This post is sponsored by Cabot Cheese
Healthy and easy taco stuffed bell peppers that the whole family will love! These bell peppers are stuffed with a seasoned taco filling of black beans, ground turkey, rice, and tomatoes and then topped with a delicious layer of Cabot extra sharp cheddar cheese. This simple 30 minute meal is perfect for any night of the week!
Healthy Taco Stuffed Bell Peppers
When it comes to weeknight dinner meals we all want a few things, quick, easy, and healthy. After a long day of work, the last thing anyone wants is to have to spend all day in the kitchen to get dinner on the table. Thankfully, this easy stuffed pepper recipe is here to save the day!
These healthy taco stuffed bell peppers meet all of the criteria – healthy, quick, and easy. They are filled with a delicious taco seasoned filling and topped with gooey melty extra sharp Cabot cheddar cheese.
This recipe is sure to become a new favorite in your home. Not only is it yummy, it’s also completely gluten free and lactose free!
Simple Ingredients For The Best Taco Filling
Ground Turkey: To keep these stuffed peppers packed with protein and lower on fat, the recipe calls for ground turkey. Feel free to use ground beef or even shredded chicken if you prefer.
Black Beans: For even more protein and to keep these stuffed peppers hearty. Drain and rinse them before adding them to the filling.
Canned Tomatoes: No need to dice your own tomatoes. Just use a can of diced tomatoes to keep things easy.
Rice: Just one cup of pre-cooked rice helps to bulk up these peppers and make them a complete meal. This is a great use for leftover rice that you may have in the fridge from the night before.
Dried Herbs and Spices: A combination of dried herbs and spices give these stuffed tacos the ultimate flavor.
Can I Add Veggies To My Taco Filling?
Yes! If you would like to increase the nutritional value of these peppers even more, adding in quick-cooking veggies is a great idea. You can add in fresh veggies to customize your bell peppers even more.
Here are a few great vegetable options:
- Chopped spinach
- Finely chopped zucchini
- Riced cauliflower
- Finely diced peppers
The Best Cheese To Use For Flavorful Stuffed Peppers
While the filling in these stuffed peppers is delicious all on its own, this recipe is taken to the next level by a nice gooey layer of melted cheese on top.
The key to getting the maximum amount of flavor in these peppers is to use a really flavorful cheese that has flavor all on its own. My personal favorite cheese to top these peppers with is Cabot Extra Sharp cheddar cheese.
Cabot extra sharp cheese is naturally lactose-free, has just the right amount of “bite”, and the flavor works really well with the other seasonings in the taco filling. The cheese adds a delicious creaminess to the peppers that you will love.
When it comes to getting the ultimate melty cheese experience, I highly recommend shredding your own block of cheese. The easiest way to shred your own cheese is by using a simple box grater. In just a few minutes you will have all the shredded cheese you need.
If you are a real cheese lover, like myself, you can also add half a cup of shredded cheese to your filling for even more delicious cheesy flavor. Totally optional, of course, but always a good idea.
How To Make Taco Stuffed Peppers
Step One: Cut your bell peppers in half and remove the seeds and inner ribs. You want to remove any of the white flesh of the pepper so that it is completely hollow inside.
To make removing the seeds easier, try running the peppers under cool water to get rid of any lingering seeds.
Step Two: Once the peppers have been halved and seeded, pat them dry with paper towels. Then, brush the peppers with a little oil and place them on a lined baking sheet, cut side up.
Bake the peppers at 400 degrees for 15 minutes until they start to become slightly tender. Remove the peppers from the oven and set aside.
Step Three: Now, it is time to make the taco filling that you will use to stuff your peppers. Add half a tablespoon of oil to a hot skillet. Next, add the ground turkey, diced onion, and minced garlic. Brown the turkey, breaking it up into chunks as it cooks.
Once the turkey has browned add in the herbs, spices, apple cider vinegar, lime juice, canned tomatoes, and drained black beans. Stir until well combined and then cook over medium heat for five more minutes.
Next, remove the skillet from the heat and fold in the rice. Stir until everything is well combined.
Step Four: Now it is time to stuff your peppers! Use a large spoon to gently spoon the filling into your baked peppers.
You want them stuffed to the top so do not be shy. Once stuffed, place the peppers back on the lined baking sheet and top with a generous amount of shredded cheese.
Step Five: Bake the peppers at 375 degrees for ten to twelve minutes until the cheese has completely melted.
If you would like, you can broil the peppers on high for a few minutes to brown the cheese. Remove the peppers from the oven and let them cool for just a few minutes before topping with chopped cilantro and serving.
What If I Have Leftover Filling?
Depending on the size of your peppers, you may have a little leftover taco filling. If you have enough filling to stuff another pepper, I recommend slicing up another pepper and making a little extra of this recipe.
If there is not enough filling left to stuff a whole pepper, you can also serve the filling on the side with one of your stuffed peppers.
Tips And Tricks For The Best Stuffed Peppers
Freeze your Cabot cheddar a bit before shredding. To make shredding your cheddar cheese even easier, put a block in the freezer for a few minutes while you are making the filling or baking the peppers. This will make shredding the cheese even easier.
Line your sheet pan with parchment paper. Lining your sheet pan will help to make sure that the peppers do not stick and also helps to catch any cheese or filling that happens to fall. Parchment paper also makes cleanup so much easier.
Don’t skip the step of baking your peppers for fifteen minutes before stuffing them. Baking the peppers a bit before stuffing them helps to make sure that they are tender and easier to eat. Do not worry, your peppers will not be soggy if you bake them a little before stuffing.
Taste your filling before stuffing the peppers. To make sure that your filling has just the right flavor, give it a taste before stuffing the peppers. That way you can add a little extra salt or spice depending on your tastebuds.
- 3–4 large bell peppers
- ½ tablespoon avocado oil
- 1 pound ground turkey
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chipotle powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon apple cider vinegar
- 1–15oz can black beans, drained and rinsed
- 1–14.5oz can diced tomatoes
- Juice of one lime
- 1 cup cooked white rice
- 6oz shredded Cabot Extra Sharp Cheddar cheese
- Chopped cilantro, for serving
- Preheat your oven to 400 degrees.
- Cut the bell peppers in half and remove the seeds and inner ribs. Pat the peppers dry with paper towels then, brush the peppers with a little oil and place them on a lined baking sheet, cut side up. Bake the peppers at 400 degrees for 15 minutes until they start to become slightly tender. Remove the peppers from the oven and set aside.
- Add half a tablespoon of oil to a hot skillet. Next, add the ground turkey, diced onion, and minced garlic. Brown the turkey, breaking it up as it cooks. Once the turkey has browned add in the herbs, spices, apple cider vinegar, lime juice, canned tomatoes, and drained black beans. Stir until well combined and then cook over medium heat for five more minutes.
- Remove the skillet from the heat and fold in the rice. Stir until everything is well combined.
- Use a large spoon to gently spoon the filling into the baked peppers. Once stuffed, place the peppers back on the lined baking sheet and top with a generous amount of Cabot shredded cheese.
- Bake the peppers at 375 degrees for ten to twelve minutes until the cheese has completely melted. If you would like, you can broil the peppers on high for a few minutes to brown the cheese.
- Remove the peppers from the oven and let them cool for just a few minutes, top with chopped cilantro, and then serve!
Keywords: Taco Stuffed Peppers, Stuffed Peppers