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Taco Stuffed Bell Peppers

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Delicious taco flavors are packed into colorful bell peppers for a healthy and satisfying meal perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces bell peppers Choose vibrant colors for the best flavor.
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey Can substitute with ground chicken or beef.
  • 1/2 cup diced yellow onion
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 2 tablespoons chopped cilantro Optional
  • 4 ounces diced green chiles
  • 1 cup black beans Rinsed and drained.
  • 1/2 cup frozen corn
  • 8 ounces salsa or red enchilada sauce
  • 3/4 cup shredded Colby Jack or cheddar cheese Can use a mix of cheeses.

Method
 

Preparation
  1. Preheat your oven to 400°F and line a baking sheet with foil, giving it a light spray with cooking spray.
  2. Cut the bell peppers in half lengthwise, remove the cores and seeds, and place them cut side up on the baking sheet. Sprinkle with salt and bake for 15 minutes.
Cooking
  1. Meanwhile, heat the olive oil in a skillet over medium-high heat. Add the ground turkey, diced onion, chili powder, cumin, garlic powder, salt, and pepper. Cook until the turkey is browned and cooked through.
  2. Stir in the black beans, corn, green chiles, cilantro (if using), and salsa or enchilada sauce. Allow the mixture to simmer for a few minutes to meld the flavors.
  3. After 15 minutes, remove the peppers from the oven, draining any excess liquid. Fill each pepper half with the turkey mixture.
  4. Return the filled peppers to the oven and bake for another 10 minutes. Sprinkle the cheese on top and bake for an additional 5 minutes until melted and bubbly.
Serving
  1. Serve warm, garnished with extra chopped cilantro, sour cream, or guacamole. Enjoy with a light salad or Mexican rice!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 8gSugar: 4g

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze unbaked stuffed peppers for up to 3 months. Experiment with different beans or vegetables for variations.
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