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- Bell peppers: These colorful veggies are rich in vitamins A and C. They boost your immune system and help keep your skin healthy. Plus, they add a nice crunch to the dish. - Lean protein options: Ground turkey is a great choice. It is low in fat and high in protein. You can also use plant-based meat substitutes if you prefer a vegan option. These provide protein without animal products. - Whole grains and legumes: Quinoa is a complete protein and has many nutrients. It cooks quickly and adds a nutty flavor. Black beans are also great. They are full of fiber and help keep you full longer. - Additional flavor enhancers: Taco seasoning gives the dish a classic taste. You can use homemade or store-bought. Garlic powder and onion powder add depth and richness. Salt and pepper will help to bring out all the flavors. These ingredients work together to create a tasty and nutritious meal. You can mix and match based on your taste and diet. {{ingredient_image_1}} First, you want to prep your bell peppers. Pick four large peppers, any color you like. Start by slicing the tops off. Use a sharp knife for this. Next, remove the seeds and membranes carefully. Rinse the peppers under cool water to clean them. Place the peppers upright in a baking dish. This helps them stay steady while baking. Now, let’s preheat the oven. Set it to 375°F (190°C). This step is key for even cooking. Next, let's cook the filling. Heat a large skillet over medium heat. Add one pound of ground turkey or your plant-based meat. Cook it until it's browned, about 5 to 7 minutes. Make sure to stir well. Once the meat is cooked, add taco seasoning, garlic powder, onion powder, salt, and pepper. Mix these well to coat the meat. Now, it's time to add more flavor. Add in one cup of cooked quinoa, one can of rinsed black beans, one cup of corn, and one cup of diced tomatoes. Stir everything together and heat for 2 to 3 minutes. Now, it’s time to stuff the peppers. Use a spoon to fill each bell pepper. Pack the filling down gently so it fits well. If you like cheese, sprinkle some on top of each pepper. Cover the baking dish with aluminum foil. This keeps the moisture in while they cook. Bake the peppers for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. You want the peppers to be tender and the cheese to melt. Once done, let the dish cool for a few minutes. Garnish with fresh cilantro for a nice touch. Serve with lime wedges on the side for extra flavor! To get even cooking, always preheat your oven to 375°F (190°C). This heat ensures the peppers cook well throughout. When you cut the tops off the bell peppers, make sure to leave enough flesh at the bottom. This helps hold the filling in place. Remove all seeds and membranes inside. If you want the peppers tender, bake them covered with foil for the first 25 minutes. Then uncover for the last 10-15 minutes. This method keeps them juicy and soft. For the right texture, use fresh bell peppers. They should be firm and shiny. Avoid any with soft spots. When cooking the meat, stir often to avoid lumps. This helps create a better filling texture. Mix everything well in the skillet. This way, every bite is full of flavor. If you’re adding cheese, sprinkle it on during the last few minutes of baking. This allows it to melt perfectly. Making these stuffed peppers ahead of time is easy. You can prepare the filling and store it in the fridge for up to three days. Just keep it in a sealed container. When you’re ready to eat, stuff the peppers and bake them. You can also freeze the stuffed peppers. Wrap each pepper in foil after stuffing. Then, place them in a freezer bag. They can last up to three months in the freezer. For quick meal assembly, prep all your ingredients first. Chop the veggies and cook the meat on a weekend. Then, you can mix and stuff the peppers in no time during the week. You can serve them with a side salad or some rice for a complete meal. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only makes the dish visually appealing but also adds different flavors and nutrients. Make Ahead: Prepare the filling a day in advance and store it in the fridge. This saves time on busy nights and allows the flavors to meld beautifully. Customize Your Fillings: Feel free to add in other vegetables or proteins like zucchini, mushrooms, or shredded chicken to suit your taste preferences. Serve with Fresh Toppings: Enhance the flavors by adding toppings like avocado, sour cream, or fresh salsa when serving for an extra burst of freshness. {{image_2}} You can change the protein in your taco stuffed peppers. Ground turkey works great, but chicken or beef can also shine. For a vegetarian dish, use a plant-based meat substitute. You can also pack these peppers with other veggies. Try zucchini, mushrooms, or even spinach for added nutrients. If you like grains, swap quinoa for brown rice or couscous. Each option gives you a new flavor to enjoy. Want to kick up the heat? Add jalapeños or your favorite hot sauce to the filling. You can also try different cheese types. Cheddar, pepper jack, or even a sprinkle of feta can add a tasty twist. Mix and match spices too! Try cumin or smoked paprika for a smoky flavor. These changes make your stuffed peppers even more delicious and fun! After you make these taco stuffed peppers, you might have some left. To keep them fresh, place them in an airtight container. Store them in the fridge for up to three days. If you want to keep them longer, freeze them. Wrap each pepper in plastic wrap, then place them in a freezer-safe bag. They can last up to three months in the freezer. When you're ready to enjoy your leftovers, there are a few ways to reheat them. The oven is a great choice. Preheat it to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to keep them moist. Heat for about 20 minutes. You can also use the microwave. Place a pepper on a microwave-safe plate. Heat for 2-3 minutes, checking to make sure it’s warm throughout. This method may not keep the peppers as moist, but it’s faster. Enjoy your tasty meal! To make taco stuffed peppers vegan, swap out the meat and cheese. Use a plant-based meat substitute instead of ground turkey. You can try lentils or mushrooms for added texture. For cheese, use a vegan cheese option or skip it altogether. You can also add more veggies like zucchini or spinach for extra flavor. Yes, you can use different types of peppers. Bell peppers are sweet and easy to fill. Poblano peppers have a smoky flavor and add a kick. Jalapeños bring heat but are smaller, so adjust the filling. Each pepper offers a unique taste and texture, making your dish more fun! You have many great sides for taco stuffed peppers. A fresh salad adds crunch and color. Rice or quinoa complements the peppers well. You can also serve guacamole or salsa for an extra zing. Lime wedges are perfect for squeezing on top! This blog post covered how to make delicious taco stuffed peppers. We explored key ingredients like bell peppers and lean proteins. I shared step-by-step instructions to prepare, cook, and bake your peppers. You learned tips for perfecting the dish and customizing it based on your taste. Lastly, I provided storage info for leftovers. Now, you have all the tools to create this tasty meal. Enjoy making it your own and sharing it with others!

Healthy Taco Stuffed Peppers

Delicious and nutritious stuffed bell peppers filled with a flavorful mixture of turkey, quinoa, and beans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers
  • 1 pound ground turkey or plant-based meat substitute
  • 1 cup cooked quinoa
  • 1 can black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 cup diced tomatoes
  • 1 tablespoon taco seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 cup shredded low-fat cheese
  • to taste fresh cilantro, chopped
  • to serve lime wedges

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Carefully slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
  • In a large skillet over medium heat, cook the ground turkey or plant-based meat until browned and cooked through, about 5-7 minutes.
  • Add the taco seasoning, garlic powder, onion powder, and salt and pepper to the skillet. Stir well to combine.
  • Incorporate the cooked quinoa, black beans, corn, and diced tomatoes into the skillet. Mix until everything is evenly coated with the seasonings. Cook for an additional 2-3 minutes until heated through.
  • Spoon the filling into each prepared bell pepper, packing it down gently. If using, sprinkle shredded cheese on top of each stuffed pepper.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  • Remove the dish from the oven and let it cool for a few minutes. Garnish with fresh cilantro.
  • Serve with lime wedges on the side for squeezing over the stuffed peppers.

Notes

Feel free to customize the filling with your favorite vegetables or spices.
Keyword healthy, stuffed peppers, taco