Taco Peppers
Juicy stuffed peppers filled with flavorful ground turkey, taco seasoning, and beans, topped with cheese and sour cream for a satisfying, Mexican-inspired meal perfect for family dinners.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- Place pepper halves in boiling water for 5 minutes; drain well.
- Arrange the pepper halves in a 13 x 9-inch baking dish.
- Meanwhile, brown the ground turkey in a skillet; drain excess fat.
- Stir in taco seasoning, kidney beans, and salsa; bring to a boil.
- Reduce heat and simmer uncovered for 5 minutes.
- Spoon the turkey mixture into the pepper halves.
- Cover the dish and bake at 350°F for 15 minutes.
- Top each pepper with one teaspoon of sour cream, one teaspoon of chopped tomato, and one teaspoon of shredded Cheddar cheese.
Tips & Substitutions
For added flavor, consider roasting the peppers for a few minutes before filling them. You can substitute ground turkey with ground beef or chicken if preferred. If you like more heat, add diced jalapeños to the turkey mixture or top with hot salsa. Serve with a side of sour cream for dipping, reminiscent of the flavors in Tex-Mex Turkey Bake.
Serving Suggestions
These taco peppers make a great main dish, perfect for a casual dinner or game day. Serve with a side of Mexican rice or a fresh green salad for a complete meal. They pair nicely with a dollop of sour cream and extra salsa on the side. For a fun twist, serve alongside some crunchy tortilla chips, ideal for scooping up any extra filling.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through. You can also microwave individual portions for about 1-2 minutes, ensuring they are warm all the way through.
Nutrition & Diet Analysis (per serving)
Each serving of Taco Peppers contains roughly 840 calories, with 50g protein, 95g carbohydrates, and 29g fat. It is an excellent source of vitamin C (132% of the Daily Value), dietary fiber (113% of the Daily Value), and protein (99% of the Daily Value). Note that it is relatively high in sodium, at 2081mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare taco peppers ahead of time?
Yes, you can prepare the filling and stuff the peppers a day in advance. Just keep them covered in the refrigerator. When ready to bake, allow them to sit at room temperature for about 20 minutes before placing them in the oven to ensure even cooking.
What other vegetables can I use instead of peppers?
If peppers aren't your favorite, you can use zucchini or eggplant halves as alternatives. Both options will provide a different flavor profile while still holding the filling well. Just adjust the baking time slightly, as these vegetables may cook faster than peppers.
Can I freeze tacos peppers?
Absolutely! After baking, let them cool completely, then wrap individually in plastic wrap and place in a freezer-safe container. They can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then bake at 350°F (175°C) until warmed through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).