Food for Soul

Beef Taco–Style Stuffed Peppers

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

AUG 25, 2021

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.

YIELDS:10 servings

PREP TIME:0 hours 25 mins

TOTAL TIME:0 hours 50 mins


bell peppers, halved lengthwise, ribs and seeds removed1 tbsp. 

olive oil1/2 lb. 

80% lean ground beef1/2 

medium onion, chopped1 

garlic clove, minced1 

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

Kosher salt1 tsp. 

chile powder1/4 tsp. 

ground cumin1 c. 

cooked white rice2 

large eggs, beaten2/3 c. 

Monterey Jack cheese, divided1/3 c. 

crushed tortilla chips

Chopped fresh cilantro, for garnish This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.


  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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