Taco Stuffed Peppers Recipe

Introduction

Taco Stuffed Peppers are a flavorful and satisfying meal combining the zest of taco spices with the freshness of bell peppers. This recipe is perfect for a family dinner or meal prep, offering a colorful and nutritious twist on classic tacos.

Ingredients

• 1 tablespoon olive oil
• ½ cup diced onion
• 1 tablespoon minced garlic
• 1 lb ground turkey (or ground beef)
• 4 large bell peppers (halved, red, orange or yellow)
• 1 cup canned tomato sauce
• 1 tablespoon taco seasoning
• 1 cup black beans
• 1 cup frozen corn
• 1 cup cooked white rice (or brown rice)
• 1 cup shredded cheddar cheese

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit and grease a 9×13-inch oven-safe baking dish.
2. Step 2: In a sauté pan, heat the olive oil over medium-high heat for about 3 minutes.
3. Step 3: Add the diced onion, minced garlic, and ground turkey to the pan. Cook for about 10 minutes, stirring occasionally, until the turkey is browned and cooked through.
4. Step 4: While the turkey cooks, prepare the peppers by slicing them halfway from top to bottom. Remove seeds and white membranes. Arrange the pepper halves in the greased baking dish.
5. Step 5: Once the turkey is cooked, remove the pan from heat. Stir in the tomato sauce, taco seasoning, black beans, frozen corn, and cooked rice until everything is well combined.
6. Step 6: Spoon about ¾ cup of the turkey mixture into each pepper half, packing the filling firmly with a spoon or your hands. Sprinkle shredded cheddar cheese evenly over the stuffed peppers.
7. Step 7: Bake the peppers uncovered for 15-20 minutes, until the cheese is melted and bubbly and the peppers are tender enough to pierce easily with a fork.

Tips & Variations

• Use ground beef or chicken as an alternative to ground turkey for different flavors.
• Try adding chopped jalapeños or a dash of hot sauce to the filling for extra heat.
• For a vegetarian version, substitute the meat with extra black beans or cooked lentils.
• Top with fresh cilantro, avocado slices, or sour cream before serving for added freshness.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit for 10-15 minutes or microwave until heated through. The peppers freeze well for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers?

Yes, bell peppers are preferred for their size and sweetness, but poblano or Anaheim peppers can be used for a milder or slightly smoky flavor.

Is it possible to make this recipe ahead of time?

Absolutely. You can prepare and stuff the peppers in advance, then store them in the refrigerator uncovered. Bake them fresh when ready to serve, adding extra baking time if starting from cold.

Taco Stuffed Peppers Recipe

Print Recipe

★★★★★

4.6 from 58 reviews

These Taco Stuffed Peppers combine the flavors of classic taco ingredients with wholesome bell peppers, creating a delicious, easy-to-make meal that’s perfect for weeknights. Ground turkey, black beans, corn, rice, and cheese come together baked inside vibrant bell pepper halves for a satisfying and colorful dish.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 stuffed pepper halves (serves 4) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

For the Filling

• 1 tablespoon olive oil
• ½ cup diced onion
• 1 tablespoon minced garlic
• 1 lb ground turkey (or ground beef)
• 1 cup canned tomato sauce
• 1 tablespoon taco seasoning
• 1 cup black beans
• 1 cup frozen corn
• 1 cup cooked white rice (or brown rice)

For the Peppers

• 4 large bell peppers, halved (red, orange, or yellow)
• 1 cup shredded cheddar cheese

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch oven-safe baking dish to prevent sticking.
2. Cook Aromatics and Meat: Heat olive oil in a sauté pan over medium-high heat for about 3 minutes. Add diced onions and minced garlic, cooking until softened. Then add the ground turkey and cook for 10 minutes, stirring occasionally, until the turkey is fully browned and cooked through.
3. Prepare Peppers: While the meat cooks, slice each bell pepper halfway from top to bottom and remove seeds and white membranes. Arrange the pepper halves cut-side up in the prepared baking dish.
4. Mix Filling: Remove the turkey mixture from heat. Stir in the tomato sauce, taco seasoning, black beans, frozen corn, and cooked rice until everything is evenly combined.
5. Stuff Peppers: Spoon about ¾ cup of the turkey filling into each pepper half, packing the filling gently using a spoon or your hands for even distribution. Sprinkle shredded cheddar cheese evenly atop each stuffed pepper.
6. Bake: Place the baking dish in the preheated oven uncovered, and bake for 15-20 minutes or until the cheese is melted, bubbly, and golden, and the peppers are tender enough to pierce easily with a fork.

Notes

• You can substitute ground turkey with ground beef or chicken according to your preference.
• Swap white rice for brown rice to add a nuttier flavor and more fiber.
• For a vegetarian version, omit the meat and add extra beans or lentils.
• If you like your peppers more tender, you can parboil them briefly before stuffing.
• Taco seasoning can be homemade or store-bought; adjust salt accordingly.

Keywords: taco stuffed peppers, ground turkey stuffed peppers, baked stuffed peppers, Mexican stuffed peppers, healthy stuffed peppers, easy dinner recipes