This post may contain affiliate links. Please read our disclosure policy.
This easy to make taco stuffed peppers recipe is a dinner the whole family will love! Bell peppers are stuffed with ground turkey, black beans, corn, green chiles, Mexican spices and your choice of salsa or enchilada sauce. Top them with cheese for a healthy weeknight dinner!
Looking for another taco inspired recipe? Try this ground beef taco casserole!
Why you’ll love them
Healthy dinner – In general, stuffed peppers are great if you’re looking for a healthy dinner option. They have protein, vegetables, carbs, fat, and you can easily modify how much of each of those goes in based on your needs.
Customizable – I used ground turkey for the taco meat, but you can swap it for ground beef or ground chicken if you prefer.
Easy clean up – The filling is all made in one pan and the peppers can be baked on a foil lined baking sheet for easy cleanup.
Freezer friendly meal – These stuffed peppers freeze and are great to have on hand when you don’t have time to cook. They’re also great for meal prep.
Ingredients
- bell peppers – Any color bell pepper can be used.
- lean ground turkey – I like to use 93/7 lean ground turkey. A little fat adds so much flavor and keeps the filling from being too dry.
- yellow onion – White onion can also be used.
- chili powder, ground cumin and garlic powder – The homemade taco seasoning blend.
- cilantro – Don’t like cilantro, omit it.
- green chiles – Use mild or hot depending on how spicy you want them.
- black beans – They’re a great way to add fiber and extra protein.
- frozen corn – for extra flavor and smokiness used frozen fire roasted corn.
- red enchilada sauce or salsa – Depending on what you have or like best, either red enchilada sauce or salsa can be used.
- Colby Jack cheese – I love the way Colby Jack cheese melts. You could also use cheddar, Monterey Jack, or Pepper Jack.
How to make taco stuffed peppers
Roast the peppers – Cut the peppers in half lengthwise and remove the seeds. Place them on a baking sheet and roast them in the oven. This will give them a head start on the cooking time so that they don’t need to bake nearly as long once you add the filling. I find everything cooks more evenly this way. When you take the peppers out of the oven there will likely be liquid inside them, pour it out
Make the taco filling – Sauté the onion and crumble the ground turkey and spices together until the turkey is cooked through. Add in the beans, corn, green chiles and either salsa or enchilada sauce. Stir everything together and the filling is ready.
Stuff the peppers – Divide the filling evenly into the pepper halves. Bake them for 10 minutes then pull them out and top with shredded cheese. Bake until the cheese is melted and then serve.
Storing Leftovers
Storage – The stuffed peppers will keep in an airtight container in the refrigerator for 3-4 days. You can reheat them in the microwave or in the oven.
If reheating in the oven, line a baking sheet with parchment paper for easy clean up. Bake the stuffed peppers at 350° F. for 15 minutes or until they’re warmed through.
Freezing – Make and bake the stuffed peppers as directed in the recipe. Let them cool completely and then wrap them individually in plastic wrap and put them in an airtight container or freezer bag. You can also put them in an a casserole dish and freeze them all together. The peppers will keep for several months in the freezer as long as they are wrapped properly.
Substitutions for Ground Turkey
Alternative taco fillings for these taco stuffed peppers are, ground beef, bison or ground chicken. For a vegetarian option try vegetarian meat crumbles, rice, extra black or pinto beans or crumbled tofu. If you use tofu be sure to buy extra firm and press it beforehand to squeeze out the liquid.
Do Peppers Need to Be Cooked Before They’re Stuffed?
Par-cooking the peppers before adding the filling ensure that they’re cooked evenly. If you like the peppers to be more crisp then you can skip this step. You will still likely need to increase the baking time to 40-45 minutes.
Topping Ideas
Just like tacos, you can top these stuffed peppers with all of your favorite toppings. Here are some ideas.
- Sour cream or plain Greek yogurt
- Shredded lettuce and diced tomatoes
- Black olives
- Avocado slices
- Salsa
- Pickled jalapeños or onions
More Stuffed Pepper Recipes
- Mexican Quinoa Stuffed Peppers
- Cheesy Broccoli, Chicken and Rice Stuffed Peppers
- Italian Stuffed Peppers
- Classic Stuffed Peppers
- Mediterranean Stuffed Peppers
- Creamy Chicken Spinach and Rice Stuffed Peppers
Did you make these Taco Stuffed Peppers? I’d love if you’d leave a recipe rating and review below.
Taco Stuffed Bell Peppers
Ingredients
- 4 bell peppers
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1/2 cup diced yellow onion
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Kosher salt and fresh ground black pepper to taste
- 2 tablespoons chopped cilantro, optional
- 4 ounces diced green chiles
- 1 cup black beans, rinsed and drained
- 1/2 cup frozen corn
- 8 ounces salsa or red enchilada sauce
- 3/4 cup shredded Colby Jack or cheddar cheese
Instructions
- Preheat oven to 400° F. and line a baking sheet with foil. Spray the foil with cooking spray.
- Cut the peppers in half lengthwise and remove the core and seeds. Place the halved peppers on the baking sheet cut side up and sprinkle with salt. Bake for 15 minutes.
- While the peppers are baking, heat the olive oil in a large skillet over medium high heat. Add in the ground turkey, onion, spices, salt and pepper. Crumble the turkey with a wooden spoon as it cooks. When the turkey is cooked through, stir in the black beans, corn, green chiles, cilantro, and salsa or enchilada sauce. Taste for seasoning and bring the mixture to a simmer.
- Remove the peppers from the oven. Pour out any liquid that’s gathered inside of them and then evenly divide the filling into each half. Bake for another 10 minutes and then top them with the shredded cheese. Bake for 5 more minutes and then serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have made multiple times and it’s always a hit!
Love hearing that you’ve made them multiple times! Thanks for leaving a review.
This was hands down one of the best dishes I’ve had in quite some time. My daughter made these with a few tweaks (no corn or black beans, she didn’t have any on hand) but added 2 diced jalapenos and 2 diced garlic cloves. We ate some the day she made them and froze some which we had 2 months later, just as good the second time around.
These were delicious and so easy to make. I will definitely make these again.
Thanks for making them Carrie!
Can you freeze these, if so what’s the shelf life?
Yes. They can be frozen in an airtight container for up to 3 months. Defrost them in the refrigerator overnight before reheating.