Why You’ll Love Taco Stuffed Peppers (with Extra Veggies) Recipe
This recipe is a great choice for busy weeknights because it combines protein, vegetables, and comforting taco flavors in one dish. The bell peppers become tender in the oven while holding a savory filling made with turkey, beans, corn, spinach, and cheese.
You’ll also love how adaptable it is. You can change the protein, switch up the beans, use your favorite cheese, or add toppings like salsa, avocado, or sour cream. It is a simple meal that feels fresh, filling, and family-friendly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 bell peppers
1 teaspoon kosher salt, divided
2 tablespoons olive oil, divided
1 pound ground turkey
½ yellow onion, chopped
1½ teaspoons garlic powder
½ teaspoon dried oregano
1 packet taco seasoning (3 tablespoons)
¾ cup low-sodium chicken broth
½ cup tomato sauce
1 can black beans, drained and rinsed
1 cup frozen corn
2 cups baby spinach, roughly chopped
1 cup grated cheddar cheese or Mexican blend
Directions
Preheat your oven to 350°F.
Cut the bell peppers in half lengthwise, then remove the seeds and membranes. Drizzle them with 1 tablespoon of olive oil, rubbing the oil over both the inside and outside. Season the inside cavities with ½ teaspoon of salt.
Place the peppers cut-side down on a large baking dish or sheet pan. Bake them for 15 minutes to give them a head start and help them soften.
While the peppers bake, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2 to 3 minutes. Add the remaining salt and cook for another minute.
Add the ground turkey to the skillet. Cook for 2 to 3 minutes, breaking it up with a spoon or spatula as it cooks.
Sprinkle in the taco seasoning, garlic powder, and dried oregano. Stir briefly to distribute the seasonings throughout the meat.
Pour in the chicken broth and tomato sauce. Stir well, then reduce the heat to medium-low. Let the mixture simmer for 4 to 5 minutes, until the sauce thickens to your liking.
Add the black beans, frozen corn, and chopped spinach. Stir for 1 to 2 minutes, just until the spinach wilts and everything is evenly combined.
Remove the peppers from the oven and fill each one with the turkey taco mixture. Top with the grated cheese, then return them to the oven. Bake for 15 to 20 minutes, or until the peppers are fork-tender and the cheese is melted.
Serve warm with any toppings or garnishes you like.
Servings and timing
This recipe makes 4 servings.
Preparation and cooking time together take about 45 minutes. That makes it a convenient option for a weeknight dinner when you want something hearty without spending hours in the kitchen.
Variations
You can easily make this recipe your own with a few simple changes. Swap the ground turkey for ground chicken, lean beef, or even plant-based crumbles if you want a vegetarian-friendly option.
For a spicier version, add diced jalapeños, red pepper flakes, or a spicy taco seasoning blend. If you want even more vegetables, stir in diced zucchini, mushrooms, or riced cauliflower with the filling.
You can also change the beans or cheese depending on what you have on hand. Pinto beans work well in place of black beans, and Monterey Jack, pepper jack, or a Mexican cheese blend all melt beautifully on top.
Storage/Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Let them cool before storing so they keep their texture better.
To reheat, place them in the microwave in short intervals until heated through, or warm them in a 350°F oven until hot. If reheating in the oven, covering them loosely with foil can help prevent the cheese from overbrowning.
These peppers can also be frozen after baking. Wrap them well or store them in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating for the best texture.
FAQs
Can I make taco stuffed peppers ahead of time?
Yes, you can prepare the filling and stuff the peppers ahead of time. Store them covered in the refrigerator, then bake them when you are ready to serve.
Can I use a different meat?
Absolutely. Ground chicken, ground beef, or even shredded chicken can work well in this recipe.
Are these stuffed peppers spicy?
They are usually mild, depending on the taco seasoning you use. For more heat, add jalapeños or use a spicy seasoning blend.
Can I make this recipe vegetarian?
Yes. Replace the ground turkey with extra beans, lentils, or a plant-based meat alternative.
What color bell peppers work best?
Any color works well. Red, yellow, and orange peppers are sweeter, while green peppers have a more savory, slightly bitter flavor.
Do I have to pre-bake the peppers?
Pre-baking helps soften the peppers and ensures they become tender by the end of cooking. It is a helpful step for the best texture.
What toppings go well with these peppers?
Popular toppings include sour cream, avocado, salsa, cilantro, green onions, or crushed tortilla chips.
Can I use fresh spinach instead of frozen vegetables?
Yes. This recipe already uses fresh baby spinach, and you can add other fresh vegetables if you like, such as diced zucchini or tomatoes.
How do I keep the peppers from getting too soft?
Bake them just until fork-tender and avoid overcooking during the second bake. This helps them hold their shape better.
Can I freeze leftovers?
Yes, cooked stuffed peppers freeze well. Store them in a freezer-safe container and thaw before reheating.
Conclusion
Taco Stuffed Peppers with Extra Veggies are a flavorful, satisfying meal that combines the comfort of taco night with the goodness of a vegetable-packed dinner. With seasoned turkey, beans, corn, spinach, and melty cheese tucked inside tender bell peppers, this recipe is easy to love and simple to customize. Whether you serve it for a weeknight family meal or prep it ahead for later, it is a delicious way to put a fresh spin on tacos.
