Give your next taco night a fresh, flavorful update with these taco-stuffed peppers. Crisp bell pepper halves are filled with seasoned ground turkey, black beans, and tomatoes with green chiles, then finished with melted cheese for an easy, family-friendly weeknight dinner.
Stuffed peppers are a versatile canvas for many fillings. If you enjoy these, try other variations like sausage-stuffed mini peppers or stuffed Anaheim peppers for different flavor profiles.
Why we love this recipe
- Quick and easy. With just five main ingredients and about 30 minutes from start to finish, these peppers come together fast.
- Customizable. Swap proteins, adjust seasonings, or top them with your favorite taco garnishes to suit your taste.
- Tasty and nutritious. All the classic taco flavors without the tortilla—high in protein, lower in carbs, and naturally gluten-free.
Ingredient notes
Exact ingredient amounts and printable instructions are in the recipe card below.
- Bell peppers. Red peppers are sweeter and more nutrient-dense, but orange, yellow, or green peppers work well too.
- Ground turkey. Use 93% lean ground turkey for the best balance of flavor and moisture. You can also use lean ground beef, chicken, or shredded rotisserie chicken.
- Taco seasoning. Homemade or store-bought taco seasoning is fine—if using a packet, check labels for gluten if needed.
- Black beans. Black beans add texture and protein; pinto beans or refried beans can be substituted for a vegetarian option.
- Tomatoes with green chiles. A canned diced tomato and green chile mix (like Rotel) adds brightness; you can substitute diced tomatoes plus chopped green chiles.
- Cheese. A Mexican blend of cheddar and Monterey Jack melts beautifully. Pepper Jack adds extra heat if you like spice.
How to make it, step by step
- Slice the peppers in half lengthwise and remove seeds and membranes. Pre-bake them to soften slightly.
- While the peppers pre-bake, brown the ground turkey in a skillet.
- Stir in black beans, tomatoes with green chiles, and taco seasoning.
- Fill each pepper half with the turkey mixture.
- Top each filled pepper with shredded cheese.
- Bake until the cheese is melted and golden.
Variations
Filling
Replace ground turkey with ground beef, ground chicken, chorizo, or shredded rotisserie chicken. For a vegetarian version use refried beans or add extra vegetables. Frozen or canned corn and chunky salsa are great additions.
Toppings
Top with avocado slices, sour cream, hot sauce, jalapeño, pickled onions, cilantro, sliced olives, or your favorite salsa.
Serving suggestions
Serve with rice—regular or cauliflower rice for a lower-carb option. Fresh salsas or a simple salad complement these stuffed peppers nicely. Finish the meal with a light dessert if you like.
Top Tips
- Slicing peppers. Slice peppers vertically for easier stuffing, faster cooking, and more surface for melted cheese.
- Pre-bake peppers. Pre-baking removes excess water so the filling stays flavorful rather than soggy. Drain any accumulated liquid before stuffing.
- Seasoning. Whether using homemade or store-bought taco seasoning, taste and adjust salt and spices to your preference.
- Spice level. To increase heat, add red pepper flakes, chopped jalapeño, hot sauce, or use hot diced tomatoes with chiles.
- Storage. Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the oven or microwave.
- Air fryer. You can prepare these in an air fryer: preheat to 350°F, cook pepper halves 5 minutes, fill them, then air-fry 5 more minutes until cheese melts.
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Recipe
Taco Stuffed Peppers
Ingredients
- 3 large bell peppers any color
- 1 pound ground turkey
- 2 tablespoon taco seasoning
- 1 15 ounce can black beans drained
- 1 10 ounce can Rotel tomatoes with green chilies drained
- 2 cups shredded Mexican cheese
Instructions
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Preheat oven to 400°F. Lightly oil a 9 x 13-inch casserole dish or a rimmed baking sheet.
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Wash and dry the peppers. Slice them in half lengthwise.
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Remove seeds and membranes and trim the stem if needed.
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Place pepper halves cut-side up in the baking dish.
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Bake 10 minutes, until peppers are slightly tender.
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Pour off any liquid that collects in the pepper cavities.
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While peppers bake, heat a skillet over medium-high with a little oil.
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Brown the ground turkey, breaking it up, about 5–10 minutes.
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Stir in taco seasoning, black beans, and tomatoes with green chiles.
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Divide the meat mixture evenly among the pepper cavities.
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Top each filled pepper with grated cheese.
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Return to the oven and bake about 15 minutes, until the cheese is melted and golden.
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Serve warm with your favorite toppings.
Notes
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- Slicing peppers. Slicing vertically makes them easier to stuff, helps them sit steady in the pan, and increases surface area for melted cheese.
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- Pre-bake peppers. This step reduces excess moisture so the filling won’t be watery—discard any liquid left in the pepper cavities.
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- Seasoning. If using store-bought taco seasoning, check the label—some blends contain flour or require added water. Adjust salt and spices to taste.
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- Spice level. Add red pepper flakes, jalapeño, or hot sauce to increase heat, or use a spicy canned tomato with chiles.
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- Storage. Store leftovers in an airtight container in the fridge for 3–4 days and reheat when ready to eat.
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- Air fryer. Preheat to 350°F, cook pepper halves 5 minutes while you brown the filling. Fill, top, and air-fry 5 more minutes until the cheese melts.