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Taco Stuffed Peppers

A delightful fusion of taco ingredients stuffed into vibrant bell peppers, perfect for weeknight dinners and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large bell peppers (any color) Look for firm, shiny peppers.
  • 1 pound ground turkey Lean turkey keeps the dish lighter.
  • 2 tablespoons taco seasoning Use store-bought or homemade for best flavor.
  • 1 can (15 ounce) black beans (drained) Canned beans save time.
  • 1 can (10 ounce) Rotel tomatoes with green chilies (drained) Choose mild or original based on heat preference.
  • 2 cups shredded Mexican cheese Look for a good-quality cheese for better melt.

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. Lightly oil a 9 x 13 inch casserole dish or a rimmed baking sheet.
  3. Wash and dry your bell peppers, then slice them in half from stem to end. Remove seeds and membranes.
Cooking the Peppers
  1. Place halved peppers cut side up and bake for about 10 minutes, until slightly tender.
  2. Pour off any liquid collected in the hollows.
Making the Filling
  1. In a skillet, heat a small amount of oil over medium-high heat.
  2. Brown the ground turkey, breaking it up for about 5 to 10 minutes.
  3. Stir in the taco seasoning, black beans, and Rotel tomatoes. Cook for another 3-5 minutes until flavors meld.
Assembly
  1. Divide the meat mixture evenly into each pepper cavity.
  2. Top each filled pepper half generously with grated cheese.
Final Bake
  1. Return the peppers to the oven and bake for an additional 15 minutes, until the cheese is melted and bubbly.
Enjoy
  1. Remove from oven and let cool slightly before serving with toppings like sour cream, avocado, or fresh cilantro.

Notes

Fresh ingredients elevate flavor. Store in fridge for up to 4 days or freeze for 3 months. Reheat in the oven.