Easy Turkey Taco Stuffed Peppers: A Tasty Fiesta Treat

Hey y’all! If you’re on the hunt for a simple yet scrumptious dish that’s perfect for a cozy family dinner or a lively party, look no further than these Easy Turkey Taco Stuffed Peppers. Bursting with flavor and loaded with nutrients, these peppers are sure to become a staple in your meal rotation. So, grab your apron and let’s get cooking!

Why You’ll Love This

• These stuffed peppers are packed with protein and veggies, making them a healthy choice.
• They’re easy to make, requiring minimal prep time and cleanup.
• The recipe is versatile and allows for creative variations to suit your taste.
• Great for meal prep, these peppers can be made ahead and stored for later.
• The dish is naturally gluten-free and can easily be made dairy-free.

Ingredients for Easy Turkey Taco Stuffed Peppers

• 4 large bell peppers, halved and seeds removed
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 packet taco seasoning (or 2 tablespoons homemade)
• 1 cup cooked quinoa
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 1/2 cups salsa
• 1 cup shredded cheddar cheese (optional)
• Fresh cilantro, for garnish

Directions for Making Easy Turkey Taco Stuffed Peppers

Step 1: Prepare the Peppers

Preheat your oven to 375°F (190°C). Place the halved peppers in a baking dish, cut side up, and drizzle with olive oil. Bake for 15 minutes until slightly softened.

Step 2: Cook the Filling

In a large skillet, heat olive oil over medium heat. Add the ground turkey and cook until browned, about 5-7 minutes. Stir in the taco seasoning, quinoa, corn, black beans, and 1 cup of salsa. Cook for another 5 minutes.

Step 3: Stuff and Bake

Spoon the turkey mixture into each pepper half. Top with the remaining salsa and sprinkle with cheese if desired. Return to the oven and bake for an additional 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Notes

• For more information on making homemade taco seasoning, check out this guide.
• Adjust the level of spice by choosing a mild, medium, or hot salsa.
• If you’re avoiding dairy, omit the cheese or use a non-dairy substitute.

Variations

• Vegetarian: Swap the turkey for more beans or a mixture of beans and mushrooms.
• Spicy: Add diced jalapeños or a dash of cayenne pepper to the filling.
• Mexican Rice: Use cooked rice instead of quinoa for a traditional flavor boost.

Required Equipment

• Large skillet
• Baking dish
• Oven

Storage Instructions

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until heated through.

Suggested Pairings

Pair these stuffed peppers with a fresh green salad or Mexican rice. A dollop of sour cream or guacamole makes a delightful topping!

Pro Tips

• To save time, you can prepare the quinoa and filling a day ahead. Learn how to cook quinoa perfectly.
• For a smoky flavor, try grilling the peppers before stuffing them.
• Let the stuffed peppers sit for a few minutes before serving to allow the flavors to meld.

FAQ

• Can I freeze stuffed peppers? Yes, you can freeze them before baking. Thaw overnight in the fridge and follow the baking instructions.
• Can I use another type of meat? Absolutely! Ground beef or chicken are great alternatives to turkey.
• How do I ensure the peppers are tender? Pre-baking the peppers softens them, ensuring they are perfectly tender after stuffing.