Why Make This Recipe
Easy Taco Stuffed Peppers are a delicious and healthy meal option that everyone will love. They combine your favorite taco flavors with the vibrant crunch of bell peppers. This dish is not only quick to prepare but also packed with protein, fiber, and nutrients. It is perfect for busy weeknights or casual gatherings. Plus, you can customize the toppings to fit your taste.
How to Make Easy Taco 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 – 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
Directions
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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 with salt and pepper. Bake for 15 minutes and then remove to let cool.
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While the peppers are baking, heat a sauté pan or large skillet to medium-high heat with 1 tablespoon of olive oil. Add the ground turkey and cook for 2-3 minutes, breaking it apart. Add 1 tablespoon of the taco seasoning and cook for an extra 2 minutes. Then, add in the chopped onions and minced garlic. Cook for 2-3 minutes. Sprinkle in the rest of the taco seasoning, add 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. Remove it from heat and let it cool slightly.
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Divide the filling evenly between the peppers. Top each with some shredded cheese and bake for 15 minutes until the cheese is melted.
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Top the peppers with your favorite taco toppings like sour cream, salsa, cilantro, lime, and sliced avocado. Serve and enjoy!
How to Serve Easy Taco Stuffed Peppers
Serve Easy Taco Stuffed Peppers warm right out of the oven. You can place them on individual plates and add toppings like sour cream, salsa, avocado, and fresh cilantro. They make a great main dish and pair well with a side salad or Mexican rice.
How to Store Easy Taco Stuffed Peppers
To store any leftovers, let the stuffed peppers cool completely. Place them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. You can also freeze them. Wrap them tightly and store for up to 2 months. To reheat, simply bake in the oven or microwave until hot.
Tips to Make Easy Taco Stuffed Peppers
- Choose bell peppers that are firm and brightly colored for the best flavor and texture.
- Feel free to use ground beef, chicken, or tofu instead of turkey for different protein options.
- Add extra veggies like zucchini or spinach to the filling for added nutrition.
- Experiment with different cheese types based on your preference.
Variation
You can switch things up by using different grains. Try quinoa instead of rice or black rice for a unique flavor. You could also make a vegetarian version by replacing the ground turkey with lentils or chickpeas.
FAQs
1. Can I make these stuffed peppers ahead of time?
Yes! You can prepare the filling and stuff the peppers in advance. Just assemble them a few hours before baking or store them in the fridge for up to 24 hours.
2. What toppings can I use?
You can use any taco toppings you like! Some favorites include sour cream, guacamole, diced tomatoes, jalapeños, or shredded lettuce.
3. Can I freeze the stuffed peppers?
Absolutely! You can freeze stuffed peppers before or after baking. If frozen before baking, make sure to thaw them in the fridge overnight before cooking. If after, just reheat according to your preference.
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