Craving a delightful blend of flavors and textures? Taco Stuffed Peppers deliver a satisfying meal that combines the zest of classic tacos with the nutritional boost of fresh vegetables. Perfect for weeknight dinners or casual gatherings, this recipe is both hearty and healthy.
Why You’ll Love These Taco Stuffed Peppers
Delicious Flavor Combination
The mixture of seasoned ground turkey, black beans, corn, and rice creates a savory filling that’s both flavorful and satisfying. Topped with melted cheese, each bite bursts with authentic taco tastes.
Nutrient-Rich Ingredients
Loaded with colorful bell peppers and wholesome ingredients, this dish offers a balanced meal packed with vitamins, fiber, and protein.
Versatile and Customizable
Easily adapt the recipe to suit your preferences. Swap out proteins, use different types of beans, or add your favorite vegetables to make it uniquely yours.
Simple Preparation
With straightforward steps and common pantry ingredients, this recipe is easy to prepare, making it ideal for busy weeknights.
Eye-Catching Presentation
The vibrant colors of the bell peppers make for an appealing presentation, adding a festive touch to your dinner table.
Ingredients
Main Components
- 4 Large Bell Peppers (any color): Serve as the flavorful and colorful vessels for the filling.
- 1 lb Lean Ground Turkey: Provides a lean protein source that absorbs the taco seasoning well.
- 1 Yellow Onion, Diced: Adds sweetness and depth to the filling.
- 3 Cloves Garlic, Minced: Infuses the dish with aromatic richness.
- 1 Packet Taco Seasoning: Delivers the classic taco flavor.
- 1 Cup Cooked Brown Rice: Adds a nutty taste and chewy texture.
- 1 Can Black Beans, Rinsed and Drained: Introduces a hearty, creamy element.
- 1 Cup Corn Kernels: Offers sweetness and a pop of color.
- 1 Can Diced Tomatoes with Green Chiles, Drained: Provides moisture and a subtle heat.
- 1.5 Cups Shredded Mexican Blend Cheese: Ensures a gooey, melty topping.
Optional Toppings
- Chopped Cilantro
- Salsa
- Sour Cream
- Sliced Avocado
Equipment Needed
- 9×13-inch Baking Dish
- Large Skillet
- Mixing Spoon
- Knife and Cutting Board
- Aluminum Foil
Instructions
1. Prepare the Bell Peppers
- Preheat Oven: Set your oven to 375°F (190°C).
- Prepare Peppers: Wash the bell peppers, slice them in half lengthwise, and remove the seeds and membranes.
- Bake Peppers: Arrange the bell pepper halves cut side up in a baking dish. Bake for 15 minutes to soften slightly. Remove from the oven and set aside.
2. Cook the Ground Turkey
- Heat Skillet: Place a large skillet over medium-high heat and add a tablespoon of olive oil.
- Brown the Turkey: Add the ground turkey to the skillet. Cook, breaking it apart with a wooden spoon, until browned, about 5-7 minutes.
- Drain Excess Fat: Remove excess grease to keep the filling lean.
3. Sauté Aromatics
- Add Onion and Garlic: To the browned turkey, add the diced onion and minced garlic.
- Cook Until Soft: Sauté for 3-5 minutes until the onions are translucent and fragrant.
4. Season the Filling
- Add Taco Seasoning: Sprinkle the taco seasoning over the turkey mixture. Stir well to ensure even distribution.
- Combine Ingredients: Mix in the black beans, corn, cooked rice, and diced tomatoes with green chiles. Cook for another 2-3 minutes to meld the flavors.
5. Assemble the Stuffed Peppers
- Fill the Peppers: Spoon the turkey and rice mixture evenly into each bell pepper half.
- Top with Cheese: Sprinkle shredded cheese over each filled pepper.
6. Bake the Stuffed Peppers
- Cover and Bake: Cover the baking dish with aluminum foil and bake for 30 minutes.
- Uncover and Finish Baking: Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
7. Serve and Garnish
- Add Toppings: Top each stuffed pepper with your favorite garnishes such as chopped cilantro, a dollop of sour cream, a spoonful of salsa, or slices of avocado.
- Enjoy: Serve hot and enjoy the delicious blend of flavors.
Tips for the Best Taco Stuffed Peppers
Prevent a Watery Filling
After the initial baking of the peppers, pour out any liquid accumulated in the baking dish. This step ensures that the filling remains hearty and not soggy.
Enhance the Flavor
Be generous with your taco seasoning. For an extra kick, consider adding a pinch of cayenne pepper or a splash of lime juice to brighten the flavors.
