Easy Taco Stuffed Peppers
Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. These Easy Taco Stuffed Peppers are the kind of dinner that looks like effort and tastes like you actually planned ahead. They are colorful, messy in the best way, and perfect for anyone who likes tacos but also wants a vegetable hug.
If you love stuffed-pepper vibes in the morning too, check out my take on egg stuffed breakfast peppers. They are a banger and proof that bell peppers wear many hats.
Why This Recipe is Awesome
- It is fast. Like under an hour fast. Weeknight wizardry.
- It is flexible. Swap proteins, omit the meat, use different cheeses. It forgives you.
- It looks fancy without being fancy. Guests will ooh. You will say you tossed it together in five minutes and they will nod like they believe you.
- It is idiot proof. I did not mess it up and I once burned water.
Also, if you are into plant-based swaps, you can totally riff on this idea and go leaner with lentils. See vegan lentil tacos for inspo. Trust me, it keeps the taco soul intact.
Ingredients You’ll Need
- 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 for topping
- Limes for squeezing over the top
- Sliced avocado for richness
- Salsa for extra saucy bites
Yes this is basically taco filling with a comfy jacket. Bring it.
Step-by-Step Instructions
- Preheat the oven to 350 degrees F. Spray a 9×13 baking dish with olive oil spray so the peppers do not stick. Lay out the dish and feel accomplished.
- Slice each bell pepper in half lengthwise. Remove the ribs and seeds so each half becomes a little boat. Place the pepper halves 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 then remove and let cool. This softens them just enough to hold filling but keeps structure.
- While the peppers bake make the filling. Heat a saute pan or large skillet over medium high heat with 1 tablespoon of olive oil. Add the ground turkey and break it up. Cook for 2 to 3 minutes until it starts to lose its raw color.
- Add 1 tablespoon of the taco seasoning to the turkey. Toss and cook for 2 more minutes to let the spices wake up. Then add the chopped onions and minced garlic. Cook for another 2 to 3 minutes until the onions soften and smell wonderful.
- Sprinkle in the rest of the taco seasoning. Add in the corn and drained black beans and cook for 1 more minute so everything mingles. Stir in the salsa and cooked brown rice. Let the filling simmer on low heat for 2 more minutes. Then remove it from the heat and let it cool slightly so you do not melt the cheese too fast.
- Divide the filling evenly between the pepper halves. Top each filled pepper with a generous sprinkle of shredded cheese. Place the baking dish back into the oven and bake for 15 minutes until the cheese melts and everything is heated through.
- Remove from the oven and top the peppers with your favorite taco toppings like sour cream or greek yogurt, extra salsa, chopped cilantro, lime wedges, and sliced avocado. Serve immediately and enjoy the applause from your taste buds.
Common Mistakes to Avoid
- Thinking you do not need to preheat the oven. Rookie mistake. Preheat it. The peppers bake more evenly when the oven already knows what it is doing.
- Skipping the drain and rinse step for canned beans. That liquid will water down the filling and make things sad. Always drain and rinse.
- Overcooking the peppers until they turn floppy. You want tender but still peppery. Fifteen minutes before filling gets you that balance.
- Using way too much cheese and then pretending the peppers are healthy. Hey, I judge no one, but if you want balance, measure the cheese.
- Crowding the pan when browning the turkey. If the meat steams instead of browns you lose flavor. Cook in batches if needed.
Alternatives & Substitutions
- Swap the ground turkey for ground beef chicken or even crumbled tofu. I like turkey for leaner dinners but beef makes this more indulgent.
- No rice? Use quinoa cauliflower rice or skip the grain entirely for lower carbs.
- Want it vegetarian? Use cooked lentils or a plant based crumbled meat. The texture works great and you still get big taco vibes. Also check out the recipe for cheese bagel stuffed mini peppers for a different stuffed pepper mood.
- Cheese options: pepper jack for heat, smoked gouda for drama, or vegan cheese if you do not do dairy. My hot take is that a little sharp cheddar goes a long way.
- Too spicy? Use mild salsa and reduce taco seasoning to taste. Teeny adjustments keep everyone at the table happy.
FAQ
Q. Can I use ground beef instead of turkey?
A. Sure thing. Want richer flavor? Use beef. Want leaner? Stick with turkey. Both work. Adjust seasoning to taste.
Q. Can I make these ahead and reheat them?
A. Absolutely. Assemble, cover, and refrigerate. Reheat in a 350 degree F oven for about 15 to 20 minutes until warmed through. They hold up well.
Q. What if I do not like black beans?
A. Swap them for pinto beans kidney beans or skip them altogether. The filling still works. Beans add texture and protein but are not mandatory.
Q. Can I freeze these?
A. Yes. Freeze the filled and unbaked peppers in a freezer friendly dish. Thaw overnight in the fridge then bake as directed, adding a few extra minutes. Or bake first then freeze and reheat. Both methods are fine.
Q. Is there a vegan version?
A. For sure. Use a plant based crumbled meat or lentils skip the cheese or use vegan cheese and you are golden. See my plant based ideas in the vegan lentil tacos link above for flavor tweaks.
Q. How spicy does this get?
A. Depends on your taco seasoning and salsa. Use mild options to keep it friendly. Add jalapeno or hot sauce if you like to sweat a little.
Final Thoughts
You just made dinner that is fun to eat and pretty to look at. That is a double win. These taco stuffed peppers are perfect for feeding a small crowd meal prepping or impressing a date who thinks you can only microwave frozen meals. You adapted, you filled peppers, and you got credit for being domestic. Go you. Top with fresh cilantro and a squeeze of lime for a bright finish. FYI if you keep leftovers they taste even better the next day once the flavors settle.
Conclusion
If you want another take on the taco stuffed pepper idea or need more inspiration check out this great version from Taco Stuffed Peppers – The Cozy Cook.
Print
Easy Taco Stuffed Peppers
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Low-Carb
Description
A quick and colorful dinner that combines the flavor of tacos with the comfort of 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
- 1 medium onion, chopped (about 1 cup)
- 1/2 tablespoon minced garlic
- 2 tablespoons taco seasoning
- 1 cup corn (Mexicorn or roasted corn)
- 1 cup canned black beans, drained and rinsed
- 2 cups tomato salsa
- 1 cup cooked brown rice
- 1 cup shredded cheese (Mexican blend or sharp cheddar)
- 2 tablespoons chopped cilantro
- Sour cream or plain Greek yogurt for topping
- Limes for squeezing over the top
- Sliced avocado for richness
- Salsa for extra saucy bites
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with olive oil spray.
- Slice each bell pepper in half lengthwise, remove ribs and seeds, and place into the baking dish. Brush or spray each pepper with olive oil and season with salt and pepper. Bake for 15 minutes.
- In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add ground turkey and cook for 2-3 minutes until it starts to lose its raw color.
- Stir in 1 tablespoon taco seasoning and cook for an additional 2 minutes.
- Add chopped onions and minced garlic, cook for 2-3 minutes until onions soften.
- Sprinkle in the rest of the taco seasoning, add corn and black beans, and cook for 1 more minute.
- Stir in salsa and cooked brown rice, let simmer on low heat for 2 minutes, then remove from heat.
- Divide the filling evenly between the pepper halves and top with shredded cheese. Bake for another 15 minutes until cheese melts.
- Top with your favorite taco toppings and serve immediately.
Notes
Feel free to substitute ground turkey with ground beef, chicken, or crumbled tofu. For a vegetarian option, you can use cooked lentils.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper half
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Keywords: taco stuffed peppers, easy dinner, healthy recipes, meal prep
