Can I use different colored bell peppers in this recipe?

Absolutely! Each color of bell pepper offers a slightly different flavor profile. Red, orange, and yellow peppers are sweeter, while green peppers have a slightly bitter edge. Using a variety creates a beautiful presentation and interesting flavor complexity. Choose based on your preference or what looks freshest at the store.

How can I make these stuffed peppers vegetarian?

Easy! Simply omit the ground chicken and double the black beans (or add a can of pinto beans). You can also add a cup of cooked rice or quinoa to bulk up the filling. For additional savory flavor, mix in some chopped mushrooms or crumbled tofu sautéed with the onions and garlic. The taco seasonings work wonderfully with plant-based fillings!

My family doesn't like cilantro - what can I substitute?

If cilantro tastes like soap to you or your family (it's genetic!), simply leave it out completely or substitute with fresh parsley for that bright, herbal note. The dish will still have plenty of flavor from the other seasonings. You might also consider adding a squeeze of lime juice at the end for freshness.

Can I prepare these stuffed peppers ahead of time?

Definitely! These peppers are perfect for meal prep. You can prepare the entire dish up to the point of adding cheese, then refrigerate for up to 2 days. When ready to serve, bake for about 20 minutes at 400°F until heated through, add the cheese, and broil as directed. The filling can also be made up to 3 days ahead and stored separately from the raw peppers.

Easy Taco Stuffed Peppers Recipe

Name: Easy Taco Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-inspired
Ingredients: 6 bell peppers, washed; Kosher salt, to taste; 2 tablespoons avocado oil; 1 pound ground chicken (see notes); 1 small yellow onion, chopped; 6 garlic cloves, minced; 2 teaspoons chili powder; 1 teaspoon cumin; 1/4 teaspoon black pepper; Kosher salt, to taste; 4 ounces diced green chiles; 1 cup black beans, rinsed and drained; 1/2 cup corn kernels; 1/2 cup cilantro, finely chopped, divided; 8 ounces salsa (see notes); 1 cup shredded cheese (see notes)

This Easy Taco Stuffed Peppers recipe transforms ordinary bell peppers into vibrant vessels filled with seasoned ground chicken, black beans, corn, and cheese. Perfect for busy weeknights, these colorful, protein-packed peppers deliver all the beloved flavors of tacos without the mess of shells breaking apart. Ready in just 45 minutes, they’re a guaranteed family pleaser that’s both nutritious and delicious!

Why You’ll Love This Recipe

Weeknight Wonder: From start to finish in just 45 minutes, these stuffed peppers are perfect when you need a substantial meal without spending hours in the kitchen.
Meal Prep Marvel: Make a batch on Sunday and enjoy delicious, ready-to-heat meals throughout the week – they actually taste even better the next day!
Crowd Pleaser: The familiar taco flavors appeal to everyone, while the presentation elevates the dish beyond ordinary taco night. Kids and adults alike will devour these!
Customizable Creation: The basic recipe is fantastic as is, but you can easily adapt it to whatever ingredients you have on hand or dietary preferences.

Ingredients You’ll Need

Bell peppers: The colorful vessels for our filling – mix red, yellow, and green for visual appeal and slightly different flavor profiles. Red and yellow tend to be sweeter than green.
Ground chicken: The lean protein base for our filling. It soaks up the taco seasonings beautifully while keeping the dish lighter than beef.
Yellow onion: Provides aromatic depth and natural sweetness when cooked down with the meat.
Garlic: Adds essential savory notes that enhance all the other flavors in the dish.
Chili powder & cumin: The dynamic duo that gives these peppers their unmistakable taco flavor – adjust to your spice preference.
Green chiles: These add a mild heat and authentic Southwestern flavor without overwhelming the dish.
Black beans: Provide hearty texture, fiber, and protein, making the filling more substantial and nutritious.
Corn kernels: Add little bursts of sweetness and color that complement the savory elements perfectly.
Cilantro: Brings a fresh, herbal brightness that cuts through the richness of the filling.
Salsa: Infuses moisture and complex flavor without requiring you to chop additional tomatoes. Use your favorite variety!
Shredded cheese: Creates that irresistible melty top layer. Cheddar, Monterey Jack, or Mexican blend all work wonderfully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Substitute ground turkey, beef, or plant-based meat alternatives. For a vegetarian version, simply double the beans and add cooked rice or quinoa instead of meat.

Spice Adjustments

Dial up the heat with diced jalapeños, a dash of cayenne pepper, or hot salsa. For milder palates, reduce the chili powder and use mild salsa.

Grain Addition

Stir in cooked rice, quinoa, or bulgur to stretch the filling further and add more texture.

Mediterranean Twist

Replace the taco seasonings with Italian herbs, use marinara instead of salsa, and top with mozzarella for an Italian-inspired version.

