Cheesy Taco Stuffed Peppers with Beef are a healthier alternative to traditional tacos. Loaded with all of the familiar seasonings and flavors, but with way less calories!
Stuffed peppers are life right now! When it is time to think about what’s for dinner, it’s easy to get bogged down. Taco Tuesday has always been a tradition in our household. The kids expect tacos, and it makes life easy when it’s time to cook!
Sometimes eating the same thing over-and-over gets boring though! That’s where these delicious peppers came into existence. Trying something new, that has now turned into a family regular, and family favorite.
Ingredients needed for the Cheesy Taco Stuffed Peppers with Beef:
- Bell peppers- any color will work. Green peppers are just as delicious as the red, yellow, or orange peppers.
- Beef- for this particular version, beef stew meat was used. Use what is available, or what is in the freezer!
- Rice- this is optional. If a low-carb version is desired, omit the rice.
- Shredded cheese- again, use what is in the refrigerator. Cheddar cheese, or a Mexican blend is great.
Do I need to boil the bell peppers first?
Although the peppers can be stuffed and placed directly in the oven, I recommend boiling them first. Having tried both methods, parboiling the peppers first have yielded the best results.
Placing them in a large pot of boiling water for about 10 minutes is best. After that, they can be stuffed and placed in the oven. This results in a tender-crisp texture for the peppers.
How to cook stuffed peppers without boiling them first:
Follow the same steps with prepping the peppers (cutting the stem off and cutting them lengthwise. Place about 1 cup of water into a 9×13 baking dish and place stuffed peppers into the dish.
Cover the dish with foil, and bake in the oven on 350 degrees for one and a half hours. Be sure to check water levels frequently, as the peppers can burn. This method takes longer because the peppers need to get tender.
Meat used for the Taco Stuffed Peppers:
For these particular stuffed peppers, beef stew meat was used. Honestly, it’s what was in the freezer! We have made them with ground beef in the past. Another great meat option is ground turkey or chicken.
Even better, use leftover roast beef! Finely shred or chop it, and follow the same steps to make the taco stuffed peppers. Great way to use-up leftovers.
Benefits of cooking meat in the Instant Pot:
Using the Instant Pot to cook the meat shaves off over an hour of cooking time! If you do not own a pressure cooker or Instant Pot yet, it is highly recommended. Saute the meat, and pressure cook for 20 minutes, wah-lah! Super tender and juicy meat is produced.
Steps to prepare Cheesy Taco Stuffed Peppers with Beef:
Firstly, prep the peppers (say that three times fast)! Cut the tops/stems off of the peppers. Cut them down the middle, lengthwise. Bring a pot of water to a boil, large enough to cover the six pepper halves.
While the peppers are boiling, set the Instant pot to saute mode. Thoroughly season all of the meat and mix well. Add one tablespoon of olive oil to the Instant Pot. Saute the meat in batches, in one even layer until it is browned. About 5-7 minutes.
Preheat the oven to 375 degrees. Once all of the meat is browned, add the meat and the taco or enchilada sauce, and water back into the pot. Set it to pressure cook, or meat mode and cook for 20 minutes. Roughly chop the meat into bite size pieces.
Remove the peppers from the boiling water and place them into the 9×13 baking dish. Place the cooked meat, rice, and cheddar cheese into a large bowl. Reserve a half a cup of the cheese mixture to sprinkle over the top. Mix it up until it is all combined.
Spoon about one quarter cup of the meat mixture into each pepper. Sprinkle the remaining cheese over the top of each pepper. Cover the dish with foil and place it in the oven for 20 minutes.
After 20 minutes, remove the stuffed peppers from the oven. Allow them to set and cool down a bit. For about five to ten minutes. Enjoy with your favorite salsa or hot sauce!
- 3 Bell peppers, cut in half
- 1 pound Beef, stew meat (see notes)
- 2 tablespoons Olive oil, to sauté meat
- ¼ cup water
- ½ cup Taco or enchilada sauce, mild
- 2 tablespoons Chili powder
- 1 ½ tablespoons Adobo seasoning (or seasoned salt)
- ½ tablespoon Garlic powder
- ½ tablespoon Onion powder
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 cup Rice, cooked
- 2 cups Cheddar cheese, shredded
- Cut the tops off of the bell pepper. Next c ut the bell peppers in half lengthwise, remove the stems and seeds. Bring a large stockpot of water to a boil. Place the bell pepper halves in the water to boil for 10 minutes. Remove them from the water and set aside to cool enough to handle.
- INSTANT POT (see notes and post for additional cooking methods): Season the meat with all of the seasonings and mix well to coat it all evenly. Put the Instant Pot on sauté mode. Pour 1 tablespoon of olive oil in. Add the meat in one even layer (in batches if necessary), and sauté for about 3-5 minutes per side; just enough to brown it.
- Once all of the meat is browned, add it all back into the Instant Pot, pour in the taco or enchilada sauce and ¼ cup of water. Put it on the meat or pressure cooker mode for 30 minutes.
- After meat is cooked, roughly chop it to desired size. Add meat, rice, and shredded cheese (reserve ½ cup to sprinkle over the top) to a large bowl. Spoon in about 2-3 tablespoons of the cooking liquid from the meat. Mix thoroughly
- Pre-heat oven to 375 degrees. Add about a tablespoon of water to a pre-greased 9x13 baking dish. Add ¼ cup of the meat mixture into each pepper. Sprinkle remaining cheese over the top. Cover with foil and bake for 10 minutes.
- Remove foil and bake an additional 5 minutes. Remove from the oven and let them set for at least 5-7 minutes before eating.
Meat can be cooked on the stovetop using the same methods for an hour to two hours. See post for details.
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Frontier Natural Products Adobo Seasoning, Og, 2.86-Ounce
McCormick Chili Powder, 2.5 oz Shaker
Ortega Taco Sauce, Mild, 8 oz
OXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13,Clear,9 x 13"
Chef Knife - PAUDIN Pro Kitchen Knife 8 Inch Chef's Knife N1 German High Carbon Stainless Steel Knife with Ergonomic Handle, Ultra Sharp, Best Choice for Home Kitchen & Restaurant
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs
Amount Per Serving: Calories: 487Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 134mgSodium: 1722mgCarbohydrates: 20gFiber: 3gSugar: 3gProtein: 42g
This website provides approximate nutrition information as a courtesy and for convenience only.