Craving a fiesta of flavors? These taco stuffed peppers are here to satisfy!
Vibrant bell peppers are filled with a mouthwatering blend of seasoned ground turkey, black beans, corn, and rice, all topped with melty cheese.
What I love about this dish is how it puts a fun twist on classic tacos while packing in extra veggies.
Trust me, you’ll want to add these to your dinner rotation ASAP.
Why You’ll Love These Taco Stuffed Peppers
Mouthwatering Taste: The combination of taco-seasoned ground turkey, black beans, tomatoes, and melted cheese creates a delicious and satisfying dish. It’ll leave you craving more.
Versatile Ingredients: This recipe allows you to get creative with your fillings. You can easily swap out ingredients based on what you have on hand.
Easy Preparation: This recipe is simple to prepare, with straightforward steps and common pantry staples. It’s perfect for busy weeknights.
Fiesta-Ready Presentation: These colorful stuffed peppers bring a festive Mexican-inspired flair to your dinner table. They’re perfect for casual gatherings or themed dinner nights.
Ingredients
- Bell Peppers: Vibrant, colorful veggies hold all the delicious taco filling. Tender and slightly sweet when baked.
- Lean Ground Turkey: The protein-packed star soaks up the zesty taco seasoning.
- Yellow Onion and Garlic: The dynamic duo forms the aromatic base. Sautéed until soft and fragrant.
- Taco Seasoning: A fiesta of spices brings the authentic taco taste. Simply sprinkle and stir for an instant flavor boost.
- Black Beans: Hearty and wholesome legumes add texture and depth for the perfect bite.
- Diced Tomatoes with Green Chiles: Juicy morsels bring a kick of heat. Drain them to prevent a soggy filling.
- Corn Kernels: They add a pop of sweetness and color.
- Cooked Brown Rice: Nutty, fiber-rich grains make the stuffing satisfying.
- Shredded Mexican Blend Cheese: The medley of melty goodness binds the filling together. It’s also sprinkled on top for a gooey, golden crust.
- Optional Toppings: I like chopped cilantro, salsa, sour cream, and sliced avocado.
How to Make Taco Stuffed Peppers
Making these peppers is easier than you might think! Follow these steps.
1. Prepare the peppers. Preheat the oven to 375°F. Place the halved bell peppers cut side-up in a 9×13-inch baking dish. Bake for 15 to 20 minutes, until slightly softened. Remove from the oven and set aside.
2. Cook the turkey. In a large skillet, heat the olive oil over medium-high heat. Add the ground turkey and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain any excess grease.
3. Add the aromatics. Add the onion and garlic to the skillet. Cook until softened, about 3-5 minutes. Stir in the taco seasoning.
4. Mix the filling. Add the black beans, diced tomatoes, corn, cooked rice, and 1 cup of the shredded cheese to the skillet. Stir until well combined.
5. Stuff the peppers. Spoon the turkey and rice mixture evenly into each bell pepper half. Top with the remaining 1/2 cup shredded cheese.
6. Bake. Cover the baking dish with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes, until the peppers are tender and the cheese is melted and bubbly.
7. Serve. Serve the stuffed peppers hot, garnished with your favorite taco toppings. Enjoy!
Tips for the Best Taco Stuffed Peppers
These tips and tricks will make your peppers the best they can be.
- Ditch the liquid. After pre-baking the peppers, pour out any liquid that has accumulated inside. This prevents the filling from getting watery.
- Be generous with seasoning. Use a flavorful taco seasoning mix or make your own blend with chili powder, cumin, oregano, garlic powder, salt, and pepper. Don’t be shy with the spices!
- Pick your protein. Ground beef, chicken, or turkey all work well. For a vegetarian version, try a plant-based ground meat alternative or a mixture of black beans and corn.
- Switch things up. Try different types of beans (pinto, kidney, refried), use quinoa instead of rice, add chopped spinach or kale to the filling, or top with enchilada sauce before baking.
- Get a step ahead. The stuffed peppers can be assembled ahead of time and refrigerated until ready to bake. They’re great for meal prep!
How to Store
Follow these steps to keep your leftover peppers fresh.
To Store: Place cooled stuffed peppers in an air-tight container and refrigerate for up to 4 days. For unbaked peppers, cover the baking dish tightly with plastic wrap and refrigerate for up to 24 hours before baking.
To Freeze: Wrap cooled baked or unbaked stuffed peppers individually in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 3 months.
To Reheat: Microwave individual peppers for 2-3 minutes or bake in a 350°F oven for 15-20 minutes until heated through. Add a splash of water to the dish to prevent drying out.
Taco Stuffed Peppers
4
servings15
minutes1
hour10
minutes593
These taco stuffed peppers are an easy, satisfying meal! The combo of ground turkey, corn, beans, rice, and cheese is always a hit!
Ingredients
4 large bell peppers, any color, halved lengthwise and seeded
1 tablespoon olive oil
1 pound lean ground turkey
1 small yellow onion, diced
3 cloves garlic, minced
1 packet (1 oz) taco seasoning
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chiles, drained
1 cup frozen corn kernels
1 1/2 cups cooked brown rice
1 1/2 cups shredded Mexican blend cheese, divided
Optional toppings: chopped cilantro, salsa, sour cream, sliced avocado
Instructions
- Preheat the oven to 375°F. Place the halved bell peppers cut side-up in a 9×13-inch baking dish. Bake for 15 to 20 minutes, until slightly softened. Remove from the oven and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the ground turkey and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain any excess grease.
- Add the onion and garlic to the skillet. Cook until softened, about 3-5 minutes. Stir in the taco seasoning.
- Add the black beans, diced tomatoes, corn, cooked rice, and 1 cup of the shredded cheese to the skillet. Stir until well combined.
- Spoon the turkey and rice mixture evenly into each bell pepper half. Top with the remaining 1/2 cup shredded cheese.
- Cover the baking dish with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes, until the peppers are tender and the cheese is melted and bubbly.
- Serve the stuffed peppers hot, garnished with your favorite taco toppings like chopped cilantro, salsa, sour cream, and avocado slices. Enjoy!
Notes
- Variations. Try different types of beans (pinto, kidney, refried), use quinoa instead of rice, add chopped spinach or kale to the filling, or top with enchilada sauce before baking.
- Rice options. Adding cooked rice to the filling helps bind it together and makes the peppers more satisfying. Brown rice adds a nutty flavor and chewy texture, but you can use whatever you have on hand!
