Turkey Taco Stuffed Peppers
Looking for a new ground turkey taco recipe to try? Here's turkey taco stuffed peppers you should try at home. It's a quick recipe to follow.
Equipment
9x13 inch (23x33cm) baking dish
Large skillet (12-inch / 30cm)
Aluminium foil
Cutting Board
Chef’s Knife
Instant-read meat thermometer
Ingredients
1 tablespoon olive oil
1 pound ground turkey - minced turkey, about 450g
5 medium green pepper (green capsicum) - green capsicum
1 medium yellow onion - diced
4 cloves garlic - minced
1 can black beans - 15-ounce / 425g, rinsed and drained
1 cup salsa - 240ml- 1 package microwaveable brown rice and quinoa blend - 8.5-ounce / 240g
1 package taco seasoning - 1-ounce / 28g, reduced-sodium
1 teaspoon cumin
1 cup cheddar cheese - reduced-fat ; shredded, about 115g- 1 tablespoon cooking spray - for the baking dish
Instructions
- Preheat oven to 400°F / 200°C (205°C fan-forced).
- Slice each bell pepper in half lengthwise. Remove the seeds and membranes, keeping the stem end intact. Trim a thin slice from the rounded bottom of each half so it sits flat.5 medium green pepper (green capsicum)
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.1 tablespoon olive oil, 1 medium yellow onion, 4 cloves garlic
- Add the ground turkey to the skillet and cook over medium heat, breaking it apart with a wooden spoon, for 6–8 minutes until fully cooked through and no pink remains (internal temperature of 165°F / 74°C).1 pound ground turkey
- Reduce the heat to low. Add the taco seasoning, cumin, and drained black beans. Stir to combine and cook for 1–2 minutes until everything is evenly coated.1 package taco seasoning, 1 teaspoon cumin, 1 can black beans
- Microwave the brown rice and quinoa blend according to package directions (about 90 seconds). Add the entire package and 1 cup (240ml) salsa to the skillet. Stir until the filling is well combined.1 package microwaveable brown rice and quinoa blend, 1 cup salsa
- Lightly coat a 9x13 inch (23x33cm) baking dish with cooking spray. Arrange the pepper halves cut-side up in the dish. Divide the turkey filling evenly among the 10 pepper halves, pressing gently to pack the filling.1 tablespoon cooking spray, 5 medium green pepper (green capsicum)
- Cover the baking dish tightly with aluminium foil. Bake at 400°F / 200°C for 30 minutes until the peppers are tender. Remove from the oven and sprinkle the shredded cheese evenly over each pepper half.1 cup cheddar cheese
- Return the uncovered dish to the oven and bake for 5–7 minutes until the cheese is melted and lightly golden.1 cup cheddar cheese
Notes
Storage: Keep cooked stuffed peppers in an airtight container in the refrigerator for up to 4 days.
Freezing: Wrap individual pepper halves tightly in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Cover loosely and microwave on medium power for 2–3 minutes, or reheat in the oven at 350°F / 175°C covered with foil for 15 minutes.
Make-Ahead: Assemble the stuffed peppers without cheese, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if going straight from the fridge.
Pro Tip: Cut peppers lengthwise and trim a thin slice from the rounded bottom so each half sits flat in the baking dish — this prevents tipping and filling spillage.
Serving Suggestion: Two pepper halves make a filling serving on their own. If not pairing with a side, you may have some leftover filling to enjoy separately.
Nutrition
Serving: 1servingCalories: 333kcalCarbohydrates: 31gProtein: 34gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 55mgSodium: 1424mgPotassium: 936mgFiber: 11gSugar: 7gVitamin A: 1425IUVitamin C: 105mgCalcium: 166mgIron: 4mg
How did this recipe turn out for you?Rate this Recipe !
