Taco-Stuffed Bell Peppers
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!
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.
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
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
How to Make Taco Stuffed Peppers
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.
Pin this Easy Vegetarian Taco Stuffed Peppers recipe for your next taco night:
Grab your free printable recipe card for our taco-stuffed bell peppers recipe:
Taco Stuffed Peppers
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!
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:
10Serving Size:
1Amount 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.
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: