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:
- Freeze half of the filling for another time, and make 4 peppers/8 halves.
- 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.
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
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet Pans (2 Pack), Silver (Amazon Link): I use these sheet pans several times a week in my kitchen. Everything from baking cookies to making sheet pan dinners, they’re easy to clean, durable and bake foods evenly.
Calphalon Premier Space Saving Nonstick 12″ Everyday Pan with Cover: (Amazon Link): This large skillet is one of my hardest working pans that I own. Durable, scratch resistant, and large enough to hold hefty sauces, meats and ingredients, this pan is my go-to favorite!
Prep Naturals Glass Meal Prep Containers[5-Pack,30oz]: (Amazon Link)These glass meal prep containers have made a HUGE difference in how I meal prep for the week. They’re very durable, and because the container is glass (lid is plastic) you can reheat your meal directly in the container. LOVE THESE!
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:
- 8 large bell peppers, cut in half and hollowed out
- 2 Tbsp. olive oil
- 1/2 red onion, chopped
- 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 c. chunky salsa
- 3 Tbsp. taco seasoning (or 1 - 1 oz. seasoning packet)
- 1 c. shredded Mexican blend cheese (optional)
- Fresh cilantro for garnish (optional)
- 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.
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.
Do you follow WW Freestyle? These Healthy Taco Stuffed Peppers are 1 point per pepper half or 2 points for 2!