Healthy Taco Stuffed Peppers

Meet your new favorite recipe for Healthy Stuffed Peppers! These Low-Carb, Healthy Taco Stuffed Peppers are super simple to make, and an easy meal prep option!

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Healthy Taco Stuffed Peppers

One of my favorite dinners as a kid was not stuffed peppers. This was because my family and my mom had never made this savory, delicious dish. Then one day when I went over to a friends house for dinner, their mom made an amazing stuffed pepper recipe, I was blown away. From then on, it was my mission to get my mom to make these. Eventually, I ended up just making them myself, and I ended up adapting this recipe for healthy stuffed peppers.

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For these Healthy Taco Stuffed Peppers, I used my recipe for Taco Stuffed Zucchini Boats (equally tasty, healthy and wonderfully low-carb). The filling for these healthy stuffed peppers is the same filling I use for the zucchini boats.

Unlike traditional stuffed peppers, these do NOT contain rice, but you will never miss it! Instead, these are loaded with black beans, corn, ground turkey, tomatoes and seasoning, making them healthy, filling and completely delicious!

Here’s the simple steps to making these Low-Carb Healthy Taco Stuffed Peppers:

Step 1: Cut & hollow out bell peppers

You’ll begin by cutting bell peppers in half and hollowing out seeds and white pulp. You can use any color you prefer. Note that this recipe makes a LARGE amount of stuffed peppers, which is perfect for feeding a crowd.  The filling is enough to stuff 8 peppers (or 16 halves). If this is too much, I have a few options for you:

1. Freeze half of the filling for another time, and make 4 peppers/8 halves.
2. Make 4 peppers/8 halves, and use the rest of the filling for Taco Stuffed Zucchini Boats.
3. Make half the filling as listed in the recipe. Cut each ingredient in half, and this will make enough for 4 peppers/8 halves.

Step 2: Make the filling

This delicious filling for these healthy stuffed peppers is nothing short of fantastic! I use extra lean 99% ground turkey, along with red onion, corn, salsa and black beans. Its hearty, filling, and loaded with fiber and protein.

Step 3: Stuff the peppers with the turkey taco filling

Again, this recipe makes quite a bit of filling (See step one for ideas on how to use the filling if you don’t want to make all 8 peppers.) Spoon the filling into the peppers and fill to the tops of the peppers. Place on a baking sheet to prepare for baking.

Step 4: Top with Cheese and Bake

Treat cheese as an optional ingredient: I know that many of your are following diets that do not allow dairy and cheeses. Feel free to omit the cheese and bake the peppers without. It’s just as delicious.

However, if you prefer cheese, sprinkle on top of each peppers. To keep it on the healthier side, use 2% low-fat shredded cheese. You don’t need much – about 1 tablespoon per half pepper is plenty.

Looking for some other delicious topping options? Check these out:

• Homemade Taco Sauce Recipe
• Loaded Guacamole
• Classic Pico de Gallo Salsa
• Southwestern Corn Salsa
• Greek Yogurt Ranch Dip

Once these peppers come out of the oven let cool for a few minutes, then enjoy right away. pair these taco stuffed peppers with cauliflower rice, which makes a fantastic meal prep idea!  Place in your meal prep containers, and refrigerate for freeze for future healthy lunches or dinners. Simply reheat and enjoy!

Are you thinking of meal prepping these stuffed peppers? It’s a fantastic low-carb lunch idea to pack and take to work. Check out my post for the Best Meal Prep Containers for getting the most out of meal and dinner prep.

If you loved this delicious Healthy Taco Stuffed Peppers, then be sure to check out some of my other similar healthy dinner recipes:

• Buffalo Chicken Stuffed Peppers
• Taco Stuffed Zucchini Boats
• Healthy Easy Taco Casserole
• Healthy & Easy Turkey Chili
• Air Fryer Turkey Burgers
• Vegetable Beef Stir Fry
• Lime Chicken Chili
• Sheet Pan Citrus Salmon & Asparagus
• Sheet Pan Sweet and Sour Shrimp
• Cauliflower Shrimp Fried Rice
• Beef Quesadilla Tacos

Need a quick, weeknight version of this stuffed peppers recipe? Check out my recipe for Healthy Unstuffed Peppers here:

Here’s the recipe for my delicious Healthy Stuffed Peppers:

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Healthy Taco Stuffed Peppers

Erin Indahl-Fink

Meet your new favorite recipe for Healthy Stuffed Peppers! These Low-Carb, Healthy Taco Stuffed Peppers are super simple to make, and an easy meal prep option!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dinner/Main Dish

Cuisine American, Mexican/American

Servings 8 servings

Calories 75 kcal

Equipment

• Sheet Pan These USA stainless steel sheet pans are great for one-pan meals!
• Large Skillet This large Anolon 12" Skillet is ideal for making one-pan meals!
• Wooden Spurtle Tools This 5-Piece Wooden kitchen tool set is amazing and great for use in non-stick cookware. No scratches and no plastic!

Ingredients

  

1x2x3x

• 8 large bell peppers cut in half and hollowed out

Filling:

• 2 Tablespoons olive oil
• 1/2 red onion chopped, about 1/2 cup
• 1 lb. 99% Extra lean ground turkey
• 1 (15 oz. can) black beans drained and rinsed
• 1 (15 oz. can) corn drained and rinsed
• 1 cup chunky salsa
• 3 Tablespoons taco seasoning or 1 – 1 oz. seasoning packet
• 1 cup shredded Mexican blend cheese optional
• Fresh cilantro for garnish optional

Instructions

 

• Preheat oven to 400 degrees. Lightly spray 2 – baking sheets with non-stick spray. Set aside.
• Cut the bell peppers in half, lenghtwise, removing the stem, seeds and any internal white pulp. Place on baking sheets.
• For the filling: To a large skillet, add the olive oil and heat over medium high heat. Saute the onion for about 5 minutes or until nearly translucent. Add the ground turkey to the onion and brown until cooked through and white, no longer pink.
• Once the turkey is no longer pink, add the beans, corn, salsa and seasoning. Stir. Continue to heat over medium-high heat until the filling comes to a low simmer. Remove from heat.
• Spoon in the filling to each pepper half. Once all the peppers are filled, top with a sprinkling of cheese, about 1 tablespoon per pepper half. (optional) Bake at 400 degrees for 20-25 minutes.
• Remove from oven and let cook for about 5-10 minutes before serving. Top with cilantro, if desired, before serving.

Notes

Note that this recipe makes a LARGE amount of stuffed peppers, which is great for feeding a crowd.  The filling is enough to stuff 8 peppers (or 16 halves). If this is too much, I have a few options for you:

Make the filling as listed in the recipe. Freeze half of the filling for another time, and make 4 peppers/8 halves.

Make the filling as listed in the recipe. Make 4 peppers/8 halves, and use the rest of the filling for Taco Stuffed Zucchini Boats.

Make half the filling as listed in the recipe. Cut each ingredient in half, and this will make enough for 4 peppers/8 halves.

Nutrition

Serving: 2pepper halvesCalories: 75kcalCarbohydrates: 2gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 9mgSodium: 185mgPotassium: 24mgFiber: 0.3gSugar: 1gVitamin A: 170IUVitamin C: 1mgCalcium: 163mgIron: 0.1mg

Keyword mexican stuffed peppers, stuffed peppers with ground turkey, taco stuffed peppers, ground turkey stuffed peppers

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