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- 4 large bell peppers (any color) - 1 pound ground turkey or beef - 1 small onion, diced - 2 cloves garlic, minced - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 packet taco seasoning (about 1 oz) - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese, plus more for topping - 1/2 cup sour cream - 1/4 cup fresh cilantro, chopped (for garnish) - Salt and pepper, to taste When making creamy taco stuffed peppers, these ingredients shine. Start with bell peppers. They hold the filling well and add color. Ground turkey or beef brings protein. Onion and garlic add flavor, making the dish savory. Black beans and corn offer texture and sweetness. Cream cheese and sour cream create that creamy goodness everyone loves. Cheddar cheese on top melts beautifully, giving that perfect finish. Fresh cilantro adds a nice touch to the final dish. - Additional toppings - Varieties of cheese - Spices for extra flavor You can customize your peppers. Add more toppings like avocado or sour cream. Try different cheeses like pepper jack for a kick. Spices like cumin or chili powder can enhance the flavor. Each choice can make your dish unique and exciting. {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). This step helps cook the peppers evenly. - Slice the tops off the bell peppers. Remove the seeds and membranes. Place them upright in a greased baking dish. This makes stuffing them easier later. - In a large skillet, add diced onion and minced garlic. Sauté these over medium heat for about 3-4 minutes. The onion should look translucent and smell great. - Add 1 pound of ground turkey or beef to the skillet. Cook this until it is browned and fully cooked. Break the meat apart with a spatula. Drain excess fat if needed. - Stir in 1 can of rinsed black beans, 1 cup of corn, and a packet of taco seasoning. Mix well and cook for another 2-3 minutes. This makes the filling flavorful and hearty. - Remove the skillet from heat. Let it cool slightly. Then, mix in 1 cup of softened cream cheese and 1/2 cup of sour cream until creamy. Season with salt and pepper to taste. - Generously stuff each bell pepper with the creamy taco mixture. Press it down to fit as much as possible. - Top each pepper with 1 cup of shredded cheddar cheese. You can sprinkle any extra cheese over the dish for a cheesy delight. - Cover the baking dish with aluminum foil. This helps keep the peppers moist as they bake. - Bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes. The cheese should be melted and bubbly. - Remove the stuffed peppers from the oven. Let them cool for a few minutes before serving. Garnish with fresh chopped cilantro for a burst of color and flavor. - Choosing the right pepper: I love using large bell peppers. They hold the filling well. Any color works. Green, red, yellow, or orange all add flavor and fun. - Browning meat properly: Cook the ground turkey or beef until brown. This step adds depth. Use medium heat and break it apart. This way, it cooks evenly and gets that nice caramelized taste. - Suggestions for spices: Try adding cumin or paprika to your taco seasoning. A dash of chili powder can spice things up! You can also add a pinch of cayenne for heat. - Variations of toppings: Top your peppers with diced tomatoes, sliced jalapeños, or avocado. A dollop of guacamole or salsa adds a fresh twist. - Garnishing options: Sprinkle fresh cilantro on top before serving. It adds color and flavor. You can also use sliced green onions for a nice crunch. - Serving suggestions: Place stuffed peppers on a colorful plate. Serve with a side of rice or a simple salad. This makes your meal look extra appealing! Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only makes the dish visually appealing but also adds a slight variation in flavor. Customize the Filling: Feel free to add your favorite ingredients such as diced tomatoes, jalapeños, or different types of cheese to make the filling your own. Make Ahead: Prepare the stuffed peppers in advance, cover them tightly, and store in the fridge for up to 24 hours before baking. This is great for meal prep! Experiment with Toppings: Besides cilantro, try adding avocado, lime wedges, or even hot sauce for an extra kick when serving. {{image_2}} You can easily switch up the protein in your creamy taco stuffed peppers. If you want a meatless option, try using lentils or quinoa. They add great texture and flavor. You might also choose shredded chicken or pork for a new twist. For those who love beef, lean ground beef works too. Just keep in mind that different proteins may change