Go Back
+ servings
ground beef taco stuffed peppers

Beef Taco Stuffed Peppers

Take Taco Tuesday to a whole 'nother level with ground beef taco stuffed peppers. Easy, cheesy, healthy, Mexican style dinner recipe!
4 from 2 votes
Print Pin
Course: Dinner Ideas
Cuisine: Tex-Mex
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 591kcal
Author: Mel Lockcuff


  • 2 tablespoons bacon grease *
  • 2 cloves garlic minced
  • 1 medium yellow onion minced
  • 1 large bell pepper chopped
  • 2 pounds ground beef
  • 2 teaspoons lemon juice
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 medium tomatoes chopped
  • 5 large bell peppers


  • 3 cups lettuce shredded or chopped
  • 2 medium tomatoes
  • 1 1/2 cups cheddar cheese shredded
  • 2 whole avocados peeled, pitted, and sliced
  • 5 whole green onions chopped
  • 1 cup sour cream


  • Pre-heat the oven to 350°F.
  • Wash and prepare 5 large bell peppers by either removing the top of the pepper, along with all the pith and seeds that are down inside. Or cut the peppers in half and remove all the pith and seeds inside.
  • Pre-cook the peppers, empty on a baking sheet in the oven, for about 20 minutes.
  • Mince the garlic and onion really well, and chop the pepper.
  • Sauté the garlic, onion, and pepper in a large skillet. 
  • Then add the meat and mix together with the onion mixture, cooking the mixture just until the meat is browned.
  • Be sure to drain off any excess oil when the meat has finished cooking.
  • Add the sauce ingredients, including the lemon juice, chili powder, salt, black pepper, and 2 tomatoes. 
  • Let the mixture simmer for about 2 to 3 minutes.
  • Spoon the sloppy joe mixture into the washed and prepared peppers.
  • Bake the stuffed peppers on a baking sheet at 350° for about 20 minutes, or until they reach an internal temperature of at least 160°F with a meat thermometer.**
  • Meanwhile, prepare the toppings, including the lettuce, tomatoes, cheddar cheese, avocados, and green onions.
  • Once the peppers and meat have cooked through, remove them from the oven, serve while warm, and top with your favorite taco toppings.


*I recommend using bacon grease for the added flavor to the meat mixture. But if you don’t have bacon grease, no worries; you can also use butter or olive oil.
**You may need to cover the peppers halfway through with aluminum foil to prevent them from getting too brown on top.


Serving: 1g | Calories: 591kcal | Carbohydrates: 17g | Protein: 39g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 853mg | Fiber: 6g | Sugar: 7g
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #aomrecipes!