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!
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
- 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: 193kcalCarbohydrates: 9gProtein: 16gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 51mgSodium: 441mgPotassium: 437mgFiber: 3gSugar: 5gVitamin A: 808IUVitamin C: 97mgCalcium: 196mgIron: 1mg
Tried this recipe?Let us know how it was!