Name: Taco Stuffed Bell Peppers with Ground Turkey
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 units Large Bell Peppers (any color); 1 lb Lean Ground Turkey; 1 tbsp Olive Oil; 0.5 cup Yellow Onion, diced; 2 tbsp Taco Seasoning; 1 cup Black Beans, drained and rinsed; 0.5 cup Frozen or Canned Corn; 0.5 cup Tomato Salsa; 1 cup Shredded Cheddar Cheese; 2 tbsp Fresh Cilantro, chopped

"These vibrant bell peppers are overflowing with a savory mixture of seasoned ground turkey, black beans, corn, and melted cheese. It's a nutritious, family-friendly dinner that delivers all the festive spirit of taco night with a healthy, veggie-forward upgrade."

Ingredients

Qty	Item
4 units 4 units	Large Bell Peppers (any color)
1 lb 454 g	Lean Ground Turkey
1 tbsp 15 ml	Olive Oil
0.5 cup 80 g	Yellow Onion, diced
2 tbsp 30 g	Taco Seasoning
1 cup 170 g	Black Beans, drained and rinsed
0.5 cup 80 g	Frozen or Canned Corn
0.5 cup 120 ml	Tomato Salsa
1 cup 115 g	Shredded Cheddar Cheese
2 tbsp 5 g	Fresh Cilantro, chopped

How to Make Taco Stuffed Bell Peppers with Ground Turkey

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

Cut the bell peppers in half from top to bottom, removing the seeds and membranes.

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3-4 minutes until softened.

Add the ground turkey to the skillet. Cook until browned, breaking it up with a wooden spoon as it cooks.

Stir in the taco seasoning, black beans, corn, and salsa. Let the mixture simmer for 2-3 minutes to allow flavors to meld.

Arrange the bell pepper halves in the prepared baking dish. Spoon the turkey mixture generously into each pepper half.

Pour 1/4 cup of water into the bottom of the baking dish to help steam the peppers. Cover the dish tightly with aluminum foil.

Bake for 25-30 minutes, or until the peppers are fork-tender.

Remove the foil, sprinkle each pepper with shredded cheddar cheese, and bake for an additional 5 minutes until the cheese is melted and bubbly.

Garnish with fresh cilantro and serve warm with your favorite taco toppings like avocado or Greek yogurt.

·
For softer peppers, par-boil the empty pepper halves in boiling water for 3 minutes before stuffing.
·
To save time, use a store-bought rotisserie chicken instead of turkey and simply mix with the seasonings and beans.
·
Add a splash of lime juice to the turkey mixture for extra brightness.
·
Top with Greek yogurt instead of sour cream for an extra protein boost and lower fat content.

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can prepare the stuffing and fill the peppers up to 24 hours in advance. Just cover and refrigerate until you are ready to bake.

What should I serve with taco stuffed peppers?

These go great with a side of Mexican rice, a simple green salad, or some homemade guacamole and chips.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.

Can I use ground beef instead?

Absolutely. Ground beef, ground chicken, or even a plant-based crumble will work perfectly with this recipe.

Video Tutorials

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