Taco Stuffed Bell Peppers Recipe

Imagine your favorite taco night flavors, but with a delicious, healthy twist. These Taco Stuffed Bell Peppers are the perfect way to transform simple ingredients into a wholesome, mouthwatering meal. They’re vibrant, flavorful, and packed with all the goodness you love in tacos. Whether you’re feeding a hungry family or looking for a dish that will make your guests smile, this recipe is a guaranteed crowd-pleaser.

Ingredients

• 3 large bell peppers, halved and seeded
• ½ lb ground turkey
• 1 can (16 oz) black beans, drained and rinsed
• 2-3 cups cooked rice (boil-in-bag rice works great)
• 4 oz jalapeño cream cheese
• 1 cup barbecue sauce (like Sweet Baby Ray’s Hot and Spicy)
• 4 tablespoons olive oil, divided
• 1 cup Parmesan cheese, shredded
• 1 tablespoon garlic salt
• 1 tablespoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon Cajun seasoning

Directions

1. Prepare the Bell Peppers
   Preheat your oven to 350°F (175°C). Cut the bell peppers in half and remove the seeds and membranes. Set them aside.
2. Cook the Rice
   Prepare your rice according to package instructions. Using boil-in-bag rice can save you time and hassle.
3. Brown the Turkey
   Heat half of the olive oil in a large skillet over medium heat. Add the ground turkey, garlic salt, black pepper, chili powder, and Cajun seasoning. Cook until the turkey is browned and fully cooked.
4. Mix It All Together
   In a large mixing bowl, combine the cooked ground turkey, black beans, barbecue sauce, and jalapeño cream cheese. Stir well until all the ingredients are thoroughly mixed.
5. Assemble the Bell Peppers
   Place the halved bell peppers on a foil-lined baking sheet. Drizzle the remaining olive oil over the peppers and the foil to prevent sticking. Fill each pepper half with the turkey and rice mixture.
6. Top with Cheese
   Sprinkle Parmesan cheese generously over the stuffed peppers.
7. Bake
   Place the baking sheet in the oven and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.
8. Serve and Enjoy
   Let the peppers cool slightly before serving. Enjoy the bold and zesty flavors!

Love this recipe? Share the joy with your friends and family on Pinterest and Facebook! We’d love to see how you make these Taco Stuffed Bell Peppers your own—snap a photo and tag us!

FAQ

1. Can I use a different protein?
Absolutely! Ground beef or chicken can be used instead of turkey. You can also make it vegetarian by substituting the meat with more beans or plant-based ground meat.

2. Can I make these in advance?
Yes, you can prep the peppers and keep them in the fridge for up to 24 hours before baking. Just cover them tightly with plastic wrap.

3. How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warm.

4. Can I make this recipe spicier?
For extra heat, add chopped jalapeños or a dash of hot sauce to the filling mixture.

Recipe Details

• Servings: 6 stuffed bell pepper halves (3 whole peppers)
• Estimated Cost: $15-$20
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes

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Enjoy sharing this delicious meal with your loved ones!