• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Its Thyme 2 Cook

  • Recipe & Faith Index
  • About Me
  • Contact Me
  • Resources
You are here: Home / Main Dish Recipes / Turkey Taco Stuffed Peppers

Turkey Taco Stuffed Peppers

February 23, 2023 by cathyscooking@gmail.com 4 Comments

Taco seasoned turkey stuffed in peppers

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?

Subscribe to ItsThyme2Cook

Taco seasoned turkey stuffed in peppers

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.)

peppers ready to be stuffed with taco seasoned turkey

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.

Taco seasoned turkey stuffed in peppers and roasted tomatoes

Additional Stuffed Pepper Recipes

Here are a few additional stuffed pepper recipes you can try.

Southern Seafood Stuffed Peppers
Southern Seafood Stuffed Peppers feature cornbread stuffing laced with shrimp, spicy andouille sausage and Parmesan cheese.
Check out this recipe
Southern Seafood Stffed Peppers
Italian Sausage Stuffed Peppers
Baked bell peppers provide a single dish meal packed with sausage, rice, Parmesan cheese, and Italian seasonings.
Check out this recipe

Turkey Taco Stuffed Peppers

Taco seasoned ground turkey, black beans and corn stuffed into a colorful array of baked peppers, topped with cheese
5 from 2 votes
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Servings: 8

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

Notes

Additional Topping Ideas:
Sour Cream, salsa, chopped avocado, guacamole, chopped tomatoes, shredded lettuce, or sliced black olives.

Share this:

  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to print (Opens in new window) Print

Filed Under: Main Dish Recipes Tagged With: baked peppers, easy meal, easy recipe, family meal, ground turkey, healthy, healthy recipe, kid friendly, low carb, mexican, peppers, taco

Previous Post: « Chicken Wild Rice Bake
Next Post: Gnocchi with Sausage, Spinach & Peppers »

Reader Interactions

Comments

  1. Carol

    November 16, 2023 at 12:15 PM

    Probably the best stuffed peppers I’ve ever eaten! Thanks for the recipe Cathy!

    Reply
    • cathyscooking@gmail.com

      November 21, 2023 at 6:57 AM

      This recipe has become a family favorite for us too. So glad you enjoyed it!

      Reply
  2. Tracey Peterson

    March 30, 2023 at 5:40 AM

    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.

    Reply
    • cathyscooking@gmail.com

      March 30, 2023 at 5:47 AM

      I am so glad you liked this recipe. It’s a hit at our house too. And thanks for sharing your make ahead instructions! 💗

      Reply

I Would Love to Hear From YouCancel reply

Primary Sidebar

More Inspiration

Walnut and Jam Shortbread

Chocolate Dipped Cranberry Shortbread

Southwestern Skirt Steak and Cheese Grits

Roasted Chard and Pepper with Feta

Pumpkin Risotto with Pancetta

Easy Sheet Pan Sausage and Veggies

Traditional Minestrone with a Twist

Squash with Brown Rice and Turkey Sausage

Grilled Shrimp Corn and Avocado Salad

Chocolate Pecan Tart with Caramel Sauce

Annie’s Potluck Beans

Easy Grilled Fajita Kabobs

Ham and Pea Soup

Easter Resurrection Revives Life

Gnocchi with Sausage, Spinach & Peppers

Turkey Taco Stuffed Peppers

More Food & Faith

Copyright © 2025 Its Thyme 2 Cook on the Foodie Pro Theme

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required