These Taco Stuffed Peppers are a quick and delicious Mexican-inspired dinner that the whole family will enjoy! By swapping ground turkey for beef and incorporating healthy ingredients like onions, garlic, corn, and black beans, they’re both flavorful and nutritious. They can be prepared in advance or even frozen for later. Plus, they’re gluten-free!
INGREDIENTS
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 works well)
- 1 cup canned black beans (drained and rinsed)
- 2 cups tomato salsa (homemade or store-bought)
- 1 cup cooked brown rice (quinoa or white rice can also be used)
- 1 cup shredded cheese (Mexican blend or sharp cheddar)
For Topping
- 2 tablespoons chopped cilantro
- Sour cream or plain Greek yogurt
- Limes
- Sliced avocado
- Salsa
INSTRUCTIONS
- Prepare the bell peppers: Preheat your oven to 350°F and lightly spray a 9×13 baking dish with olive oil spray. Slice each bell pepper in half lengthwise, remove the seeds and ribs, and place them cut-side up in the baking dish. Brush or spray each pepper with olive oil, then season with salt and pepper. Bake for 15 minutes, then remove and let them cool.
- Make the filling: While the peppers are baking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it up as it cooks for 2-3 minutes. Stir in 1 tablespoon of taco seasoning and cook for another 2 minutes. Add the chopped onions and garlic, and cook for 2-3 minutes more. Sprinkle in the remaining taco seasoning, then add the corn and black beans, cooking for an additional minute. Stir in the salsa and cooked brown rice, allowing the mixture to simmer on low heat for 2 minutes. Remove from heat and let cool slightly.
- Fill and bake: Evenly divide the filling among the bell pepper halves. Top each with a generous amount of shredded cheese, then bake for another 15 minutes, or until the cheese is melted and bubbly.
- Top and serve: Once baked, top the stuffed peppers with your favorite taco toppings like cilantro, sour cream, salsa, lime, and sliced avocado. Serve and enjoy
NOTES
- Choose large, similarly-sized bell peppers for even cooking. I was able to fit 4 large peppers in a 9×13 pan.
- Avoid overfilling the peppers to make them easier to remove from the pan.
- Leftover filling can be stored in an airtight container in the fridge for up to 4 days, perfect for taco bowls, tacos, or as a filling for a Mexican omelet.
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or oven at 350°F until warmed through.
