired dish. Mix things up next taco Tuesday and give this fun meal a try!

    Whip it up by blanching your peppers in boiling water. Stuff them with taco meat filling, sprinkle with cheese and bake in the oven for around 10 minutes. It's that simple!

    Leftovers reheat very well and are excellent as an easy, make-ahead lunch.

    More Stuffed Pepper Recipes

    Check out these Chicken Taco Stuffed Bell Peppers, Sausage Stuffed Peppers With Cauliflower Rice, or my delicious Stuffed Pepper Crock Pot Soup!

    Jump to:
    • More Stuffed Pepper Recipes
    • Ingredients
    • How To Make Beef Taco Stuffed Peppers
    • Step By Step Photos
    • Sides For Stuffed Peppers
    • Can I make this recipe without rice?
    • Why do you boil peppers before stuffing them?
    • How To Store Leftovers
    • Freezer Instructions
    • Handy Tips
    • More healthy, Mexican inspired recipes!
    • Beef Taco Stuffed Peppers Recipe

    Ingredients

    This easy recipe requires only 9 simple ingredients!

    Large bell peppers: green, orange, red or yellow. Mix and match or pick your favorite!

    Ground beef: or substitute a leaner ground meat like turkey or chicken. Shredded beef is another great alternative.

    Yellow onion: diced into small pieces.

    Diced canned tomatoes: Rotel will also work great!

    Instant rice: brown or white instant/minute rice will work. If you don't have instant rice, you can use cooked regular rice.

    Corn: frozen or canned.

    Black Beans: drain and rinse before adding to filling.

    Gluten free taco seasoning: I like to use homemade taco seasoning. It's easy to make and tastes SO good! You can also use store bought. However, if gluten is an issue for you, be sure to select a brand that is marked gluten free (many are not).

    Cheese: cheddar or a Mexican blend!

    Optional: serve with all of your favorite taco toppings like sour cream, poblano sauce, Baja sauce, salsa, hot sauce, a splash of lime juice, diced red onion, homemade guacamole, avocado slices, chopped cilantro and more!

    Beef taco stuffed pepper ingredients with text overlay labels.
    Ingredients

    How To Make Beef Taco Stuffed Peppers

    Keep scrolling for the full recipe. We'll start here with a quick overview!

    1. Place a large pot of hot, salted water on the stovetop and turn heat to high. Cut peppers in half, place them in the hot water and boil for about 10 minutes.
    2. Brown hamburger meat in a large skillet over medium heat. Add onions and allow the two ingredients to cook together for 5-10 minutes. Then add canned diced tomatoes (with juices), uncooked instant rice, black beans, corn and gluten free taco seasoning. Mix well!
    3. Set oven temperature to 350°F. While it heats up, scoop beef taco filling into blanched bell pepper halves. Sprinkle with cheddar cheese and then place peppers in the preheated oven. Bake 10-15 minutes!
    4. Allow peppers to cool a bit and then serve with your favorite toppings.

    Step By Step Photos

    • Halved bell peppers in a large pot of water.
    • Taco meat filling in a stainless steel pan.
    • Pepper halves stuffed with taco meat filling and sprinkled with cheese.
    • Close up of stuffed peppers in a glass baking dish.

    Sides For Stuffed Peppers

    • Homemade guacamole
    • Tortilla chips (regular or low-carb)
    • Warm tortillas (regular or low-carb)
    • Simple garden salad
    • Refried beans

    Can I make this recipe without rice?

    If you're following a low carb diet and you'd like to make stuffed peppers without rice, you can simply cut it out! Your stuffed peppers will still be delicious. Another great option: substitute cauliflower rice.

    Why do you boil peppers before stuffing them?

    Blanching peppers is a quick way to soften them up. You can also soften them by roasting in the over, but this takes much longer. If you'd prefer a crisp pepper, you can skip this step or only boil for a couple of minutes. It really depends on your preference!

    How To Store Leftovers

    Allow peppers to cool and place them in an airtight, food storage container or Ziploc baggie. Press on the bag or container to remove as much excess air as possible. Refrigerate for 3-5 days.

    Freezer Instructions

    You can also freeze your leftover stuffed peppers! Allow them to cool completely and then arrange in a freezer-safe, food storage container. Remove excess air and store in the freezer for 2-3 months. To reheat, thaw in the refrigerator overnight and then microwave in 30-60 second increments or bake at 350°F until warmed through.

