Taco Stuffed Bell Peppers
User Reviews
4.5
Taco Stuffed Bell Peppers
Description
This recipe calls for hollowing out and par-baking bell pepper halves to soften them before stuffing. The filling is made by cooking lean ground turkey with diced onion, chili powder, cumin, garlic powder, salt, and pepper. Black beans, corn, diced green chiles, cilantro, and salsa or enchilada sauce are stirred into the cooked meat mixture to create a flavorful and textured filling.
The peppers are then filled with this mixture and baked until heated through. Shredded Colby jack or cheddar cheese is added on top near the end of baking, melting into a golden topping. The peppers become tender but maintain shape, complementing the hearty and mildly spicy filling inside.
This dish works well as a satisfying main course for lunch or dinner, delivering familiar taco flavors with fewer carbs and added vegetables from the peppers. It can be served alongside a fresh salad or simple sides if desired.
Ingredients
- 4 bell pepper
- 1 tablespoon olive oil
- 1 pound ground turkey lean
- 1/2 cup yellow onion diced
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1/2 teaspoon garlic powder
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 2 tablespoons cilantro optional, chopped
- 4 ounces diced green chiles
- 1 cup black beans rinsed and drained
- 1/2 cup corn frozen
- 8 ounces salsa or red enchilada sauce
- 3/4 cup Colby jack cheese shredded; or cheddar cheese
Instructions
- Preheat oven to 400° F. and line a baking sheet with foil. Spray the foil with cooking spray.
- Cut the peppers in half lengthwise and remove the core and seeds. Place the halved peppers on the baking sheet cut side up and sprinkle with salt. Bake for 15 minutes.
- While the peppers are baking, heat the olive oil in a large skillet over medium high heat. Add in the ground turkey, onion, spices, salt and pepper. Crumble the turkey with a wooden spoon as it cooks. When the turkey is cooked through, stir in the black beans, corn, green chiles, cilantro, and salsa or enchilada sauce. Taste for seasoning and bring the mixture to a simmer.
- Remove the peppers from the oven. Pour out any liquid that's gathered inside of them and then evenly divide the filling into each half. Bake for another 10 minutes and then top them with the shredded cheese. Bake for 5 more minutes and then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 49g | 98% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 101mg | 34% |
| Sodium | 657mg | 27% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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