These easy to make taco stuffed peppers are a dinner the whole family will love! 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!
There’s a lot of taco recipes here on Recipe Runner and quite a few stuffed pepper recipes, but there isn’t a mashup of the two. At least not until today. It only seemed right that I take one of my favorite meals, tacos, and combine it with a classic comfort food.
These taco stuffed peppers are actually turkey taco stuffed peppers rather than ground beef. However, you could definitely substitute the ground turkey with beef if you prefer.
The filling for these stuffed peppers also includes black beans, corn, onion, green chiles, Mexican spices and your choice of salsa or red enchilada sauce. The filling is all made in one pan and the peppers can be baked on a foil lined baking sheet for easy cleanup. It’s a great weeknight dinner that also freezes well if you happen to do meal prep.
Ingredients for taco stuffed peppers
- bell peppers
- lean ground turkey
- yellow onion
- chili powder, ground cumin and garlic powder
- cilantro (optional)
- green chiles
- black beans
- frozen corn
- red enchilada sauce or salsa
- Colby Jack cheese
How to make taco stuffed peppers
To make the stuffed peppers start by roasting the pepper halves 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.
While the peppers are roasting make the 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.
When you take the peppers out of the oven there will likely be liquid inside them, pour it out and then 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.
Frequently Asked Questions
How to Freeze Stuffed Peppers
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
Ground beef, bison or ground chicken will all work for these taco stuffed peppers. 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.
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
- Black olives
- Avocado slices
- 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
- 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 ounce can 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
- 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 420Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 101mgSodium: 657mgCarbohydrates: 34gFiber: 8gSugar: 9gProtein: 49g