Taco Pasta Stuffed Peppers

Name: Taco Pasta Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup cooked pasta; 1 lb ground beef or turkey; 1 taco seasoning packet; 1 can diced tomatoes (14 oz); 1 cup black beans (drained and rinsed); 1 cup corn (frozen or canned); 1 cup shredded cheddar cheese; Salt and pepper to taste; 4 large bell peppers (any color); 1 cup shredded mozzarella cheese

Highlighted under: Global Flavors

I love experimenting with flavors, and Taco Pasta Stuffed Peppers is a delightful blend that never fails to impress. This dish combines the essence of tacos with the comforting heart of pasta, all wrapped in vibrant bell peppers. It’s colorful, fun to eat, and incredibly satisfying. We often make this recipe for family gatherings or weeknight dinners, and it’s a hit with both adults and kids. The combination of spices, cheesy goodness, and fresh ingredients creates a comforting dish that's perfect for any occasion.

Created by

Ella

Last updated on 2026-02-02T00:34:28.120Z

Creating Taco Pasta Stuffed Peppers was a happy accident in my kitchen. I had leftover taco filling and pasta, and in a burst of creativity, I decided to combine them. The result? A colorful, comforting dish that not only looks great but tastes amazing too! The aroma of spices while baking is simply intoxicating.

I’ve perfected my recipe over time by experimenting with different peppers and spices. I find that using a mix of mozzarella and cheddar cheeses on top adds a delightful creaminess that blends beautifully with the filling. It’s a crowd-pleaser that’s as fun to make as it is to eat!

Why You'll Love This Recipe
A fun and colorful twist on classic tacos
Creamy, cheesy filling that satisfies every craving
Perfect for meal prep or family dinners

Why Fresh Ingredients Matter

Using fresh ingredients in your Taco Pasta Stuffed Peppers can elevate the dish significantly. Fresh bell peppers not only add vibrant color but also ensure a crisp texture that complements the creamy filling. When selecting peppers, look for ones that are firm and glossy, with no blemishes. This freshness contributes to a delightful crunch that contrasts beautifully with the savory meat and cheesy pasta filling.

Additionally, fresh herbs can be an excellent addition to the filling mix. Consider stirring in some chopped cilantro or parsley just before serving. This not only enhances flavor but also adds a touch of freshness that rounds out the richness of the dish. If using dried herbs, be sure to adjust the quantity, as they are more concentrated and will change the flavor profile.

Cheesy Variations

While the combination of cheddar and mozzarella is delicious, experimenting with different types of cheese can add unique flavors to the dish. For a spicy twist, try pepper jack cheese instead of mozzarella. It melts beautifully and adds a kick that pairs well with the taco seasoning. If you prefer a more decadent topping, consider using a blend of cheeses like gouda or fontina for a creamy texture.

Don't forget that cheese can also be added to the filling itself. Mixing some shredded cheese into the pasta and meat mixture before stuffing the peppers creates a melty surprise when you bite into each pepper. It's an extra layer of deliciousness that cheese lovers will appreciate!

Make-Ahead and Storage Tips

Taco Pasta Stuffed Peppers can be prepared in advance, making them perfect for busy weeknights. After stuffing the peppers, you can cover them with foil and store them in the refrigerator for up to 24 hours before baking. This allows the flavors to meld beautifully, resulting in an even tastier dish when it’s finally baked. If you plan to freeze them, wrap each stuffed pepper tightly in plastic wrap and place them in an airtight container. They will keep well for up to 3 months.

To reheat frozen stuffed peppers, it's best to thaw them in the refrigerator overnight and then bake them at 375°F (190°C) for about 30-35 minutes, or until heated through. If cooking directly from frozen, add 10-15 additional minutes to the baking time. This versatile dish can also be served as a meal prep option; consider pairing them with a simple side salad or some avocado slices for a complete meal.

Ingredients

For the Filling

1 cup cooked pasta
1 lb ground beef or turkey
1 taco seasoning packet
1 can diced tomatoes (14 oz)
1 cup black beans (drained and rinsed)
1 cup corn (frozen or canned)
1 cup shredded cheddar cheese
Salt and pepper to taste

For the Peppers

4 large bell peppers (any color)
1 cup shredded mozzarella cheese

Instructions

Prepare the Peppers

Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.

Make the Filling

In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat and add the taco seasoning, diced tomatoes, black beans, and corn. Stir and simmer for about 5 minutes. Mix in the cooked pasta and cheddar cheese, seasoning with salt and pepper.

Stuff the Peppers

Spoon the taco pasta mixture into each bell pepper until filled. Top each stuffed pepper with a generous amount of mozzarella cheese.

Bake

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Serve

Remove from the oven and let them cool for a few minutes before serving. Enjoy your Taco Pasta Stuffed Peppers!

Pro Tips

Feel free to customize the filling with your favorite taco ingredients, such as jalapeños, avocado, or different cheeses. You can also use quinoa or rice instead of pasta for a gluten-free option.

Troubleshooting Common Issues

If you find that your stuffed peppers are too soggy after baking, it may be due to excess moisture in the filling. To prevent this, make sure to drain your canned tomatoes and black beans thoroughly. If you’re using frozen corn, it's best to thaw and drain it prior to adding it to the mixture. For an extra level of crispness, pre-roasting the bell peppers in the oven for 10 minutes before stuffing them can also help alleviate some moisture.

Another common issue is uneven cooking. If you notice that the tops of your peppers are browning too quickly while the insides remain cold, you can cover the baking dish with foil for most of the baking time. This helps retain moisture and ensures even heat distribution without burning the cheese on top.

Flavor Enhancements

To enhance the flavor profile of your Taco Pasta Stuffed Peppers, try adding a splash of lime juice or fresh lime zest to the filling. This adds a bright acidity that cuts through the richness of the cheese and meat. Additionally, you could incorporate some chopped jalapeños or a dash of hot sauce if your family enjoys a bit of heat.

Serving the peppers with toppings like diced avocado, sour cream, or salsa can also elevate the flavor experience. Adding these garnishes right before serving not only brings freshness but also adds contrasting textures that make each bite exciting.

Scaling the Recipe

Scaling this recipe for larger gatherings is quite easy. If you're looking to serve a crowd, simply multiply the ingredients accordingly. Two or three times the recipe can be made without significant adjustments to cooking time, as long as the peppers are spaced out in the baking dish to allow for even heat circulation.

For smaller portions, you might consider making half the recipe. You can freeze the unused peppers, or prepare a single batch of filling and use it to stuff a few whole peppers paired with a side of quinoa or rice. This way, you get to enjoy the same comforting flavors in a portion that suits your needs.

Questions About Recipes

→ Can I use a different type of meat?

Absolutely! Ground chicken, pork, or even a meat substitute can work wonderfully in this recipe.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. They reheat nicely in the oven or microwave.

→ Can I freeze Taco Pasta Stuffed Peppers?

Yes, you can freeze them before or after baking. Wrap them tightly in foil for best results and freeze for up to 2 months.

→ What can I substitute for bell peppers?

Zucchini boats or hollowed-out tomatoes can work as great substitutes if you're looking for a different approach.