Taco Stuffed Peppers (with Extra Veggies) Recipe

A plate with two taco stuffed peppers with extra veggies topped with sour cream on a plate along with some salad.

These taco stuffed peppers with extra veggies are a hearty and flavorful take on the classic stuffed peppers recipe! Made with ground turkey and filled with onions, black beans, corn, and spinach, this recipe is such a fun twist! Get this veggie-packed meal on the dinner table in under an hour.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 502kcal

Author Carmy

Ingredients

4 bell peppers
1 teaspoon kosher salt divided in half
2 tablespoons olive oil divided
1 pound ground turkey
½ yellow onion chopped
1½ teaspoons garlic powder
½ teaspoon dried oregano
1 packet taco seasoning (3 tablespoons)
¾ cup chicken broth low sodium
½ cup tomato sauce
1 can black beans drained and rinsed
1 cup frozen corn
2 cups baby spinach roughly chopped
1 cup grated cheddar cheese or Mexican blend

Instructions

Heat the oven to 350°F.
Cut the bell peppers in half lengthwise and remove seeds and membrane.
Drizzle 1 tablespoon of oil and rub both the inside and outside to coat them. Season the cavity with ½ teaspoon of salt.
Arrange them upside down in a large baking dish or sheet pan and bake for 15 minutes.
Meanwhile, in a large skillet, heat the oil over medium heat and add the diced onions. Saute for 2 to 3 minutes. Add the salt and saute for another minute.
Add the ground turkey and cook for 2 to 3 minutes, making sure to break up the pieces with your spatula or wooden spoon.
Add the taco seasoning, garlic powder, and dried oregano to the ground turkey. Give everything a quick mix, it doesn’t have to be perfectly mixed in.
Add the chicken broth and tomato sauce to the skillet.
Stir until everything is combined and lower the heat from medium to medium low. Let the taco meat simmer for 4 to 5 minutes or until the sauce has cooked down to your desired sauciness.
Add the black beans, frozen corn, and baby spinach to the skillet. Stir for 1 to 2 minutes, until the spinach is wilted.
Fill the peppers with the turkey taco mixture and top with a sprinkle of cheese. Place them back in the oven and bake for 15 to 20 minutes, or until the peppers are fork tender.
Serve with your toppings or garnish of choice.

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