These tender Taco Stuffed Peppers are filled with seasoned lean ground beef, sweet corn, black beans and a zesty enchilada sauce topped with dairy free cheese and sour cream with fresh cilantro garnishes. This homemade meal is healthy, easy to make and oh so good.
But while this dish might seem complicated to pull together, the truth is this recipe is straightforward and easier than you think. Time and time again this will be a meal the whole family will enjoy and look forward to.
Ground beef or turkey flavored with gluten free enchilada sauce {or salsa} is stuffed into colorful peppers and then baked in the oven.
The vibrant colors of this gluten free and dairy free dish will pull you and your loved ones in, and the flavors will make you want to stay for seconds.
taco stuffed pepper ingredients
- 4 large bell peppers-- any color will work; however red, orange, and yellow are sweeter and most preferred in this recipe
- kosher salt
- grapeseed oil-- or your favorite cooking oil
- yellow onion
- ground beef-- ground turkey can also be used
- chili powder-- we use the McCormick brand seasonings in our home
- ground cumin
- garlic powder
- fresh chopped cilantro-- this is optional; however, it adds immediate fresh taco flavor
- canned black beans-- drained and rinsed
- corn-- fresh, canned, or frozen
- red enchilada sauce-- we stock our pantry with Hatch Chili Company Red Mild Enchilada Sauce; this is certified gluten free
- ground black pepper-- add to taste
- add ins-- cooked cilantro lime rice is wonderful added to these hollow peppers or on the side with salty restaurant style tortilla chips and fresh salsa
- optional-- diced tomatoes, dairy free cheese and dairy free sour cream, additional fresh cilantro for garnishing or diced green onions. Diced avocado, guacamole, or thin slices of jalapeno pepper also add wonderful flavor.
kitchen utensils and gadgets for this recipe
- large saucepan-- you will combine several ingredients in the saucepan before filling hollow peppers
- can opener
- 8x8 or 9x9-inch baking dish-- we absolutely love using our glass Pyrex dish for this dish
- sharp knife
- kitchen tongs-- the bell peppers are extremely hot coming out of the oven and the tongs are handy transferring the peppers to dinner plates
- rice cooker-- we use our rice cooker several times a week. Adding cilantro lime rice to this Taco Stuffed Pepper recipe is always a dinner win-win.
frequently asked questions
how do I cut the peppers to stuff them
First, we try to use peppers similar in size.
Next there are two preferred ways to cut peppers for this recipe. First, as we have shown in our pictures, you can slice the very top off each bell pepper and make another cut around the inside of the bell pepper to hollow out the core and seeds.
Or another popular style is to slice each bell pepper in half lengthwise and remove the inside core and seeds for two smaller pepper pieces to be stuffed. This method will make for 8 smaller stuffed peppers.
which bell peppers should I use
Any bell peppers will work; however, red, orange, and yellow will be sweeter and, generally speaking, more favorable than green in this recipe.
can this recipe be baked ahead of time
While a majority of our recipes can be, this Taco Stuffed Pepper recipe is best immediately after it is baked. However, you can make the seasoned meat sauce with corn, black beans, enchilada sauce, and spices 2-3 days ahead of time. Allow it to cool completely, place in an airtight container, and transfer to the refrigerator until you're ready to add it to hollow bell peppers.
can this recipe be doubled
Yes. This is an easy recipe to double for extended gatherings, potlucks, and get-togethers.
more delicious gluten free/dairy free dinner recipes
- sweet potato chili-- another filling recipe we enjoy year-round. This combo of sweet potatoes, kidney beans, and red bell peppers with seasoned ground beef is mouthwatering
- taco bake-- here is a meal you can quickly throw together after a busy day. Top a 9x13-inch layered taco dish with your favorites-- lettuce, tomatoes, olives, dairy free cheese, and even hot peppers.
- fried rice-- this recipe can easily be a meatless recipe, or pack in sautéed chicken or shrimp for bonus protein and flavor. It's one of our most requested recipes at home.
- shrimp and broccoli alfredo sauce-- coated and tossed in a velvety alfredo sauce over tender pasta noodles ready to serve in under 25 minutes for a winning combination. You will taste the buttery, garlicy, and cheesy sauce coating perfectly seasoned shrimp and slightly crunchy broccoli for a meal made in heaven.
cookbook
Our gluten free and dairy free E Cookbook, The Classics, is available to purchase here and download instantly.
You'll instantly have 16 favorite recipes at your fingertips to start cooking for your loved ones. Recipes include breakfast, dinner, and dessert, with a bonus breakfast recipe not available anywhere else on our social media or website. Click for The Classics here.
lastly
Bake these gluten free and dairy free Taco Stuffed Peppers with your most loved toppings. This is a no-fuss recipe that turns out delicious every time.
And what's not to like about a wholesome, hearty, and healthy dish.
You can easily prep the seasoned meat sauce ahead of time with black beans, corn, and the enchilada sauce. Place it in an airtight container in the refrigerator 2-3 days ahead of time.
Did you know our website, Eating Gluten and Dairy Free, is loaded with allergen friendly recipes, not just gluten free and dairy free? There are also several soy free and egg free dinner dishes to serve your family now.
We also have recipes for enjoying the holidays {Christmas, Thanksgiving, 4th of July, and more} and birthdays {hello yummy vanilla buttercream, chocolate buttercream, and several birthday cake guides}.
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Eat well and feel well,
Jill
Taco Stuffed Peppers
Ingredients
- 4 large bell peppers rinsed
- kosher salt
- 1 tablespoon grapeseed cooking oil or oil of choice
- 1 lb ground beef turkey works too
- ½ yellow onion diced
- 2 teaspoon chili powder
- 1½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 c black beans canned, rinsed, and drained
- ½ c corn canned and drained, fresh, or frozen
- 1 c red. mild enchilada sauce suggestion in post, or salsa can also be used
- ground pepper to taste
- 2 tablespoon fresh chopped cilantro
- optional pepper add ins-- cilantro lime rice and dairy free cheese
- optional toppings-- diced tomatoes, dairy free cheese and dairy free sour cream, additional fresh cilantro for garnishing or green onions. Diced avocado, guacamole, or thin slices of jalapeno pepper also work
Instructions
- Preheat oven to 400° F.
- Spray a 8x8 or 9x9-inch pan with nonstick cooking spray; set aside.
- Cut the tops off the bell peppers and remove the core and seeds. Or cut the peppers in half lengthwise and remove core and seeds.
- Sprinkle lightly with salt and place in the baking pan. Transfer to the oven for 15 minutes.
- As bell peppers bake, heat cooking oil in large saucepan.
- Then add in onion and ground meat over medium heat. Once meat is brown, remove excess oil.
- Add in spices, black beans, corn, enchilada sauce, and cilantro. Combine well and simmer for 10 minutes.
- Remove bell peppers from the oven and using kitchen tongs pour out any liquid in the bottom of peppers.
- Divide filling among the bell peppers. Add in rice, cheese, or any other desired ingredients.
- Bake an additional 13-15 minutes.
- Remove from the oven. Serve with toppings immediately.
- Cover and refrigerate any leftovers.
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
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