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Your family will love this Turkey Taco Stuffed Peppers recipe! They are a flavorful, protein-packed dinner that’s easy to make and full of Tex-Mex flavors. Made with lean ground turkey, black beans, rice, and plenty of cheese, these stuffed peppers are one of my favorite dinners. Plus, they’re a great way to sneak in extra veggies!
When I can get a healthy homemade dinner on the table in an hour and a half and it also tastes amazing? That’s a major win. You can’t do much better than this Stuffed Pepper recipe. Lightened up with ground turkey instead of ground beef or sausage, and loaded with vegetables and a touch of spice.
Try this next: If you love stuffed peppers, try my Chicken and Rice Stuffed Peppers or Stuffed Mini Peppers for another tasty twist.
Pin this recipe for later!Why I Love This Recipe
- Healthy & Hearty – Made with lean ground turkey, black beans, and veggies for a nutritious meal.
- Make-Ahead Friendly – Prep the peppers in advance and bake when ready.
- Customizable – Swap out the rice, beans, or cheese to fit your family’s preferences.
- Kid-Friendly – Mild flavors with a cheesy topping appeal to little ones.
RECIPE WALK-THROUGH
Ingredient Notes
- Bell Peppers – Any color works! Red, yellow, and orange are sweeter, while green is slightly more bitter.
- Salsa – Use a smooth salsa, not chunky, for a better texture in the filling.
- Cheese – A mix of Pepper Jack and cheddar perfectly balances spice and creaminess.
- Chicken Broth – Helps steam the peppers while they bake, making them tender.
How To Make Turkey Taco Stuffed Peppers
See the recipe card below for full, detailed instructions
- Prepare the Filling – Sauté onions, then cook the turkey and garlic. Stir in salsa, taco seasoning, and water. Let simmer, then mix in rice, black beans, corn, and half the cheese.
- Prep the Peppers – Slice in half lengthwise or cut the tops off, remove seeds, and season.
- Stuff and Bake – Fill peppers, top with salsa and cheese, and add broth to the pan. Cover and bake at 350°F for 45 minutes, then uncover and bake for 10 more minutes.
- Garnish & Serve – Sprinkle with green onions or parsley and serve with sour cream.
Frequently Asked Questions
Do you need to boil peppers before stuffing them?
This recipe does not require pre-cooking the peppers before they are assembled. We add broth to the baking dish and it is cooked covered, which helps cook the peppers right along with the filling mixture.
What toppings go on turkey taco stuffed peppers?
Sour cream, hot sauce, and crushed up tortilla chips would make excellent toppings for taco stuffed peppers.
Can I use ground beef instead of turkey?
Yes! Ground beef works just as well in this recipe. You can also use ground chicken for another lean option.
Can I make this recipe dairy-free?
Absolutely! Just omit the cheese or use a dairy-free cheese alternative.
Can I use quinoa instead of rice?
Yes, cooked quinoa is a great substitute for rice and adds extra protein.
What if I don’t have taco seasoning?
You can make your own by using my recipe for Homemade Taco Seasoning.
Serving Suggestions
- Make it Spicy – Add diced jalapeños or use a spicier salsa.
- Low-Carb Option – Swap the rice for cauliflower rice.
- Extra Toppings – Avocado slices, hot sauce, or a drizzle of ranch for additional flavor.
Storage Tips
The Best Way to Store Leftovers
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezing: These stuffed peppers actually freeze quite beautifully for up to 6 months. Allow baked peppers to cool, then place in a Ziploc freezer bag or airtight container. To eat, thaw overnight in the fridge, then bake at 350 degrees until heated through (10-15 minutes).
Recipe Tips
- Pick the Right Peppers – Look for large, sturdy peppers that can hold plenty of filling.
- Make Ahead – Assemble the peppers a day in advance and bake when ready.
- Prevent Soggy Peppers – Pre-bake them for 10 minutes before stuffing if you like a firmer texture.
More Ground Turkey Recipes
- Ground Turkey Teriyaki Rice Bowl
- Burrito Bowls with Ground Turkey
- Homemade Turkey Meatballs Recipe
- Turkey Meatball Subs
- Easy Ground Turkey Tacos
- Ground Turkey Casserole
- Ground Turkey Taco Salad
Turkey Taco Stuffed Peppers
Ingredients
- 1 pound Ground turkey
- 1 Small onion diced
- 2 Cloves of garlic minced
- 2 cups Salsa not chunky, divided
- 2 tablespoons Taco seasoning
- 3/4 cup Water
- 1 cup Shredded Pepper Jack cheese divided
- 1 cup cup Shredded cheddar cheese divided
- 6 Bell peppers any color
- 1 cup Cooked rice
- 1 can Black beans drained and rinsed
- 1 cup Frozen corn kernels
- 1 cup Chicken broth or water
- Thinly green onions or minced parsley for garnish
- Sour cream for serving
Instructions
- Heat oven to 350 degrees F.
- Heat a tablespoon of vegetable oil in a large skillet over medium-high heat and cook onions until soft; 3-4 minutes. Add ground turkey and garlic and cook until meat is no longer pink; about 5 minutes. Drain any liquid and return meat mixture to the pan.
- Stir in 1 cup of salsa, taco seasoning and water. Bring to a boil, then cover and reduce heat to low. Simmer for 10-15 minutes or until sauce is thickened and reduced. Stir in rice, black beans and corn. Stir in half of the cheeses until melted.
- Meanwhile, prepare the bell peppers. Slice the pepper in half lengthwise, or cut off the tops of the peppers, depending on whether you want them to lay flat or stand up. Remove and discard seeds and membranes; rinse peppers. Arrange in a baking dish and season with salt and pepper. (Note – the size of the baking dish will depend on how you plan to cut the peppers. I recommend slicing them, then fitting them into the pan you think would be the best fit.)
- Stuff peppers with the meat mixture. Top each pepper with a spoonful of salsa and remaining cheese.
- Carefully pour 1 cup of chicken broth or water around the peppers.
- Cover with nonstick foil and bake in the preheated oven for 45 minutes. Uncover and bake for an additional 10 minutes, or until cheese is melted and bubbly and peppers are tender.
- Garnish with fresh minced parsley or sliced green onions and serve immediately with a dollop of sour cream if desired.
Notes
- Prep these peppers ahead of time, store in the fridge and bake when ready!
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Made this and it was amazing!!! Thank you for sharing it! Everything was on point. I did have to cook it to soften the pepper a little longer and may try your pre-softening tip next time!!! Seriously loved it!!
You are so welcome Madison! Awesome feedback, thanks for stopping by.
We love this recipe! After the first couple times we tried it and loved it, we ended up not having a couple ingredients on hand, so we used a black bean and corn salsa instead. Now that’s all we do. Brown the turkey meat with (homemade) taco seasoning, cook the rice in chicken broth, mix both with a small jar of salsa and put that into the peppers, topped with cheese. One of the easiest and most delicious recipes we do in our home. If we’re feeling extra healthy, we use cauliflower rice instead and drain the liquid as much as possible, then cook it down further to release the moisture once all ingredients are mixed otherwise it just gets soupy.
Wow! Awesome feedback Switz! Thanks for stopping by.
We loved this! Omitted the rice and made rice on the side! So good, thank you! It’s being added to our regular dinners!
You are so welcome Emma! Thanks for stopping by.