Go Back

High Protein Taco Stuffed Peppers - A Satisfying, Weeknight-Friendly Favorite

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bell peppers (4 large): Any color, though red and yellow are sweetest.
  • Lean ground turkey or beef (1 pound): Choose 93% lean or higher for a lighter option.
  • Cooked brown rice or quinoa (1 cup): Optional, but great for adding fiber and making it more filling.
  • Black beans (1 can, drained and rinsed): For extra protein and texture.
  • Onion (1 small), diced
  • Garlic (2–3 cloves), minced
  • Taco seasoning (2–3 tablespoons): Store-bought or homemade.
  • Tomato sauce (8 ounces) or salsa (1 cup): Adds moisture and flavor.
  • Corn kernels (1 cup): Frozen or canned (drained), optional but tasty.
  • Shredded cheese (1 to 1½ cups): Cheddar, Monterey Jack, or a Mexican blend.
  • Greek yogurt or light sour cream (for serving): Optional topping.
  • Fresh cilantro, green onions, or jalapeño (optional): For topping.
  • Olive oil (1 tablespoon)
  • Salt and pepper
  • Lime (1), cut into wedges

Method
 

  1. Preheat and prep the peppers: Heat the oven to 400°F (200°C). Slice the peppers in half lengthwise and remove seeds and membranes. Lightly brush or spray a baking dish with oil and nestle the peppers cut-side up.
  2. Soften the peppers (quick pre-bake): Sprinkle with a pinch of salt and bake for 10–12 minutes to start tenderizing. This helps them cook evenly with the filling.
  3. Sauté the aromatics: Meanwhile, warm olive oil in a large skillet over medium heat. Add the onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
  4. Brown the meat: Add ground turkey or beef. Season with a pinch of salt and pepper. Cook, breaking it up with a spoon, until no longer pink, 5–7 minutes. Drain excess fat if needed.
  5. Season and sauce: Sprinkle in taco seasoning. Stir to coat. Add tomato sauce (or salsa) and simmer 2–3 minutes so it thickens slightly.
  6. Fold in extras: Stir in black beans, corn, and cooked rice or quinoa if using. Taste and adjust salt, pepper, or taco seasoning. The mixture should be thick and spoonable, not soupy.
  7. Fill the peppers: Spoon the hot filling into each par-baked pepper. Pack it in gently for a generous mound.
  8. Add cheese: Sprinkle shredded cheese evenly over the tops.
  9. Bake until bubbly: Return the dish to the oven for 12–15 minutes, until peppers are tender and cheese is melted and golden in spots.
  10. Finish and serve: Let rest 5 minutes. Top with chopped cilantro, green onions, and sliced jalapeño if you like heat. Add a dollop of Greek yogurt or sour cream and a squeeze of lime. Serve warm.