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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.