Taco-Stuffed Pepper Cups Recipe
Taco-Stuffed Pepper Cups Recipe photo by Taste of Home
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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: 2 lean meat, 2 vegetable, 1-1/2 starch, 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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Docsbob User ID: 7105238 227673
Reviewed Jun. 9, 2015

"Very tasty."

MY REVIEW User ID: 3864962 64165
Reviewed Aug. 18, 2014

"Excellent!! Definitly will make again."

ChrystalM User ID: 6975652 144214
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."

laurasellars04 User ID: 5539743 143830
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!"

msladonna User ID: 6447494 150337
Reviewed Jan. 13, 2012

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

mandamarie74 User ID: 6196416 59769
Reviewed Oct. 16, 2011

"My family LOVES this recipe, even the kids. I love that I can stay on my diet, and make something that the whole family is clamoring for"

katm88 User ID: 6178647 206443
Reviewed Aug. 29, 2011

"I used a full package of taco seasoning... gives it an amazing kick :)"

katlaydee3 User ID: 3741999 56858
Reviewed Jul. 5, 2011

"This recipe was great and simple to make. I just served it with a side of long-grain and wild rice. I will keep this one for sure."

gratefulservant_AZ User ID: 635512 112914
Reviewed Feb. 24, 2010

"This was good. I thought it could use a bit more heat. Next time I would either replace the tomatoes with salsa, or add salsa in addition to the other toppings, or add a bit of jalapeno or something. It was very good though"

hildybean User ID: 1589265 88426
Reviewed Oct. 27, 2009

"Was never a fan of stuffed peppers, but thought I'd take a chance on this. Love it! Have made it a number of times to use up peppers from the garden!"

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