Your weeknight will be complete with this healthy turkey taco stuffed peppers recipe! It’s made with rice or quinoa, black beans and corn to make it a Mexican style meal your whole family will love.
Stuffed peppers is one of those recipes that can be a staple on any weeknight menu. Growing up my mom would rotate through the same 7-10 meals throughout the weeks and these taco stuffed peppers would have been welcome any day!
They’re full of protein, healthy carbs, and veggies and the flavor is out of this world. The melty cheese on top is to die for.
You can make this recipe as a stand alone (no sides necessary!) because it’s got everything you want out of a dinner all in one meal.
However, if you do want some sides to stand up against these taco stuffed bell peppers I have a few ideas for ya.
What to serve with taco stuffed peppers:
- Crunchy salad with healthy ranch
- Extra black beans
- Healthy guacamole with chips and veggies
Should I blanch peppers before serving?
Blanching veggies is the process in which the veggie is cooked/steamed and then placed in an ice bath to stop the cooking process immediately. Because we aren’t cooking these taco stuffed peppers prior to stuffing and baking there’s no need to blanch them.
How to make taco stuffed peppers:
- The first step in making stuffed peppers is getting the filling ready. Start by browning the meat then adding the cooked rice/quinoa, black beans, corn, salsa and taco seasoning.
- Next, fill the peppers with the pan of taco ingredients, top with cheese and bake at 350°F for 45 minutes. Top with avocado and cilantro before serving!
How do I reheat stuffed peppers?
Stuffed peppers are a great recipe to make ahead of time. You can make them for a friend who’s having a baby or prep them for yourself (like me!). Here’s how to store and reheat stuffed peppers:
- How to freeze: follow the steps in this recipe up until baking everything. Instead of baking, store in a ziplock back or air-tight container in the freezer for up to 6 months.
- To heat from frozen: put the peppers straight from the freezer into the oven at 350°F until thawed and cooked through, 30-40 minutes.
- To heat from refrigerated: If you just keep them in the fridge to store, you can put them back in the oven fro 10-20 minutes or zap them in the microwave for a few minutes.
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
More healthy taco dinners:
Turkey taco stuffed peppers
INGREDIENTS
- 4 bell peppers with the tops cut off and de-seeded through the stem
- 1 lb ground turkey
- 1 packet store bought taco seasoning (preferably without added sugar)
- 1/2 cup uncooked rice or quinoa
- 1 cup mild or medium salsa
- 1-15 oz can sweet corn
- 1-15 oz can black beans
- 3 tablespoons chopped cilantro plus more for garnish
- 4 oz shredded cheddar or taco cheese optional
- Avocado and cilantro to garnish
INSTRUCTIONS
- Preheat the oven to 350 degrees. Spray a 9x9 inch baking dish with non-stick spray. Place the de-seeded peppers in the pan with the openings face up. Set aside.
- Cook the rice or quinoa on the stove according to the package directions.
- While the rice or quinoa are cooking, add the ground turkey to a large skillet and brown for 5-6 minutes until fully cooked. Add in the taco seasoning and water based on package directions and stir to combine. Next, add the cooked rice or quinoa, salsa, corn and black beans, stirring well to incorporate.
- Scoop the mixture evenly into the bell peppers in the pan and top with shredded cheese if using it. Cover with foil and bake for 45 minutes. Remove the cover and bake for an additional 5-10 minutes until golden and bubbling.
Notes
Nutrition
![Sheet Pan Burrito Bowl [Meal Prep!]](https://i0.wp.com/whatmollymade.com/wp-content/uploads/2020/03/burrito-bowl-recipe-on-a-sheet-pan.jpg?resize=150%2C150&ssl=1)
