Easy Taco Stuffed Peppers Recipe
These Healthy Mexican-Style Stuffed Peppers are a vibrant, flavor-packed meal that delivers comfort without the heaviness. After extensive testing, I found that using lean ground turkey and brown rice creates a satisfying filling that’s both nutritious and delicious, perfect for a wholesome family dinner. The combination of roasted peppers, savory taco-spiced meat, and melty cheese is a guaranteed crowd-pleaser.
PrintEasy Taco Stuffed Peppers
Ingredients
Scale
- 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
- Limes
- Sliced avocado
- Salsa
Instructions
- 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. Remove the ribs and seeds. Place the bell peppers into the baking dish in an even layer. Brush or spray each pepper with some olive oil and season each with salt and pepper. Then bake them for 15 minutes then remove and let cool.
- While the peppers are baking you can make the filling. Heat a saute pan or large skillet to medium-high heat with 1 tablespoon of olive oil. Add the ground turkey and break it up and cook it 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.
- Divide the filling evenly between the peppers, top each with some shredded cheese and bake for 15 minutes until the cheese is melted.
- Top the peppers with your favorite taco toppings like sour cream, salsa, cilantro, lime, and sliced avocado. Serve and enjoy!
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