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- 4 large bell peppers (any color) - 1 lb ground turkey or beef - 1 cup cooked quinoa or brown rice - 1 can black beans, drained and rinsed - 1 cup corn (canned or frozen) - 1 cup diced tomatoes - 1 packet taco seasoning - 1 cup shredded cheddar cheese - 1 tablespoon olive oil - Salt and pepper - Fresh cilantro, for garnish - Sour cream or Greek yogurt, for serving Gathering the right ingredients is key. I love using bright, large bell peppers. Red, yellow, or green work great. The color adds a fun touch to the dish. For the meat, I often choose ground turkey. It’s lean and tasty. But if you love beef, that’s perfect too! Next, I include one cup of cooked quinoa or brown rice. This adds fiber and makes the dish filling. Black beans are a must. They give protein and a nice texture. I always drain and rinse the beans for a cleaner taste. Corn brings sweetness and crunch. I use canned or frozen corn based on what I have. Diced tomatoes add moisture and flavor. You can use fresh or canned ones. Taco seasoning is vital; it brings all the flavors together. Don’t forget the cheese! I use shredded cheddar for that gooey topping. Olive oil helps season the peppers. A pinch of salt and pepper enhances everything. Finally, fresh cilantro adds brightness, and a dollop of sour cream or Greek yogurt makes it creamy. These ingredients make taco stuffed bell peppers a winner! {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This step gets everything ready for baking. 2. Take the bell peppers and cut off the tops. Remove all the seeds inside. This makes room for the filling. 3. Drizzle a bit of olive oil inside each pepper. Then, sprinkle with salt and pepper. This adds great flavor to the peppers. 1. In a large skillet, add the ground turkey or beef. Cook over medium heat until it turns brown. This usually takes about 5-7 minutes. 2. Once the meat is cooked, drain any fat. Then, add the taco seasoning to the meat. Mix in diced tomatoes, corn, black beans, and quinoa or brown rice. Stir well and heat for another 3-4 minutes. 3. After everything is hot, remove the skillet from heat. Stir in half of the shredded cheddar cheese. This makes the filling creamy and cheesy. 1. Carefully spoon the taco filling into each bell pepper. Pack it in tightly, but not too tight. 2. Top each stuffed pepper with the remaining cheddar cheese. This will melt beautifully while baking. 3. Cover your baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes. This step helps the cheese get bubbly and the peppers tender. Enjoy these taco stuffed bell peppers with a sprinkle of fresh cilantro and a dollop of sour cream or Greek yogurt! - How to choose the best bell peppers: Look for large, firm peppers. Their skin should be shiny and smooth. Any color works, but red, yellow, and orange are sweeter. - Tips for evenly cooking the stuffing: Stir the filling well in the pan. This ensures all ingredients mix and heat evenly. Pack the stuffing tightly into the peppers for a better cook. - Avoiding soggy peppers: Pre-cook the peppers slightly before stuffing. Bake them for about 10 minutes to soften. Drizzle them with oil and season to keep them tasty. - Adding spices or hot sauce: For extra kick, add chili powder or cayenne pepper to the meat mix. A splash of hot sauce gives bold flavor without too much heat. - Alternative cheeses to try: While cheddar is classic, consider using pepper jack for spice or a blend of cheeses for more depth. You can also use mozzarella for a gooey texture. - Fresh herbs for an additional flavor boost: Garnish with fresh cilantro or parsley before serving. These herbs add a fresh taste that brightens up the dish. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only makes the dish visually appealing but also adds a subtle variation in flavor. Make It Vegetarian: Substitute the ground turkey or beef with additional black beans or lentils for a delicious vegetarian version of the stuffed peppers. Meal Prep Friendly: Prepare the filling ahead of time and store it in the fridge for up to 3 days. Just stuff the peppers and bake when ready to serve! Customize Your Toppings: Feel free to add your favorite toppings such as avocado, jalapeños, or a sprinkle of lime juice for extra flavor. {{image_2}} You can easily adapt taco stuffed bell peppers to fit different diets. Here are some great swaps: - Vegetarian option: Use lentils or tofu instead of meat. This option is healthy and filling. - Gluten-free modifications: Ensure your taco seasoning is gluten-free. Use corn or quinoa as your grain. - Low-carb adaptations: Substitute cauliflower rice for quinoa or brown rice. This keeps the dish low in carbs while still tasty. Pair your taco stuffed bell peppers with fun sides. Here are some ideas: - Suggested side dishes: Serve with a simple salad or tortilla chips. Both add crunch and flavor. - Ideas for garnishing and presentation: Top with fresh cilantro and a dollop of sour cream. You can also add avocado slices for richness. - Meal prep ideas: Store leftovers in the fridge for quick meals. You can reheat them for lunch or dinner. After enjoying taco stuffed bell peppers, you might have some left. To keep them fresh, let them cool down first. Then, place them in an airtight container. They will stay good in the fridge for up to four days. If you want to store them longer, freezing is a great option. Wrap each stuffed pepper tightly in plastic wrap. Then, place them in a freezer-safe bag or container. You can freeze them for up to three months. When you’re ready to eat, just thaw them overnight in the fridge. You can reheat stuffed peppers in the oven or microwave. If you choose the oven, preheat it to 350°F (175°C). Place the peppers in a baking dish and cover them with foil. Bake for about 20 minutes or until heated through. For the microwave, put the pepper on a microwave-safe plate. Heat for about 3-5 minutes, checking often. To keep them tender, add a splash of water to the plate before microwaving. This helps to steam the peppers and keeps them juicy. Can I make taco stuffed bell peppers ahead of time? Yes, you can prepare taco stuffed bell peppers ahead of time. You can stuff the peppers and store them in the fridge for up to 24 hours before baking. This saves time on busy nights. Just cover them well to keep them fresh. What can I substitute for ground turkey or beef? If you want a different protein, you can use ground chicken, pork, or even plant-based meat. You could also use lentils for a vegetarian option. Lentils cook well and absorb flavors nicely, making them a great choice. How do I know when the peppers are fully cooked? Peppers are done when they are tender and the cheese is melted. You can test their tenderness by poking them with a fork. If they feel soft, they are ready to eat. Can I use different types of beans or grains in the recipe? Absolutely! You can swap black beans for pinto or kidney beans. For grains, try using brown rice, farro, or even couscous. These changes add different tastes and textures to your dish. Taco stuffed bell peppers are easy to make and full of flavor. We covered the ingredients, cooking steps, and helpful tips to make the best dish. You now have options for different diets and serving ideas. Remember to store leftovers properly for later. Enjoy this simple recipe for a fun meal that satisfies. Happy cooking!

