There’s nothing quite like the sight of vibrant bell peppers stuffed to the brim with savory goodness, inviting you to take a bite. This Easy Taco Stuffed Peppers recipe is a quick and flavorful meal that takes just about 45 minutes from start to finish, making it perfect for busy weeknights. The blend of spices, beans, and cheese delivers a comforting, satisfying dish that satisfies your taco cravings without the mess.
This recipe is ideal for families, meal prep enthusiasts, or anyone looking to whip up a nutritious dinner that’s both hearty and fun. You can make the filling ahead of time and store it in the fridge for a convenient meal solution later in the week.
Why You’ll Love This Recipe
- Stuffed peppers are a colorful way to present a classic taco flavor.
- They come together quickly, perfect for a weeknight meal.
- The recipe is easily customizable with your favorite toppings.
- You’ll have leftovers that stay delicious for days in the fridge.
What You’ll Need
Gather the following fresh ingredients to create this vibrant dish:
For the Peppers
- 4 large bell peppers
- Olive oil spray or 2 teaspoons olive oil
- Salt and pepper – to taste
For the Filling
- 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
For Serving
- Sour cream or plain Greek yogurt
- Limes
- Sliced avocado
- Salsa
For a vegetarian option, swap ground turkey for lentils or a plant-based protein.
Substitutions & Swaps
- Use quinoa instead of brown rice for a gluten-free version.
- Try ground beef or chicken in place of turkey.
- Substitute any beans with chickpeas or kidney beans.
- Use any cheese you prefer or have on hand.
How to Make It
Follow these simple steps to create your delicious taco stuffed peppers.
Preheat the oven
Preheat the oven to 350 degrees F and spray a 9×13 baking dish with olive oil spray. Slice each bell pepper in half lengthwise and remove the ribs and seeds. Place the bell peppers into the baking dish in an even layer. Brush or spray each pepper with olive oil and season with salt and pepper. Bake them for 15 minutes, then remove and let cool.
Cook the filling
Heat a sauté pan or large skillet to medium-high heat with 1 tablespoon of olive oil. Add the ground turkey and break it up; cook for 2-3 minutes, then add 1 tablespoon of the taco seasoning. Toss and cook for 2 more minutes, then add in the onions and garlic. Cook for 2-3 minutes, sprinkle in the rest of the taco seasoning, add in the corn and black beans, and cook for 1 more minute. Stir in the salsa and brown rice and let the filling simmer on low heat for 2 more minutes. Then remove it from the heat and let it cool slightly.
Stuff the peppers
Divide the filling evenly between the peppers. Top each with some shredded cheese and bake for 15 minutes until the cheese is melted.
Serve with toppings
Top the peppers with your favorite taco toppings like sour cream, salsa, cilantro, lime, and sliced avocado. Serve and enjoy!
How to Store It
Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, up to 3 months.
Reheat: Microwave on medium power for 2-3 minutes.
Tips for Best Results
- Choose peppers that are firm and unblemished for best texture.
- Don’t overfill the peppers; allow space for cheese to melt.
- For extra flavor, mix some cheese into the filling before stuffing.
- Garnish with fresh cilantro for a delightful burst of flavor.
Serving Suggestions
- Pair with a side salad for a light meal.
- Serve alongside tortilla chips for added crunch.
- Great for casual get-togethers or family dinners.
