Taco Turkey Stuffed Peppers with Black Beans
Colorful bell pepper halves filled with seasoned ground turkey, black beans, sweet corn, and diced tomatoes, then topped with melted cheese and baked until tender. A complete, protein-packed meal with customizable meat options and vegan cheese compatibility. Quick prep with 30 minutes total cooking time.
Ingredients
- 24 oz ground turkey, 93% lean
- 1 cup onion, chopped
- 6 tbsp reduced sodium taco seasoning mix
- ½ cup water
- 1 ½ cup canned diced tomatoes, no salt added
- 1 ½ cup canned black beans, drained and rinsed
- 1 ½ cup canned sweet corn, drained
- 6 large bell peppers, assorted colors
- ¾ cup shredded colby jack cheesevegan cheese1:1
dairy-free option
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
Wash bell peppers, lay on side to find natural base, then cut in half lengthwise from stem to bottom. Scoop out seeds and white core, then rinse or tap out any remaining seeds.
- 3
Arrange pepper halves cut-side-up on a baking sheet lined with parchment and bake for 15 minutes.
- 4
Meanwhile, brown ground turkey and chopped onion in a skillet over medium-high heat until no pink remains.
- 5
Add taco seasoning and water, then simmer and stir over medium-low heat.
- 6
Add black beans, sweet corn, and diced tomatoes to the meat mixture in the skillet or transfer to a large mixing bowl if needed.
- 7
Spoon mixture into pre-roasted pepper halves and press down. Sprinkle with cheese.
- 8
Bake stuffed peppers for an additional 15 minutes until peppers are tender and cheese is melted.
Tips
Laying peppers on their side before cutting makes it easier to identify and use the natural base for stability.
Pre-roasting pepper halves ensures they are tender after final bake.
If skillet is too small to hold all filling ingredients, combine in a mixing bowl instead.
Good to Know
Refrigerate leftovers in an airtight container for up to one week, or freeze for up to one month.
Prepare and assemble stuffed peppers up to one day ahead; cover and refrigerate, then bake as directed, adding 5 extra minutes if baking from cold.
Serve hot directly from the oven. Reheat refrigerated leftovers in microwave for 2 minutes, or frozen leftovers for 5 minutes.
Common Mistakes
Do not skip pre-roasting the pepper halves to avoid undercooked, firm peppers in the final dish.
Do not overfill pepper halves to avoid mixture spilling during baking and uneven cooking.
Substitutions
similar texture and flavor