Easy Mexican Taco Stuffed Bell Peppers Recipe

Savory taco meat filling stuffed in a bell pepper and covered with cheese. This easy taco stuffed pepper recipe is a great way to get your veggies in!

Low-Carb Stuffed Peppers | Homan at Home
Main Dish

So, typically the first few paragraphs of a blog post are all about how awesome the recipe is. This is not going to be it — stay with me, though. 

I hate bell peppers. I love spicy peppers, but the bland, crunchy yuckiness of bell pepper has never been my thing. However, I recently joined a produce co-op. Each week, I get a basket full of produce that I do not have any say in. It’s based on seasonality and price. This has meant that bell peppers have come my way a few times. 

And so I had to find a way to use them. This recipe is that. The juices from the meat cook into the pepper and get rid of everything I hate about them — you know, the flavor and the crunch. Instead, this recipe tastes like delicious tacos. And that, I can get behind!

What’s the point here? If you also hate veggies, or bell peppers in particular, but want to eat more and be healthy, this easy dinner might be a good option for you. It worked for me!

Why you want this recipe:

  • packed with veggies
  • low carb
  • high protein
  • easy to make
  • perfect for meal prep!

Ingredients

This is a simple meal made with simple ingredients. Many of these you might already have in your pantry!

Stuffed Peppers Ingredients
  • Bell Peppers: The star of the show! You can use any bell peppers you’d like: green bell peppers, red bell peppers, orange, yellow, white or even purple! You can even sub these for other kinds of peppers, like poblano or green chiles. You do need large bell peppers so that there will be enough room to fit the filling. 
  • Ground Turkey: Ground turkey is the perfect choice for keeping this recipe high protein and low fat. You can sub this for ground beef or ground chicken. I use 90/10 ground turkey, which I find has enough fat to make the peppers enjoyable to eat, but is still in line with my health goals. 
  • Taco Seasoning: I use a package of store-bought taco seasoning mix for this recipe. However, feel free to use your favorite taco seasoning, or even a homemade taco seasoning like this one
  • Black Beans: One can of black beans is perfect for this recipe. If you choose to use dried beans, you’ll need to cook them, then sub 1 1/2 cups of the cooked beans. You can also use kidney or pinto beans for this recipe.
  • Corn: An entire can of corn feels like too much for this recipe, so I like to use frozen corn. I can measure it out and put the rest in the freezer. That said, you can used canned, fresh, or frozen corn in this easy recipe.
  • Cheese: A Mexican or fiesta shredded cheese blend is perfect here. You can also use shredded cheddar cheese or mozzarella. You’re looking for something that will melt over your delicious stuffed peppers!

Instructions

Step 1 | Prep the Peppers

Start by washing the peppers and then cutting them in half. You’ll need to remove all the seeds and fibers inside with a paring knife, and clean them out so they’ll be ready to be stuffed!

Step 2 | Brown the Meat

Next, brown your turkey meat in a skillet over medium-high heat. Add the taco seasoning to the meat to flavor it, then put it to the side. 

Step 3 | Make the Filling

In a medium bowl, mix the turkey meat with the drained black beans and corn. Stir it together to make the filling. 

Step 4 | Stuff

For the last prep step, place your pepper halves in a large baking dish, then fill them with the taco meat mixture. Finally, sprinkle your cheese over the tops of the peppers

Step 5 | Bake and Enjoy!

Bake your taco stuffed peppers at 350° for 30 minutes. Let them cool a little, the serve them topped with your favorite toppings. My favorite taco toppings include sour cream, hot sauce, fresh salsa, diced onion, fresh cilantro, and taco sauce. You can also serve it on a bed of brown rice, minute rice, cauliflower rice, or quinoa to make a great meal!

Low-Carb Stuffed Peppers | Homan at Home

FAQs

Can I prepare stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers ahead of time and refrigerate them until you’re ready to bake. Simply cover them tightly with foil or plastic wrap to prevent them from drying out in the refrigerator. Then, when you’re ready to bake, remove the covering and follow the baking instructions.

How should I store leftover peppers?

Leftover taco stuffed peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave them until heated through or warm them in the oven at a low temperature.

Can I freeze my leftover peppers?

Yes, you can freeze taco stuffed peppers for future meals. Once assembled, place the stuffed peppers in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. To reheat, thaw them in the refrigerator overnight and then bake them according to the original recipe instructions.

Low-Carb Stuffed Peppers | Homan at Home
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Taco Stuffed Peppers

Savory ground turkey filling topped with cheese!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 248kcal

Ingredients

  • 1 lbs ground turkey
  • 3 Tbsp taco seasoning
  • 15 oz black beans
  • 1 cup corn frozen or canned
  • 1 ½ cup cheese divided (1/2 cup and 1 cup)
  • 4 bell peppers
  • ¼ cup water

Instructions

  • Preheat oven to 350 degrees.
  • Cut bell peppers in half and de-seed them. Lay them on a lined baking sheet.
  • In a pan, brown the ground turkey.
  • Once turkey is browned, add taco seasoning and water.
  • In a bowl, mix seasoned turkey with corn, 1/2 cup cheese, and drained and rinsed black beans.
  • Spoon turkey mixture into bell peppers. Top with remaining cheese.
  • Bake at 350° for 30 minutes.
  • Serve with sour cream, salsa, cilantro, and other toppings!
Tried this recipe?Mention @homanathome or tag #homanathome

Nutrition

Serving: 1pepper | Calories: 248kcal | Carbohydrates: 20g | Protein: 16.7g | Fat: 12.7g | Saturated Fat: 3.9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.9g | Cholesterol: 56.9mg | Sodium: 337.1mg | Potassium: 143.5mg | Fiber: 6.7g | Sugar: 3.4g
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