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.