These Taco Stuffed Bell Peppers are a delicious, wholesome twist on classic taco night. Tender roasted bell peppers are filled with seasoned ground turkey, black beans, salsa, and melted Mexican cheese for a colorful, satisfying meal that’s easy enough for busy weeknights and impressive enough for guests.
Why You’ll Love This Recipe
- A healthy alternative to traditional tacos.
- Packed with lean protein and vegetables.
- Easy one-dish dinner with minimal cleanup.
- Naturally gluten-free when using gluten-free taco seasoning.
- Great for meal prep and leftovers.
- Family-friendly with bold Tex-Mex flavors.
Ingredients
- 3 bell peppers
- 1½ tablespoons extra virgin olive oil, divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound ground turkey
- 3 tablespoons taco seasoning
- ¼ cup water
- 1 cup salsa
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup shredded Mexican cheese blend
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Wash and dry the bell peppers. Slice each pepper in half horizontally and remove the seeds and stems, creating six pepper halves.
- Arrange the peppers in a 9×13-inch baking dish.
- Brush with ½ tablespoon olive oil and season with salt and black pepper.
- Bake for 20 minutes until they begin to soften.
- Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
- Add the ground turkey and cook until browned, breaking it into small pieces.
- Stir in the taco seasoning and water until evenly combined.
- Add the salsa and black beans, then simmer for 2 minutes.
- Remove the skillet from the heat.
- Fill each roasted pepper generously with the turkey mixture.
- Sprinkle shredded Mexican cheese evenly over each pepper.
- Cover the baking dish loosely with tented aluminum foil and bake for 15 minutes.
- Remove the foil and bake for another 5 minutes, or broil for 2–3 minutes until the cheese is melted and lightly golden.
- Garnish the Taco Stuffed Bell Peppers with chopped cilantro before serving.
Tips & Tricks
- Choose peppers that can sit flat for even baking.
- Use red, orange, and yellow peppers for a sweeter flavor and colorful presentation.
- Add cooked rice or cauliflower rice to stretch the filling.
- Spice it up with diced jalapeños or hot salsa.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Leftover taco meat works perfectly in this recipe.
Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 stuffed pepper halves (4 servings)
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Difficulty: Easy
- Dietary Notes: Gluten-Free (with certified gluten-free taco seasoning)
Notes
- Ground chicken or lean ground beef can replace the turkey.
- Top with sour cream, diced avocado, sliced green onions, or fresh lime wedges.
- Serve with Mexican rice, cilantro-lime rice, or a crisp green salad.
Nutrition (Approximate Per Serving)
- Calories: 390
- Protein: 31g
- Carbohydrates: 20g
- Fat: 21g
- Fiber: 6g
- Sugar: 7g
- Sodium: 690mg
FAQ
Can I make Taco Stuffed Bell Peppers ahead of time?
Yes. Assemble the peppers, cover, and refrigerate for up to 24 hours before baking.
Can I freeze stuffed bell peppers?
Absolutely. Cool completely, wrap well, and freeze for up to 3 months.
What color bell peppers work best?
Red, orange, and yellow peppers are sweeter, while green peppers have a more savory flavor.
Can I make these low-carb?
Yes. This recipe is naturally lower in carbohydrates, and you can omit beans if desired.
How do I keep the peppers from becoming soggy?
Pre-baking the peppers helps soften them while maintaining their shape.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months.
- Reheating: Warm in a 350°F oven for 15–20 minutes or microwave until heated through.
Similar Recipes
Taco Stuffed Bell Peppers
Taco Stuffed Bell Peppers are baked bell peppers filled with seasoned ground turkey, black beans, salsa, and cheese. This easy Tex-Mex recipe is healthy, flavorful, and perfect for weeknight dinners.
Ingredients
- 3 bell peppers
- 1½ tablespoons extra virgin olive oil divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound ground turkey
- 3 tablespoons taco seasoning
- ¼ cup water
- 1 cup salsa
- 1 15-ounce can black beans, drained and rinsed
- 1 cup shredded Mexican cheese blend
- 1 tablespoon chopped fresh cilantro optional
Instructions
- Preheat the oven to 350°F (175°C).
- Wash and dry the bell peppers. Slice each pepper in half horizontally and remove the seeds and stems, creating six pepper halves.
- Arrange the peppers in a 9×13-inch baking dish.
- Brush with ½ tablespoon olive oil and season with salt and black pepper.
- Bake for 20 minutes until they begin to soften.
- Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
- Add the ground turkey and cook until browned, breaking it into small pieces.
- Stir in the taco seasoning and water until evenly combined.
- Add the salsa and black beans, then simmer for 2 minutes.
- Remove the skillet from the heat.
- Fill each roasted pepper generously with the turkey mixture.
- Sprinkle shredded Mexican cheese evenly over each pepper.
- Cover the baking dish loosely with tented aluminum foil and bake for 15 minutes.
- Remove the foil and bake for another 5 minutes, or broil for 2–3 minutes until the cheese is melted and lightly golden.
- Garnish the Taco Stuffed Bell Peppers with chopped cilantro before serving.
Notes
- Ground chicken or lean ground beef can replace the turkey.
- Top with sour cream, diced avocado, sliced green onions, or fresh lime wedges.
- Serve with Mexican rice, cilantro-lime rice, or a crisp green salad.
Conclusion
These Taco Stuffed Bell Peppers combine the bold flavors of tacos with wholesome ingredients for a satisfying, colorful dinner. They’re easy to prepare, perfect for meal prep, and versatile enough to customize with your favorite toppings and fillings.