Taco Stuffed Peppers

5 from 2 votes

Healthy taco stuffed peppers with ground turkey, black beans, corn, taco seasoning, and cheese make a flavor and veggie-filled meal. Serve with sides and taco topping of your choice for an easy and comforting meal! High protein and gluten-free.

Course Main Course

Cuisine American, Mexican

Keyword healthy stuffed peppers, mexican stuffed peppers, taco stuffed peppers

Prep Time 10

Cook Time 35

Total Time 45

Servings stuffed peppers

Calories 270kcal

Author Kelly Nardo

Equipment

9x13 casserole dish

Ingredients

4 medium-large bell peppers, assorted colors (about 765 grams, give or take)
1 tablespoon olive oil
1 cup diced onion (120 grams)
2 cloves garlic, minced
1 pound ground turkey (I used 93/7)
2 tablespoons taco seasoning
1 can (14.5 ounces) fire-roasted diced tomatoes with green chiles, liquid somewhat drained
1 can (15 ounces) black beans, drained and rinsed
1 cup frozen corn
1 cup shredded cheddar cheese (2.5 ounces)
salt and pepper, to taste
optional toppings - lime juice, avocado, sour cream, cilantro…

Instructions

Preheat oven to 350 degrees Fahrenheit.
Prep your peppers. Cut peppers in half lengthwise and remove the stems, seeds, and inner membranes. Place them in a 9×13-inch baking dish (or similar size) with the cut side up. You may need 2 pans, depending on how big your peppers are.
Parbake peppers. Place peppers in the oven and bake for 15 minutes, or until your meat mixture is done.
Sauté onions and garlic. Heat a large skillet over medium-low heat. Add oil and let it get hot. Add onions, salt, and pepper, and sauté for 2-3 minutes, stirring occasionally, until softened and slightly browned. Then add garlic and saute for 1-2 minutes until fragrant.
Brown meat. Next, add ground turkey, salt, and pepper, and break it up with the back of a spoon or meat chopper. Sauté for 4-5 minutes until mostly browned. Add taco seasoning, fire-roasted tomatoes, black beans, corn, salt, and pepper, and stir to combine. Cook until meat is browned and everything is warmed through, about another 2-3 minutes.
Stuff halved peppers with the meat mixture. Remove peppers from the oven. Stuff peppers with your mixture, evenly dividing between the peppers, and making sure to pack the mixture tightly. Make sure to get the juices in the pan as well, as it will help keep the mixture from drying out.
Bake. Cover the pan with aluminum foil and bake for 15-20 minutes until peppers are soft, but still have a little bite to them. Remove from the oven and remove the foil. Sprinkle peppers with shredded cheese and cook for another 2-3 minutes until cheese is melted.
Enjoy! Top with optional toppings and enjoy!

Nutrition