Easy and Healthy Taco Stuffed Peppers!

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5 from 2 reviews

Sharing these easy and healthy Taco Stuffed Peppers! A delicious dinner recipe that is made with all gluten-free and grain-free ingredients.

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins


  • 1 tablespoon avocado oil
  • 1 lb ground turkey, beef or chicken
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Sea salt and black pepper to taste
  • 12 ounce jar of chunky salsa
  • 4 bell peppers, sliced in half length wise and scoop out the seeds
  • 1/2 cup black beans, washed and rinsed
  • 1/2 cup shredded pepper jack cheese (or sub any other cheese you want)
  • 1/3 cup cotija cheese (or sub any other cheese you want)
  • Cilantro for garnish
  • Chips and avocado for serving


  1. Warm a large skillet over medium heat and add ground meat
  2. Cook over medium heat for 5-7 minutes and break into pieces with wooden spoon or spatula
  3. Add in the salsa and cook from other 2 minutes or so until meat is fully cooked
  4. Strain any excess oils if desired from the skillet once the meat is cooked then add in the black beans and mix well
  5. Preheat oven for 425 degrees and scoop the meat mixture into each bell pepper (depending on the size of the pepper, you may have leftover meat)
  6. Sprinkle cheese on top and bake in oven for about 10-15 minutes or until cheese is melted
  7. Serve while warm!


*Store leftovers in fridge for 5 days. I like to warm these in the oven before eating if possible. Or you can use microwave too or a skillet.

  • Author: Rachel