Taco Stuffed Peppers

a taco stuffed pepper on a plate topped with chopped tomatoes and cilantro

4.87 from 15 votes

Taco Stuffed Peppers

These Taco Stuffed Peppers are such an easy weeknight dinner packed with amazing flavor. These come together fast and freeze great for perfect leftovers and lunches.

Prep Time20

Cook Time30

Total Time40

Servings: servings

Calories: 366kcal

Author: Lisa Longley

Ingredients

4 bell peppers sliced in half length-wise and de-seeded (see note)
1 pound ground turkey (read in the post about replacing with ground beef)
2 tablespoons olive oil
3 tablespoons taco seasoning
15 ounces black beans drained and rinsed (425 grams before draining and rinsing)
16 ounces salsa (454 grams)
1 cup frozen corn (135 grams)
2 cups brown rice read above for how to make a short-cut
2 cups cheddar cheese shredded and divided (226 grams)
sour cream for topping (optional)
diced tomatoes cilantro and pickled jalapeños for serving (optional)

Instructions

Preheat your oven to 350 degrees Fahrenheit and spray a 9 by 13 inch baking dish with cooking spray.
Place the pepper halves in a large mixing bowl. Cover with a plate and cook for 6 minutes in the microwave. This will soften the peppers and shorten the overall baking time.
4 bell peppers
While the peppers are cooking, heat olive oil in a large skillet over medium heat. Add the ground turkey and taco seasoning, breaking up the meat. Cook until the meat is browned and cooked through.
1 pound ground turkey, 3 tablespoons taco seasoning, 2 tablespoons olive oil
In a large bowl, combine the cooked meat, black beans, salsa, frozen corn, cooked rice, and 1 cup of the cheddar cheese. Mix until combined.
15 ounces black beans, 16 ounces salsa, 1 cup frozen corn, 2 cups brown rice, 2 cups cheddar cheese
Place the peppers in the baking dish, making sure to tip them to get out any accumulated cooking liquid before placing them in the baking dish. Add the filling to the prepared peppers. (You may have leftover filling.)
Top the peppers with the remaining 1 cup of cheese. Bake for 20 minutes. To serve top with sour cream, diced tomatoes, cilantro, and pickled jalapeños.

Notes

If you use peppers that are on the smaller side, you may have leftover filling. You can make additional stuffed peppers or you could just add in one more pepper and cut off the top rather than cut them in half. Though the filling is delicious on its own as leftovers.

Nutrition