How My Baked Bell Pepper Tacos Became a Weeknight Staple
The first time I made these Baked Bell Pepper Tacos, I was craving tacos but didn’t want the heaviness that sometimes comes with traditional shells. I looked over at a few colorful bell peppers on my counter and thought, “Why not turn those into taco boats?” Twenty minutes later, my kitchen smelled like roasted peppers, sizzling chicken, and warm spices and I knew this was going to be one of those healthy dinner recipes I’d make again and again.
Now, these bright, flavorful tacos are my go-to for nights when I want something fun, low-carb, and satisfying. They have all the taco flavors I love seasoned chicken, melted cheese, fresh toppings just nestled inside juicy roasted peppers instead of tortillas.
Why These Tacos Always Hit the Spot
These bell pepper tacos are everything I love about weeknight cooking: simple, colorful, and bursting with flavor. The bell peppers roast beautifully in the oven, turning tender and slightly sweet, which pairs perfectly with the savory filling. It’s one of my favorite bell pepper recipes because it’s easy to prep, kid-friendly, and naturally gluten-free.
Plus, it’s endlessly customizable. You can use ground beef, turkey, or even quinoa for a vegetarian version. It’s a fantastic way to eat more veggies without feeling like you’re missing out.
If you’re as obsessed with easy dinners as I am, you’ll love my Southwest Baked Chicken Tenderloins. They’re just as bold, juicy, and perfect for busy nights.
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What You’ll Need in My Kitchen
For the Filling
• 1 tablespoon olive oil
• 1 pound ground chicken or beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade mix)
• ½ cup salsa or tomato sauce
• ½ cup corn kernels (optional)
• ½ cup black beans, drained and rinsed (optional)
For the Peppers
• 4 large bell peppers, halved and seeds removed
• Olive oil spray
• Salt and pepper to taste
For the Toppings
• 1 cup shredded Mexican blend or cheddar cheese
• Diced avocado
• Sour cream or Greek yogurt
• Chopped cilantro
• Fresh lime wedges
How I Bring It All Together
I start by preheating the oven to 400°F and lining a baking sheet with parchment paper. Then I slice the bell peppers in half lengthwise and remove the seeds. I drizzle or spray them lightly with olive oil, sprinkle with salt and pepper, and place them cut-side up on the tray.
Next, I heat olive oil in a skillet and sauté the onion until soft and fragrant. I add the garlic and cook for 30 seconds before stirring in the ground chicken. Once it’s browned, I mix in the taco seasoning and salsa, letting it simmer for about 5 minutes until it thickens. If I’m using corn or beans, I add them at this stage for extra texture and flavor.
Then I spoon the filling evenly into the bell pepper halves and top each with a generous sprinkle of cheese. I bake them for 15–18 minutes, just until the peppers are tender and the cheese is melted and bubbly.
When they come out of the oven, I top them with diced avocado, cilantro, and a squeeze of lime juice. Every bite is juicy, cheesy, and full of that warm taco goodness but lighter and fresher than ever.
When I want a cozy soup to serve on the side, my Creamy Chicken and Potato Soup is the perfect companion it balances the spice and makes the meal feel complete.
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Baked Bell Pepper Tacos
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A colorful, low-carb twist on tacos juicy baked bell peppers stuffed with seasoned chicken, melted cheese, and all your favorite toppings.
Ingredients
Bell peppers, ground chicken, onion, garlic, taco seasoning, salsa, corn, black beans, cheese, avocado, sour cream, cilantro, lime.
Instructions
Preheat oven to 400°F. Sauté onion, garlic, and chicken. Add taco seasoning and salsa, simmer until thickened. Fill halved peppers with the mixture, top with cheese, and bake 15–18 minutes. Garnish and serve.
Notes
Swap meat for beans or quinoa for a vegetarian version. Add jalapeños for spice or mini peppers for party bites.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Plate
- Calories: 310
- Fat: 17
- Carbohydrates: 14
- Protein: 29
Fun Twists and Serving Ideas
This taco bake casserole with bell peppers is so flexible that I make it differently every time. Here are a few of my favorite variations:
• Vegetarian Style: Skip the meat and fill the peppers with quinoa, black beans, corn, and sautéed onions.
• Breakfast Version: Add scrambled eggs, cheese, and salsa for a morning twist.
• Cheesy Chicken & Pepper Bake: Mix cream cheese or shredded Monterey Jack into the filling before baking.
• Mini Pepper Appetizers: Use halved mini sweet peppers and serve them as bite-sized party snacks just like my Mini Caprese Skewers.
• Spicy Kick: Add diced jalapeños or a dash of chipotle chili powder to the mix.
If you enjoy peppers as much as I do, try my Sausage Cheese Balls for another crowd-pleasing, protein-packed snack that pairs perfectly with dips like my Artichoke Dip.
Before You Take the First Bite
These Baked Bell Pepper Tacos have become one of my all-time favorite low carb recipes because they’re vibrant, healthy, and incredibly satisfying. Each pepper is packed with flavor, color, and crunch, making them just as fun to look at as they are to eat.
They’re perfect for family dinners, meal prep, or even entertaining since they bake all at once and look beautiful on a platter. Pair them with a side of rice, soup, or chips and guacamole for a complete meal that feels both wholesome and indulgent.
And if you’re ever in the mood for something sweet after dinner, my Lemon Truffles Blondies are a bright, zesty dessert that’s the perfect ending to any meal.
