These easy taco stuffed peppers are the perfect quick and healthy weeknight meal for the whole family. Made with ground meat, melted cheese, corn, salsa, and more! They are gluten free, low carb, and keto.
Taco stuffed peppers that are melt-in-your-mouth good and really just make the ultimate grab and go meal all week long.
You can get creative with your ground meat options, but I love using ground chicken.
If you'd prefer to use ground beef or pork, that would be fine, too. It's just whatever you like best.
I haven't made stuffed peppers since I was in college and absolutely obsessed with always meal prepping/portioning and hitting the gym 5-6 times a week.
Boy, times have really changed since then. But these peppers are way better than any stuffed peppers i made back in the day.
Ingredients for taco stuffed peppers
- Bell peppers
- Ground meat (I love using chicken)
- Yellow onion
- Garlic cloves
- Spices (chili, cumin, salt & pepper)
- Green chilies
- Black beans
- Canned corn
- Salsa
- Shredded cheese
- Cilantro
How to make easy taco stuffed peppers
Preheat the oven to 400° F. and adjust the oven rack to the middle position. Line a baking sheet with foil and spray lightly with oil. Set aside.
Cut bell peppers in half lengthwise and remove the core and seeds. Place the halved peppers on the baking sheet, cut side up and sprinkle with a few big pinches of kosher salt. Bake for 15 minutes.
Heat oil in a large skillet over medium high heat. Add in ground chicken, onion, garlic, spices, salt and pepper. Break apart the chicken with a wooden spoon as it cooks.
When the chicken is cooked through, stir in black beans, corn kernels, green chiles, cilantro, and salsa. Taste for additional seasoning and bring the mixture to a simmer.
Remove peppers from the oven, and pour out any moisture that may be inside them. Evenly divide the filling into each pepper half. Bake for another 10 minutes.
Top off with shredded cheese, and finish them off with another 5 minute sin the oven under a low broil. Top off with the other half of the chopped cilantro. Enjoy!
Frequently Asked Questions & Substitutions
Should peppers be precooked before stuffing?
Yes, that is absolutely my recommendation.
Can I use another ground meat?
Absolutely. Use your favorite ground meat. I'd recommend something about 90/10.
Why are my stuffed peppers watery?
They should not be if you cook them before stuffing them. A tiny bit of water is normal, but there will not be very much, if any at all.
Topping Suggestions and Ideas
These taco stuffed peppers taste wonderful as they are, but you can absolutely top them off with a little something extra if you'd like.
Love this stuffed peppers recipe? Here are more easy weeknight meals:
Easy Buffalo Chicken Meatballs
Easy Taco Stuffed Peppers
Ingredients
- 6 bell peppers washed
- kosher salt to taste
- 2 tablespoons avocado oil
- 1 pound ground chicken see notes
- 1 small yellow onion
- 6 garlic cloves minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 4 ounces diced green chiles
- 1 cup black beans rinsed and drained
- 1/2 cup corn kernels
- 1/2 cup cilantro finely chopped, split in two
- 8 ounces salsa see notes
- 1 cup shredded cheese see notes
Instructions
- Preheat the oven to 400° F. and adjust the oven rack to the middle position. Line a baking sheet with foil and spray lightly with oil. Set aside.
- Cut bell peppers in half lengthwise and remove the core and seeds. Place the halved peppers on the baking sheet, cut side up and sprinkle with a few big pinches of kosher salt. Bake for 15 minutes.
- Heat oil in a large skillet over medium high heat. Add in ground chicken, onion, garlic, spices, salt and pepper. Break apart the chicken with a wooden spoon as it cooks. When the chicken is cooked through, stir in black beans, corn kernels, green chiles, cilantro, and salsa. Taste for additional seasoning and bring the mixture to a simmer.
- Remove peppers from the oven, and pour out any moisture that may be inside them. Evenly divide the filling into each pepper half. Bake for another 10 minutes. Top off with shredded cheese, and finish them off with another 5 minute sin the oven under a low broil. Top off with the other half of the chopped cilantro. Enjoy!
Notes
- Ground chicken: Use your favorite ground meat, but stick to something that's 90/10 or 92/8.
- Salsa: You can use your favorite salsa here. I love doing salsa verde.
- Shredded cheese: I love using a Monterey Jack or Mexican 3-cheese blend.
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
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