Extra Veggie Turkey Taco Stuffed Bell Peppers Recipe

If you’re ready for a flavor-packed, colorful, and healthy dinner, you’re in for a treat with these Extra Veggie Turkey Taco Stuffed Bell Peppers! Imagine tender roasted peppers overflowing with a fiesta-inspired turkey, black bean, and veggie filling, all finished with gooey, melty cheese. This dish is everything you love about tacos but with a nutritious twist and a generous helping of extra veggies hidden inside. Whether you’re meal-prepping or gathering the family for a weeknight feast, Extra Veggie Turkey Taco Stuffed Bell Peppers will win over even the pickiest eaters with their vibrant looks and bold tastes.

Ingredients You’ll Need

The magic of Extra Veggie Turkey Taco Stuffed Bell Peppers is in the simple but well-chosen ingredients. Each one—fresh or pantry staple—adds pop, comfort, or that irresistible taco flavor to bring the whole dish together.

• Bell Peppers: Choose red, yellow, or orange for sweetness and color—they’re the sturdy, edible “bowls” for your filling.
• Kosher Salt: Enhances every flavor so you taste the taco goodness all the way through each bite.
• Olive Oil: Just a touch helps sauté the turkey and veggies for deeper flavor and a bit of richness.
• Ground Turkey: Lean, protein-rich, and perfect for soaking up those taco spices (feel free to swap with ground chicken if you like).
• Yellow Onion: Adds savory sweetness and depth to the filling; chop it small so it melds into every bite.
• Garlic Powder: An easy boost of garlicky flavor without extra chopping.
• Chili Powder: Kicks up the classic taco aroma and gentle heat.
• Ground Cumin: Earthy, smoky, and a true taco essential.
• Dried Oregano: Adds a subtle herbal note that takes the filling up a notch.
• Chunky Salsa: Pulls double duty as both flavor and moisture—find your favorite jar or fresh deli salsa.
• Canned Black Beans: Adds extra plant-based protein and a creamy texture; don’t forget to drain and rinse them well.
• Frozen Corn: Sweet pops of color and flavor that remind you of grilled street corn.
• Frozen Riced Cauliflower: The sneaky extra veggie! It bulks up the filling and blends right in for bonus nutrition and texture.
• Sharp Cheddar Cheese: Melts beautifully and gives that classic, oozy taco finish—try pepper jack for a little heat if you’re feeling adventurous!
• Optional Toppings: Fresh cilantro, diced avocado, sour cream, or diced red onion add extra freshness and creamy, cool, or zingy finishes.

How to Make Extra Veggie Turkey Taco Stuffed Bell Peppers

Step 1: Prep the Peppers

Start by preheating your oven to 350°F. Slice each bell pepper in half from top to bottom, and use your fingers or a spoon to gently scoop out the ribs and seeds. Arrange the pepper halves cut-side up in a greased baking dish, then sprinkle them with a good pinch (about ¼ teaspoon) of salt. This not only flavors the peppers but draws out extra moisture, helping them soften and sweeten while roasting later.

Step 2: Sauté the Turkey and Onion

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and ground turkey, then season with the remaining salt along with all the taco spices—garlic powder, chili powder, cumin, and oregano. Crumble the turkey with a wooden spoon as it browns. In about 7 minutes, the turkey will be cooked and the onions will be soft and fragrant, creating the tasty base for your Extra Veggie Turkey Taco Stuffed Bell Peppers.

Step 3: Build the Filling with Veggies and Salsa

Stir in the salsa, black beans, frozen corn, and frozen riced cauliflower right into the skillet. This is where the “extra veggie” part really shines! Keep cooking for another 5-6 minutes to let everything meld and so the frozen veggies release their moisture. If your salsa is a bit watery, let some of the liquid simmer away so the filling won’t be runny. Give everything a taste and adjust salt if needed—you want each bite to really pop.

Step 4: Fill the Peppers and Add Cheese

Grab your prepped bell pepper halves and spoon about two-thirds of a cup of the turkey-veggie mixture into each, gently pressing down so they’re tightly packed. Once filled, scatter grated sharp cheddar cheese generously over the top of each pepper. The cheese melts into the filling and forms a bubbly, golden layer—arguably the best part of these Extra Veggie Turkey Taco Stuffed Bell Peppers!

