Taco-Stuffed Pepper Cups Recipe
Taco-Stuffed Pepper Cups Recipe photo by Taste of Home

Taco-Stuffed Pepper Cups Recipe

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From Spearville, Kansas, Pat Habiger shares her pretty stuffed peppers. "When green, red or yellow bell peppers are plentiful, they create a colorful container for this spicy taco mixture that's ready in record time," she promises.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 medium green peppers
  • 1/2 pound ground beef or lean ground turkey
  • 2 tablespoons chopped onion
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (8 ounces) tomato sauce
  • 3 tablespoons taco seasoning
  • 1/4 cup sour cream
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup chopped tomato

Nutritional Facts

1 each: 261 calories, 6g fat (2g saturated fat), 52mg cholesterol, 823mg sodium, 31g carbohydrate (6g sugars, 7g fiber), 21g protein Diabetic Exchanges:1-1/2 starch, 2 lean meat 2 vegetable 1 fat


  1. Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
  2. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through.
  3. Spoon into peppers. Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 10-12 minutes or until peppers are tender. Top with sour cream, cheese and tomatoes. Yield: 4 servings.
Originally published as Taco-Stuffed Pepper Cups in Quick Cooking May/June 2005, p8

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Reviewed Jun. 9, 2015

"Very tasty."

Reviewed Aug. 18, 2014

"Excellent!! Definitly will make again."

Reviewed Nov. 15, 2012

"I made extra to have the next day. I would advise not stuffing all of the peppers until you are ready to eat. We substituted ground turkey for Boca crumbles and pinto beans (made from dry bean) for the kidney beans. I made my own taco season."

Reviewed Aug. 15, 2012

"I was not a fan of stuffed peppers until I tried this recipe. These are only lightly parboiled which allows the peppers to keep their crispiness and eliminates the bitterness some peppers get when cooked too long. I find Traditional stuffed peppers have a bitter sogginess to the pepper from overcooking. This is a very easy tasty recipe which everyone in my house loves. Even the vegetable haters eat them!"

Reviewed Jan. 13, 2012

"To make it lower in calories will not use beans. Very good meal!"

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