Taco Stuffed Bell Peppers
These Taco Stuffed Bell Peppers are packed with flavour, loaded with veggies and are the perfect for meal prep or a cozy dinner!
Taco Stuffed Bell Peppers are a delicious and nutritious addition to your dinner routine, offering a balanced meal with minimal effort. Packed with fibre, vitamins, and antioxidants, bell peppers provide a natural sweetness while serving as an edible bowl for a variety of nutrient-dense fillings like lean protein, whole grains, and beans.
Whether you go for a classic mix of ground turkey and quinoa or a vegetarian option like lentils and brown rice, these vibrant peppers make meal prep easy and customizable. Plus, they can be prepped ahead of time and baked in under 30 minutes—making them a go-to for busy weeknights!
Why I Love This Recipe
✅ Complete Meal: Pair with a simple side salad for a well-rounded dinner.
✅ Flexible: Don’t have bell peppers? Just enjoy the stuffing on its own—it’s hearty and filling, almost like a taco stew!
✅ Freezer-Friendly: This recipe stores well and can be frozen either fully assembled or just the filling. Perfect for make-ahead meals!
✅ Customizable: Use rice instead of quinoa, skip the cheese, or swap the turkey for lentils or ground beef. Make it your own!
Nutritional Highlights
This recipe is not just tasty—it’s loaded with nutrients that support overall health:
🌱 Bell Peppers: High in vitamin C, antioxidants, and fibre.
🍗 Ground Turkey: A lean source of protein to support muscle health and satiety.
🌾 Quinoa: A complete plant-based protein, rich in fibre, iron, and magnesium.
🫘 Black Beans: Full of fibre and plant-based protein to support digestion and heart health.
🌽 Corn: Provides carbs and fibre for energy and gut health.
🧀 Shredded Cheese: Adds flavour and calcium (optional for a dairy-free version).
🍅 Tomatoes: Rich in lycopene, a powerful antioxidant.
This recipe offers a great balance of protein, fibre, and healthy carbs—helping to keep you full, fuelled, and satisfied.
How to Meal Prep & Store
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze assembled peppers (cooked or uncooked), or just the filling, in a freezer-safe container for up to 3 months.
Reheat: Bake at 350°F for 15–20 minutes from thawed, or microwave individual portions.
Taco Stuffed Bell Peppers
Ingredients:
1 lb ground turkey
2 cups chopped onion
3 cups chopped celery
3–4 bell peppers, halved
3 cups chopped spinach (optional)
1 tsp cumin
1 tbsp minced garlic
Pinch of red pepper flakes
2 cups cooked quinoa (from 1 cup dry)
2 tbsp taco seasoning
2 cans diced or crushed tomatoes
1.5 cups black beans
1.5 cups corn
Shredded cheese (optional)
Directions:
Prep: Chop onion, celery, and bell peppers.
Cook Turkey Mix: In a large pan, brown ground turkey with onion and celery over medium heat.
Season: Add cumin, garlic, and red pepper flakes.
Cook Quinoa: Prepare quinoa in a pot or rice cooker with 2 cups of water.
Preheat Oven: Set oven to 375°F (190°C).
Mix: Combine cooked turkey with spinach, tomatoes, black beans, corn, and quinoa.
Stuff Peppers: Fill each pepper half with the mixture.
Top & Bake: Sprinkle with cheese and bake for 20 minutes.
Tips:
Adjust the amount of quinoa based on your preference—I use 2 cups, but feel free to use all 3!
Not a fan of quinoa? Swap it out for rice.
Connect with Dietitian Jess!
I hope you love these Taco Stuffed Bell Peppers as much as I do! If you try them, I’d love to hear what you think in the comment box below!
📸 Made this recipe? Snap a pic and tag me @dietitian.jess so I can share your creation on my stories!
📲 Follow along on Instagram or Tik Tok @dietitian.jess for more easy, nutritious recipes!