How to Make Taco Stuffed Peppers

Step 1: Prepare the Peppers

Preheat your oven to 400°F and position the rack in the middle. Line a baking sheet with foil and give it a light oil spray. Cut the bell peppers lengthwise, scoop out the seeds and ribs, arrange them cut-side up, and sprinkle with kosher salt. Bake for 15 minutes to soften them slightly.

Step 2: Create the Filling

While the peppers pre-bake, heat oil in a large skillet over medium-high heat. Add ground chicken, onion, garlic, chili powder, cumin, salt, and pepper. Break the chicken apart as it cooks until no pink remains. Then fold in the black beans, corn, green chiles, half the cilantro, and salsa. Let the mixture simmer briefly, allowing the flavors to meld together.

Step 3: Stuff and Bake

Remove the par-baked peppers from the oven and pour out any accumulated liquid. Divide the hot filling evenly among the pepper halves, mounding it generously. Return them to the oven for another 10 minutes to continue cooking the peppers and heating everything through.

Step 4: Add Cheese and Finish

Sprinkle the shredded cheese over each stuffed pepper and return to the oven under a low broil for about 5 minutes, until the cheese is melted and beginning to bubble and brown. Watch carefully to prevent burning! Finish with a sprinkle of fresh cilantro right before serving.

Pro Tips for Making the Recipe

Pre-baking Peppers: Don’t skip the initial pepper bake – this step ensures they’ll be perfectly tender-crisp in the final dish.
Drain Excess Moisture: After pre-baking, be sure to pour out any liquid that collected inside the peppers to prevent a soggy final result.
Season in Layers: Add a pinch of salt to the peppers before baking and taste the filling before stuffing to ensure well-balanced flavor throughout.
Choose Colorful Peppers: Red, orange, and yellow peppers are sweeter than green and make for a more visually appealing dish.
Make Extra Filling: The filling freezes beautifully, so consider doubling the batch for an even quicker meal next time.

How to Serve

Main Event

These stuffed peppers are a complete meal on their own, but they pair beautifully with simple sides like Mexican rice, a crisp green salad, or warm tortillas for scooping up any filling that escapes.

Toppings Bar

Set out bowls of extra toppings like sour cream, guacamole, pico de gallo, sliced jalapeños, and extra cheese for everyone to customize their peppers.

Festive Occasion

For entertaining, arrange the colorful stuffed peppers on a large platter surrounded by lime wedges and scattered with extra cilantro for an impressive presentation.

Make Ahead and Storage

Storing Leftovers

Store cooled stuffed peppers in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as they meld together.

Freezing

Freeze fully cooked and cooled stuffed peppers individually wrapped in plastic, then stored in freezer bags for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.

Reheating

Warm refrigerated peppers in a 350°F oven for 15-20 minutes until heated through. For a quicker option, microwave on medium power for 2-3 minutes. If frozen, add about 10-15 minutes to oven reheating time.

Make-Ahead Prep

Prepare the entire recipe through stuffing the peppers, but don’t add cheese. Cover and refrigerate for up to 2 days. When ready to serve, bake at 400°F for 20 minutes, add cheese, and broil as directed.

FAQs

Can I use different colored bell peppers in this recipe?

Absolutely! Each color of bell pepper offers a slightly different flavor profile. Red, orange, and yellow peppers are sweeter, while green peppers have a slightly bitter edge. Using a variety creates a beautiful presentation and interesting flavor complexity. Choose based on your preference or what looks freshest at the store.
How can I make these stuffed peppers vegetarian?

Easy! Simply omit the ground chicken and double the black beans (or add a can of pinto beans). You can also add a cup of cooked rice or quinoa to bulk up the filling. For additional savory flavor, mix in some chopped mushrooms or crumbled tofu sautéed with the onions and garlic. The taco seasonings work wonderfully with plant-based fillings!
My family doesn’t like cilantro – what can I substitute?

If cilantro tastes like soap to you or your family (it’s genetic!), simply leave it out completely or substitute with fresh parsley for that bright, herbal note. The dish will still have plenty of flavor from the other seasonings. You might also consider adding a squeeze of lime juice at the end for freshness.
Can I prepare these stuffed peppers ahead of time?

Definitely! These peppers are perfect for meal prep. You can prepare the entire dish up to the point of adding cheese, then refrigerate for up to 2 days. When ready to serve, bake for about 20 minutes at 400°F until heated through, add the cheese, and broil as directed. The filling can also be made up to 3 days ahead and stored separately from the raw peppers.

Final Thoughts

These Easy Taco Stuffed Peppers bring together the best of taco night in a healthier, more colorful package that’s sure to become a regular in your meal rotation. The combination of tender peppers, seasoned meat, beans, and melty cheese delivers satisfaction in every bite while keeping dinner interesting. Whether you’re cooking for picky eaters, meal prepping for busy days, or just looking to switch up your usual dinner routine, these stuffed peppers hit all the right notes of flavor, nutrition, and simplicity.