Go Back
To make delicious cheesy taco stuffed peppers, gather the following ingredients: - 4 large bell peppers (any color) - 1 cup cooked quinoa or rice - 1 pound ground turkey or beef - 1 packet taco seasoning - 1 cup black beans, drained and rinsed - 1 cup corn (canned or frozen) - 1 cup diced tomatoes (fresh or canned) - 1 cup shredded cheese (cheddar or Mexican blend) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Sour cream or Greek yogurt (for serving, optional) These simple ingredients create a tasty and colorful dish. You can mix and match to suit your taste. For example, try different types of cheese or add extra veggies. The full recipe gives you all the steps to make this tasty dish. - Preheat your oven to 375°F (190°C). - Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil. Place them upright in a baking dish. - Cook the ground turkey or beef in a large skillet over medium heat until browned, about 5-7 minutes. Drain excess fat if needed. - Add taco seasoning to the meat. Mix in the cooked quinoa or rice, black beans, corn, and diced tomatoes. Stir well and cook for another 3-5 minutes until heated through. Season with salt and pepper to taste. - Remove the skillet from heat. Stir in half of the shredded cheese until it melts into the mixture. - Spoon the filling into each prepared bell pepper. Pack it down gently to fit well. Top each pepper with the remaining shredded cheese. - Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 25 minutes. - Remove the foil and bake for an additional 10-15 minutes. The cheese should be bubbly, and the peppers will be tender. Follow these steps, and you’ll have a delicious meal ready in no time! For the full recipe, check the recipe details above. You can play with the meat in this dish. Ground turkey or beef works well, but feel free to try chicken or pork. For a plant-based option, use lentils or black beans instead. Adjust the taco seasoning to fit your taste. Add more spice if you like heat, or use mild seasoning for a less spicy dish. Make your plate pop! Garnish your stuffed peppers with fresh cilantro. A dollop of sour cream or Greek yogurt adds creaminess and balances the flavors. Use a colorful plate to show off those vibrant peppers. If you have leftovers, store them in an airtight container. Keep them in the refrigerator for up to three days. You can also freeze the stuffed peppers for up to two months. Just make sure to wrap them well to avoid freezer burn. {{image_2}} You can change the base of the filling to fit your diet. Swap quinoa or rice for cauliflower rice. This option lowers the carbs and keeps it light. You can also try different types of cheese. Cheddar gives a sharp taste, while a Mexican blend adds spice. Want to add a kick? Toss in some jalapeños for heat. If you prefer creaminess, add ripe avocado. Both options enhance the flavor and make the meal more exciting. Serving ideas can make a simple meal feel special. Pair the stuffed peppers with a fresh side salad. The crunch and freshness balance the warm, cheesy filling. You can also serve them with tortilla chips. The chips add a nice crunch and are great for dipping. For the complete experience, check out the Full Recipe. Refrigerate leftovers in an airtight container for up to 3 days. This keeps the flavors fresh. Just make sure the peppers are cooled before sealing them. You can freeze stuffed peppers for up to 2 months. Wrap each pepper tightly in plastic wrap or foil. Place them in a freezer-safe bag or container to avoid freezer burn. To reheat, use the oven or microwave. If using the oven, heat to 350°F (175°C) and bake until hot. For the microwave, heat on high for a few minutes. Make sure they are heated through before serving. Enjoy your delicious meal again! Yes, you can assemble them ahead of time and refrigerate until ready to bake. This makes it easy for busy days. Just make sure to cover the dish with foil or plastic wrap. When you are ready, pop them in the oven. They will taste fresh and delicious! They take approximately 55 minutes total, including prep and baking time. This time includes 15 minutes for prep and 40 minutes in the oven. You’ll spend about 25 minutes baking them covered and 10 to 15 minutes uncovered. This ensures the cheese gets nice and bubbly. Absolutely! Substitute the meat with beans or lentils for a vegetarian version. You can use black beans, pinto beans, or even lentils. These will add great flavor and texture. Plus, you still get all the cheesy goodness! For a twist, add some extra veggies like zucchini or corn. You learned how to make cheesy taco stuffed peppers with simple steps and tasty tips. Whether using ground turkey or beef, this dish is both fun and easy. You can even adjust it for dietary needs. Store leftovers for later use or get creative with variations. Enjoy these peppers with family or friends and mix in your own flavors. This recipe is a sure hit any day of the week. Get cooking and savor each bite!

Cheesy Taco Stuffed Peppers

Upgrade your weeknight dinner with these Cheesy Taco Stuffed Peppers! Packed with flavor from ground turkey, quinoa, and a mix of beans, these vibrant peppers are easy to make and absolutely delicious. Bake them to perfection and top with gooey cheese for a satisfying meal. Ready to impress family and friends? Click through for the full recipe and bring this colorful dish to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa or rice

1 pound ground turkey or beef

1 packet taco seasoning

1 cup black beans, drained and rinsed

1 cup corn (canned or frozen)

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or Mexican blend)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving, optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil. Place them upright in a baking dish.

      In a large skillet over medium heat, add the ground turkey or beef. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

        Add taco seasoning to the meat, along with the quinoa or rice, black beans, corn, and diced tomatoes. Stir to combine well. Cook for an additional 3-5 minutes until heated through. Season with salt and pepper to taste.

          Remove the skillet from heat and stir in half of the shredded cheese until melted and well mixed.

            Spoon the filling into each prepared bell pepper, packing it down gently.

              Top each stuffed pepper with the remaining shredded cheese.

                Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and the peppers are tender.

                  Remove from oven and let cool slightly. Garnish with fresh cilantro.

                    Serve with a dollop of sour cream or Greek yogurt if desired.

                      Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4