Choose Your Protein Wisely
While ground turkey is a lean choice, ground beef, chicken, or even a plant-based alternative can be used. For a vegetarian option, increase the black beans and corn, or add additional vegetables like zucchini.
Experiment with Fillings
Feel free to get creative with the stuffing. Adding ingredients like diced jalapeños, chopped spinach, or using quinoa instead of rice can add new dimensions to the dish.
Make Ahead
Assemble the stuffed peppers ahead of time and refrigerate them until you’re ready to bake. This makes for an easy, stress-free meal preparation.
How to Store
Refrigeration
- Store Leftovers: Place cooled stuffed peppers in an airtight container. They can be refrigerated for up to 4 days.
- Unbaked Peppers: If you’ve assembled the peppers but haven’t baked them yet, cover the baking dish tightly with plastic wrap and refrigerate for up to 24 hours before baking.
Freezing
- Wrap Individually: Wrap each cooled stuffed pepper half in plastic wrap.
- Freeze: Place the wrapped peppers in a freezer-safe container or bag. They can be frozen for up to 3 months.
Reheating
- Microwave: Heat individual peppers for 2-3 minutes on high.
- Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes until heated through. Adding a few tablespoons of water to the baking dish can help keep the peppers moist.
Nutritional Information
(Per Serving, based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 30g |
| Carbohydrates | 35g |
| Dietary Fiber | 10g |
| Total Fat | 15g |
| Saturated Fat | 5g |
| Cholesterol | 60mg |
| Sodium | 700mg |
| Vitamin A | 150% DV |
| Vitamin C | 200% DV |
| Calcium | 25% DV |
| Iron | 20% DV |
DV = Daily Value based on a 2,000 calorie diet.
Variations to Try
Vegetarian Delight
Replace ground turkey with a mix of black beans and quinoa. Add extra vegetables like diced zucchini and mushrooms for a hearty, meat-free option.
Spicy Kick
Incorporate diced jalapeños or a splash of hot sauce into the filling to give your stuffed peppers a spicy edge.
Cheesy Extra
For cheese lovers, mix different types of cheese such as cheddar, Monterey Jack, and queso fresco for a richer, more complex flavor.
Tex-Mex Twist
Stir in some chopped green chilies and replace the black beans with pinto beans. Top with crushed tortilla chips before adding the cheese for added crunch.
Pairing Suggestions
Serve these stuffed peppers with a side of fresh guacamole, a green salad, or a serving of Spanish rice. A light margarita or a cold glass of iced tea complements the dish perfectly.
Taco Stuffed Peppers are a versatile and delicious way to bring the flavors of tacos into a wholesome, vegetable-packed meal. Whether you stick to the classic recipe or explore creative variations, this dish is sure to become a favorite in your culinary repertoire.
Give this recipe a try tonight and enjoy a meal that’s both nourishing and full of zest!
Taco Stuffed Peppers
These taco stuffed peppers are an easy and satisfying meal. The combination of ground turkey, corn, beans, rice, and cheese is always a hit!
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 3 cloves garlic, minced
- 1 1/2 cups shredded Mexican blend cheese, divided
- 1 cup frozen corn kernels
- 1 packet (1 oz) taco seasoning
- Optional toppings: chopped cilantro, salsa, sour cream, sliced avocado
- 1 pound lean ground turkey
- 1 1/2 cups cooked brown rice
- 1 can (10 oz) diced tomatoes with green chiles, drained
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 4 large bell peppers, any color, halved lengthwise and seeded
Instructions
- Preheat the oven to 375°F. Place the halved bell peppers cut side-up in a 9x13-inch baking dish. Bake for 15 to 20 minutes. The peppers should be slightly softened. Remove from the oven and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the ground turkey. Cook until browned, breaking it up with a wooden spoon. This should take about 5-7 minutes. Drain any excess grease.
- Add the onion and garlic to the skillet. Cook until softened. This should take about 3-5 minutes. Stir in the taco seasoning.
- Add the black beans to the skillet. Add the diced tomatoes and corn. Add the cooked rice and 1 cup of the shredded cheese. Stir until well combined.
- Spoon the turkey and rice mixture evenly into each bell pepper half. Then, top with the remaining 1/2 cup shredded cheese.
- Cover the baking dish with foil. Bake for 30 minutes. Then, uncover and bake for an additional 10 minutes. The peppers should be tender, and the cheese should be melted and bubbly.
- Serve the stuffed peppers hot. Garnish them with your favorite taco toppings. You can use chopped cilantro, salsa, sour cream, and avocado slices. Enjoy!
