Delicious taco stuffed peppers ready to be served

Why make this recipe

Easy Taco Stuffed Peppers are a great dish for many reasons. They are healthy, quick to prepare, and packed with flavor. Using bell peppers as a base makes this recipe colorful and fun to eat! You can also customize the filling to suit your preferences or dietary needs. Plus, it’s a fantastic way to get more vegetables into your meal.

How to make Easy Taco Stuffed Peppers

Ingredients:

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
2 tablespoons chopped cilantro
Sour cream or plain Greek yogurt
Limes
Sliced avocado
Salsa

Directions:

Preheat the oven to 350 degrees F. 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. Bake them for 15 minutes and then let them cool.
While the peppers bake, make the filling. Heat a sauté pan or large skillet to medium-high heat with 1 tablespoon of olive oil. Add the ground turkey, breaking it up as it cooks for 2-3 minutes. Add 1 tablespoon of taco seasoning, toss, and cook for 2 more minutes. Then add the onions and garlic. Cook for another 2-3 minutes and sprinkle in the rest of the taco seasoning. Add the corn and black beans, cooking for 1 more minute. Stir in the salsa and brown rice, letting the filling simmer on low for 2 more minutes. Remove it from heat and let it cool slightly.
Divide the filling evenly between the peppers. Top each with some shredded cheese and bake for 15 minutes until the cheese is melted.
Top the peppers with your favorite taco toppings like sour cream, salsa, cilantro, lime, and sliced avocado. Serve and enjoy!

How to serve Easy Taco Stuffed Peppers

Serve the stuffed peppers hot from the oven. They make a great main dish and can be accompanied by a side salad or some tortilla chips. You can also offer different toppings on the side for everyone to customize their plates, such as avocado, salsa, or additional cheese.

How to store Easy Taco Stuffed Peppers

If you have leftovers, let the stuffed peppers cool completely. Place them in an airtight container in the fridge. They will keep for about 3-4 days. You can reheat them in the microwave or the oven.

Tips to make Easy Taco Stuffed Peppers

Use a mix of ground meats if you like, such as beef and turkey.
For extra flavor, add some diced jalapeños or chili peppers to the filling.
You can make these ahead of time and bake them right before serving.
Try different kinds of cheese for varied flavors.

Variation

You can easily make these stuffed peppers vegetarian by switching the ground turkey for a mixture of beans, lentils, or a meat substitute. Also, feel free to add any veggies you have on hand, such as zucchini or mushrooms, to the filling.

FAQs

1. Can I freeze the stuffed peppers?
Yes, you can freeze them before or after baking. If freezing before, wrap them in plastic wrap and then in foil. They will keep well for about 2-3 months.

2. Can I use other types of peppers?
Yes! You can use poblano peppers or even smaller sweet peppers for a different taste and look.

3. What if I don’t like corn?
You can simply leave the corn out or replace it with chopped tomatoes or another vegetable you prefer.