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Homemade Taco-Stuffed Peppers photo

Taco-Stuffed Peppers

These Taco-Stuffed Peppers are a delicious and healthy twist on your favorite tacos!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Peppers:
  • 4 pieces bell peppers halved lengthwise and seeded
  • 1/2 tablespoon olive oil plus more for brushing
  • 1 small yellow onion diced
  • 3 cloves garlic 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

Equipment

  • Large skillet
  • Baking dish
  • Knife and cutting board
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method
 

From Start to Finish:
  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: Slice bell peppers in half lengthwise, remove seeds, and place cut-side up in a baking dish. Brush with olive oil.
  3. Step 3: In a skillet, heat olive oil and sauté diced onion for 3-4 minutes until translucent. Add minced garlic and cook for 1 more minute.
  4. Step 4: Add the ground turkey to the skillet and cook until browned (5-7 minutes). Drain excess fat if needed.
  5. Step 5: Stir in taco seasoning and water, then add black beans and corn. Season with salt and pepper. Simmer for 2-3 minutes.
  6. Step 6: Stuff each pepper half with the turkey mixture and press down slightly.
  7. Step 7: Sprinkle shredded cheese over the stuffed peppers.
  8. Step 8: Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.
  9. Step 9: Let cool, garnish with cilantro, and serve warm.

Notes

  • Mix and match fillings based on your preferences.
  • Add jalapeños for a spicier version.
  • Make ahead and refrigerate for up to 2 days before baking.