I love a good veggie-packed meal, and anything Mexican-inspired always is a winner in our house. These taco stuffed peppers are hearty and comforting, full of flavor, and the perfect healthy dinner recipe.
The filling is a combination of ground turkey, black beans, corn, fire-roasted tomatoes, and spices. I tested this recipe two ways, and while it takes one more step, it’s best to parbake the bell peppers when the taco meat filling is cooking. This helps them soften and will reduce the cooking time once they are stuffed.
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Topped off with melted cheese, these Mexican stuffed peppers make the perfect cozy yet healthy meal. Also, one pepper packs 21 grams of protein and 5 grams of fiber, and the leftovers are great for lunch the next day, or make them for meal prep.
Why you’ll love this taco stuffed pepper recipe
- made from 10 simple ingredients
- macro-balanced with protein, carbohydrates, fat, and fiber!
- easily customizable – use whatever meat and toppings you like.
- a meal the whole family will love!
Are stuffed peppers healthy?
Stuffed peppers can be a healthy addition to one’s diet. The peppers provide a good source of complex carbs, vitamins, and minerals. Additionally, the stuffing can consist of lean protein, whole grains, beans, and vegetables.
Ingredients
- bell peppers – I like using assorted colors
- olive oil
- onion
- garlic, minced
- lean ground turkey
- taco seasoning
- fire-roasted diced tomatoes with green chiles
- black beans
- frozen corn
- cheddar cheese
- salt and pepper
How to make taco stuffed peppers
- Preheat oven to 350 degrees Fahrenheit.
- Prep your peppers. Cut peppers in half lengthwise and remove the stems, seeds, and inner membranes. Place them in a 9×13-inch baking dish (or similar size) with the cut side up. You may need 2 pans, depending on how big your peppers are.
- Parbake peppers. Place peppers in the oven and bake for 15 minutes, or until your meat mixture is done.
- Sauté onions and garlic. Heat a large skillet over medium-low heat. Add oil and let it get hot. Next, add onions, salt, and pepper, and sauté for 2-3 minutes, stirring occasionally, until softened and slightly browned. Then add garlic and saute for 1-2 minutes until fragrant.
- Brown meat. Next, add ground turkey, salt, and pepper, and break it up with the back of a spoon or meat chopper. Sauté for 4-5 minutes until mostly browned. Add taco seasoning, fire-roasted tomatoes, black beans, corn, salt, and pepper, and stir to combine. Cook until meat is browned and everything is warmed through, about another 2-3 minutes.
- Stuff halved peppers with the meat mixture. Remove peppers from the oven. Stuff peppers with your mixture, evenly dividing between the peppers, and making sure to pack the mixture tightly. Make sure to get the juices in the pan as well, as it will help keep the mixture from drying out. Cover the pan with aluminum foil and cook 15-20 minutes until peppers are soft, but still have a little bite to them. Remove from the oven and remove the foil. Finally, sprinkle peppers with shredded cheese and cook for another 2-3 minutes until cheese is melted.
- Enjoy! Top with optional toppings and enjoy!
What to serve with stuffed peppers
- rice – white rice, Mexican rice, brown rice, or cauliflower rice
- tortilla chips
- shredded lettuce
- diced tomatoes
- avocado sauce or guacamole
- sour cream or greek yogurt
- salsa or pico de gallo
- hot sauce
- cilantro
- jalapenos
Storage
Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
How to reheat stuffed peppers
To reheat leftovers, pop them in the microwave for 1-2 minutes until warmed through. You can also reheat them in the oven. Place them in an oven-safe dish covered in tin foil and reheat at 350 degrees Fahrenheit for 15-20 minutes until warmed through.
Can you freeze stuffed peppers?
Taco stuffed peppers make an excellent recipe to freeze. You can either freeze the whole recipe in a large container or in individual servings. It should last up to 3 months in the freezer. When ready to eat, let it defrost in the fridge overnight and bake it to warm through.
Substitutions and additions
- bell peppers – any color bell peppers will work.
- olive oil – any kind of neutral oil will work.
- garlic – garlic powder will work instead. Use 1/2 teaspoon.
- ground turkey – lean ground beef or ground chicken will work instead.
- taco seasoning – you can use a mix of garlic powder, chili powder, paprika, cumin, and cayenne. Homemade taco seasoning or store-bought will work.
- fire-roasted diced tomatoes with green chiles – if you can’t find fire-roasted, plain canned diced tomatoes work.
- black beans – pinto beans will work instead.
- frozen corn – canned corn will work the same. Make sure to drain it before using.
- cheddar cheese – most kinds of cheese will work. Monterey jack or pepper jack cheese would be great substitutes. Leave off the cheese to keep this dairy-free.
Here are some additions you can add:
- veggies – the more veggies the merrier! Add in bell peppers, zucchini, or mushrooms if you like.
- rice or quinoa – some stuffed pepper recipes will include a grain in the mix. To do so, add cooked rice or quinoa when you add your beans.
- spices – feel free to change up the spices if desired.
More healthy Mexican recipes
- cheesy beef taco skillet
- baked taquitos
- green chicken enchilada skillet
- ground beef tostadas
- sheet pan nachos with chicken
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Taco Stuffed Peppers
equipment
ingredients
- 4 medium-large bell peppers, assorted colors (about 765 grams, give or take)
- 1 tablespoon olive oil
- 1 cup diced onion (120 grams)
- 2 cloves garlic, minced
- 1 pound ground turkey (I used 93/7)
- 2 tablespoons taco seasoning
- 1 can (14.5 ounces) fire-roasted diced tomatoes with green chiles, liquid somewhat drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded cheddar cheese (2.5 ounces)
- salt and pepper, to taste
- optional toppings – lime juice, avocado, sour cream, cilantro…
instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prep your peppers. Cut peppers in half lengthwise and remove the stems, seeds, and inner membranes. Place them in a 9×13-inch baking dish (or similar size) with the cut side up. You may need 2 pans, depending on how big your peppers are.
- Parbake peppers. Place peppers in the oven and bake for 15 minutes, or until your meat mixture is done.
- Sauté onions and garlic. Heat a large skillet over medium-low heat. Add oil and let it get hot. Add onions, salt, and pepper, and sauté for 2-3 minutes, stirring occasionally, until softened and slightly browned. Then add garlic and saute for 1-2 minutes until fragrant.
- Brown meat. Next, add ground turkey, salt, and pepper, and break it up with the back of a spoon or meat chopper. Sauté for 4-5 minutes until mostly browned. Add taco seasoning, fire-roasted tomatoes, black beans, corn, salt, and pepper, and stir to combine. Cook until meat is browned and everything is warmed through, about another 2-3 minutes.
- Stuff halved peppers with the meat mixture. Remove peppers from the oven. Stuff peppers with your mixture, evenly dividing between the peppers, and making sure to pack the mixture tightly. Make sure to get the juices in the pan as well, as it will help keep the mixture from drying out.
- Bake. Cover the pan with aluminum foil and bake for 15-20 minutes until peppers are soft, but still have a little bite to them. Remove from the oven and remove the foil. Sprinkle peppers with shredded cheese and cook for another 2-3 minutes until cheese is melted.
- Enjoy! Top with optional toppings and enjoy!
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nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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Can’t wait to try
Hope you enjouy!
Made these the other night – they are fantastic and easy!
Great for meal prep – easy to bring to work and reheat etc.
So glad you enjoyed them, Kristine! Thanks for trying!