Taco Stuffed Bell Peppers Recipe
When you crave a meal that bursts with vibrant colors and bold flavors, the Taco Stuffed Bell Peppers Recipe is your go-to dish. This delightful recipe takes sweet, crispy bell peppers and fills them with a savory, seasoned turkey mixture, black beans, and salsa, all cozying up beneath a blanket of melted Mexican cheese. Every bite brings together comforting textures and zesty taste, making it a weeknight winner that feels special enough for guests. If you’re looking for a recipe that’s both healthy and downright delicious, this Taco Stuffed Bell Peppers Recipe checks every box.
Ingredients You’ll Need
Simple ingredients are the heart and soul of this Taco Stuffed Bell Peppers Recipe. Each component plays a crucial role, whether adding depth, texture, or that pop of freshness.
- 3 bell peppers: Choose a mix of colors for visual appeal and naturally sweet flavor.
- 1 1/2 Tbsp extra virgin olive oil, divided: Enhances richness and helps cook the filling evenly.
- 1/4 tsp salt: Balances and enhances the overall taste of the dish.
- 1/4 tsp black pepper: Adds a mild kick and warmth.
- 1 lb. ground turkey: A lean protein base that soaks up seasoning wonderfully.
- 3 Tbsp taco seasoning*: Brings the signature southwestern flavor that defines this meal.
- 1/4 cup water: Keeps the filling juicy and tender during cooking.
- 1 cup salsa: Injects acidity and spice, complementing the meat and beans.
- 1 15 oz. can black beans, drained & rinsed: Adds creamy texture and additional protein.
- 1 cup shredded Mexican cheese**: Melts beautifully to tie the flavors together.
- 1 Tbsp chopped cilantro: A fresh herb topping that brightens every bite.
How to Make Taco Stuffed Bell Peppers Recipe
Step 1: Prepare the Bell Peppers
Start by preheating your oven to 350°F. Give each bell pepper a good wash and dry, then carefully cut them in half horizontally. Removing the seeds and stems creates perfect little bowls to hold all that tasty filling. This prep step is essential because it ensures the peppers cook evenly without losing their shape.
Step 2: Pre-bake the Bell Peppers
Place the halved peppers in a casserole dish, brush them lightly with olive oil, and season with salt and black pepper. Baking them for 20 minutes softens the peppers just enough to be tender while keeping their structure intact for stuffing later. This warm, softened pepper will be the perfect vessel to cradle the flavorful filling.
Step 3: Cook the Turkey Filling
While the peppers bake, heat a tablespoon of olive oil in a skillet over medium heat. Brown the ground turkey until it’s cooked through and starting to get extra flavorful from browning. The rich, meaty base will carry all the taco seasoning and salsa flavors brilliantly.
Step 4: Add Seasoning and Beans
Sprinkle the taco seasoning and pour in the water, mixing everything well with the turkey. Stir in the salsa and black beans, then let the mixture simmer for 2 minutes to meld all those robust flavors. This step transforms the filling into a cohesive, saucy, and hearty taco-inspired delight.
Step 5: Stuff the Peppers
Remove the pre-baked peppers from the oven and start filling each half to the brim with the turkey mixture. Don’t be shy—pack them full! The vibrant filling contrasts beautifully against the bright peppers, creating a feast for both the eyes and the taste buds.
Step 6: Add Cheese and Bake
Top each stuffed pepper generously with the shredded Mexican cheese. Lightly tent the casserole dish with foil and bake the peppers for 15 minutes. This gentle baking melts the cheese and continues to heat the filling, ensuring every pepper is piping hot and inviting.
Step 7: Finish with Broil and Cilantro
Remove the foil and bake for an additional 5 minutes, or place under the broiler for 2-3 minutes to get a golden, bubbly cheese crust. Sprinkle chopped cilantro over the top for a fresh herbaceous finish that lifts the entire dish. Now you’re ready to enjoy the ultimate Taco Stuffed Bell Peppers Recipe experience!
How to Serve Taco Stuffed Bell Peppers Recipe
Garnishes
A simple garnish can elevate this dish from everyday to impressive. Try a dollop of sour cream, a squeeze of fresh lime, extra cilantro, or thinly sliced green onions. These touches add freshness and zest while enhancing the rich, cheesy taco flavors.
Side Dishes
Pair these stuffed peppers with a crisp side salad, Mexican-style rice, or even a handful of crunchy tortilla chips. These sides compliment the hearty filling and make the meal feel balanced and complete, whether for a family dinner or casual entertaining.
Creative Ways to Present
Serve these peppers on a vibrant platter surrounded by lime wedges or diced avocado. Alternatively, scoop the filling into small toasted tortillas for a fun taco-night twist that’s perfect for sharing. The Taco Stuffed Bell Peppers Recipe lends itself well to creative flair that impresses every time.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover taco stuffed bell peppers in an airtight container in the refrigerator for up to 3 days. The flavors deepen with time, making leftovers just as delightful as the first serving.