Taco Stuffed Bell Peppers

Delicious bell peppers stuffed with a savory taco filling of ground turkey or beef, quinoa, black beans, and cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 lb ground turkey or beef
  • 1 cup cooked quinoa or brown rice
  • 1 can black beans, drained and rinsed
  • 1 cup corn (canned or frozen)
  • 1 cup diced tomatoes (fresh or canned)
  • 1 packet taco seasoning (store-bought or homemade)
  • 1 cup shredded cheddar cheese
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • to taste fresh cilantro, chopped (for garnish)
  • to serve sour cream or Greek yogurt

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Begin by preparing the bell peppers. Cut the tops off the peppers and remove the seeds. Drizzle the insides lightly with olive oil and sprinkle with salt and pepper. Place them upright in a baking dish.
  • In a large skillet over medium heat, add the ground turkey or beef. Cook until browned and fully cooked, about 5-7 minutes. Drain any excess fat.
  • Add the taco seasoning to the meat, along with the diced tomatoes, corn, black beans, and cooked quinoa (or brown rice). Mix well and cook for another 3-4 minutes until heated through.
  • Remove the skillet from heat and stir in half of the shredded cheddar cheese.
  • Carefully spoon the taco filling into each bell pepper, packing it in tightly.
  • Top the stuffed peppers with the remaining cheddar cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • After 25 minutes, remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is melted and bubbly.
  • Once done, remove from the oven and allow to cool slightly. Garnish with chopped cilantro before serving.
  • Serve with a dollop of sour cream or Greek yogurt on the side.

Notes

Feel free to customize the filling with your favorite ingredients.
Keyword bell peppers, easy dinner, ground turkey, stuffed peppers, taco