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Easy Turkey Taco Stuffed Bell Peppers with Creamy Avocado Crema

turkey taco stuffed bell peppers - featured image
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A quick and easy weeknight recipe featuring juicy ground turkey taco filling stuffed into sweet bell peppers, topped with melty cheese and a fresh, creamy avocado crema.

Ingredients

Scale
  • 4 large bell peppers (any color, preferably red or orange)
  • 1 pound lean ground turkey (93% lean recommended)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons taco seasoning (store-bought or homemade blend with chili powder, cumin, paprika, oregano)
  • ½ cup chunky salsa
  • 1 cup black beans, drained and rinsed (optional)
  • 1 cup shredded sharp cheddar or Monterey Jack cheese
  • 1 ripe avocado, mashed
  • ½ cup plain Greek yogurt (can substitute dairy-free yogurt)
  • Juice of 1 lime
  • A handful fresh cilantro, chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Wash bell peppers, slice tops off, and remove seeds and membranes to create hollow cups. Set aside.
  3. Heat 1 tablespoon oil in a skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add ground turkey, breaking it up with a spatula. Cook for 7-8 minutes until browned and no longer pink.
  6. Stir in taco seasoning and salsa. Simmer for 2 minutes to blend flavors.
  7. Add black beans if using, cook for another 1-2 minutes to warm through.
  8. Season with salt and pepper to taste.
  9. Spoon turkey mixture evenly into each bell pepper, packing gently but not overfilling.
  10. Sprinkle shredded cheese generously on top of each stuffed pepper.
  11. Place peppers upright in a baking dish. Add about ¼ cup (60 ml) water or broth to the bottom of the dish.
  12. Bake for 25-30 minutes until peppers are tender and cheese is bubbly and slightly browned.
  13. While baking, prepare avocado crema by mashing avocado with Greek yogurt, lime juice, chopped cilantro, and a pinch of salt until smooth.
  14. Serve stuffed peppers warm with avocado crema drizzled on top or on the side.

Notes

For juicier turkey, avoid rushing the browning step. If the filling seems dry, add a splash of water or extra salsa. Tent peppers with foil for the first 15 minutes if they seem stubborn to soften, then remove foil to brown cheese. Avocado crema is best made fresh to maintain vibrant color and flavor. Leftover stuffed peppers keep well refrigerated for up to 3 days; store avocado crema separately. Can be made dairy-free by substituting cheese and yogurt with plant-based alternatives. Optional black beans add protein and fiber.

Nutrition

Keywords: turkey stuffed peppers, taco stuffed peppers, avocado crema, easy weeknight dinner, healthy stuffed peppers, ground turkey recipe, Mexican-inspired, gluten-free, quick dinner

Find it online: https://sofiaspice.com/easy-turkey-taco-stuffed-bell-peppers-with-creamy-avocado-crema-recipe/