Quick and Easy Taco Stuffed Peppers That Everyone Will Love
A flavorful and healthy dish featuring bell peppers stuffed with a savory mixture of ground turkey, beans, corn, and cheese.
Equipment
- Oven
- Baking dish
- skillet
Ingredients
- 4 large bell peppers
- to taste Salt and pepper
- 2 teaspoons olive oil or olive oil spray
- 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)
- 1 cup shredded cheese (Mexican blend or sharp cheddar)
- 2 tablespoons chopped cilantro (optional topping)
- sour cream or plain Greek yogurt (optional topping)
- limes (optional topping)
- sliced avocado (optional topping)
Instructions
- Preheat the oven to 350°F, prepare a baking dish, halve the bell peppers, and bake for 15 minutes.
- Cook ground turkey with taco seasoning, then add onions, garlic, corn, and black beans, followed by salsa and brown rice, simmering briefly.
- Fill the peppers with the mixture, top with cheese, and bake for another 15 minutes until the cheese melts.
- Add desired toppings and serve.
Notes
Choose larger bell peppers for even cooking and avoid overfilling them. Leftover filling can be stored for up to 4 days, and stuffed peppers can be refrigerated and reheated.