Can I use different colored bell peppers in this recipe?

Absolutely! Each color of bell pepper offers a slightly different flavor profile. Red, orange, and yellow peppers are sweeter, while green peppers have a slightly bitter edge. Using a variety creates a beautiful presentation and interesting flavor complexity. Choose based on your preference or what looks freshest at the store.

How can I make these stuffed peppers vegetarian?

Easy! Simply omit the ground chicken and double the black beans (or add a can of pinto beans). You can also add a cup of cooked rice or quinoa to bulk up the filling. For additional savory flavor, mix in some chopped mushrooms or crumbled tofu sautéed with the onions and garlic. The taco seasonings work wonderfully with plant-based fillings!

My family doesn't like cilantro - what can I substitute?

If cilantro tastes like soap to you or your family (it's genetic!), simply leave it out completely or substitute with fresh parsley for that bright, herbal note. The dish will still have plenty of flavor from the other seasonings. You might also consider adding a squeeze of lime juice at the end for freshness.

Can I prepare these stuffed peppers ahead of time?

Definitely! These peppers are perfect for meal prep. You can prepare the entire dish up to the point of adding cheese, then refrigerate for up to 2 days. When ready to serve, bake for about 20 minutes at 400°F until heated through, add the cheese, and broil as directed. The filling can also be made up to 3 days ahead and stored separately from the raw peppers.

Easy Taco Stuffed Peppers Recipe

Description

These Easy Taco Stuffed Peppers are a healthy and flavor-packed main-course dish, filled with ground chicken, hearty vegetables, black beans, corn, and zesty salsa. Topped with melty cheese and fresh cilantro, this low-carb dinner is simple to prepare and perfect for busy weeknights.

Ingredients

Units Scale

Bells Peppers

6 bell peppers, washed
Kosher salt, to taste

Meat Filling

2 tablespoons avocado oil
1 pound ground chicken (see notes)
1 small yellow onion, chopped
6 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon black pepper
Kosher salt, to taste

Vegetable Mix

4 ounces diced green chiles
1 cup black beans, rinsed and drained
1/2 cup corn kernels
1/2 cup cilantro, finely chopped, divided
8 ounces salsa (see notes)

Topping

1 cup shredded cheese (see notes)

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Instructions

Prepare the Oven & Baking Sheet: Preheat your oven to 400°F and adjust the oven rack to the middle position. Line a baking sheet with foil and lightly spray it with oil to prevent sticking; set aside.
Prep the Bell Peppers: Cut each bell pepper in half lengthwise and remove the core and seeds. Arrange the halved peppers, cut side up, on the prepared baking sheet. Sprinkle each with a few pinches of kosher salt. Bake the peppers for 15 minutes to soften.
Make the Filling: While the peppers bake, heat avocado oil in a large skillet over medium-high heat. Add ground chicken, chopped onion, minced garlic, chili powder, cumin, black pepper, and a pinch of salt. Break apart the chicken with a wooden spoon as it cooks. Once the chicken is browned and cooked through, stir in the black beans, corn kernels, diced green chiles, half of the chopped cilantro, and salsa. Taste and adjust seasoning as needed, then let the mixture simmer for a few minutes.
Stuff the Peppers: Remove the baked peppers from the oven and carefully pour out any moisture that may have collected inside them. Spoon the chicken and veggie filling evenly into each pepper half.
Bake & Add Cheese: Return the stuffed peppers to the oven and bake for 10 more minutes to meld the flavors. Top each pepper with shredded cheese and place back in the oven under a low broil for 5 minutes, until the cheese is melted and bubbly.
Finish & Serve: Remove the peppers from the oven and sprinkle with the remaining chopped cilantro. Serve immediately and enjoy!

Notes

You can substitute ground beef or turkey for ground chicken if preferred.
Use your favorite salsa for different flavor profiles—medium or hot, chunky or smooth.
Cheddar, Monterey Jack, or a Mexican cheese blend work well for topping.
Leftovers store well for up to 3 days in the fridge and can be reheated in the oven or microwave.
To make vegetarian, replace the chicken with additional black beans or cooked lentils.

Nutrition

Serving Size: 1 stuffed pepper half (approx. 1/6 of recipe)
Calories: 230
Sugar: 5g
Sodium: 540mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 4g
Protein: 18g
Cholesterol: 55mg