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Quick and Easy Taco Stuffed Peppers – With Ground Turkey Recipe

Quick and Easy Taco Stuffed Peppers – With Ground Turkey Recipe
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★★★★★

5.1 from 14 reviews

These Quick and Easy Taco Stuffed Peppers are a flavorful and healthy twist on traditional tacos, featuring lean ground turkey, black beans, corn, and brown rice all stuffed into roasted bell peppers and topped with melty cheese and fresh garnishes. Perfect for a weeknight dinner that’s both satisfying and nutritious.

Ingredients

Scale

Stuffed Peppers

  • 4 large bell peppers
  • Olive oil spray or 2 teaspoons olive oil
  • Salt and pepper, to taste
  • 1 tablespoon olive oil or avocado oil
  • 1 lb lean ground turkey (93/7)
  • 1 medium onion, chopped (about 1 cup)
  • ½ tablespoon minced garlic
  • 2 tablespoons taco seasoning (homemade or store-bought)
  • 1 cup corn (Mexicorn or roasted corn)
  • 1 cup canned black beans, drained and rinsed
  • 2 cups tomato salsa (homemade or store-bought)
  • 1 cup cooked brown rice (or quinoa or white rice)
  • 1 cup shredded cheese (Mexican blend or sharp cheddar)

Toppings

  • 2 tablespoons chopped cilantro
  • Sour cream or plain Greek yogurt
  • Limes, sliced
  • Sliced avocado
  • Salsa

Instructions

  1. Prepare the bell peppers: Preheat the oven to 350°F (175°C) and spray a 9×13 baking dish with olive oil spray. Slice each bell pepper in half lengthwise, then remove the ribs and seeds. Arrange the pepper halves evenly in the baking dish. Brush or spray each pepper with olive oil, season with salt and pepper, and bake for 15 minutes. Remove from the oven and allow to cool slightly.
  2. Make the filling: While the peppers bake, heat a sauté pan or large skillet over medium-high heat and add 1 tablespoon of olive oil. Add the ground turkey and break it up, cooking for 2-3 minutes until it starts to brown. Add 1 tablespoon of taco seasoning and cook for another 2 minutes. Stir in the chopped onion and minced garlic and cook for 2-3 minutes more. Then sprinkle in the remaining taco seasoning, add the corn and black beans, and cook for 1 additional minute. Stir in the salsa and cooked brown rice, letting the mixture simmer on low heat for 2 minutes. Remove from heat and let cool slightly.
  3. Fill and bake: Divide the filling evenly between the roasted bell pepper halves. Top each pepper with shredded cheese. Return the baking dish to the oven and bake for 15 minutes more until the cheese is melted and bubbly.
  4. Top and serve: Garnish the stuffed peppers with chopped cilantro, a dollop of sour cream or Greek yogurt, sliced avocados, fresh lime wedges, and extra salsa. Serve warm and enjoy your delicious taco-stuffed peppers!

Notes

  • You can substitute brown rice with quinoa or white rice depending on preference.
  • Use lean ground turkey (93/7) for a healthier option but ground chicken or beef can work as well.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat stuffed peppers in the oven or microwave before serving.
  • Feel free to customize toppings with jalapeños, diced tomatoes, or shredded lettuce.

Nutrition

Keywords: taco stuffed peppers, ground turkey stuffed peppers, healthy stuffed peppers, easy weeknight dinner, Mexican stuffed peppers

Find it online: https://dailysimplerecipe.com/quick-and-easy-taco-stuffed-peppers-with-ground-turkey-recipe/