Turkey Taco Stuffed Peppers are a fast, flavorful, healthy option for a weekday meal.
You gotta love a recipe with familiar flavors and a fun twist. Tacos seem to be a big hit with almost everyone. This healthier version features ground turkey (although ground beef would also work) and spices you probably have on hand. You can control the heat and intensity of flavor with the seasoning and the type of sauce you choose. Then we pile everything into a colorful array of peppers and bake topped with cheese. What’s not to love?
A Quick Recipe Selection
I was literally minutes away from heading out for groceries when I did a quick search for an easy recipe. That’s when I happened on these stuffed peppers on Pinterest. It checked all the boxes for something the hubby would enjoy and I could whip up with minimal effort. I also wanted to try this method for pre-baking the peppers vs. blanching them, as I have with other recipes. Keep reading for my thoughts on how this method worked
Tips for Turkey Taco Stuffed Peppers
Bell Peppers – As mentioned above, I’ve typically blanched the peppers before filling and baking them. Pre-baking is certainly an easier way to go. But it does result in a more crisp-tender texture. I added 5 additional minutes to the pre-bake time to soften them a little more. If you prefer peppers that are cooked down further, I suggest blanching them (you can follow the instruction in one of the other stuffed pepper recipes below.)
Grain-free – most stuffed vegetables include rice or some type of grain. These do not, which means they have more protein and fewer carbs.
Seasonings & Sauces – Because I selected a mild enchilada sauce, I felt the seasoning needed to be slightly amped up. So I increased the Chili Power from 2 teaspoons to 3, the garlic powder from 1/2 teaspoon to 1 teaspoon, and the cumin from 1 teaspoon to 1 1/2 teaspoons. If you opt for a medium to hot enchilada sauce or salsa you might want to dial back the seasonings.
Toppings
I finished a few of my stuffed peppers with a drizzle of Herdez Guacamole Salsa and chopped cilantro. I discovered this yummy product when my friend Sue shared a Green Chili Chicken Stuffed Squash recipe she enjoyed. Various additional toppings are suggested in the notes section of the recipe.
Serving Size – I consider a half pepper a serving, so four peppers yield eight servings. If you are feeding heartier eaters, plan on a full pepper. Note – I only stuffed three peppers since I cook for two people. So I popped the rest of the meat mixture into the freezer to use at a later time.
Side Dishes
I had an abundance of cherry tomatoes so I roasted them as a side dish. Simply toss tomatoes with olive oil, season with salt and pepper, and bake at 400 degrees for 20 minutes. I also served an easy microwave packet of Spanish rice to round out the meal.
Additional Stuffed Pepper Recipes
Here are a few additional stuffed pepper recipes you can try.
Turkey Taco Stuffed Peppers
Ingredients
- 4 bell peppers try a mix of red, orange, yellow or green
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1/2 cup diced onion
- 1 tablespoon chili powder
- 1 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- Kosher salt and fresh ground black pepper to taste
- 2 tablespoons chopped cilantro optional
- 4 ounce can diced mild green chiles drained
- 3/4 cup black beans rinsed and drained
- 1/2 cup frozen corn or corn & pepper mix
- 8 ounces salsa or red enchilada sauce mild or hot, based on preference
- 3/4 cup shredded Colby Jack or Cheddar cheese or more, if desired
Instructions
- Preheat oven to 400° degrees
- Cut the peppers in half lengthwise, cutting around the stem and removing the ribs, and seeds. Place the halved peppers on the baking sheet cut side up and sprinkle with salt. Bake for 20 minutes.
- While the peppers are baking, heat the olive oil in a large skillet over medium high heat. Add the ground turkey, onion, spices, salt and pepper. Break up the turkey as it cooks. When the turkey is cooked, stir in the black beans, corn, green chiles, cilantro (if using), and salsa or enchilada sauce. Taste for seasoning and bring the mixture to a simmer for a minute or two.
- Remove the peppers from the oven. Pour out any liquid inside the peppers, and evenly divide the filling into each half. Bake for another 10 minutes. Top with shredded cheese. Bake for 5 more minutes and then serve with desired toppings
Probably the best stuffed peppers I’ve ever eaten! Thanks for the recipe Cathy!
This recipe has become a family favorite for us too. So glad you enjoyed it!
Delicious recipe that I made ahead & put in the fridge until dinner time. I baked it for 30-45 minutes until hot & served with rice. I love tacos but I think I might like this dish even more.
I am so glad you liked this recipe. It’s a hit at our house too. And thanks for sharing your make ahead instructions! 💗