Taco-Stuffed Peppers are a delightful twist on traditional tacos, blending the vibrant flavors of your favorite taco ingredients with the wholesome goodness of bell peppers. This dish is not only visually appealing but also packed with nutrition, making it a fantastic option for family dinners or meal prep. With a savory filling of lean ground turkey, black beans, and corn, all topped with melted cheese, these peppers are sure to satisfy your cravings while keeping things light and fresh.

Why It’s My Go-To

There’s something inherently comforting about a dish that encapsulates all the flavors of tacos, yet presented in a healthy, easy-to-manage package. Taco-Stuffed Peppers are versatile, allowing for customization based on what you have on hand. They are perfect for busy weeknights, as they can be prepared ahead of time and popped in the oven when you’re ready to eat. Plus, they are an excellent way to sneak in some extra vegetables, making them a hit with both kids and adults alike.

What You’ll Need

4 bell peppers, halved lengthwise and seeded
1/2 tablespoon olive oil, plus more for brushing
1 small yellow onion, diced
3 garlic cloves, minced
16 ounces lean ground turkey
2 teaspoons taco seasoning
1/4 cup water
1 cup black beans, rinsed and drained
2/3 cup corn kernels (frozen or fresh)
Salt and pepper to taste
1 1/4 cups shredded cheddar cheese
Chopped cilantro, optional, for garnish

Gear Up: What to Grab

Large skillet – for sautéing the filling
Baking dish – to hold the stuffed peppers while they bake
Knife and cutting board – for prepping the vegetables
Measuring cups and spoons – for accurate ingredient measurements
Spatula or wooden spoon – for stirring

From Start to Finish: Taco-Stuffed Peppers

Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). This ensures that your Taco-Stuffed Peppers will bake evenly and be perfectly cooked by the time you’re ready to serve.

Step 2: Prepare the Peppers

While the oven is heating, take your bell peppers and slice them in half lengthwise. Remove the seeds and membranes carefully, and place them cut-side up in a baking dish. Brush the outsides lightly with olive oil to help them roast beautifully.

Step 3: Cook the Filling

In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and cook for an additional minute, letting the aroma fill your kitchen.

Step 4: Brown the Turkey

Add the lean ground turkey to the skillet. Cook, breaking it apart with a spatula, until browned and no longer pink, approximately 5-7 minutes. Make sure to drain any excess fat if necessary.

Step 5: Season and Add Ingredients

Stir in the taco seasoning and water, mixing well to combine. Then, add the rinsed black beans and corn kernels, seasoning with salt and pepper to taste. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld together.

Step 6: Stuff the Peppers

Take your prepared bell pepper halves and fill each one generously with the turkey mixture. Press down slightly to ensure they are well packed.

Step 7: Top with Cheese

Sprinkle the shredded cheddar cheese evenly over the stuffed peppers, allowing for a cheesy, gooey topping as they bake.

Step 8: Bake to Perfection

Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Step 9: Garnish and Serve

Once the Taco-Stuffed Peppers are out of the oven, let them cool for a few minutes. Garnish with chopped cilantro if desired, and serve warm. Enjoy the explosion of flavors with every bite!

Make It Diet-Friendly

Use ground chicken or a plant-based protein for a lighter option.
Swap out cheddar cheese for a low-fat cheese or nutritional yeast for a dairy-free option.
Reduce the amount of cheese or skip it altogether for a lower-calorie version.
Use zucchini boats instead of bell peppers for a lower-carb alternative.

Cook’s Notes

Feel free to mix and match the fillings based on your preferences. You can add diced tomatoes, jalapeños, or even some quinoa for extra texture. This recipe is highly adaptable, perfect for using up leftover ingredients.

If you want a spicier kick, consider adding chopped fresh jalapeños to the filling.
For a vegetarian version, replace the turkey with lentils or quinoa.
These stuffed peppers can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
Experiment with different types of cheese for a unique flavor twist.

Storing, Freezing & Reheating

Leftover Taco-Stuffed Peppers can be stored in an airtight container in the refrigerator for up to 3 days. They also freeze wonderfully! To freeze, wrap each stuffed pepper individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.

To reheat, simply thaw in the refrigerator overnight, then bake in a preheated oven at 375°F (190°C) for 20-25 minutes until heated through. You can also microwave them, but for the best texture, the oven method is preferred.

FAQ

Can I use other types of peppers?

Absolutely! While bell peppers are the classic choice, you can use poblano, jalapeño, or even hollowed-out zucchini for different flavor profiles.

Can I make these ahead of time?

Yes! You can prepare the filling and stuff the peppers ahead of time. Just cover and refrigerate until you’re ready to bake.

What can I serve with Taco-Stuffed Peppers?

These peppers can be served with a side salad, Mexican rice, or even some salsa and guacamole for a complete meal.

Are Taco-Stuffed Peppers kid-friendly?

Definitely! Kids often love the taste and presentation. You can let them help in the stuffing process to make it even more fun!

In Closing

Taco-Stuffed Peppers are a scrumptious way to enjoy all the flavors you love about tacos while adding a healthy twist. With a hearty filling and customizable options, they are perfect for any occasion. Whether you’re looking for a quick weeknight dinner or prepping meals for the week ahead, these peppers are sure to impress. So gather your ingredients, roll up your sleeves, and get ready to dive into a plateful of deliciousness!