the cooking time slightly. Want to spice things up? Add diced jalapeños or a sprinkle of cayenne pepper to the filling. This will give your dish an extra kick. If you prefer a milder taste, skip the heat and go for sweet bell peppers. You can also mix different cheese types. Try pepper jack for a creamy, spicy taste or mozzarella for a more mellow flavor. This way, you can customize each pepper to suit your family’s taste buds. Using seasonal vegetables can elevate your stuffed peppers. In summer, add zucchini or fresh tomatoes to the filling. In the fall, consider using butternut squash or spinach. These swaps can enhance the dish’s flavor and freshness. If you want to change the beans, try using chickpeas or pinto beans. These options give you different textures and tastes that can surprise your family. To keep your creamy taco stuffed peppers fresh, let them cool first. Once they reach room temperature, pack them in an airtight container. This helps prevent moisture loss. Store in the fridge for up to four days. When you are ready to eat, just reheat them in the microwave or oven. You can freeze these stuffed peppers for up to three months. To freeze, wrap each pepper in plastic wrap and then place them in a freezer-safe bag. This keeps them safe from freezer burn. When you're ready to enjoy them, take the peppers out of the freezer. Let them thaw in the fridge overnight. For reheating, place them in a baking dish and cover with foil. Bake at 375°F (190°C) for about 25 minutes until heated through. Enjoy your tasty meal! You can make vegetarian creamy taco stuffed peppers by swapping the meat. Use 1 can of black beans or 1 cup of cooked lentils instead of ground turkey or beef. You can also add more veggies, like diced zucchini or mushrooms, for added texture and flavor. Using a mix of spices, such as cumin and paprika, will enhance the taste too. This way, you keep the creamy texture and delicious flavors while enjoying a meat-free meal. Yes, you can prepare these peppers in advance. Here are some meal prep tips: - Stuff the bell peppers and store them in the fridge. - Cover them tightly with plastic wrap or foil. - You can also freeze them before baking. - If frozen, let them thaw in the fridge overnight before baking. This makes it easy to enjoy a quick family meal on busy nights. Creamy taco stuffed peppers pair well with various side dishes. Consider these options: - A fresh green salad with a light vinaigrette. - Cilantro lime rice for a zesty touch. - Cornbread or tortilla chips to add crunch. - Guacamole or salsa for dipping. These sides will complement the flavors and make your meal even more enjoyable. In this post, we covered how to make creamy taco stuffed peppers. We discussed the key ingredients, including bell peppers, ground turkey, and beans. You learned how to prepare, cook, and bake them to get a delicious meal. I shared tips for texture and flavor enhancements, along with storage methods for leftovers. Remember, experimenting with different proteins and flavors keeps this dish exciting. Enjoy your cooking journey and make those peppers your own!

Creamy Taco Stuffed Peppers

Delicious bell peppers stuffed with a creamy mixture of ground turkey, beans, corn, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 pound ground turkey or beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 packet (about 1 oz) taco seasoning
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese, plus more for topping
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
  • Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in the prepared baking dish.
  • In a large skillet over medium heat, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
  • Add the ground turkey (or beef) to the skillet. Cook until browned and fully cooked, breaking it apart with a spatula. Drain excess fat if necessary.
  • Stir in the black beans, corn, and taco seasoning. Mix well and cook for another 2-3 minutes.
  • Remove the skillet from heat and let it cool slightly. Incorporate the softened cream cheese and sour cream into the meat mixture until creamy and well combined. Season with salt and pepper to taste.
  • Stuff each bell pepper generously with the creamy taco mixture.
  • Top each pepper with shredded cheddar cheese and sprinkle any remaining cheese over the dish.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Once done, remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
  • Garnish with fresh chopped cilantro before serving.

Notes

Feel free to customize the ingredients based on your preferences.
Keyword creamy, dinner, stuffed peppers, taco