Taco-Stuffed Bell Peppers with Seasoned Ground Meat and Cheese

Prep: 10 minCook: 35 min4 servingsmediumAmerican
Taco-Stuffed Bell Peppers with Seasoned Ground Meat and Cheese

Tender bell pepper halves filled with savory seasoned ground meat and topped with melted cheese. This protein-packed dish combines the bold flavors of tacos with the wholesome comfort of stuffed peppers. The filling features aromatic spices like chili powder, cumin, and oregano, brightened with fresh lime juice. Perfect for weeknight dinners or meal prep, these stuffed peppers offer all the satisfaction of tacos in a healthier, low-carb format that the whole family will enjoy.

Gluten-FreeNut-FreeKeto

Ingredients

4 servings
  • 4 large peppers, any color, sliced in half length-wise and de-seeded
  • 2 Tbsp olive oil
  • ½ onion
  • 1 pound ground pork, beef or ground turkey
    ground beef1:1protein

    Same cooking time and seasoning

    Full guide →
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp dried oregano
  • ½ tsp salt
  • juice of 1 lime
  • 1 cup Monterey Jack or pepper Jack cheese, freshly grated

Instructions

  1. 1

    Preheat oven to 400 degrees

  2. 2

    Place pepper halves cut side up on baking sheet and bake until tender

  3. 3

    Heat olive oil in large saute pan over medium heat

  4. 4

    Add onions and cook until soft

  5. 5

    Add ground meat and cook until browned and cooked through

  6. 6

    Drain fat and season meat with chili powder, cumin, oregano, salt, and lime juice

  7. 7

    Remove peppers from oven and switch to broil setting

  8. 8

    Divide seasoned meat among pepper halves

  9. 9

    Sprinkle cheese over filled peppers

  10. 10

    Broil until cheese is melted

  11. 11

    Serve with sour cream and fresh chopped cilantro

Tips

Tip 1

Choose peppers that can stand upright when halved for easier stuffing and even cooking.

Tip 2

Drain the cooked meat thoroughly to prevent soggy peppers and ensure the filling stays well-seasoned.

Tip 3

Let peppers rest for 2-3 minutes after broiling to allow cheese to set before serving.

Good to Know

Storage

Refrigerate leftovers for up to 3 days in covered container. Reheat in 350F oven for 10-15 minutes.

Make Ahead

Can assemble stuffed peppers up to 1 day ahead. Cover and refrigerate, then bake as directed.

Serve With

Serve immediately while cheese is hot and melted. Garnish with sour cream and fresh cilantro.

Common Mistakes

Watch

Avoid overcooking peppers in first bake to prevent them from becoming mushy when broiled.

Watch

Don't skip draining the meat fat to prevent watery filling that makes peppers soggy.

Substitutions

Dairy-Free Swaps

Monterey Jack cheese→
cheddar cheese1:1dairy

Sharp or mild cheddar works well

Full guide →

General Alternatives

ground pork→
ground beef1:1protein

Same cooking time and seasoning

Full guide →
ground pork→
ground turkey1:1protein

Leaner option, may need extra seasoning

Full guide →
bell peppers→
poblano peppers1:1vegetables

Adds mild heat and authentic Mexican flavor

Full guide →
Find more substitutions →

FAQ

Can I make these ahead of time?

Yes, assemble the stuffed peppers completely and refrigerate up to 24 hours. Add 5-10 minutes to final baking time if cooking from cold.

What if my peppers don't stand upright?

Trim a thin slice from the bottom of wobbly peppers to create a flat base, or nestle them against each other on the baking sheet for support.

How long will leftovers keep?

Store covered in refrigerator for up to 3 days. Reheat in 350F oven for 10-15 minutes or microwave until heated through.