Taco Stuffed Peppers That Stay Crunchy Instead of Soggy
These taco stuffed peppers stay crisp-edged and colorful thanks to a 10-minute pre-roast that keeps them from turning soggy. Packed with seasoned beef, black beans, corn, and a golden cheddar crust, they bring all the taco night flavor to one easy pan.
Equipment
- 9×13-inch baking dish
- Large Skillet
- Cutting board and sharp knife
- Spoon
- Sturdy spatula
- Small Bowl
Ingredients
Peppers
- 3 large bell peppers, any color
Filling
- 1 lb ground beef (85/20)
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 3 tbsp homemade)
- 1 can black beans (15 oz), drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup shredded cheddar or Mexican blend
- 1/2 cup salsa, plus more for serving
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional Toppings
- to taste sour cream, fresh cilantro, diced avocado, sliced jalapeños, hot sauce
Instructions
- Preheat the oven to 400°F. Slice the bell peppers in half from top to bottom, straight through the stem, and scoop out the seeds and white ribs so the halves look like little canoes.
- Place the empty pepper halves cut-side down in a 9x13-inch baking dish. Roast for 10 minutes — this pre-roast is the secret to keeping the peppers crunchy instead of soggy.
- Meanwhile, brown the ground beef in a large skillet over medium-high heat, breaking it up with a spatula, until fully browned, 5 to 7 minutes. Drain excess fat but leave a little for flavor.
- Push the beef to one side and cook the diced onion for 3 to 4 minutes until soft and translucent. Add the garlic and cook for 30 seconds until fragrant, then stir everything together.
- Stir in the taco seasoning, black beans, corn, and salsa. Let it bubble gently for 2 to 3 minutes, then taste and add salt and pepper only if needed.
- Flip the roasted peppers cut-side up. Spoon the beef mixture generously into each half, mounding it just above the rim.
- Sprinkle 2 to 3 tablespoons of shredded cheese over each pepper, covering the filling completely.
- Bake for 20 to 25 minutes until the cheese is melted, bubbly, and starting to brown at the edges. If you want an extra-golden top, broil for the last 1 to 2 minutes.
- Let the peppers rest for 5 minutes before serving. Serve with sour cream, cilantro, avocado, salsa, jalapeños, or hot sauce.
Notes
Don't skip the 10-minute pre-roast — it's what keeps the peppers crunchy instead of soggy. For an extra-golden cheese top, finish under the broiler for 1 to 2 minutes and watch closely. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze individual peppers for up to 3 months. Reheat in a 350°F oven to keep the peppers firm.
For dairy-free, use dairy-free shredded cheese or skip the cheese. Ground turkey or chopped rotisserie chicken also work — add a splash of salsa or water to keep lean poultry moist.