Go Back

High Protein Taco Stuffed Peppers - A Hearty, Flavor-Packed Dinner

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

Ingredients
  

  • 4 large bell peppers (any color; red and yellow are sweeter)
  • 1 pound lean ground turkey or beef (93% lean or higher)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked black beans (rinsed and drained if canned)
  • 1 cup cooked brown rice or quinoa (optional for extra volume and fiber)
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1 cup canned diced tomatoes (drained) or your favorite salsa
  • 2–3 tablespoons taco seasoning (store-bought or homemade)
  • 1/2 cup corn kernels (frozen or canned, optional)
  • 1 cup shredded cheese (Mexican blend, cheddar, or Monterey Jack)
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped, for garnish
  • Optional toppings: Greek yogurt or sour cream, avocado, jalapeño slices, lime wedges

Method
 

  1. Prep the peppers: Preheat your oven to 400°F (200°C). Slice the tops off the bell peppers and remove seeds and membranes. If they don’t stand upright, shave a tiny bit off the bottoms to level them. Place them in a baking dish cut-side up.
  2. Soften the peppers (optional but helpful): Brush the insides with a little olive oil and bake for 8–10 minutes while you prepare the filling. This helps them cook evenly and stay tender.
  3. Cook the aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds, just until fragrant.
  4. Brown the meat: Add ground turkey or beef. Break it up with a spoon and cook until no longer pink, about 5–7 minutes. Season lightly with salt and pepper.
  5. Build the taco base: Stir in tomato paste and cook 1 minute to caramelize. Add diced tomatoes (or salsa), taco seasoning, and a splash of water if it looks dry. Simmer 2–3 minutes.
  6. Add the fillers: Fold in black beans, corn (if using), and cooked rice or quinoa (if using). Taste and adjust seasoning with more taco spice, salt, or pepper.
  7. Stuff the peppers: Remove peppers from the oven. Fill each pepper firmly with the taco mixture, mounding slightly on top. Sprinkle with half the cheese.
  8. Bake: Cover the dish loosely with foil and bake 15 minutes. Remove foil, top with remaining cheese, and bake another 5–7 minutes, until the cheese is melted and bubbly.
  9. Finish and serve: Let cool for 5 minutes. Garnish with cilantro and your favorite toppings. Serve with lime wedges for a fresh squeeze over the top.