Description
These Beef Chili Taco Stuffed Peppers are a flavorful and fun dinner option, combining seasoned ground beef, chili beans, tomatoes with green chilies, corn, and cheese all stuffed inside colorful bell peppers. Baked to perfection, they’re hearty, satisfying, and perfect for an easy family meal.
Ingredients
Scale
Vegetables
- 4 medium to large bell peppers (red, yellow, orange, or green)
- 1 onion, diced
- 2-3 cloves garlic, minced
- Frozen or canned corn, about 1 cup
Meat and Beans
- 1 lb lean ground beef (90/10 or 93/7)
- 1 can chili beans (pinto beans in mild chili sauce)
Other Ingredients
- Taco seasoning (store-bought or homemade), about 2 tablespoons
- 1 can diced tomatoes with green chilies (such as Rotel), 10 oz
- 1 cup cooked rice (white or brown, optional)
- 1-2 cups shredded cheese (Mexican blend, sharp cheddar, or Monterey Jack)
- Olive oil, for cooking (about 1 tablespoon)
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice each bell pepper in half lengthwise and carefully scoop out the seeds and membranes to create hollow boats for the filling.
- Cook the Ground Beef: Heat a little olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, stirring occasionally, until fully browned, about 5-7 minutes. Drain off any excess grease to keep the filling lean.
- Sauté Onion and Garlic: Reduce heat to medium, add the diced onion to the beef, and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute to release its aroma.
- Add Seasoning and Beans: Stir in taco seasoning, canned chili beans (with their sauce), diced tomatoes with green chilies (with their juice), and the corn. If using cooked rice, add it now. Simmer the mixture gently for 5-7 minutes to let flavors meld.
- Arrange Peppers: Place the halved bell peppers cut-side up in a baking dish. Trim the bottoms slightly if needed to help them stand upright securely.
- Stuff the Peppers: Spoon the chili taco filling into each pepper half, pressing down to pack them full and evenly.
- Bake Covered: Cover the baking dish loosely with aluminum foil and bake for 30 minutes, allowing the peppers to soften and the filling to heat through.
- Add Cheese and Finish Baking: Remove the foil and sprinkle shredded cheese over each stuffed pepper. Return the dish to the oven and bake uncovered for 10-15 minutes more, until the cheese is melted and bubbly and the peppers are tender.
- Rest and Serve: Let the stuffed peppers rest for a few minutes before serving to allow the flavors to settle and make serving easier.
Notes
- Feel free to customize the cheese blend to your preference, using sharp cheddar for a stronger flavor or Monterey Jack for meltiness.
- If you want extra heat, add some chopped jalapeños or hot sauce to the filling.
- To make this recipe vegetarian, substitute the ground beef with plant-based crumbles and use vegetarian beans.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- The rice is optional but adds great texture and helps stretch the filling.
