Cheesy Taco Stuffed Peppers

These Air Fryer Cheesy Taco Stuffed Peppers bring together seasoned ground beef, Spanish rice, and melty cheddar cheese tucked inside tender bell peppers. The recipe cooks quickly and serves up a flavorful, filling meal that makes weeknight dinners feel special without a ton of effort.

I first tried this recipe when I wanted a quick taco-inspired meal that didn’t involve tortillas. Now it’s a go-to dinner especially when I want something that feels both healthy and indulgent.

Ingredients

• Ground beef: provides hearty protein and a rich base flavor, choose 80-85 percent lean for best balance
• Onion: adds sweetness and texture, pick firm onions with dry skins
• Salt and black pepper: essential to season and enhance the natural flavors
• Cayenne pepper and chili powder: deliver the mild kick and smoky warmth, fresh spices give the best taste
• Ground cumin and dried cilantro: contribute earthiness and the signature taco notes
• Minced garlic: for pungent brightness, fresh is best
• Rotel canned tomatoes: a blend of diced tomatoes and green chilies that adds vibrant zest
• Tomato sauce: deepens the sauce base to coat the rice and beef
• Beef broth: hydrates the rice and infuses extra savory flavor
• Long grain white rice: sturdy grain that cooks fluffy and separates nicely
• Shredded cheddar cheese: integral goo factor and sharpness, use freshly shredded for melting magic
• Bell peppers: hollowed out vessel for the filling, any color works but red or orange add sweetness
• Fresh chopped cilantro: for garnish and fresh herbal contrast
• Sour cream and hot sauce: optional toppings that add creaminess and heat to taste

Step-by-Step Instructions

Sear the Beef and Onion:

Cook the diced onion and ground beef over medium-high heat in a large skillet until the beef is browned and the onions softened, about 7 minutes. Add salt black pepper cayenne chili powder cumin and dried cilantro while cooking. Drain excess fat carefully to avoid greasy stuffing.

Combine Tomatoes Sauce and Rice:

Stir in the canned Rotel tomato sauce minced garlic beef broth and uncooked rice. Mix everything thoroughly then cover the skillet with a lid and lower heat to medium-low. Let the mixture cook gently for 15 to 20 minutes until rice is tender and liquid absorbed.

Add Cheese to Taco Rice Filling:

Once the rice is perfectly cooked stir in one cup shredded cheddar cheese. Keep stirring until melted and evenly combined spreading cheesy goodness through the filling.

Prepare the Bell Peppers:

While the rice cooks slice the tops off the bell peppers and remove all seeds and membranes to create hollow cups ready for stuffing.

Stuff the Peppers:

Using a spoon fill each cleaned bell pepper generously with the cheesy taco rice mixture making sure to pack well but not overfill.

Air Fry the Stuffed Peppers:

Arrange the stuffed bell peppers upright in your air fryer basket. Cook at 400 degrees Fahrenheit for about 10 minutes until peppers are tender but still hold shape. Check often to prevent the tops from over-browning. Cook in batches if needed.

Add More Cheese and Finish Cooking:

Sprinkle extra shredded cheddar cheese on top of each pepper and air fry for an additional one minute until the cheese melts and turns gooey.

Garnish and Serve:

Remove the stuffed peppers from the air fryer and garnish with fresh chopped cilantro. Serve warm with sour cream and hot sauce alongside if you like.

Save

My favorite part of this dish has to be the melted cheddar mixed into the rice filling giving every bite a luscious cheesy texture. I remember making these for a family dinner and everyone raved about how the peppers managed to be tender yet still hearty enough to stand on their own.

Storage tips

Leftovers keep well covered in the refrigerator for up to three days. Reheat gently in the microwave or air fryer to keep the peppers moist and cheese melty. Avoid drying out by covering with a damp paper towel when microwaving.

Ingredient substitutions

• Ground turkey or chicken can be swapped for beef for a lighter protein option
• Use brown rice but increase cooking liquid and time slightly for tenderness
• Cheese varieties like Monterey Jack or pepper jack add subtle flavor twists
• If you don’t have Rotel canned tomatoes use diced tomatoes combined with a few chopped fresh or jarred green chilies.

Serving suggestions

• Serve with a simple side salad or Mexican street corn for a full meal
• A dollop of guacamole or sliced avocado complements the warmth nicely
• Pair with a chilled cerveza or margarita for festive gatherings

Cultural and historical context

Stuffed peppers are a classic dish found all over the world, with this taco-inspired version drawing from Mexican-American flavors combining the comforting appeal of tacos and the wholesome heartiness of baked stuffed vegetables. The air fryer modernizes this comfort food making it faster and less messy.

Recipe FAQs

→ What type of peppers work best for stuffing?

Bell peppers of any color—red, yellow, orange, or green—work well. Choose firm peppers that hold their shape during cooking.

→ Can I prepare the filling ahead of time?

Yes, the beef and rice mixture can be made in advance and refrigerated. Stuff peppers just before cooking for best texture.

→ How do I know when the peppers are cooked properly?

The peppers should be tender yet hold their shape, with the filling hot throughout and cheese melted on top, typically after 10 minutes in the air fryer.

→ Is there an alternative to the air fryer for cooking?

You can bake the stuffed peppers in an oven at 375°F for 25–30 minutes, following the same stuffing and topping steps.

→ What can I serve alongside these stuffed peppers?

Fresh cilantro, sour cream, and hot sauce pair nicely, adding freshness and a touch of heat to balance the rich filling.