Description
Beef Chili Taco Stuffed Peppers combine tender bell peppers filled with a hearty mixture of seasoned ground beef, chili beans, tomatoes with green chilies, corn, and optional rice. Baked until tender and topped with melted cheese, this flavorful and fun dinner is perfect for a satisfying weeknight meal.
Ingredients
Scale
Vegetables
- Medium to large bell peppers (red, yellow, orange, or green) – 4 large, halved and seeded
- 1 onion, diced
- 2-3 cloves garlic, minced
- Frozen or canned corn – 1 cup
Meat
- 1 lb lean ground beef (90/10 or 93/7)
Pantry
- Taco seasoning (store-bought or homemade) – 2 tablespoons
- 1 can chili beans (pinto beans in mild chili sauce), about 15 oz, undrained
- 1 can diced tomatoes with green chilies (like Rotel), about 10 oz, undrained
- 1 cup cooked rice (white or brown), optional
- Olive oil – 1 tablespoon for cooking
Dairy
- 1-2 cups shredded cheese (Mexican blend, sharp cheddar, or Monterey Jack)
Instructions
- Preheat and prepare peppers: Preheat your oven to 375°F (190°C). Slice each bell pepper in half lengthwise and scoop out the seeds and membranes to create pepper boats.
- Brown the beef: In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the lean ground beef and cook until fully browned and no longer pink, about 5-7 minutes. Drain any excess grease to reduce fat.
- Sauté aromatics: Reduce heat to medium. Add the diced onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add seasonings and veggies: Stir in the taco seasoning, canned chili beans (with sauce), diced tomatoes with green chilies (with juice), and corn. If using, add the cooked rice. Mix well and let the mixture simmer gently for 5-7 minutes to combine flavors.
- Prepare baking dish: Arrange the halved bell peppers cut-side up in a baking dish. If necessary, trim the bottoms slightly so that the peppers can stand upright securely.
- Stuff the peppers: Spoon the chili taco filling into each pepper half, packing them generously and evenly.
- Bake covered: Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 30 minutes to allow peppers to soften and flavors to meld.
- Add cheese and finish baking: Remove the foil and sprinkle shredded cheese evenly over each stuffed pepper. Return to oven uncovered and bake for another 10-15 minutes 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 juices to settle and make them easier to handle.
Notes
- You can use any color bell peppers according to your preference for flavor and presentation.
- For a lower-carb version, omit the rice.
- Leftover stuffed peppers store well covered in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
- Feel free to add chopped jalapeños or hot sauce to the filling for extra heat.
- For a vegetarian alternative, substitute cooked lentils or plant-based crumbles for the ground beef.