Step 5: Bake Until Tender and Golden

Slide the baking dish into the oven and bake for 20-22 minutes. You’re looking for lightly browned cheese, edges that are just a little golden, and peppers that are fork-tender but still hold their shape. The aroma will fill your kitchen and tempt everyone to the table! Serve straight from the oven, or let them cool slightly for easy serving and eating.

How to Serve Extra Veggie Turkey Taco Stuffed Bell Peppers

Garnishes

Top your Extra Veggie Turkey Taco Stuffed Bell Peppers with loads of fresh cilantro, creamy diced avocado, a dollop of sour cream, or a sprinkle of tangy diced red onion. These simple garnishes add beautiful color, extra flavor, and a fresh, cool contrast to the warm filling.

Side Dishes

Pair your stuffed peppers with sides that make the meal feel like a feast. A quick Mexican-style salad, cilantro-lime rice, or crunchy tortilla chips and salsa all work wonderfully alongside. If you’re craving even more veggies, a zesty cabbage slaw is a perfect match with the taco flavors.

Creative Ways to Present

Try arranging your Extra Veggie Turkey Taco Stuffed Bell Peppers on a big, colorful platter and let everyone pick their favorite color. Or, halve the peppers into smaller wedges for a lively party platter—these are so hearty, they double as a fun appetizer for a crowd!

Make Ahead and Storage

Storing Leftovers

Cool any leftover Extra Veggie Turkey Taco Stuffed Bell Peppers completely, then store them in an airtight container in the refrigerator for up to 2 days. They reheat beautifully and can also be enjoyed cold or at room temperature if you’re in a rush.

Freezing

You can freeze the stuffed and baked peppers for make-ahead convenience! Arrange cooled peppers in a freezer-safe dish, cover tightly, and freeze for up to 2 months. For best quality, wrap individual peppers in foil or plastic wrap before placing in a freezer bag. Thaw overnight in the fridge before reheating.

Reheating

To reheat, place Extra Veggie Turkey Taco Stuffed Bell Peppers in an oven-safe dish, cover with foil, and warm at 350°F for about 20 minutes (or until heated through). Or, pop a serving in the microwave for 2-3 minutes. Add fresh toppings after reheating to keep everything bright and fresh!

FAQs

Can I make these stuffed peppers vegetarian?

Absolutely! Substitute the ground turkey with extra black beans, crumbled tofu, or cooked quinoa for a plant-based version that still packs all those taco flavors and hearty veggies.

What kind of salsa works best for Extra Veggie Turkey Taco Stuffed Bell Peppers?

Chunky salsa is fantastic, as it adds texture and moisture. Choose mild, medium, or hot based on your spice preference—just make sure it’s not too watery, or simmer off some excess liquid when cooking the filling.

Can I prepare Extra Veggie Turkey Taco Stuffed Bell Peppers ahead of time?

Yes! You can assemble the peppers (up to the point of baking) and keep them covered in the fridge for up to a day. Just bake as directed when you’re ready, adding a few extra minutes if they go into the oven cold.

What other veggies can I add to the filling?

These are super versatile! Try adding chopped spinach, zucchini, or even diced carrots—whatever you have on hand. The more veggies, the merrier (and healthier) your stuffed peppers will be.

Can I use a different type of cheese?

Definitely! Sharp cheddar melts beautifully, but Monterey Jack, pepper jack, or even cotija cheese work just as well for a different twist on Extra Veggie Turkey Taco Stuffed Bell Peppers.

Final Thoughts

There’s just something joyful about digging into a meal that’s as colorful, satisfying, and packed with good-for-you ingredients as Extra Veggie Turkey Taco Stuffed Bell Peppers. If you’re looking for a new favorite weeknight dinner or a crowd-pleasing meal-prep recipe, this is the one to try! Give them a go and don’t forget to personalize them with your favorite toppings—I know you’ll fall in love with every bite.

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