These cheesy taco stuffed peppers are about to become your new favorite weeknight meal.
They’re a fantastic way to get a healthy, flavorful vegetarian dinner on the table without a lot of fuss. Perfect for busy families, this recipe combines the satisfying taste of tacos with the wholesome goodness of bell peppers, all baked to cheesy perfection.
If you’re looking for a meal that’s both delicious and surprisingly simple, you’ve come to the right place. This dish is packed with vibrant flavors and textures, making it a hit with both kids and adults, and it’s incredibly easy to adapt to what you have on hand.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Cheesy Taco Stuffed Peppers
- Total Time: 40-45 minutes
- Yield: 4 servings 1x
Description
These cheesy taco stuffed peppers are a healthy, flavorful vegetarian dinner perfect for busy weeknights. Combining seasoned plant-based crumbles, hearty beans, and melty cheese inside tender bell peppers, this dish is satisfying and easy to adapt for the whole family.
Ingredients
Instructions
1. 1. Prepare the Peppers: Preheat your oven to 375 F (190 C). Wash the bell peppers, cut them in half lengthwise, and remove the seeds and membranes. Place the pepper halves cut-side up in a 9×13 inch baking dish.
2. 2. Saute Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-5 minutes, or until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. 3. Cook the Filling: Add the vegetarian plant-based crumbles to the skillet and cook according to package directions, usually 5-7 minutes, breaking them up with a spoon. Once browned, stir in the rinsed black beans, undrained diced tomatoes, undrained green chiles, taco seasoning, and water or vegetable broth. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.
4. 4. Stuff the Peppers: Spoon the prepared taco filling evenly into each bell pepper half in the baking dish. Don’t be afraid to mound the filling generously.
5. 5. Add Cheese and Bake: Sprinkle half of the shredded cheese over the top of the stuffed peppers. Cover the baking dish with aluminum foil. Bake for 20 minutes.
6. 6. Final Bake and Serve: Remove the foil, sprinkle the remaining cheese over the peppers, and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the peppers are tender-crisp. Garnish with fresh cilantro, if desired, before serving.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: main dish
- Method: baking
- Cuisine: mexican
Nutrition
- Serving Size: 1-2 stuffed peppers
Keywords: vegetarian, taco, stuffed peppers, weeknight meal, healthy, easy, plant-based, cheesy, dinner, family-friendly
What You’ll Love About This Quick And Easy Recipe
This recipe is a true winner for anyone seeking a delicious and healthy vegetarian dinner that doesn’t demand hours in the kitchen. It’s perfect for busy weeknights when you want something satisfying but don’t have a lot of time to spare. The combination of seasoned plant-based crumbles, hearty beans, and melty cheese inside a tender bell pepper makes for a complete and balanced meal. It’s also a fantastic way to incorporate more vegetables into your diet in a fun and appealing way. Families, especially those with picky eaters, will appreciate how approachable and customizable these stuffed peppers are. You can easily adjust the spice level to suit everyone’s preference, making it a versatile dish for any dinner table. Serve it as a standalone meal or alongside a simple side salad for a complete and wholesome dinner.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for these cheesy taco stuffed peppers is straightforward. Most items are pantry staples or easily found at any grocery store. The beauty of this recipe lies in its simplicity and the ability to use readily available components to create a flavorful meal.
INGREDIENTS:
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (12-ounce) package vegetarian plant-based crumbles
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (4-ounce) can mild green chiles, undrained
- 2 tablespoons taco seasoning
- 1/2 cup water or vegetable broth
- 1 cup shredded Monterey Jack or cheddar cheese, divided
- 1/4 cup chopped fresh cilantro (optional, for garnish)
For simple substitutions, you can easily swap out the bell pepper colors based on your preference or what’s available; red, yellow, and orange peppers tend to be sweeter. If you don’t have plant-based crumbles, cooked lentils or additional beans can work as a hearty vegetarian alternative, though the texture will be different. Feel free to use your favorite brand of taco seasoning, or make your own blend with chili powder, cumin, paprika, and oregano. Any melty cheese like a Mexican blend or even mozzarella would work well in place of Monterey Jack or cheddar.
Time Needed From Start To Finish
This recipe is designed for efficiency, making it perfect for those evenings when time is of the essence.
- Prep time: 15 minutes
- Cook time: 25-30 minutes
- Total time: 40-45 minutes
This realistic timeframe ensures you can have a delicious and healthy dinner on the table without feeling rushed or overwhelmed, even on the busiest of days.
