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Easy Meals

Wild Wonders® Stuffed Pepper Taco Boats

Stuffed pepper taco boats made with Wild Wonders ® Peppers are fresh, flavorful and make for a nutritious and fun weeknight dinner. 

stuffed pepper taco boats

All the fun flavors of a traditional taco stuffed into a pepper? Sign me up! This fun, veggie-forward taco stuffed pepper recipe is sure to be a new weeknight favorite! It’s easy to make in less than 30 minutes, and well balanced with protein and fiber for more staying power in every bite. 

I’m sure you’ve heard it’s important to add more color to your plate for nutrition, well these taco pepper boats do just that as they’re bursting with color and flavor! 

Another reason to add more veggies to your meals? Gut health. Studies show that eating a variety of plant foods (upwards of 30 different kinds of plant foods a week to be specific) is beneficial for our gut. 

Sunset® Wild Wonders® Peppers 

This bright mix of red, yellow, orange and chocolate-colored peppers are way sweeter than bell peppers, and have no bitter aftertaste. I love how versatile they are — stuff ‘em or slice ‘em, you’ll step up any dish by adding these peppers into the mix. One of my other favorite ways to use them is this recipe for Mediterranean orzo stuffed peppers

I also always have a container of Sunset® Wild Wonders® tomatoes for adding to salads, pasta, dips, or just snacking on with hummus. I love how colorful and flavorful they are and that all of Sunset’s products are Non-GMO Project Verified. This means they are developed the old-fashioned way, through natural plant breeding without any additives. Don’t miss my other recipes made with Sunset® produce linked below! 

Ingredients for Stuffed Pepper Taco Boats

  • Sunset® Wild Wonders® Peppers
  • Ground chicken 
  • Garlic 
  • Onion
  • Cumin 
  • Chili powder 
  • Dried oregano
  • Salt & pepper 
  • Canned tomatoes
  • Shredded lettuce
  • Shredded Mexican cheese blend 
  • Salsa 
  • Avocado 
  • Lime
  • Fresh cilantro

Equipment / utensils:

stuffed pepper taco boats

Wild Wonders® Stuffed Pepper Taco Boats

Maggie Michalczyk, RDN
Flavorful and fun chicken taco stuffed pepper boats with cheese, shredded lettuce, avocado and salsa will quickly become your new favorite easy weeknight dinner!
Prep Time 10 mins
Cook Time 20 mins
Servings 2 servings

Ingredients
  

  • 2 tbsp. olive oil
  • 2 cloves garlic minced
  • 1 small onion diced
  • 1 lb ground chicken breast
  • 1 tbsp. chili powder
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. crushed red pepper flakes
  • 1/2 tsp. dried oregano
  • ½ teaspoon paprika
  • 1 ½ teaspoons ground cumin
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 can diced tomatoes
  • 1 small jalapeno diced (optional for more heat)
  • 1 package Wild Wonders® Peppers
  • 1 cup shredded lettuce
  • 1/2 cup shredded Mexican-style cheese
  • 1 avocado diced
  • 1/2 cup salsa
  • 2 tbsp. fresh cilantro
  • 1 lime

Instructions
 

  • Preheat oven to 400 degrees. 
  • In a sauté pan heat the olive oil, minced garlic and diced onion until fragrant being careful not to burn. 
  • Add the ground chicken and use a wooden spoon to break it up into smaller pieces while it browns. Once mostly brown add in the spice, canned tomatoes and diced jalapeno if desired. Stir together. 
  • Remove from heat and set aside. Slice each pepper lengthwise removing the seeds.
  • Spoon the chicken taco mixture into each pepper shell. Top with cheese and place on parchment lined baking sheet. Bake for approximately 10 minutes until peppers are softened. 
  • Remove from the oven and top each pepper with shredded lettuce along with sliced or diced avocado, fresh salsa and cilantro. Enjoy! 
Keyword stuffed pepper taco boat; chicken taco; stuffed peppers

More Recipes with Sunset Produce You’re Sure to Love

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flavorful and fun chicken taco stuffed pepper boats with cheese, shredded lettuce, avocado and salsa
Easy Meals

Zucchini Noodle, Quinoa and Turkey Stuffed Peppers

These zucchini noodle, quinoa and turkey stuffed peppers are easy to make and bursting with delicious flavor and are gluten free and paleo friendly.

This simple recipe for zucchini noodle, quinoa and turkey stuffed peppers is packed with protein and can be made in under 45 minutes. If you’re cooking for two, you’ll have leftovers that make a great lunch or dinner the next day!

Peppers are such a fun vehicle to add more nutrition to, and this recipe is perfect for anyone who is trying to eat more vegetables, is gluten free, or following a paleo diet.

Healthy Ingredients for Stuffed Peppers

  • quinoa (adds more plant-based protein and fiber to this recipe vs. rice)
  • zucchini noodles (packed with vitamin C and adds a great texture)
  • peppers (healthy and crunchy!)
  • ground turkey ( provides protein and vitamin B6, zinc and iron)

If you can’t yet tell, I’m on a major pepper kick! Some of my other favorite pepper recipes are this one for a pepper sandwich and this simple recipe for tandoori chicken stuffed pepper with saffron cauliflower rice.

