Taco Stuffed Peppers

Taco Stuffed Peppers is a healthy Mexican-inspired recipe that’s easy to make, and the whole family will love it! Seasoned ground turkey, black beans, salsa, and brown rice stuffed into a bell pepper for a perfectly portioned-out healthy dinner recipe. Make this Mexican stuffed pepper recipe on Sunday for the week, or freeze ahead for future meals.

5 from 1 vote

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Course: dinner, dinner recipe

Cuisine: American, Mexican

Keyword: mexican stuffed peppers, mexican stuffed peppers recipe, taco stuffed peppers, taco stuffed peppers recipes

Prep Time: 25

Cook Time: 55

Total Time: 1 15

Servings: people

Calories: 439kcal

Author: Tammy Overhoff

Equipment

Mixing Bowls
9 x 13 baking dish
Spatula

Ingredients

1 pound ground turkey
1 15-ounce can black beans drained
2-3 tablespoons homemade taco seasoning or 1.3-ounce packet store-bought seasoning.
1/2 cup water
2 cups shredded pepper jack cheese divided
2 cups salsa divided
1 1/2 cups cooked brown rice
6 green bell peppers tops cut off and seeds removed

Instructions

Preheat the oven to 400 degrees.
In a large skillet over medium heat, cook the ground turkey until it is cook through and is no longer pink. As the ground turkey is cooking, break it into small pieces.
Stir in the black beans, taco seasoning, and water. Cook for 5 minutes or until bubbly and the liquid in the meat mixture has slightly thickened.
Remove from the heat and stir in 1 cup cheese, 1 cup salsa, and rice. If the pan isn’t large enough to accommodate all ingredients, pour the taco mixture into a large mixing bowl and then stir in the other ingredients. Set the filling aside.
Cut the tops off of the peppers and remove the seeds and ribs.
Pour the last cup of salsa into the bottom of a 9 x 13 baking dish.
Divide the filling among the bell peppers. Then arrange the stuffed peppers side-by-side in the pan. If there’s leftover filling, then place it into the dish around the peppers.
Cover with foil and bake for 45 -50 minutes or until the peppers are tender and cheese melts.
Place the peppers back in the oven for another 5 minutes or until the cheese melts. You can also broil the peppers to melt the cheese.
Enjoy hot with sour cream, cilantro, or other Mexican-inspired toppings.

Notes

Storage & Reheating Tips

There are so many ways to make taco-stuffed peppers ahead of time.

For the week

Assemble the peppers ahead of time, cover, and refrigerate. Continue with the recipe on cooking day.

Cook the stuffed peppers entirely ahead of time, store them in an airtight container and refrigerator. Reheat in the microwave for 2-3 minutes or until heated. You can also reheat the peppers in a 350-degree oven for 10 - 20 minutes or until hot.

Prepare the taco filling ahead of time, stuff the peppers on cooking day, and continue with the recipe.

Cook one or two of the components ahead of time. For example, cooking brown rice will save 30 -45 minutes on cooking day. Or cook the taco meat ahead of time. On cooking day, bring the rest of the recipe together.

For the freezer

Assemble the peppers entirely ahead of time, wrap in plastic wrap or store in an airtight container, and freeze for up to 3 months. On cooking, day place the peppers in a baking dish and continue with the recipe. If you cook the peppers from frozen, you’ll need to add an extra 15-25 minutes of cooking time, possibly more. If possible, thaw the peppers overnight in the refrigerator to reduce cooking time.

Cook the peppers completely, place them into an airtight container, and freeze for up to 3 months. Reheat in the microwave for 3-5 minutes or until hot. You can reheat the peppers in a 350-degree oven for 20 - 25 minutes or until hot.

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