Easy Taco Stuffed Peppers

A delightful combination of flavors that will tantalize your taste buds, these easy-to-make Taco Stuffed Peppers are comforting and nutritious.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Calories: 250

4 large bell peppers Choose your favorite colors for a vibrant presentation.
2 teaspoons olive oil For brushing the peppers before baking.
to taste salt To enhance the flavors.
to taste pepper To enhance the flavors.
1 tablespoon olive oil or avocado oil Used for sautéing the filling ingredients.
1 lb lean ground turkey I used 93/7 for a healthier alternative to beef.
1 medium onion Chopped, about 1 cup, adds sweetness and depth to the filling.
1/2 tablespoon minced garlic For aromatic flavor in the filling mixture.
2 tablespoons taco seasoning Homemade or store-bought.
1 cup corn Mexicorn or roasted corn works wonderfully.
1 cup canned black beans Rinsed and drained for added protein and fiber.
2 cups tomato salsa Use homemade or store-bought.
1 cup cooked brown rice Quinoa or white rice can be used as alternatives.
1 cup shredded cheese Mexican blend or sharp cheddar cheese.
2 tablespoons chopped cilantro For garnish and fresh flavor.
to taste sour cream or plain Greek yogurt Optional toppings.
to taste limes For squeezing fresh juice over the stuffed peppers.
to taste sliced avocado Adds healthy fats and richness.
to taste salsa Extra on the side.

Preheat the oven to 350 degrees F and spray a 9×13 baking dish with olive oil spray. Slice each bell pepper in half lengthwise, removing the ribs and seeds before placing them into the baking dish in an even layer. Brush or spray each pepper with some olive oil, then season them with salt and pepper before baking for 15 minutes.
While the peppers are baking, heat a sauté pan over medium-high heat with 1 tablespoon of olive oil. Add the ground turkey, breaking it apart as it cooks for about 2-3 minutes until browned, then mix in 1 tablespoon of taco seasoning and cook for an additional 2 minutes before adding onions and garlic.
Once onions become translucent (about 2-3 minutes), sprinkle in the rest of the taco seasoning along with corn and black beans, cooking them together for another minute before stirring in salsa and brown rice.
Divide the filling evenly among the prepped bell peppers, topping each one with shredded cheese before returning them to the oven to bake for another 15 minutes until bubbly and golden.
Top your taco stuffed peppers with your favorite garnishes such as sour cream, salsa, chopped cilantro, lime wedges, and sliced avocado before serving warm.

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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