Quick and Easy Taco Stuffed Peppers Recipe
This Quick and Easy Taco Stuffed Peppers recipe is a flavorful and nutritious twist on traditional stuffed peppers. Featuring lean ground turkey, black beans, corn, brown rice, and a blend of delicious taco seasonings, these peppers are baked to perfection and topped with melty cheese and fresh taco toppings. Perfect for a weeknight dinner, they offer a balanced meal with protein, fiber, and vibrant flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 stuffed pepper halves (serves 4) 1x
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: Mexican-inspired
- Diet: Low Fat
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 (93/7)
- 1 medium onion, chopped (about 1 cup)
- ½ tablespoon minced garlic
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1 cup corn (Mexicorn or roasted corn)
- 1 cup canned black beans, drained and rinsed
- 2 cups tomato salsa (homemade or store-bought)
- 1 cup cooked brown rice (or quinoa/white rice)
- 1 cup shredded cheese (Mexican blend or sharp cheddar)
For topping
- 2 tablespoons chopped cilantro
- Sour cream or plain Greek yogurt
- Limes, cut into wedges
- Sliced avocado
- Salsa
Instructions
- Prepare the bell peppers: Preheat the oven to 350°F. Lightly spray a 9×13 inch baking dish with olive oil. Slice each bell pepper in half lengthwise, removing ribs and seeds. Arrange peppers cut side up in the baking dish. Lightly brush or spray with olive oil and season with salt and pepper. Bake for 15 minutes, then remove from oven and let cool slightly.
- Make the filling: While the peppers bake, heat 1 tablespoon olive or avocado oil in a large skillet over medium-high heat. Add ground turkey, breaking it up as it cooks for 2–3 minutes. Stir in 1 tablespoon taco seasoning and cook for 2 minutes. Add chopped onions and minced garlic, cooking for another 2–3 minutes until fragrant and softened. Sprinkle in the remaining taco seasoning, then add corn and black beans; cook for 1 minute. Stir in salsa and cooked brown rice, reducing heat to low, and simmer for 2 minutes. Remove from heat and let the filling cool slightly.
- Fill and bake: Spoon the prepared filling evenly into each pepper half. Top with shredded cheese. Return to the oven and bake for an additional 15 minutes, until the cheese is melted and bubbly.
- Top and serve: Remove stuffed peppers from oven and garnish with chopped cilantro, sour cream or Greek yogurt, lime wedges, sliced avocado, and additional salsa as desired. Serve warm and enjoy!
Notes
- For a vegetarian option, substitute ground turkey with cooked lentils or chopped mushrooms.
- Use quinoa instead of brown rice for a gluten-free alternative.
- Adjust the heat by adding chopped jalapeños or using a spicier salsa.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To save time, prepare filling ahead and refrigerate; fill peppers just before baking.
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: taco stuffed peppers, ground turkey stuffed peppers, healthy stuffed peppers, quick dinner recipe, Mexican stuffed peppers
Find it online: https://topreci.com/quick-and-easy-taco-stuffed-peppers-recipe/
