Bell Pepper Taco Dip with Meat
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Are you looking for an easy bell pepper or ground beef recipe? This Bell Pepper Taco Dip with Meat is a flavorful appetizer or snack that everyone loves and it’s also low-carb or keto!
This hearty stuffed pepper dip is a simple snack to make and can also be made into a casserole for a family meal!
This post is sponsored by the Glass Barn and brought to you by Indiana Soybean Farmers, but all thoughts and opinions are my own.
Stuffed Pepper Dip
My husband likes that this stuffed pepper dip is meaty and full of vegetables. He like ground beef, so he likes when vegetables are accompanied by plenty of meat! He thinks of most chip dips as being more liquid in consistency like our Fiesta Sausage Dip and Buffalo Chicken Dip, but he really likes that this dip is more solid.
Only 5 ingredients make this layered taco dip super EASY to make! Green bell peppers, salsa, cooked ground beef, taco seasoning, and shredded cheese are layered for a hearty and flavorful party food or tailgating snack.
We have a similar recipe for whole peppers that is Sausage & Cream Cheese Stuffed Bell Peppers that you may also enjoy!
Doritos, tortilla chips or scoop shaped chips are perfect to use when eating this dip. Bell Pepper Taco Dip with Ground Beef is a hearty snack that can be made into a casserole for a main dish. This dip is easy to add heat or keep mild by the type of salsa you choose. It can be made sweeter by using different colors of bell peppers. We love flexible recipes!
My mom found this recipe in a newspaper and tore out the page. As a beef cattle farming family, we always have plenty of ground beef in the freezer and we’re always on the lookout for easy ground beef recipes.
We’re also people that are hit and miss at planting a garden. This year we have a garden and look forward to harvesting several green peppers! This is a great recipe idea just like our Keto Ground Beef Casserole to use up a lot of green bell peppers! I’m excited that the peppers will ripen just in time to make this layered taco dip for college football tailgates.
How to Make Bell Pepper Taco Dip with Ground Beef
- Preheat oven to 350ºF and line baking sheet with foil.
- Brown ground beef and mix in taco seasoning.
- Chop bell peppers while ground beef is browning.
- Drain ground beef and stir salsa into beef.
- Sprinkle peppers in an even layer across the baking sheet.
- Spread beef and salsa evenly across peppers and top with cheese.
- Bake for 15 minutes, or until peppers are heated through and cheese is melted.
Tips For Making Layered Taco Dip with Ground Beef
- Keep this dish mild or kick up the heat by choosing the heat level in your salsa
- Sweeten this layered taco dip by using red, orange or yellow bell peppers instead of green bell peppers.
- Line baking sheet with foil for easy cleanup.
- Be careful about adding more salsa as the extra moisture can affect baking time and how well the dish holds as it cools off.
- Refrigerate leftovers within two hours.
- We like to use a blended cheese for a variety of flavors, but cheddar cheese will work fine too.
- Using a cheese blend with taco seasoning already in it is another way to add more flavor to this dish.
Other Tailgate and Party Appetizers:
- Stuffed Pizza Peppers
- Easy BBQ Pulled Pork Crescents
- Open-Faced Italian BLT
- Cold Crab Dip
- Classic Muffuletta Pasta Salad
- Easy Cinnamon Fruit Dip
Printable Stuffed Pepper Dip Recipe
Bell Pepper Taco Dip with Meat
Author: JenniferIngredients
- 4 bell peppers chopped
- 1 pound ground beef browned
- 1 cup salsa
- 1 tablespoon taco seasoning
- 1 cup Mexican blend shredded cheese
Instructions
- Preheat oven to 350ºF and line baking sheet with foil.
- Brown ground beef and mix in taco seasoning.
- Chop bell peppers while ground beef is browning.
- Drain ground beef and stir salsa into beef.
- Sprinkle peppers in an even layer across the baking sheet.
- Spoon beef and salsa mixture evenly across peppers and top with cheese.
- Bake for 15 minutes, or until peppers are heated through and cheese is melted.
- Serve warm.
This looks amazing! I’m going to have to try this.
Thank you! We hope you love this dish!
This is SO good! I made it a 2nd time within a few days, didn’t have any salsa the second time so I used a can of tomato soup (undiluted), it was yummy that way too. I like to leave it in the oven for 20min. I didn’t eat it with chips. Thanks Jennifer!