Description
These taco stuffed peppers offer the taste of tacos in a lighter, vegetable-focused dinner. They use seasoned ground turkey, beans, corn, and salsa, finished with melted cheese. This is a satisfying meal you can prepare ahead or freeze.
Ingredients
- 4 large bell peppers, halved and seeded
- 2 teaspoons olive oil
- 1 pound lean ground turkey (93/7)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cooked brown rice or quinoa
- 1 cup salsa
- 1 cup shredded cheddar or Mexican blend cheese
- Salt and black pepper to taste
- 1 tablespoon chopped cilantro (for topping)
- Lime wedges (for serving)
- Sliced avocado (for serving)
- Extra salsa or plain Greek yogurt (for serving)
Instructions
- Preheat your oven to 350°F. Lightly grease a 9×13 baking dish.
- Cut the bell peppers in half lengthwise. Remove seeds and membranes. Brush the peppers with olive oil and season with salt and pepper. Place them cut-side up in the prepared dish. Bake for 15 minutes to soften them slightly.
- While the peppers bake, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the ground turkey and cook for 4–5 minutes until browned.
- Stir in the taco seasoning, diced onion, and minced garlic. Cook for 2 more minutes.
- Add the black beans, corn, cooked rice or quinoa, and salsa to the skillet. Simmer for 2 minutes, then remove the skillet from the heat.
- Spoon the turkey mixture evenly into the partially baked pepper halves. Top each stuffed pepper with shredded cheese.
- Return the dish to the oven. Bake for another 15 minutes until the cheese melts and bubbles.
- Garnish with chopped cilantro, avocado slices, a squeeze of lime juice, or extra salsa before serving the peppers warm.
Notes
- You can substitute ground beef or chicken for the ground turkey.
- Use brown rice or quinoa for the grain component.
- If you prefer milder flavor, rinse the black beans thoroughly.
- Make a large batch and freeze leftovers for quick future meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired