Ingredients

Scale

1 lb ground turkey
1 medium onion, diced
1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
½ teaspoon paprika
1 ½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
¾ cup water
1 can refried beans or black beans
½ cup salsa, your choice
1 tablespoon lime juice
¼ cup fresh cilantro, chopped
2 cups cooked white rice
1 cup (4 ounces) shredded Mexican cheese blend

3 bell peppers, sliced in half and seeds removed

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Instructions

1. Prep the Peppers

First things first, preheat your oven to 375°F. Slice the bell peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in a lightly greased baking dish and set aside.

2. Cook the Taco Filling

Meanwhile, heat a large skillet over medium heat. Add the ground turkey and diced onion, cooking until the turkey is fully browned and the onion is soft. As it cooks, break the meat into small crumbles for even texture.

Once cooked, stir in the chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, cumin, salt, and pepper. Next, pour in the water and let the mixture simmer for 2–3 minutes so the flavors really come together.

3. Build the Filling

Now, add the beans, salsa, lime juice, cooked rice, and chopped cilantro. Stir everything until well combined, then remove the skillet from heat. At this point, your kitchen should smell very taco-night-ready.

4. Stuff & Bake

Spoon the filling generously into each bell pepper half. Don’t be shy—really pack it in. Sprinkle the tops evenly with shredded cheese.

Cover the baking dish loosely with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and lightly golden.

5. Serve

Let the peppers cool slightly before serving.