Sriracha Beef Taco Stuffed Peppers with black beans and cheese are spicy, gluten free, and baked on a single sheet pan for easy cleanup.
If you enjoy bold fusion flavors that are naturally gluten free and lower in carbs, these Sriracha beef taco stuffed peppers are worth trying. Sriracha has become a pantry staple for many of us — I use it on savory dishes across cuisines. For this recipe, Sriracha replaces the usual tomato-based sauce in stuffed peppers, adding a tangy, spicy kick that pairs perfectly with taco-style seasonings and black beans.
After making sheet pan Italian stuffed peppers, I wanted to experiment with taco flavors while keeping the convenience of one-pan baking. The result keeps the familiar taco components — seasoned beef, onions, jalapeño, black beans, and melty cheese — but serves them inside halved bell peppers instead of tortillas. If you prefer a stricter low-carb approach, omit the beans.
This dish is quick to prepare and ideal for weeknights. Brown the ground beef with onions and jalapeño, stir in the seasonings and the sauce mixture, fold in black beans and some cheese, then spoon the filling into the pepper halves. Bake the peppers on a sheet pan until they begin to soften, then top with more shredded cheese and bake briefly until the cheese melts and becomes nicely stretchy.
I used a Mexican blend for the cheese, but sharp cheddar or a blend of cheddar and Monterey Jack also work well. The finished peppers are bright and flavorful — definitely on the spicy side. A dollop of sour cream or plain Greek yogurt helps tame the heat for kids or anyone sensitive to spice. Garnish with chopped cilantro if desired.
How to Make Sriracha Beef Taco Stuffed Peppers
Sriracha Beef Taco Stuffed Peppers
Bell peppers stuffed with seasoned beef and black beans flavored with spicy Sriracha sauce and finished with shredded cheese. Gluten free and relatively low carb, baked on one sheet pan for easy cleanup.
Ingredients
- 4 bell peppers, halved and seeded
- 2 tablespoons olive oil, divided
- 1 jalapeño pepper, seeded and diced (optional)
- 1/2 cup chopped yellow or white onion
- 1 pound lean ground beef
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 cup water
- 1/4 cup Sriracha sauce (adjust to taste)
- 1 (15-oz) can black beans, drained and rinsed (optional for lower carbs)
- 2 cups shredded Mexican blend cheese, divided (or your preferred cheese)
Instructions
- Preheat oven to 425°F (220°C).
- Line a baking sheet with foil or parchment. Brush 1 tablespoon olive oil across the sheet and on the bottoms and sides of the pepper halves. Arrange the peppers, cut sides up, on the sheet and set aside.
- In a skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Sauté the chopped onion and diced jalapeño until slightly softened.
- Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Stir in black pepper, sea salt, garlic powder, smoked paprika, and ground cumin.
- Pour in the water and Sriracha sauce, stirring to combine. Add the drained black beans and 1/2 cup of the shredded cheese, mix well, then remove the skillet from the heat.
- Spoon the beef mixture into the prepared pepper halves, filling them evenly. Bake for about 10 minutes, or until the peppers are just beginning to soften.
- Remove the pan from the oven, sprinkle the remaining 1 1/2 cups cheese over the stuffed peppers, and return to the oven until the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with sour cream or yogurt to balance the heat, if desired.
Notes
If you want to save time, substitute store-bought taco seasoning for the individual spices. Omit the jalapeño for a milder version, or adjust the amount of Sriracha to control the spice level. These peppers reheat well and make great leftovers.
Nutrition
Calories: Approximately 200 kcal per pepper (nutrition values are estimates and will vary depending on ingredients and portion sizes).
Additional Info
Course: Main
Cuisine: Mexican-Asian fusion
I prefer making my own spice blend, but a packet of taco mix works well if you’re short on time. Leaving out the jalapeño will reduce the heat without changing the overall flavor profile.
If you try these Sriracha beef taco stuffed peppers, let someone know how they turn out — they were a family favorite here. Topping them with a spoonful of sour cream helped mellow the heat for younger diners.
Happy cooking!
