Ree Drummond's Cheesy Taco Stuffed Peppers Are About to Become Your New Go-To Family Dinner
There were a handful of dinners my mom made pretty often when I was growing up, and stuffed bell peppers were one of ’em.
- 6 bell peppers (any color)
- 2 tbsp. olive oil
- 1 yellow onion, chopped
- 1 lb. ground beef (80/20)
- 2 tbsp. tomato paste
- 2 tsp. Worcestershire sauce
- 1 tbsp. chili powder
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. kosher salt
- 1 tsp. smoked paprika
- 1/2 tsp. black pepper
- 3 garlic cloves, chopped
- 1 c. cooked long-grain white rice
- 1 (15-ounce) can black beans, drained and rinsed
- 1/4 c. chopped fresh cilantro, plus more for serving
- 2 tbsp. lime juice (from 1 lime), plus wedges for serving
- 2 c. shredded cheddar jack cheese (about 8 oz.)
- 6 tbsp. sour cream
- Preheat the oven to 350°F.
- Cut the tops off the peppers. Scoop out the seeds and as much of the membrane as you can. If necessary, slightly trim the bottoms of the peppers so they sit upright. Remove and discard the stems from the tops, then finely chop the pepper tops.
- In a large skillet, heat the olive oil over medium heat. Add the onion and chopped pepper tops, and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the beef and cook, breaking up the meat with a wooden spoon, until the beef is cooked through and browned, 6 to 8 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, salt, paprika, black pepper, and garlic; cook, stirring frequently, until fragrant, about 1 minute. Remove from the heat and stir in the rice, beans, cilantro, lime juice, and 1½ cups of the cheese.
- Place the peppers cut-side up in a 9-by-13-inch baking dish. Fill the peppers with the ground beef mixture. Pour ¼ cup water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover, sprinkle with the remaining ½ cup cheese, and bake, uncovered, until the peppers are tender and the cheese is melted and lightly browned, 15 to 20 minutes more.
- Serve the peppers with a dollop of sour cream, lime wedges, and more cilantro.
Let me tell you, it takes a lot for a dish to check that many boxes.
Classic stuffed peppers are pure comfort food for me, and these taco stuffed peppers are a scrumptious twist! They’re loaded with taco-seasoned beef, rice, black beans, and cheese. And once they’re out of the oven, everyone can pile on their favorite toppings—sour cream, hot sauce, a scoop of guacamole, or pico de gallo. Just about anything goes! Make them tonight and let me know what you think!
Can you make taco stuffed peppers ahead of time?
Yes! You can stuff the peppers up to 8 hours in advance. Make sure the filling is completely cool before covering and refrigerating. You can also prepare the components and refrigerate them separately up to 3 days in advance. Then assemble and bake the peppers as directed. Leftovers can be stored in an airtight container in the fridge, but keep in mind they should be eaten within 3 days of when the filling was originally cooked. Reheat the stuffed peppers in a 350-degree Fahrenheit oven until warmed through, or microwave individual portions.
It’s best not to freeze these stuffed peppers, since the peppers can become soft and watery once thawed. Enjoy them fresh from the oven, or store leftovers in the refrigerator.
- 1 cup cooked long-grain white rice
- 1/4 cup chopped fresh cilantro, plus more for serving
- 2 cups shredded cheddar jack cheese (about 8 oz.)
