Cheesy Taco Stuffed Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Vibrant bell peppers filled with a flavorful blend of lean ground turkey, corn, black beans, and melted cheese for a balanced, colorful meal. This mexican-inspired kid friendly ready in about 45 minutes pairs medium bell peppers, ground turkey, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Mexican cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Cut the tops off 4 medium bell peppers, remove seeds and membranes, and place cut-side up in a baking dish.
  2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat, then add 1/2 lb ground turkey; cook for 5-6 minutes, breaking into small pieces, until browned.
  3. Step 3: Stir in 1/2 cup corn kernels, 1/2 cup rinsed black beans, 1/2 cup shredded cheddar cheese, 1/4 cup salsa, 1 tsp chili powder, 1/2 tsp cumin, and 1/4 tsp garlic powder; cook for 2 minutes until cheese melts and mixture is heated through.
  4. Step 4: Spoon the turkey mixture evenly into the bell peppers, top each with 1 tbsp additional cheddar cheese, and bake for 20-25 minutes until peppers are tender and cheese is golden.

Frequently asked questions

How long does Cheesy Taco Stuffed Bell Peppers take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cheesy Taco Stuffed Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium bell peppers from drying out.

Can I substitute ingredients in Cheesy Taco Stuffed Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cheesy Taco Stuffed Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cheesy Taco Stuffed Bell Peppers?

Mexican kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes