Beef Taco–Style Stuffed Peppers

These simple, tasty peppers make a great side or an easy main dish.

beef taco style stuffed peppers
Ian Palmer

Enjoy your favorite beef-taco flavors in a healthier way with these easy, crunchy, classic stuffed peppers. They're seasoned with cumin and chili powder, then topped with cheese and a crumble of tortilla chips. Eat them as a lighter dinner, a hearty side dish, or as part of a feast.

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Yields: 10 servings
Prep Time: 0 hours 25 mins
Total Time: 0 hours 50 mins

bell peppers, halved lengthwise, ribs and seeds removed

1 tbsp.

olive oil

1/2 lb.

80% lean ground beef


medium onion, chopped


garlic clove, minced


serrano chile pepper, seeded to reduce heat if desired, and minced

Kosher salt

1 tsp.

chile powder

1/4 tsp.

ground cumin

1 c.

cooked white rice


large eggs, beaten

2/3 c.

Monterey Jack cheese, divided

1/3 c.

crushed tortilla chips

Chopped fresh cilantro, for garnish

  1. Preheat oven to 350°F. Place bell peppers, cut sides up, in a single layer in a 9-by-13-inch or larger baking dish. 
  2. Heat oil in a large skillet over medium-high heat. Add beef, serrano pepper, and onion. Cook, breaking up meat with a spoon, 1 to 2 minutes. Stir in garlic, chile powder, and cumin. Season with salt. Cook, stirring occasionally, until meat is browned, 8 to 10 minutes. Remove from heat and stir in rice, eggs, and 1/3 cup cheese. 
  3. Fill peppers with beef mixture. Add 1/2 cup water to baking dish and cover with foil. 
  4. Bake until peppers are soft, 35 to 40 minutes. Discard foil. Top peppers with crushed chips and remaining 1/3 cup cheese. Broil until cheese is bubbling and browned, 1 to 2 minutes. Serve garnished with cilantro.
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