Healthy Taco 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)


Step 1

Preheat oven to 400 degrees. Lightly spray 2 - baking sheets with non-stick spray. Set aside. Cut the bell peppers in half, lengthwise, removing the stem, seeds and any internal white pulp. Place on baking sheets.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Remove from oven and let cook for about 5-10 minutes before serving. Top with cilantro, if desired, before serving.