Freezing
If you want to keep these peppers longer, freeze them after baking and cooling completely. Wrap each pepper individually or place them all in a freezer-safe container. They will keep well for up to 2 months, ready for a quick, satisfying meal any day.
Reheating
To reheat, thaw frozen peppers overnight in the fridge or gently warm refrigerated leftovers in the microwave or oven. Reheating covered keeps the filling moist and the cheese melty, so it feels just like a fresh-cooked Taco Stuffed Bell Peppers Recipe.
FAQs
Can I use ground beef instead of ground turkey?
Absolutely! Ground beef works beautifully and adds a richer flavor. Just be sure to drain excess fat after cooking to keep the peppers from getting too greasy.
What if I don’t have taco seasoning on hand?
No worries! You can make a simple blend with chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and a pinch of cayenne for a homemade version that’s just as tasty.
Can I prepare this recipe vegetarian?
Yes! Skip the ground turkey and add extra beans, corn, or even cooked quinoa. This keeps the dish hearty while embracing all the flavors of the Taco Stuffed Bell Peppers Recipe.
Should I use a particular type of cheese?
Mexican cheese blends or shredded cheddar and Monterey Jack make a perfect melty topping that balances flavor and texture wonderfully in this recipe.
What are the best bell pepper colors to use?
Any colors work, but mixing red, yellow, and orange adds a beautiful rainbow effect and offers a natural sweetness that complements the savory filling.
Final Thoughts
This Taco Stuffed Bell Peppers Recipe is one of those meals that feels like a warm hug on a plate—comforting, colorful, and packed with flavor. Whether you’re cooking for a weeknight family dinner or impressing friends, this dish delivers every time. I promise once you try it, it will become a staple in your rotation too. So go ahead, gather those ingredients and make a batch—your taste buds will thank you!
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Taco Stuffed Bell Peppers Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
These Taco Stuffed Bell Peppers are a delicious and healthy twist on traditional tacos, featuring ground turkey, black beans, salsa, and melted Mexican cheese baked inside tender bell pepper halves. Perfect for a family-friendly dinner, this recipe combines flavorful taco seasoning with fresh ingredients and offers a colorful, protein-packed meal that’s easy to prepare.
Ingredients
Bell Peppers
- 3 bell peppers
- 1/2 Tbsp extra virgin olive oil (for brushing)
- 1/4 tsp salt
- 1/4 tsp black pepper
Filling
- 1 lb. ground turkey
- 1 Tbsp extra virgin olive oil
- 3 Tbsp taco seasoning
- 1/4 cup water
- 1 cup salsa
- 1 (15 oz.) can black beans, drained & rinsed
Topping
- 1 cup shredded Mexican cheese
- 1 Tbsp chopped cilantro (optional, for garnish)
Instructions
- Prepare the Bell Peppers: Preheat your oven to 350°F. Wash and dry the bell peppers thoroughly. Cut them in half horizontally as evenly as possible, then remove all seeds. Carefully cut and remove the stem from the top half of each pepper so you end up with 6 bell pepper halves ready to be stuffed.
- Partially Bake the Bell Peppers: Place the bell pepper halves in a 9×13-inch casserole dish. Brush each with 1/2 tablespoon of olive oil and season with salt and black pepper. Bake for 20 minutes to soften them up, then remove from the oven and set aside.
- Cook the Ground Turkey: While the peppers bake, heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the ground turkey and cook it until it’s browned all over, breaking it apart as it cooks for even browning.
- Add Seasoning and Mix Filling: Stir in the taco seasoning and water, mixing thoroughly with the cooked turkey. Add the salsa and drained black beans. Stir to combine everything well and let the mixture simmer for 2 minutes to blend the flavors.
- Stuff the Peppers: Remove the skillet from the heat. Fill each baked pepper half with the taco-meat mixture, packing the filling generously right to the top.
- Top with Cheese and Bake: Sprinkle shredded Mexican cheese evenly over each stuffed pepper. Loosely cover the casserole dish with tented aluminum foil and bake for 15 minutes to melt the cheese.
- Brown the Cheese: Remove the foil and bake uncovered for an additional 5 minutes. For a nicely browned cheese topping, you can also broil the peppers for 2-3 minutes watching carefully to prevent burning.
- Garnish and Serve: Sprinkle chopped cilantro over the top if desired before serving. Enjoy your flavorful taco stuffed bell peppers warm.
Notes
- You can substitute ground turkey with ground beef or chicken if preferred.
- Use low-sodium salsa and beans to control the salt content.
- For a vegetarian version, omit the meat and increase the beans or add cooked lentils.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely.
- Adding a dollop of sour cream or avocado slices as a topping pairs well with this dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