How To Make It Step By Step With Visual Cues
Creating these cheesy taco stuffed peppers is a simple process. Follow these steps for a perfectly cooked and flavorful meal.
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers, cut them in half lengthwise, and remove the seeds and membranes. Place the pepper halves cut-side up in a 9×13 inch baking dish. A slight char on the edges of the peppers in the oven indicates they are softening nicely.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-5 minutes, or until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant. The kitchen will start to smell wonderful at this point.
- Cook the Filling: Add the vegetarian plant-based crumbles to the skillet and cook according to package directions, usually 5-7 minutes, breaking them up with a spoon. Once browned, stir in the rinsed black beans, undrained diced tomatoes, undrained green chiles, taco seasoning, and water or vegetable broth. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly. The filling should be thick and fragrant.
- Stuff the Peppers: Spoon the prepared taco filling evenly into each bell pepper half in the baking dish. Don’t be afraid to mound the filling generously.
- Add Cheese and Bake: Sprinkle half of the shredded cheese over the top of the stuffed peppers. Cover the baking dish with aluminum foil. Bake for 20 minutes. The peppers should be tender when pierced with a fork.
- Final Bake and Serve: Remove the foil, sprinkle the remaining cheese over the peppers, and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the peppers are tender-crisp. A golden-brown crust on the cheese is a good sign it’s ready. Garnish with fresh cilantro, if desired, before serving.
Easy Variations And Serving Ideas That Fit Real Life
These cheesy taco stuffed peppers are incredibly versatile, making them easy to adapt for different tastes and occasions. For a kid-friendly twist, you can reduce the amount of taco seasoning or use a mild version, and offer fun toppings like crushed tortilla chips or a dollop of sour cream. If you want to add more vegetables, finely diced zucchini or corn can be stirred into the filling. For a little extra heat, a pinch of cayenne pepper or a dash of hot sauce can be added to the filling.
When it comes to serving, these peppers are a complete meal on their own, but they also pair wonderfully with a simple green salad, a side of cilantro lime rice, or warm tortillas for those who like to scoop out the filling. They make a great option for a casual family dinner or even a potluck, as they hold up well and are easy to transport. Offer a variety of toppings on the side, such as salsa, guacamole, extra shredded cheese, sour cream or Greek yogurt, and fresh pico de gallo, allowing everyone to customize their own pepper.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Being aware of these can help ensure your cheesy taco stuffed peppers turn out perfectly every time.
One common mistake is overfilling the peppers. While it’s tempting to pack in as much filling as possible, overfilling can lead to spillage in the baking dish and uneven cooking. Aim for a generous but manageable mound in each pepper half.
Another slip-up is undercooking the bell peppers. If the peppers aren’t tender enough, they can be tough and difficult to cut and eat. Ensure they are baked until they are tender-crisp, easily pierced with a fork, but not mushy. Covering the dish with foil for the initial bake helps steam them and ensures they soften properly.
Not draining the black beans and tomatoes properly can also lead to a watery filling. While the recipe calls for undrained diced tomatoes, ensure your black beans are thoroughly rinsed and drained to avoid excess moisture. If your filling seems too liquidy after simmering, let it cook for a few extra minutes to reduce before stuffing the peppers.
Finally, skimping on the seasoning can result in a bland dish. Don’t be shy with the taco seasoning, and taste the filling before stuffing to adjust salt and spices as needed. Remember, the flavors will meld and intensify during baking, but a good base is key.
How To Store It And Make It Ahead Without Ruining Texture
These cheesy taco stuffed peppers are excellent for meal prepping and storing leftovers. To store any leftover cooked peppers, allow them to cool completely, then place them in an airtight container. They will keep well in the refrigerator for up to 3-4 days.
For reheating, you can warm them in the microwave for a few minutes until heated through, or for best results, reheat them in an oven preheated to 350°F (175°C) for about 15-20 minutes, or until hot and the cheese is bubbly again. Covering them loosely with foil can help prevent the peppers from drying out.
If you want to make them ahead, you have a couple of options. You can prepare the taco filling completely and store it in an airtight container in the refrigerator for up to 2-3 days. When you’re ready to cook, simply stuff the fresh bell pepper halves with the pre-made filling, add cheese, and bake as directed. Alternatively, you can assemble the entire dish (stuff the peppers, add cheese, but don’t bake) and cover it tightly with plastic wrap. Store it in the refrigerator for up to 24 hours, then bake as usual, adding an extra 5-10 minutes to the baking time since they will be starting from cold. This makes for
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
