These turkey taco stuffed peppers are sponsored by Shady Brook Farms Turkey!
Welcome to one of my go-to weeknight dinners.
If you follow me on Instagram, you know turkey taco stuffed peppers have been a weekly favorite for the last year. I often make them once a week because everyone in my family loves them. They’re my most-shared recipe on Instagram, and you’ve asked for the written version — so here it is.
This recipe checks every box: it’s packed with flavor, can be made ahead, is satisfying, and reheats beautifully. It’s a healthy, family-friendly meal that doesn’t feel like a compromise.
With the new year comes the search for healthy meals that are actually exciting. I’m happy to share tips and tricks for this one. I’m also excited to partner with Shady Brook Farms to bring you a few turkey recipes. Ground turkey is a weekly staple for our family and Shady Brook Farms offers quality meat from independent family farms raised without growth-promoting hormones or antibiotics.
I prefer their 93% lean ground turkey because it retains enough fat to stay juicy and flavorful while still being lean. That balance makes it an excellent substitute for ground beef in many dishes.
Now about the peppers: they’re a dream. I roast them while I cook the turkey so they develop sweetness and caramelization that deepens the overall flavor. Roasting them separately adds another layer of texture and taste that really elevates the dish.
Oooh they are a dream.
These are a staple in my kitchen — everyone in my family asks for them. The method is simple: roast the halved peppers while you make the taco-seasoned turkey, then stuff and finish them in the oven so everything melds together.
I use a simple homemade spice blend for the turkey taco meat so you don’t need packets. The spices give bright, smoky, savory flavor that makes the turkey taste indulgent without extra effort.
Cheese is optional — these are delicious without it. If you like, top with shredded sharp cheddar, cotija, or even crushed tortilla chips for crunch. My favorite finish is a generous scoop of guacamole and a sprinkle of fresh cilantro.
Turkey Taco Stuffed Peppers
Turkey Taco Stuffed Peppers
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Ingredients
- 4 bell peppers, sliced in half lengthwise, seeds removed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 shallot, diced
- 1 pound Shady Brook Farms 93% ground turkey
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked pepper
- ½ cup water
- 1 teaspoon all-purpose flour
- shredded sharp cheddar cheese, freshly grated (optional)
- guacamole for serving
- taco sauce or salsa for drizzling
- fresh cilantro for serving
- cotija cheese, for serving
Instructions
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Preheat the oven to 400°F. Brush the halved peppers inside and out with 2 tablespoons olive oil and season with ½ teaspoon salt, ½ teaspoon freshly cracked black pepper, and ½ teaspoon garlic powder. Place on a baking sheet and roast for 15 to 20 minutes until slightly softened and caramelized.
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While the peppers roast, heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the diced bell pepper, shallot and a pinch of salt. Cook, stirring often, until softened, about 5 minutes.
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Add the ground turkey, breaking it into small pieces. Season with 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon salt and ½ teaspoon freshly cracked pepper. Continue to cook until the turkey is browned and cooked through.
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In a small jar or shaker, combine ½ cup water and 1 teaspoon all-purpose flour and shake or whisk until smooth. Pour into the turkey mixture, stir well, and cook another 5 to 6 minutes until the mixture thickens and becomes saucy.
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Remove the roasted peppers from the oven and fill each half with the turkey taco filling.
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If you like, top with shredded cheese and return to the oven for about 15 minutes so the cheese melts and flavors meld. Alternatively, skip the cheese and serve immediately.
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Finish with guacamole, a drizzle of taco sauce or salsa, a sprinkle of cotija, and fresh cilantro. Serve warm.
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