Easy Taco Stuffed Peppers

Why You’ll Love This Recipe

These Easy Taco Stuffed Peppers are packed with flavor and nutrition, making them a fantastic choice for anyone looking for a healthier alternative to traditional tacos. The combination of ground chicken, black beans, corn, and spices creates a satisfying filling, while the bell peppers offer a natural, nutrient-packed vessel. Topped with melted cheese and fresh cilantro, this dish is a crowd-pleaser that’s easy to make and full of taco-inspired goodness. Whether you’re looking for a lighter meal or a fun twist on tacos, these stuffed peppers won’t disappoint.

Ingredients

• 6 bell peppers, washed
• Kosher salt to taste
• 2 tablespoons avocado oil
• 1 pound ground chicken (see notes)
• 1 small yellow onion, chopped
• 6 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ¼ teaspoon black pepper
• 4 ounces diced green chiles
• 1 cup black beans, rinsed and drained
• ½ cup corn kernels
• ½ cup cilantro, finely chopped, split in two
• 8 ounces salsa (see notes)
• 1 cup shredded cheese (see notes)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, season with a pinch of kosher salt, and set aside.
2. Cook the filling: Heat avocado oil in a large skillet over medium heat. Add the ground chicken and cook, breaking it up with a spoon, for 5-7 minutes until browned. Add the chopped onion and minced garlic, cooking for another 2-3 minutes until softened and fragrant.
3. Add the spices and ingredients: Stir in the chili powder, cumin, black pepper, diced green chiles, black beans, corn, and salsa. Let the mixture simmer for 5 minutes to allow the flavors to combine. Stir in half of the chopped cilantro.
4. Stuff the peppers: Spoon the taco filling into the bell peppers, pressing it down gently to pack it in. Top each pepper with a generous amount of shredded cheese.
5. Bake: Cover the baking dish with foil and bake for 20-25 minutes, or until the peppers are tender. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
6. Garnish and serve: Remove the stuffed peppers from the oven and garnish with the remaining chopped cilantro. Serve warm and enjoy!

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45 minutes

Variations

• Vegetarian Option: Replace the ground chicken with more black beans or quinoa for a hearty vegetarian version of this dish.
• Spicy Kick: Add jalapeño slices or a dash of hot sauce to the filling for an extra kick of heat.
• Cheese Variety: Use a different cheese, such as Monterey Jack, cheddar, or a blend of Mexican cheeses, for a different flavor profile.

Storage/Reheating

• Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or in the microwave for 1-2 minutes, until heated through.

FAQs

1. Can I use different colored bell peppers?

Yes, you can use any color of bell pepper, such as red, yellow, or orange, for added flavor and color variety.

2. Can I use ground beef instead of ground chicken?

Absolutely! Ground beef works well in this recipe. Just be sure to drain any excess fat after cooking it.

3. Can I make this dish ahead of time?

Yes, you can prepare the peppers and the filling in advance, then assemble and bake when you’re ready to eat. You can also assemble everything, cover, and refrigerate, then bake it the next day.

4. Can I make this recipe spicy?

Yes! Add jalapeños to the filling, or sprinkle some crushed red pepper flakes or hot sauce on top for an extra spicy kick.

5. Can I use a different protein?

Yes, you can use ground turkey, beef, or even tofu or tempeh for a vegetarian version.

6. Can I freeze the stuffed peppers?

Yes, you can freeze the stuffed peppers before baking. Simply wrap them tightly in plastic wrap and foil, and store them in a freezer-safe container. When ready to eat, bake them from frozen at 375°F (190°C) for 40-45 minutes.

7. Do I need to precook the bell peppers?

No, the peppers will soften as they bake with the filling. However, you can par-cook the peppers in the microwave for 3-4 minutes if you prefer a softer texture.

8. Can I make this gluten-free?

Yes, this recipe is naturally gluten-free. Just be sure that the salsa and other ingredients you use do not contain gluten.

9. Can I use frozen corn?

Yes, frozen corn works great in this recipe. Just thaw and drain it before adding it to the filling.

10. Can I use a different type of cheese?

Yes, feel free to use your favorite cheese. Cheddar, Monterey Jack, or even a Mexican cheese blend would all be delicious options.

Conclusion

Easy Taco Stuffed Peppers are a fun and tasty twist on traditional tacos, offering a healthy, low-carb alternative that doesn’t sacrifice flavor. With a flavorful filling of ground chicken, black beans, corn, and spices, and topped with melty cheese, this dish is both satisfying and nutritious. Whether for a weeknight dinner or a meal prep option, these stuffed peppers are sure to become a go-to in your kitchen. Enjoy!

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