Easy Taco Stuffed Peppers Recipe
Taco stuffed peppers are a fun, healthy, and delicious meal. They combine the classic flavors of tacos with the fresh crunch of bell peppers. This dish is an excellent choice for family dinners, meal prep, or a cozy night in. You’ll have a colorful display of flavors that appeal to everyone at the table. Plus, they are easy to make, allowing you to enjoy the cooking process without stress.
Why Make This Recipe
There are many reasons to make taco stuffed peppers. First, they are full of taste. The juicy peppers combined with the seasoned turkey and beans create a burst of flavor in every bite. Second, this recipe is very versatile. You can adjust the seasoning, swap out ingredients, or add your favorite toppings to fit your tastes. Third, taco stuffed peppers are a healthy meal choice. They are low in carbs and full of protein thanks to the ground turkey, beans, and quinoa or brown rice.
Another great aspect of this recipe is that it is a one-dish meal. Everything cooks in the peppers, making clean-up simple. You can prepare the stuffing ahead of time, making it perfect for busy weeknights. Lastly, this recipe is also kid-friendly. Even picky eaters will love these tasty stuffed peppers filled with surprises.
How to Make Easy Taco Stuffed Peppers
Making easy taco stuffed peppers is simple and fun! Just follow the steps below to create this delicious dish for your family or friends.
Ingredients
To prepare taco stuffed peppers, you will need the following 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
- 1 medium onion, chopped
- ½ tablespoon minced garlic
- 2 tablespoons taco seasoning
- 1 cup corn
- 1 cup canned black beans, drained and rinsed
- 2 cups tomato salsa
- 1 cup cooked brown rice
- 1 cup shredded cheese
- 2 tablespoons chopped cilantro
- Sour cream or plain Greek yogurt for serving
- Limes for serving
- Sliced avocado for serving
- Extra salsa for serving
Directions
Preheat the oven to 350 degrees F (175 degrees C). This temperature is perfect for cooking the peppers without burning them.
Prepare the baking dish. Spray a 9×13 baking dish with olive oil spray to prevent sticking.
Prep the bell peppers. Slice each bell pepper in half lengthwise and remove the seeds. Place the bell pepper halves cut-side up in the baking dish. Brush the outsides with olive oil and sprinkle with salt and pepper. Bake in the oven for about 15 minutes, which will help soften them slightly.
Cook the filling. While the peppers are baking, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the ground turkey. Break it up with a spatula or spoon as it cooks.
Season the turkey. After a few minutes, when the turkey is no longer pink, add the taco seasoning, chopped onion, and minced garlic to the skillet. Cook until the onions turn translucent.
Add the remaining ingredients. Next, sprinkle in more taco seasoning, corn, and black beans, mixing well. Stir in the salsa and brown rice, letting everything simmer for about 2 minutes.
Stuff the peppers. Take the baking dish out of the oven. Carefully stuff each bell pepper half with the turkey mixture, packing it in well.
Top with cheese. Sprinkle the shredded cheese evenly over the tops of the stuffed peppers.
Bake again. Return the stuffed peppers to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Serve and enjoy. Serve the taco stuffed peppers warm. Top each pepper with a dollop of sour cream or Greek yogurt, a squeeze of lime, sliced avocado, and a scoop of extra salsa if you’d like.
How to Serve Easy Taco Stuffed Peppers
When it’s time to serve the taco stuffed peppers, arrange them on a large platter or individual plates. You can add some vibrant toppings like fresh cilantro, diced tomatoes, or jalapeños for a pop of color. They can be served along with a fresh green salad or a side of tortilla chips for some added crunch. This dish pairs well with a refreshing drink, like iced tea or lime-infused water.
Feel free to set out different toppings for your guests to customize their peppers. This way, everyone can create their perfect bite!
How to Store Easy Taco Stuffed Peppers
If you have leftovers, storing them is easy. Allow the stuffed peppers to cool down to room temperature. Then, wrap them tightly in plastic wrap or place them in an airtight container. Store in the refrigerator for up to 3 days.
When you’re ready to eat them again, you can reheat the peppers in the oven or microwave. If using the oven, preheat it to 350 degrees F (175 degrees C) and bake until heated through, about 10-15 minutes.
You can also freeze taco stuffed peppers for longer storage. Wrap each stuffed pepper tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 3 months. When you decide to cook them, thaw them in the refrigerator overnight before reheating.
Tips to Make Easy Taco Stuffed Peppers
Choose the right peppers: Pick bell peppers that are firm and brightly colored. Red, yellow, and orange peppers tend to be sweeter than green peppers.
Make it ahead: You can prepare the filling a day in advance. Just stuff the peppers and bake them when you’re ready to eat.
Add more veggies: Feel free to mix in other vegetables with the turkey filling, such as diced zucchini, chopped spinach, or grated carrots for added nutrition.
Experiment with protein: Ground turkey is leaner, but you can substitute ground beef, chicken, or even plant-based proteins if desired.
Tailor the spice: If you like it spicy, add some chopped jalapeños or use a spicy salsa.
Variations
There are endless possibilities for variations on taco stuffed peppers. Here are a few ideas:
Vegetarian Option: Substitute the ground turkey with more black beans, lentils, or quinoa for a meatless version. Add extra veggies and spices to enhance the flavors.
Cheesy Taco Stuffed Peppers: Mix some cream cheese or cottage cheese with the filling for an extra creamy texture.
Southwestern Twist: Include some diced green chilies and switch to chipotle seasoning for a smoky flavor profile.
Breakfast Tacos: Use scrambled eggs instead of turkey for a breakfast variation. Add cheese, salsa, and avocado as usual.
FAQs
1. Can I use different kinds of peppers?
Yes, you can use other types of bell peppers or even large poblano peppers. Just ensure you choose peppers that will hold their shape when baked.
2. Can I prepare the filling in advance?
Absolutely! You can make the filling a day ahead. Store it in the fridge and stuff the peppers when you’re ready to bake.
3. How do I know when the peppers are done?
The peppers are done when they are tender, and the cheese is melted and bubbly. You can also check the meat with a meat thermometer, ensuring it has reached at least 165 degrees F (74 degrees C).
By creating these easy taco stuffed peppers, you have a fantastic meal that delights the senses. The combination of flavors and textures makes it a favorite for any occasion. Enjoy every bite!
Taco Stuffed Peppers
Ingredients
Method
- Preheat the oven to 350 degrees F (175 degrees C).
- Prepare a 9x13 baking dish by spraying it with olive oil spray.
- Slice each bell pepper in half lengthwise and remove the seeds. Place the halves cut-side up in the baking dish. Brush with olive oil and sprinkle with salt and pepper and bake for about 15 minutes.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add ground turkey and cook until no longer pink.
- Add taco seasoning, chopped onion, and minced garlic to the skillet. Cook until onions turn translucent.
- Mix in corn, black beans, salsa, and brown rice. Let simmer for about 2 minutes.
- Carefully stuff each bell pepper half with the turkey mixture.
- Sprinkle cheese over the tops of the stuffed peppers.
- Return the peppers to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Serve the taco stuffed peppers warm with sour cream, lime, avocado, and extra salsa according to taste.