Turkey Taco Stuffed Peppers

Why You’ll Love This Recipe

Turkey Taco Stuffed Peppers are a flavorful, nutritious twist on taco night—combining lean ground turkey with taco seasonings, beans, and rice, all packed into tender bell peppers. This wholesome dish is easy to make, low in carbs, and perfect for a family-friendly dinner that doesn’t skimp on flavor.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bell peppers (any color, halved and seeded)ground turkeyonion (diced)garlic (minced)taco seasoning (store-bought or homemade)cooked rice (white, brown, or cauliflower)black beans (rinsed and drained)corn (optional)diced tomatoes or salsa (drained)shredded cheese (cheddar, Monterey Jack, or Mexican blend)olive oilsaltblack pepperfresh cilantro or green onions (for garnish)

directions

Preheat your oven to 375°F (190°C).

Slice bell peppers in half lengthwise and remove seeds and membranes.

Place them cut side up in a baking dish and drizzle lightly with olive oil.

In a large skillet, heat olive oil over medium heat. Add diced onion and cook until soft.

Add garlic and ground turkey, cooking until browned and fully cooked. Drain excess fat.

Stir in taco seasoning, cooked rice, beans, corn (if using), and diced tomatoes or salsa.

Simmer for a few minutes until everything is well combined and heated through.

Spoon the turkey mixture into each bell pepper half, pressing down to fill fully.

Top with shredded cheese.

Cover the dish with foil and bake for 25-30 minutes, until peppers are tender.

Remove foil and bake an additional 5 minutes to melt and brown the cheese.

Garnish with cilantro or green onions before serving.

Servings and timing

This recipe yields approximately 6 stuffed pepper halves (3 whole peppers).
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

Use ground beef or chicken instead of turkey.
Swap rice with quinoa or cauliflower rice for a low-carb option.
Add jalapeños or hot sauce for extra heat.
Top with sour cream, avocado, or crushed tortilla chips for added texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F until warmed through or microwave for 2-3 minutes.
Freeze stuffed peppers individually wrapped for up to 2 months. Thaw and reheat before serving.

FAQs

Can I prepare these in advance?
Yes, assemble the peppers up to 24 hours ahead and bake when ready to serve.

Do I have to cook the peppers before stuffing?
No, baking them with the filling softens them perfectly.

Can I use raw rice in the mixture?
No, rice must be pre-cooked before mixing in.

Are these good for meal prep?
Absolutely—they reheat well and can be made in bulk.

Can I make them dairy-free?
Yes, simply skip the cheese or use a dairy-free alternative.

What kind of salsa works best?
A thicker, chunkier salsa helps prevent excess moisture.

How do I keep the peppers from tipping over?
Trim the bottoms slightly to level them or nestle them closely in the baking dish.

Do I need to peel the peppers?
No, the skin softens nicely during baking and adds to the texture.

Can I skip the beans or corn?
Yes, you can leave them out or substitute with other veggies.

Can I make this vegetarian?
Yes, omit the meat and add more beans, rice, and veggies for a hearty vegetarian version.

Conclusion

Turkey Taco Stuffed Peppers are a hearty, satisfying meal packed with flavor and nutrients. Easy to customize and perfect for weeknight dinners or meal prep, they offer all the bold taste of tacos in a healthy, veggie-packed package. Once you try them, they’ll be a regular on your dinner rotation.

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