High Protein Taco Stuffed Bell Peppers – Easy, Flavor-Packed Weeknight Dinner

These High Protein Taco Stuffed Bell Peppers deliver big flavor with minimal fuss. You get all the best parts of taco night—savory meat, melty cheese, and bold spices—tucked into tender, roasted bell peppers. It’s a satisfying, meal-prep-friendly dinner that hits the protein goal without feeling heavy.

You can make it mild or spicy, keep it low-carb or add rice, and it reheats beautifully. If you want a quick, wholesome dinner that feels like comfort food, this one checks every box.

Save

High Protein Taco Stuffed Bell Peppers - Easy, Flavor-Packed Weeknight Dinner

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 large bell peppers (any color), tops sliced off and seeds removed
• 1 lb (450 g) lean ground turkey or lean ground beef
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup canned black beans, drained and rinsed
• 1/2 cup canned corn, drained (optional)
• 1/2 to 3/4 cup cooked rice or quinoa (optional, for extra bulk)
• 1 (8 oz/225 g) can tomato sauce or crushed tomatoes
• 1 to 2 tablespoons olive oil
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Fresh cilantro or green onions, chopped (for garnish)
• Lime wedges (for serving)
• Salt and black pepper, to taste
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 to 1/2 teaspoon crushed red pepper or cayenne (optional)
• 1/2 teaspoon salt, plus more to taste

Method

 

1. Prep the peppers: Preheat the oven to 400°F (200°C). Slice the tops off the bell peppers and remove seeds and membranes. Place the peppers in a baking dish, cut side up. Drizzle with a little olive oil and a pinch of salt.
2. Pre-bake for tenderness: Bake the empty peppers for 10–12 minutes to soften slightly. This helps them cook through without turning mushy later.
3. Sauté aromatics: While the peppers pre-bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds more.
4. Brown the meat: Add ground turkey or beef. Cook, breaking it up with a spatula, until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
5. Season and simmer: Sprinkle in the taco seasoning and stir to coat. Add tomato sauce, black beans, and corn (if using). Simmer 3–5 minutes until slightly thickened. Taste and adjust salt and heat.
6. Stir in grains (optional): If adding rice or quinoa, fold it into the filling. This adds texture and makes the filling go further without losing flavor.
7. Fill the peppers: Remove the pre-baked peppers from the oven. Spoon the taco mixture into each pepper, packing it gently. Top with a generous sprinkle of shredded cheese.
8. Bake to finish: Return the dish to the oven and bake 12–15 minutes, until the cheese is melted and the peppers are tender but still hold their shape.
9. Garnish and serve: Let the peppers rest 5 minutes. Top with chopped cilantro or green onions and a squeeze of lime. Serve with extra lime wedges.

Why This Recipe Works

Save

• Balanced and filling: Protein-rich taco meat, beans, and cheese keep you full while the peppers add fiber and vitamins.
• Customizable heat and carbs: Adjust spice levels, add rice for extra bulk, or keep it low-carb. It works with turkey, beef, or plant-based crumbles.
• Meal-prep friendly: The peppers hold their shape well, reheat nicely, and freeze without turning soggy.
• One-pan efficiency: The filling cooks in one skillet, and the peppers bake on a single sheet or baking dish.
• Kid-friendly flavor: Familiar taco seasoning and melted cheese make this an easy sell for picky eaters.

Ingredients

• 4 large bell peppers (any color), tops sliced off and seeds removed
• 1 lb (450 g) lean ground turkey or lean ground beef
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup canned black beans, drained and rinsed
• 1/2 cup canned corn, drained (optional)
• 1/2 to 3/4 cup cooked rice or quinoa (optional, for extra bulk)
• 1 (8 oz/225 g) can tomato sauce or crushed tomatoes
• 1 to 2 tablespoons olive oil
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Fresh cilantro or green onions, chopped (for garnish)
• Lime wedges (for serving)
• Salt and black pepper, to taste

For the Taco Seasoning

Save

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 to 1/2 teaspoon crushed red pepper or cayenne (optional)
• 1/2 teaspoon salt, plus more to taste

How to Make It

1. Prep the peppers: Preheat the oven to 400°F (200°C).

   Slice the tops off the bell peppers and remove seeds and membranes. Place the peppers in a baking dish, cut side up. Drizzle with a little olive oil and a pinch of salt.

2. Pre-bake for tenderness: Bake the empty peppers for 10–12 minutes to soften slightly.

   This helps them cook through without turning mushy later.

3. Sauté aromatics: While the peppers pre-bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds more.
4. Brown the meat: Add ground turkey or beef.

   Cook, breaking it up with a spatula, until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.

5. Season and simmer: Sprinkle in the taco seasoning and stir to coat. Add tomato sauce, black beans, and corn (if using).

