Quick and Easy Taco Stuffed Peppers

🍽 Jump to Recipe

why make this recipe

Quick and Easy Taco Stuffed Peppers are a fun and tasty meal that everyone loves. They are perfect for busy weeknights when you need something delicious but quick. This recipe is not only filling but also packed with flavor. Plus, it is a great way to sneak in some veggies while enjoying all the yummy taco flavors!

how to make Quick and Easy Taco Stuffed Peppers

Ingredients

• 4 large bell peppers
• 1 pound ground turkey
• 1 can black beans, drained and rinsed
• 1 cup corn, canned or frozen
• 1 cup cooked rice
• 1 packet taco seasoning
• 1 cup salsa
• 1 cup shredded cheese (cheddar or Mexican blend)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Directions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a skillet over medium heat, cook the ground turkey until browned.
4. Add black beans, corn, cooked rice, taco seasoning, and salsa to the skillet. Mix well and cook for an additional 5 minutes.
5. Stuff each pepper with the turkey mixture and place them upright in a baking dish.
6. Sprinkle cheese on top of each stuffed pepper.
7. Cover the baking dish with foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and the peppers are tender.
9. Garnish with fresh cilantro if desired and serve.

how to serve Quick and Easy Taco Stuffed Peppers

These taco stuffed peppers are great served hot from the oven. You can serve them on their own or with sides like sour cream, guacamole, or extra salsa. They make a perfect meal for family dinner or parties.

how to store Quick and Easy Taco Stuffed Peppers

Leftover taco stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the microwave or bake them in the oven until hot.

tips to make Quick and Easy Taco Stuffed Peppers

• Use different colors of bell peppers for a vibrant look.
• Add more veggies like diced tomatoes or zucchini for extra nutrition.
• If you like it spicy, add jalapeños to the stuffing mixture.

variation

You can easily switch out ground turkey for ground beef or chicken. For a vegetarian option, use quinoa or lentils in place of the meat.

FAQs

Can I use frozen bell peppers?
Yes, frozen bell peppers can be used. Just make sure to thaw and drain them before stuffing.

How can I make these peppers milder?
If you want them milder, you can reduce the amount of taco seasoning and skip the jalapeños.

Can I freeze stuffed peppers?
Absolutely! You can freeze the stuffed peppers before baking. Wrap them tightly in foil or place them in airtight containers. When you are ready to eat, simply bake them from frozen, adding a little extra cooking time.

Quick and Easy Taco Stuffed Peppers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and delicious meal featuring bell peppers stuffed with a flavorful turkey and bean mixture, perfect for busy weeknights.

• Author: contai-editor
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 4 large bell peppers
• 1 pound ground turkey
• 1 can black beans, drained and rinsed
• 1 cup corn, canned or frozen
• 1 cup cooked rice
• 1 packet taco seasoning
• 1 cup salsa
• 1 cup shredded cheese (cheddar or Mexican blend)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a skillet over medium heat, cook the ground turkey until browned.
4. Add black beans, corn, cooked rice, taco seasoning, and salsa to the skillet. Mix well and cook for an additional 5 minutes.
5. Stuff each pepper with the turkey mixture and place them upright in a baking dish.
6. Sprinkle cheese on top of each stuffed pepper.
7. Cover the baking dish with foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and the peppers are tender.
9. Garnish with fresh cilantro if desired and serve.

Notes

Leftover taco stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. For reheating, microwave or bake until hot.

Nutrition

• Serving Size: 1 pepper
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 20g
• Cholesterol: 75mg