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Taco Stuffed Peppers

Easy and customizable Taco Stuffed Peppers filled with seasoned ground turkey, beans, and cheese, bringing the flavors of tacos to a vibrant bell pepper shell.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Peppers
  • 3 large bell peppers Any color (red, yellow, green for a colorful display)
For the Filling
  • 1 pound ground turkey Lean ground beef or chicken can be used as substitutes
  • 2 tbsp taco seasoning Homemade or your favorite brand
  • 1 15-ounce can black beans Drained and rinsed; pinto or kidney beans can be used as alternatives
  • 1 10-ounce can Rotel tomatoes with green chilies Drained for a zesty kick
  • 2 cups shredded Mexican cheese A blend that includes cheddar and Monterey Jack

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Lightly oil a 9 x 13 inch casserole dish or a rimmed baking sheet.
  2. Wash and dry the peppers, then slice them in half lengthwise. Remove the seeds and membrane.
  3. Arrange the halved peppers in your baking dish, cut side up.
  4. Bake for about 10 minutes, or until the peppers are slightly tender.
  5. Pour off any liquid that may have gathered in the hollow of each pepper.
Cooking
  1. In a skillet, heat a small amount of oil over medium-high heat. Brown ground turkey for about 5 to 10 minutes until no longer pink.
  2. Stir in taco seasoning, black beans, and the diced Rotel tomatoes. Let simmer for 2-3 minutes.
  3. Divide the meat mixture evenly into the pepper halves and pack it in generously.
  4. Top each filled pepper with shredded cheese.
  5. Return the peppers to the oven and bake for an additional 15 minutes or until the cheese is bubbly and golden.
Serving
  1. Serve hot with your favorite toppings such as sour cream, avocado, or cilantro.

Notes

Taco Stuffed Peppers can be stored in an airtight container in the refrigerator for up to 3 days. They freeze beautifully for up to 3 months.