Print

Quick and Easy Taco Stuffed Peppers Recipe

Quick and Easy Taco Stuffed Peppers Recipe
Print Recipe

★★★★★

5.1 from 27 reviews

These Quick and Easy Taco Stuffed Peppers combine the vibrant flavors of seasoned ground turkey, black beans, corn, and brown rice, baked inside roasted bell peppers and topped with melted cheese and fresh toppings. This recipe is perfect for a wholesome, family-friendly dinner that comes together swiftly and packs a nutritious punch.

Ingredients

Scale

For the Stuffed 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 (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)
  • 1 cup canned black beans, drained and rinsed
  • 2 cups tomato salsa (homemade or store-bought)
  • 1 cup cooked brown rice (or quinoa or white rice)
  • 1 cup shredded cheese (Mexican blend or sharp cheddar)

For the Topping

  • 2 tablespoons chopped cilantro
  • Sour cream or plain Greek yogurt
  • Limes, cut into wedges
  • Sliced avocado
  • Salsa

Instructions

  1. Prepare the bell peppers: Preheat the oven to 350°F (175°C) and spray a 9×13 inch baking dish with olive oil spray. Slice each bell pepper in half lengthwise, removing the ribs and seeds. Arrange the pepper halves in an even layer in the baking dish. Lightly brush or spray each pepper with olive oil and season with salt and pepper. Bake the peppers for 15 minutes, then remove from the oven and let them cool slightly.
  2. Make the filling: While the peppers bake, heat a sauté pan or large skillet over medium-high heat and add 1 tablespoon of olive oil. Add the ground turkey, breaking it up with a spatula, and cook for 2-3 minutes. Stir in 1 tablespoon of taco seasoning and continue cooking for 2 more minutes. Add the chopped onion and minced garlic, cooking for an additional 2-3 minutes until softened. Sprinkle in the remaining taco seasoning, then add the corn and black beans. Cook for 1 more minute. Stir in the salsa and cooked brown rice, lowering the heat to simmer the mixture for 2 minutes. Remove from the heat and let the filling cool slightly.
  3. Fill and bake: Spoon the filling evenly into each prepared bell pepper half. Top each filled pepper with shredded cheese. Return the baking dish to the oven and bake for 15 minutes, or until the cheese is melted and bubbly.
  4. Top and serve: Garnish the stuffed peppers with chopped cilantro, a dollop of sour cream or plain Greek yogurt, a squeeze of fresh lime juice, sliced avocado, and a spoonful of salsa. Serve warm and enjoy your wholesome taco stuffed peppers!

Notes

  • You can substitute ground turkey with ground chicken, beef, or a plant-based alternative.
  • Feel free to use quinoa or white rice instead of brown rice according to preference.
  • For extra flavor, add jalapeños or a dash of hot sauce to the filling.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
  • Use low-fat cheese or skip cheese to reduce calories and fat content.

Nutrition

Keywords: taco stuffed peppers, ground turkey stuffed peppers, healthy stuffed peppers, quick taco recipe, low fat dinner

Find it online: https://dinewithlily.com/quick-and-easy-taco-stuffed-peppers-recipe/