   Simmer 3–5 minutes until slightly thickened. Taste and adjust salt and heat.

6. Stir in grains (optional): If adding rice or quinoa, fold it into the filling. This adds texture and makes the filling go further without losing flavor.
7. Fill the peppers: Remove the pre-baked peppers from the oven.

   Spoon the taco mixture into each pepper, packing it gently. Top with a generous sprinkle of shredded cheese.

8. Bake to finish: Return the dish to the oven and bake 12–15 minutes, until the cheese is melted and the peppers are tender but still hold their shape.
9. Garnish and serve: Let the peppers rest 5 minutes. Top with chopped cilantro or green onions and a squeeze of lime.

   Serve with extra lime wedges.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days. Reheat in the microwave or oven at 350°F (175°C) until warmed through.
• Freeze: Wrap each pepper tightly in plastic wrap, then foil, or place in freezer-safe containers. Freeze up to 2 months.

  Thaw overnight in the fridge before reheating.

• Meal prep tip: Keep garnishes (cilantro, lime, salsa) separate until serving so the peppers don’t get soggy.

Health Benefits

• High protein support: Lean turkey or beef provides essential amino acids for muscle repair and steady energy.
• Fiber-rich: Bell peppers and black beans add fiber, which supports digestion and helps keep you satisfied.
• Micronutrient boost: Peppers bring vitamin C and antioxidants; beans add iron, magnesium, and folate.
• Balanced macros: You get protein, fiber, and healthy fats. Add whole grains like quinoa for complex carbs if you need more calories.
• Gluten-free friendly: Naturally gluten-free when using gluten-free seasonings and sauces.

What Not to Do

• Don’t skip pre-baking the peppers: Raw peppers can stay too firm. Pre-baking ensures a tender, pleasant bite.
• Don’t water down the filling: Too much liquid leads to soggy peppers.

  Simmer the sauce until it’s thick and hearty.

• Don’t under-season: Peppers are mild. Taste the filling and adjust salt, acid (lime), and heat before stuffing.
• Don’t overpack with rice: It can dominate the texture and lower the protein ratio. Keep grains to about 1/2–3/4 cup total.
• Don’t add fresh garnishes before storing: Herbs and salsa get limp and watery in the fridge.

Variations You Can Try

• Extra-lean and lower-calorie: Use 99% lean ground turkey and skip the cheese, or swap in a light Mexican cheese blend.
• Plant-based: Replace the meat with seasoned lentils or soy crumbles.

  Use dairy-free cheese or a cashew queso.

• Spicy chipotle: Stir in chopped chipotle in adobo and a splash of the adobo sauce for smoky heat.
• Southwest quinoa: Use quinoa instead of rice, add diced tomatoes and a pinch of coriander.
• Breakfast style: Mix in scrambled egg whites with the meat and top with a light sprinkle of cheese.
• Greek-ish twist: Swap taco spices for oregano, cumin, and lemon; use ground chicken, add spinach and feta.
• High-protein boost: Stir in 1/2 cup low-fat cottage cheese or Greek yogurt after cooking (off heat) for extra protein and creaminess.

FAQ

Can I make these ahead?

Yes. Assemble and refrigerate unbaked stuffed peppers for up to 24 hours. When ready, bake covered for 10 minutes, then uncovered until the cheese melts and the filling is hot.

Which color bell pepper is best?

Use what you like.

Red, orange, and yellow are sweeter and great with taco spices. Green peppers are slightly bitter and hold up well for baking.

How do I keep them from getting soggy?

Pre-bake the peppers, simmer the filling until thick, and avoid adding too much liquid. Don’t cover during the final bake unless needed, and let them rest to set.

Can I use store-bought taco seasoning?

Absolutely.

Use one standard packet for 1 lb of meat. Check sodium levels and adjust salt if needed.

What sides go well with this?

Try a simple green salad, avocado slices, cauliflower rice, or roasted sweet potatoes. Salsa, Greek yogurt or sour cream, and hot sauce are perfect on top.

How much protein is in one pepper?

It depends on your choices, but with lean turkey, black beans, and cheese, you can expect roughly 25–35 grams per stuffed pepper.

Can I cook these in an air fryer?

Yes.

Air fry the empty peppers at 375°F (190°C) for 6–8 minutes, stuff them, then air fry another 8–10 minutes until the cheese melts and peppers are tender.

In Conclusion

High Protein Taco Stuffed Bell Peppers make weeknights easier without sacrificing flavor. They’re hearty, customizable, and simple to prep in advance. Build the filling to match your goals—extra protein, more heat, or a plant-based spin—and let the oven do the rest.

With a fresh squeeze of lime and a sprinkle of herbs, this becomes a bright, satisfying meal you’ll want on repeat.