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Healthy Taco Stuffed Peppers Meal Prep - Easy, Flavorful, and Ready for the Week

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bell peppers (4–6 large): Any color. Choose peppers that stand up straight if possible.
  • Lean ground turkey or chicken (1 pound): Or use extra-lean ground beef for a richer flavor.
  • Cooked brown rice (1 1/2 cups): Or quinoa, cauliflower rice, or black beans for a low-carb or vegetarian option.
  • Onion (1 small), finely chopped
  • Garlic (2–3 cloves), minced
  • Taco seasoning (2–3 tablespoons): Store-bought or homemade. Adjust to taste.
  • Tomato sauce or salsa (1 cup): Salsa adds more texture; tomato sauce makes it saucier.
  • Corn (3/4 cup), optional: Frozen or canned, drained.
  • Black beans (1 cup), rinsed and drained: Optional if using rice; use as the main carb for a rice-free version.
  • Low-sodium chicken or vegetable broth (1/2 cup): Helps steam the peppers while baking.
  • Shredded cheese (3/4–1 cup): Cheddar, Monterey Jack, or pepper jack.
  • Fresh cilantro, chopped
  • Lime (1), cut into wedges
  • Greek yogurt or light sour cream, for topping
  • Olive oil (1 tablespoon)
  • Salt and black pepper, to taste
  • Optional toppings: Diced avocado, sliced jalapeño, pico de gallo, hot sauce, chopped green onions.

Method
 

  1. Preheat and prep peppers: Heat your oven to 375°F (190°C). Slice the tops off the bell peppers and scoop out seeds and membranes. If needed, trim the bottoms slightly so they stand upright without tipping.
  2. Soften peppers (optional but helpful): Place peppers cut-side up in a baking dish. Add 1/2 cup broth to the bottom. Cover tightly with foil and bake for 10–12 minutes to soften. Remove from oven and set aside. Keep the broth in the dish.
  3. Sauté aromatics: Warm olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
  4. Cook the protein: Add ground turkey. Break it up with a spoon and cook until no longer pink, 5–7 minutes. Season with taco seasoning, salt, and pepper.
  5. Add sauce and mix-ins: Stir in tomato sauce or salsa. Fold in cooked brown rice, corn, and black beans. Simmer 2–3 minutes to thicken slightly. Taste and adjust seasoning.
  6. Fill the peppers: Spoon the taco mixture into each pepper, packing it down gently. Top each with a small handful of shredded cheese.
  7. Bake: Return the baking dish to the oven, uncovered, and bake 15–18 minutes until the peppers are tender and the cheese is melted and bubbly.
  8. Finish with freshness: Let cool for a few minutes. Sprinkle with cilantro and a squeeze of lime. Add any optional toppings you love.
  9. Meal prep: Portion the peppers into meal prep containers (1–2 halves per serving). Add a lime wedge and a small container of Greek yogurt on the side.