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Mexican Stuffed Peppers
This healthy, tasty stuffed bell pepper recipe uses taco seasoning with picante sauce or salsa to flavor the low carb ground turkey filling. Top with your favorite salsa and shredded cheese for a delicious family dinner.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4
Calories: 358 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
FOR TACO SEASONING:
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
FOR MEXICAN BELL PEPPERS:
- ½ cup chopped onion
- 2 cloves garlic minced
- 2 teaspoons olive oil (can use vegetable or canola oil)
- 5 teaspoons taco seasoning use recipe above or use your favorite store-bought.
- ¾ cup picante sauce or salsa, divided
- 1 pound ground turkey breast (can use dark meat turkey as well).
- ¼ cup plain old fashioned oatmeal or quick cooking
- 1 large egg
- 3 sweet bell peppers red, yellow or orange preferred
- 1 ½ cups shredded cheese monterey jack, cheddar, cheddar jack or Mexican blend.
OPTIONAL GARNISHES:
- extra picante or salsa
- fresh cilantro
- extra cheese
Instructions
FOR THE TACO SEASONING:
- Combine all of the ingredients into a small bowl and whisk to combine. You will have leftover seasoning mix, keep it in an airtight jar in the pantry for use later.
Cup of Yum
MAKE THE MEXICAN STUFFED PEPPERS:
- Preheat the oven to 375° F. Line a rimmed baking sheet with foil and spray with nonstick cooking spray. Set aside.
- In a small skillet, heat the oil over medium-high heat. Add the onions and saute until they're tender and slightly translucent. Add the garlic and saute for one minute, stirring often so the garlic doesn't burn.
- Stir in 5 teaspoons of Taco Seasoning and cook for one minute until fragrant. Remove from the heat.
- Transfer the onion mixture to a large bowl and spread it out in the bowl to cool.
- Add the oatmeal and egg and mix well to combine. Stir in the ground turkey and ½ cup of cheese until well blended.
- Cut the bell peppers in half, lengthwise and scoop out the seeds and membrane. Lay the peppers on the baking sheet and divide the Mexican taco turkey filling into the peppers.
- Bake for 25-30 minutes. Divide the remaining 1/2 cup of picante sauce or salsa over each pepper and sprinkle on the remaining cheese. Return the taco stuffed peppers to the oven and bake for 10-12 minutes longer or until the cheese has melted.
- Serve with extra sauce, cheese and fresh cilantro as desired.
Nutrition Information
Calories
358kcal
(18%)
Carbohydrates
16g
(5%)
Protein
40g
(80%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
142mg
(47%)
Sodium
1266mg
(53%)
Potassium
799mg
(23%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
3883IU
(78%)
Vitamin C
117mg
(130%)
Calcium
271mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 358
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 40g | 80% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 142mg | 47% |
| Sodium | 1266mg | 53% |
| Potassium | 799mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3883IU | 78% |
| Vitamin C | 117mg | 130% |
| Calcium | 271mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.