Description
These easy-to-make Taco Stuffed Peppers are the perfect weeknight dinner that everyone will love! They are made a little healthier by using ground turkey in place of the beef and adding in other nutritious ingredients like onions, garlic, corn, and black beans. Make them ahead or even freeze them! Gluten-free!
Ingredients
Scale
For the stuffed peppers
- 4 large bell peppers
- Olive oil spray or 2 teaspoons olive oil
- Salt and pepper – to taste
- 1 tablespoon olive oil or avocado oil
- 1 lb lean ground turkey – I used 93/7
- 1 medium onion, chopped – about 1 cup
- 1/2 tablespoon minced garlic
- 2 tablespoons taco seasoning, I used homemade but store-bought is fine.
- 1 cup corn – Mexicorn or roasted corn are both great!
- 1 cup canned black beans – that have been drained and rinsed
- 2 cups tomato salsa – use homemade or store-bought
- 1 cup cooked brown rice – you could also use quinoa or white rice
- 1 cup shredded cheese – Mexican blend, or sharp cheddar cheese
For topping
- 2 tablespoons chopped cilantro
- Sour cream or plain greek yogurt
- Limes
- Sliced avocado
- Salsa
Instructions
- Prepare the bell peppers: Preheat the oven to 350 degrees F and spray a 9×13 baking dish with olive oil spray. Slice each bell pepper in half lengthwise. Remove the ribs and seeds. Place the bell peppers into the baking dish in an even layer. Brush or spray each pepper with some olive oil and season each with salt and pepper. Then bake them for 15 minutes then remove and let cool.
- Make the filling. While the peppers are baking you can make the filling. Heat a saute pan or large skillet to medium-high heat with 1 tablespoon of olive oil. Add the ground turkey and break it up and cook it for 2-3 minutes then add 1 tablespoon of the taco seasoning. Toss and cook for 2 more minutes then add in the onions and garlic. Cook for 2-3 minutes, sprinkle in the rest of the taco seasoning, add in the corn and black beans and cook for 1 more minute. Stir in the salsa and brown rice and let the filling simmer on low heat for 2 more minutes. Then remove it from the heat and let it cool slightly.
- Fill and bake. Divide the filling evenly between the peppers, top each with some shredded cheese and bake for 15 minutes until the cheese is melted.
- Top and serve. Top the peppers with your favorite taco toppings like sour cream, salsa, cilantro, lime, and sliced avocado. Serve and enjoy!
Notes
- Select larger bell peppers that are all relatively the same shape and size for even cooking. I was able to fit 4 large sliced bell peppers in my 9×13 pan perfectly.
- Don’t overfill the peppers. Fill the peppers generously with the filling but do not overfill them or it will be difficult to remove them from the pan.
- Store any extra filling in an airtight container in the refrigerator for up to 4 days and use it in taco bowls, for tacos, or as a filling for a Mexican omelet.
- These stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 4 days.
- Easily reheat them in the microwave or the oven at 350 degrees F until warmed through.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Healthy Dinner Ideas
- Method: Baked
- Cuisine: Mexican
