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 253237
Reviewed Aug. 27, 2016

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

sd20 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 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 199756
Reviewed Oct. 3, 2012

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

Cookingwarmstheheart 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 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 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 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 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!"

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