Crunchy, tender sweet bell peppers serve as the perfect taco shell replacement in this twist on rice-stuffed peppers, Taco-Stuffed Bell Peppers are a healthy addition to your family’s next Taco Tuesday!

How to make taco-stuffed bell peppers, a delicious vegetarian addition to your next taco Tuesday. These crunchy and tender bell peppers are filled with a flavorful taco rice mixture, topped with cheese and baked until perfection

Taco Stuffed Peppers Recipe

Stuffed bell peppers is one of my favorite ways to incorporate more veggies into our day.

Crunchy bell peppers serve as the perfect individual serving containers for just about anything that you can think to stuff in them – baked eggs, pizza toppings, Mexican rice, lasagna filling, etc.

Today’s recipe is a vegetarian version of a taco-stuffed pepper, since I was serving them on the side for a Taco Tuesday – but you can easily add your favorite taco meat to these taco stuffed peppers, if desired. They make a great meal prep option – I always make extras and enjoy them through the week as a healthy lunch option or a side with soup.

These taco stuffed bell peppers are filled with a flavorful, veggie-packed rice mixture, topped with cheese and baked until the bell peppers are crisp-tender.

close-up shot of a taco-stuffed yellow bell pepper on a white plate, sprinkled with cilantro

Tip: If you have issues with your peppers not sitting perfectly on the baking sheet, create a little stand for them using crumbled tin foil.

To make these taco-stuffed peppers in advance, prepare the rice mixture and fill the peppers but do not top with shredded cheese. Cover and refrigerate until ready to make, then preheat oven while you top with shredded cheese.

To freeze taco-stuffed peppers, prepare them (with or without the cheese topping) then freeze in single layers in a ziptop freezer bag or your favorite freezer containers. (This set of freezer containers is a crazy bargain.) Thaw overnight in the fridge before baking as directed.

More Stuffed Pepper Recipes

Mexican Rice Stuffed Peppers
Crockpot Moroccan Stuffed Peppers
Cream Cheese-Stuffed Baby Bell Peppers
Instant Pot Stuffed Pizza Peppers
Chicken Fajita Stuffed Bell Peppers from Serena Bakes Simply From Scratch
Sausage Stuffed Mini Peppers from Kylee Cooks
Instant Pot Risotto-Stuffed Peppers from Bake Me Some Sugar

composite image of a taco-stuffed bell pepper with a fork pulling a cheesy bite-sized portion, along with three in-process images of how to make the stuffed peppers

Taco Stuffed Peppers Ingredients

Olive Oil
Wild Rice
Broth, chicken or vegetable <– grab our recipe for homemade Instant Pot Chicken Broth here
Diced Tomatoes, with juice
Corn Kernels
Beans, cooked and rinsed (black or white navy)
Diced Jalapeño Peppers or Salsa Verde
Cumin
Salt & Pepper, to taste
Sweet Bell Peppers
Shredded Cheese
Small Bunch Cilantro, optional garnish

Scroll down to the printable recipe card for full measurements.

Tip: add precooked, seasoned taco meat to the rice mixture before stuffing the peppers, if desired.

Kitchen Tools You May Find Helpful

Cast Iron Skillet <– I love the versatility of a good cast-iron pan – you can make everything from eggs to dessert in them and they transition easily from the stove to the oven. This one is pre-seasoned and great for even heating
Measuring Cups and Spoons
Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty
Cheese Grater
Baking Tray
Cutting Board
Sharp Kitchen Knife

close-up shot of a taco-stuffed yellow bell pepper on a white plate, sprinkled with cilantro, a fork pulling a cheesy bite out of the pepper

How to Make Taco Stuffed Peppers

Place the olive oil in a skillet or dutch oven over medium heat.

in-process images of how to make taco-stuffed bell peppers

Add the wild rice and toast until slightly golden, about 3 minutes.

Add the broth and cover, reducing the heat to low. Cook until the broth has almost been fully absorbed, about 15 minutes.

Stir in the tomatoes, corn, and beans. Cook until the tomato juice is fully absorbed, about 5 additional minutes.

Season to taste with cumin, salt and pepper.

Preheat oven to 350ºF.

Slice the bell peppers in half and remove all seeds.

Scoop the rice-vegetable mixture into the peppers and top with a sprinkle of cheese.

Bake the peppers for 15 minutes, until cheese is melted.

Pin this Easy Vegetarian Taco Stuffed Peppers recipe for your next taco night:

Crunchy, tender sweet bell peppers serve as the perfect taco shell replacement in this twist on rice-stuffed peppers, Taco-Stuffed Bell Peppers are a healthy addition to your family's next Taco Tuesday!

Grab your free printable recipe card for our taco-stuffed bell peppers recipe:

Yield: 8-10 servings

Taco Stuffed Peppers

Name: Taco Stuffed Peppers
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Side Dish Recipe
Ingredients: 2 Tablespoon Olive Oil; 1 cup Wild Rice; 2 cups Broth, chicken or vegetable; 1 cup Diced Tomatoes, with juice; 1 cup Corn Kernels; 1/2 cup Beans, cooked and rinsed (black or white navy); 2-4 Tablespoons Diced Jalapeño Peppers or Salsa Verde; 1 teaspoon Cumin; Salt & Pepper, to taste; 4-5 Sweet Bell Peppers; 1 cup Shredded Cheese; Small Bunch Cilantro, optional garnish

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

2 Tablespoon Olive Oil
1 cup Wild Rice
2 cups Broth, chicken or vegetable
1 cup Diced Tomatoes, with juice
1 cup Corn Kernels
1/2 cup Beans, cooked and rinsed (black or white navy)
2-4 Tablespoons Diced Jalapeño Peppers or Salsa Verde
1 teaspoon Cumin
Salt & Pepper, to taste
4-5 Sweet Bell Peppers
1 cup Shredded Cheese
Small Bunch Cilantro, optional garnish

Instructions

Place the olive oil in a skillet or dutch oven over medium heat.
Add the wild rice and toast until slightly golden, about 3 minutes.
Add the broth and cover, reducing the heat to low. Cook until the broth has almost been fully absorbed, about 15 minutes.
Stir in the tomatoes, corn, and beans. Cook until the tomato juice is fully absorbed, about 5 additional minutes.
Season to taste with cumin, salt and pepper.
Preheat oven to 350ºF.
Slice the bell peppers in half and remove all seeds.
Scoop the rice-vegetable mixture into the peppers and top with a sprinkle of cheese.
Bake the peppers for 15 minutes, until cheese is melted.

Notes

Tip: If you have issues with your peppers not sitting perfectly on the baking sheet, create a little stand for them using crumbled tin foil.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 156Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 397mgCarbohydrates: 19gFiber: 3gSugar: 7gProtein: 6g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

overhead shot of yellow bell peppers stuffed with rice and topped with cheese on a white plate on top of a floral napkin

I hope your family loves this easy taco-inspired recipe as much as mine does!

For more ways to make veggies delicious, check out our full vegetable recipe collection here:

For more scrumptious side dishes, check out our full side dish recipe collection here:

Taco-Stuffed Bell Peppers