Peppers are a great source of vitamin C containing over 160% of your daily value of the nutrient. Other vitamins and minerals found in bell peppers include vitamin K, vitamin E, vitamin A, folate, and potassium. One cup of peppers has about 9 grams of carbohydrate, which is why this sandwich is a good option for those following a low carb diet or just wanting to up their vegetable intake.

Make this recipe paleo and whole30 approved by omitting the Parmesan cheese. Skip the ground turkey for a vegetarian option.

Healthy zucchini noodle stuffed peppers

Zucchini Noodle, Quinoa and Turkey Stuffed Peppers

Maggie Michalczyk, RDN
A fun way to use zucchini noodles, these stuffed peppers with quinoa and turkey are sure to be a delicious addition to your weekly meal rotation! Easy to make and packed with protein and nutrition!  
Prep Time 15 mins
Cook Time 20 mins
Servings 6 stuffed peppers

Ingredients
  

  • 6 bell peppers any colors will work
  • 1 cup quinoa cooked
  • 1 lb ground turkey opt for 93% lean
  • 2 medium zucchini spiralized
  • 2 tbsp. olive oil divided
  • 3 cloves garlic minced or pressed
  • 1/4 tsp crushed red pepper flakes
  • 1/2 cup chopped yellow onion
  • 1 can crushed fire roasted tomatoes
  • 1/2 cup grated Parmesan cheese plus more for garnish
  • 1/4 cup chopped fresh basil
  • salt and freshly ground black pepper

Instructions
 

  • 1. Preheat the oven to 375°F.
  • 2. Cut around the top of the pepper, removing the stem, and all of the seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Microwave for 5 minutes until they start to soften. Remove and set aside.
  • 3. Spiralize  the zucchini. Heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add the zucchini and season with a sprinkle of salt. Toss the zucchini and cook until it just begins to soften, about 2 minutes, then transfer to a bowl and set aside.
  • 4. In the same pan, heat the rest of the olive oil until hot then add the ground turkey, garlic, crushed red pepper flakes and season with salt and freshly ground black pepper. Cook for about 5 minutes or until cooked almost through, stirring often.
  • 5.Add the onion and continue to cook until the onion softens. Stir in the crushed tomatoes and cook for another minute. Remove from the heat and stir in the quinoa and zucchini. Toss with the Parmesan cheese and the fresh basil and season to taste.
  • 6. Add the peppers to a 3 quart baking dish and fill them with the zucchini noodle and quinoa mixture. Sprinkle the tops with more Parmesan cheese if desired, and bake for 20 minutes or until peppers are softened and cheese is browned. 

Notes

You can make this recipe vegetarian by omitting the ground turkey. 

Looking for more pepper inspiration? Here’s a list of dietitian created pepper recipes that are nutritious and creative to add to your meal lineup!

Perfectly Roasted Red Peppers

Philly Cheese Steak Stuffed Bell Peppers

Mediterranean Hummus Stuffed Peppers

Turkey Taco Boats

Sheet Pan Chicken Fajitas

Roasted Red Pepper Dip

KUNG PAO CAULIFLOWER MEATBALLS

Thai Peanut Spaghetti Squash Bowl

CHICKEN PARM STUFFED PEPPERS

SMOKEY ROASTED RED PEPPER AND GOUDA SOUP

Vegan Creamy Rice with Parsnips, Onion, and Pepper

Turkey Veggie Platter

INSTANT POT STUFFED PEPPERS {WITH TURKEY AND QUINOA}

ONE SHEET PAN CHICKEN FAJITAS WITH AVOCADO SAUCE

PASTA WITH A CREAMY ROASTED RED PEPPER & GOAT CHEESE SAUCE

QUICK-PICKLED RED PEPPER WRAPS

Vegan Roasted Vegetable Lasagna

Roasted Eggplant & Zucchini Soup

Vegan Sorghum Chili

mushroom, barley and kale stuffed peppers

SPAGHETTI STUFFED BELL PEPPERS

Mediterranean Hummus Pasta Salad

easy 5 minute asian coleslaw

vegetarian burrito bowl recipe with queso

INSTANT POT CILANTRO CHICKEN AND RICE

VEGETARIAN CUBAN DINNER

GRILLED VEGGIE PIZZA

Kala Chana Chaat (Black Chickpea Salad) | Vegan, Gluten Free

Salmon and Quinoa Mason Jar Salad

EASY VEGETARIAN STUFFED PEPPERS

Mexican Stuffed Peppers

Creamy Red Lentil and Pepper Chili

Chickpea and Farro Stuffed Peppers

Southwest Tuna Stuffed Mini Peppers

STUFFED PEPPER SOUP

coconut curry stuffed peppers

Wild Rice and Kale Salad

RED PEPPER, KALE AND FETA FRITTATA

MINI BELL PEPPER NACHOS

VEGETARIAN QUINOA STUFFED PEPPERS

breakfast stuffed peppers

Rosemary Lemon Tofu and Peppers

CRUNCHY SALAD MIX + THREE EASY LUNCH SALADS

Southwest Stuffed Bell Peppers with Black Beans and Quinoa (Vegan, Gluten-Free)

PIZZA STUFFED PEPPERS

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