Taco-Filled Peppers Recipe
Taco-Filled Peppers Recipe photo by Taste of Home
Next Recipe

Taco-Filled Peppers Recipe

Read Reviews
5 22 17
Publisher Photo
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
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

Nutritional Facts

1 each: 425 calories, 20g fat (11g saturated fat), 91mg cholesterol, 1364mg sodium, 29g carbohydrate (8g sugars, 7g fiber), 29g protein.


  1. 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.
  2. 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.
  3. 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. Yield: 4 servings.
Originally published as Taco-Filled Peppers in Taste of Home August/September 1994, p11

Reviews for Taco-Filled Peppers

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
skbech User ID: 2360903 253237
Reviewed Aug. 27, 2016

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

sd20 User ID: 5560294 231661
Reviewed 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 User ID: 6813226 222913
Reviewed 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 User ID: 6181751 199756
Reviewed Oct. 3, 2012

"easy to make and delicious. Pleased the family."

Cookingwarmstheheart User ID: 3893302 199755
Reviewed 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."

bookwormette User ID: 4365823 12209
Reviewed 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!"

janet lathrop User ID: 1840562 12208
Reviewed Sep. 16, 2010

"My husband and I really enjoyed this recipe. The only thing I did differently was to use some cream colored peppers that we grew in the garden this year instead of the green peppers. Will be sure to make them again!"

blessed_theresa User ID: 2340755 7893
Reviewed Sep. 16, 2010

"This was really good! Even the older children tried it! I think I might tweak it by adding some bacon or bacon bits to it next time. Yum!"

ldeardorf User ID: 5398770 6593
Reviewed Sep. 14, 2010

"We tried this last night and the whole family agreed it was a keeper. Boiling the bell peppers before baking made them perfectly well done. Loved it!"

[email protected] User ID: 4598838 7036
Reviewed Sep. 13, 2010

"I thing these are great. The only thing I changed was the fresh cilantro instead of the coriander. Of couse I added a chile sauce on the side and fresh warm corn tortillas. I agree, if you don't like it move on!!"

Loading Image