    Handy Tips

    • Leftover filling: You may have leftover beef mixture after stuffing peppers. Since they vary so much in size, this recipe yields plenty. Luckily, the filling is super tasty on it's own, mixed into a salad or wrapped in a warm tortilla. It's also delicious when topped with guacamole, a few slices of fresh avocado or sour cream!
    • Taco seasoning: You can buy taco-seasoning mix at the store, but if gluten is an issue for you, make sure to find a brand that is specified as gluten-free (many are not). To avoid additives and gluten, you can also make your own taco seasoning mix at home. It's super easy! 
    • Spice it up: if you'd like a spicier stuffed pepper, consider using hot Rotel (not mild or original) instead of diced tomatoes. You can also mix in a can of diced jalapenos, red pepper flakes or a bit of your favorite hot sauce!
    • Don't overboil peppers: be careful not to boil your peppers for too long before stuffing them with filling. They may become so tender that they start to fall apart and get mushy. I normally boil mine for about 10 minutes. I wouldn't go much longer than that.

    Pin it for later!

    Baked stuffed peppers in a glass baking dish with text overlay for Pinterest.
    Pin it!

    More healthy, Mexican inspired recipes!

    • Taco Salad Bowls With Shredded Chicken
    • Stupendous Shredded Beef Tostadas
    • Blackened Mahi Mahi Fish Tacos
    • Easy Low Carb Taco Casserole
    • Chicken Enchiladas With White Sauce
    • Creamy Chicken Taco Soup
    • Classic 5 Ingredient Skinny Margaritas
    Baked stuffed peppers in a glass baking dish.
    Print Recipe
    4.71 from 48 votes

    Beef Taco Stuffed Peppers Recipe

    Taco style stuffed peppers with rice, ground beef, black beans, tomatoes, rice & corn! Sprinkle with cheese and bake. A quick, convenient dinner for a busy weeknight.
    Prep Time10 mins
    Cook Time20 mins
    Cooling Time5 mins
    Total Time35 mins
    Course: Main Course
    Cuisine: Mexican
    Keyword: Easy Dinner Ideas, Gluten Free, Healthy Dinner, Quick, Stuffed Bell Peppers, Stuffed peppers beef, Stuffed peppers easy, Stuffed peppers Mexican, Stuffed peppers with rice
    Servings: 8
    Calories: 233kcal

    Ingredients

    • 4 large bell peppers *see note below
    • 1 pound lean ground beef *see note below
    • 1 small yellow onion *diced
    • 1 14.5 oz can diced tomatoes
    • 1 cup instant rice *see note below
    • 1 15oz can black beans *drained and rinsed
    • ½ cup corn *frozen or canned
    • ¼ cup gluten free taco seasonings *see note below
    • 1 cup shredded cheese *cheddar or Mexican blend

    Optional Toppings:

    • Sour cream, guacamole, salsa, hot sauce, chopped cilantro, diced red onion, lime juice, avocado slices

    Recipe notes:

    Large bell peppers: I find it helpful to have peppers similar in size and height. Use any color you like!
    Ground beef: sub ground turkey or chicken if desired. I use 93/7 ground beef, if you're using a higher fat content meat, drain fat before adding onion to the sauté pan.
    Instant rice: white or brown will work. You can sub cooked, regular rice if you don't have any instant rice on hand.
    Taco seasoning: You can buy taco-seasoning mix at the store, but if gluten is an issue for you, make sure you find a brand that is specified as gluten-free (many are not). To avoid additives and gluten, you can also make your own taco seasoning at home: it’s super easy! I think homemade taco seasoning offers better flavor!
    General: if preferred, you can make four large stuffed peppers rather than eight small ones. Just cut the tops off of each pepper instead of slicing them in half!
     

    Instructions

    • Fill a large stock pot with HOT water, salt generously and place on stovetop on high heat.
    • Cut peppers in half lengthwise, remove stem and seeds. Place them in the stock pot. Once water comes to a boil, reduce heat to medium low and allow peppers to simmer for 10 minutes. If you like a crunchier pepper, reduce simmering time. (*Tip: be careful to over cook your peppers or they will become mushy and start to fall apart).
    • While peppers simmer, place a large, deep sauté pan on the stove top. Turn heat to medium, add ground beef and allow it to brown. I recommend using a 3-5 quart sauté pan, or larger. All other ingredients will be added to this pan so you will need adequate space. You can also use another large pot in lieu of a sauté pan.
    • Once your meat has finished browning, add diced onion. Sauté together until onion starts to become soft and translucent (5-10 minutes).
    • Add canned diced tomato (with juices), instant rice, black beans, corn and gluten free taco seasonings and mix well.
    • Preheat your oven to 350°F.
    • Remove peppers from hot water with tongs and line them in a 9x13 inch baking dish. Spoon meat mixture into peppers and sprinkle with cheese.
    • Bake peppers for 10-15 minutes and then broil for 1-2 minutes if you want to brown cheese.
    • Allow peppers to cool for 5-10 minutes and then serve with desired toppings!

    Storage Instructions:

    • Allow peppers to cool and place them in an airtight, food storage container or Ziploc baggie. Press on the bag or container to remove as much excess air as possible. Refrigerate for 3-5 days or store in the freezer for 2-3 months.
      To reheat, thaw in the refrigerator overnight and then microwave in 30-60 second increments or bake at 350°F until warmed through.

    Video

    Nutrition

    Serving: 1pepper half | Sugar: 6g | Fiber: 5g | Calories: 233kcal | Fat: 8g | Protein: 18.5g | Carbohydrates: 21g

    Did you make this recipe?!

    Wahoo! Thank you so much for trying it out – would you leave a rating and review in the comment section below?! Your feedback is so important to me.

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    Reader Interactions

    Comments

    1. Ruthanne Combs says

      September 20, 2021 at 5:15 pm

      5 stars
      My husband & I are doing a trial run of being gluten-free to see if it helps my symptoms with my autoimmune disease. This is the first GF dinner I made for us and it was a hit! We paired it with corn tortilla chips. This will definitely be a repeat in our house, and I have a lot of your other recipes pinned to try too. 🙂

      Reply
      • stacey_olson says

        September 21, 2021 at 8:39 am

        Hi, Ruthanne! I'm so glad this recipe was a hit. Thanks for pinning and trying my recipes, it means so much! Good luck on your gluten free adventure, I hope it helps!

        Reply
      • Kenny says

        January 08, 2022 at 4:07 pm

        5 stars
        Perfect for a quick and easy weeknight meal!

        Reply
        • stacey_olson says

          January 08, 2022 at 5:13 pm

          Thank you, Kenny!

          Reply
    2. Kristine says

      November 29, 2021 at 10:58 am

      5 stars
      I made the taco stuffed peppers for dinner one night. It’s just my husband and I so I had some left over. I put them in a freezer container and froze them for a quick meal. I put the frozen peppers in my ninja foodi and baked them on bake/ roast cycle at 350 degrees for 25 minutes. Other than the cheese getting a little crispy they were just as delicious as the day I made them. Thank you the recipe, it’s a definite keeper!!

      Reply
      • stacey_olson says

        November 29, 2021 at 11:25 am

        So glad you enjoyed this recipe, Kristine! I appreciate your comment and review. Thank you!

        Reply
    3. Skay says

      January 04, 2022 at 4:09 pm

      5 stars
      It was really easy and tastes very good !!!

      Reply
      • stacey_olson says

        January 04, 2022 at 4:19 pm

        Thank you so much! I'm really glad you enjoyed the recipe!

        Reply
    4. Cindy says

      January 09, 2022 at 11:32 am

      Stacey

      These look and sound delicious. Thanks for sharing another great recipe.

      Pinned

      Reply
      • stacey_olson says

        January 11, 2022 at 12:15 pm

        Thank you, Cindy!

        Reply
    5. [email protected] says

      January 10, 2022 at 6:21 am

      This looks so good and I can't wait to try it.

      Reply
      • stacey_olson says

        January 11, 2022 at 12:15 pm

        Thank you so much!

        Reply
    6. Cindy Rust says

      January 10, 2022 at 9:23 am

      These peppers look amazing Stacey! We love stuffed peppers and we love Mexican flavors so I know we will be eating this! Pinned!

      Reply
      • stacey_olson says

        January 11, 2022 at 12:16 pm

        Same! Mexican food is my fav!

        Reply
    7. Lynne Zemaitis says

      January 10, 2022 at 5:59 pm

      Yum! This look like such an easy and flavorful meal! Pinned!

      Reply
      • stacey_olson says

        January 11, 2022 at 12:16 pm

        Thank you, Lynne!

        Reply
    8. Kim Waldorf says

      January 11, 2022 at 11:53 am

      You know I am a big fan of your recipes! Here's another amazing one for me to try. Thanks for always shaing your yummy recipes with us. Have a great week!

      Reply
      • stacey_olson says

        January 11, 2022 at 12:17 pm

        Woohoo! Thanks so much, Kim!

        Reply
    9. Renae says

      January 11, 2022 at 7:39 pm

      Yummy! I love that it’s gluten free. Hugs to you.

      Reply
    10. Marieza says

      January 11, 2022 at 11:49 pm

      It looks delicious, Stacey! Definitely saving your recipe to try.

      Reply
    11. Jacqueline Meldrum says

      January 22, 2022 at 3:27 pm

      5 stars
      I'm thinking this might work well in the air fryer.

      Reply
      • Garlic Salt & Lime says

        January 23, 2022 at 11:00 am

        That is a great idea!

        Reply
    12. Kechi says

      January 22, 2022 at 3:38 pm

      5 stars
      This gotta be pert of my meal prep for next week. Am drooling.
      Thanks for sharing!

      Reply
    13. Kristen says

      January 22, 2022 at 5:29 pm

      5 stars
      This was a real winner with my family - thank you! 🙂

      Reply
      • Garlic Salt & Lime says

        January 23, 2022 at 11:00 am

        I am so glad to hear that!

        Reply
    14. Beth says

      January 22, 2022 at 8:18 pm

      5 stars
      This recipe is wonderful - quick, easy and more importantly, my kids like it!

      Reply
      • Garlic Salt & Lime says

        January 23, 2022 at 11:01 am

        Definitely a super kid friendly recipe. Thanks, Beth!

        Reply
    15. Angela says

      January 22, 2022 at 8:22 pm

      5 stars
      This was so good and so easy to make! My new favorite recipe for stuffed peppers. So good!

      Reply
      • Garlic Salt & Lime says

        January 23, 2022 at 11:01 am

        Thank you so much, Angela!

        Reply
    16. Mahy says

      January 23, 2022 at 10:55 am

      5 stars
      Fantastic bell peppers recipe. I love how you've made them look - so inviting!

      Reply
      • Garlic Salt & Lime says

        January 23, 2022 at 11:02 am

        It's all that melted cheese! Thanks, Mahy!

        Reply
    17. Colleen says

      January 23, 2022 at 10:59 am

      5 stars
      These stuffed peppers are easy to make and delicious. Will make again! Thanks for the recipe.

      Reply
      • Garlic Salt & Lime says

        January 23, 2022 at 11:02 am

        Glad you enjoyed it, Colleen. Thank you!

        Reply
    18. Kim says

      January 23, 2022 at 11:44 am

      5 stars
      Delicious! Great flavors and loved the texture from the pepper! Everyone in the family loved them

      Reply
      • Garlic Salt & Lime says

        January 24, 2022 at 8:23 am

        I'm so happy to hear that. Thank you, Kim!

        Reply
    19. Sandra says

      January 23, 2022 at 12:05 pm

      5 stars
      This was the perfect gluten-free choice for taco Tuesday in our house! Piled high with topping, these are delicious!

      Reply
      • Garlic Salt & Lime says

        January 24, 2022 at 8:24 am

        So glad you enjoyed them! Thank you, Sandra!

        Reply
    20. Sandra says

      January 23, 2022 at 12:06 pm

      5 stars
      This was the perfect gluten-free choice for taco Tuesday in our house! Piled high with toppings, such an easy and delicious recipe.

      Reply
    21. Wanda says

      January 23, 2022 at 2:58 pm

      5 stars
      I grew up with stuffed peppers but my mom's never looked this good! Can't wait to try this version!

      Reply
    22. Mirlene says

      January 31, 2022 at 7:04 pm

      5 stars
      A great way to have tacos without the shell! This recipe is a keeper!

      Reply
      • Garlic Salt & Lime says

        February 02, 2022 at 10:34 am

        Thank you so much, Mirlene!

        Reply
    23. Elizabeth says

      January 31, 2022 at 8:24 pm

      5 stars
      Such a great healthy and delicious meal. We loved these peppers!

      Reply
      • Garlic Salt & Lime says

        February 02, 2022 at 10:34 am

        Thank you so much, Elizabeth!

        Reply
    24. Emily says

      January 31, 2022 at 9:02 pm

      I've been wanting to try stuffed peppers for some time now! Thank you for these clear step by step instructions and guidance on how to not overboil the peppers. I am confident I can make them now!

      Reply
      • Garlic Salt & Lime says

        February 02, 2022 at 10:34 am

        Thank you, Emily! You can definitely do it!

        Reply
    25. veenaazmanov says

      January 31, 2022 at 9:32 pm

      5 stars
      Love your recipe. Makes such a lovely side dish. Looks so colorful and combination unique too.

      Reply
      • Garlic Salt & Lime says

        February 02, 2022 at 10:33 am

        Thank you so much!

        Reply
    26. Garlic Salt & Lime says

      February 02, 2022 at 10:33 am

      So glad you and the kids enjoyed the recipe! Thank you!

      Reply
    27. Josie says

      April 19, 2022 at 4:54 pm

      5 stars
      This was great and my son loved it!! Thanks for sharing!

      Reply
      • Garlic Salt & Lime says

        April 19, 2022 at 7:32 pm

        I am so glad to hear that! Thank you, Josie!

        Reply

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    Hi, I'm Stacey! I love developing quick, healthy, real food recipes to share with you and your family. Eating nutritious food doesn't have to mean heaps of time in the kitchen, let me show you!

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