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High Protein Taco Stuffed Peppers - A Simple, Satisfying 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), halved lengthwise and seeds removed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound lean ground turkey, chicken, or beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/8–1/4 teaspoon cayenne (optional, for heat)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels (frozen, canned, or fresh)
  • 1/2 cup canned tomato sauce or crushed tomatoes
  • 1/2 cup low-sodium chicken or vegetable broth (add more as needed)
  • 1 cup cooked quinoa or brown rice (optional for extra bulk)
  • 1–1 1/2 cups shredded Mexican blend or cheddar cheese, divided
  • Juice of 1/2 lime
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: diced avocado, Greek yogurt or sour cream, hot sauce, sliced jalapeños, salsa, pico de gallo

Method
 

  1. Prep the peppers: Preheat the oven to 400°F (200°C). Slice peppers in half lengthwise, remove seeds and membranes, and place them cut-side up in a baking dish. Brush or spray lightly with oil and season with a pinch of salt.
  2. Par-bake the peppers: Bake for 10–12 minutes to soften slightly. This helps them cook through later without turning soggy.
  3. Sauté aromatics: While the peppers bake, heat olive oil in a large skillet over medium. Add onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
  4. Brown the meat: Add ground turkey (or your choice of meat). Break it up and cook until no longer pink, 5–7 minutes. Drain excess fat if needed.
  5. Season it right: Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using. Toast the spices for 30–60 seconds to bloom their flavor.
  6. Add beans and corn: Mix in black beans and corn. Stir to combine.
  7. Create a saucy base: Add tomato sauce and broth. Simmer 3–5 minutes, stirring, until slightly thickened but still moist. If using quinoa or rice, fold it in now. Taste and adjust salt or heat.
  8. Finish the filling: Remove from heat and stir in 1/2–3/4 cup shredded cheese and the lime juice. The cheese helps the filling hold together.
  9. Stuff the peppers: Spoon the mixture generously into each pepper half, mounding slightly. Top with remaining cheese.
  10. Bake to melt and meld: Return to the oven and bake 12–15 minutes, until the peppers are tender and the cheese is bubbly and lightly golden.
  11. Garnish and serve: Let cool 5 minutes. Top with cilantro and any extras you like—avocado, Greek yogurt, salsa, or hot sauce.