Low-Carb Stuffed Peppers

Low-Carb Stuffed Peppers | Homan at Home

Recently, I’ve gotten involved with a local produce co-op. My neighbor four doors down started it to combat the shortages we were seeing in stores. She sources a wide variety of local fruits and veggies, and we come pack them into our boxes and take them home.

I have been loving this because — stay with me here — I don’t pick the produce. Each box is different, and I never know what will be there when I show up on Friday.

I pride myself on eating a fair amount of fruit and veggies, but they’re always the same ones. Lettuce, tomato, spinach, apples, strawberries, pineapple, etc. This week, my box had an eggplant. I have no idea what to do with an eggplant. Last week, I got blackberries. I’d never had one before.

Low-Carb Stuffed Peppers | Homan at Home

My Friday box is forcing me out of my comfort zone, and I’m learning to make foods I never would have chosen on my own. The blackberries went in a galette. The cauliflower got riced. The yellow squash got both sautéed and baked into muffins. About half the box became pico de gallo. The eggplant is still awaiting its fate.

And the bell peppers got stuffed. I know stuffed peppers are not exactly super creative thinking, but it was a big step for me. I hate bell peppers. I love spicy peppers, but the bland, crunchy yuckiness of bell pepper has never been my thing. I saw them in that box and figured that was one piece of produce we wouldn’t use.

But this stuffed pepper recipe changed my mind. It’s inspired by one I found at Wine and Glue, but I wanted to make it low-carb. 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 a low-carb, veggie-laden taco. And that, I can get behind!

Low-Carb Stuffed Peppers

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 8


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


  • 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!

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Low-Carb Stuffed Peppers | Homan at Home
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Wow..!!This is delicious.

Diane Homan

I’m so glad you enjoyed it!

Homan at Home

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Hi! I’m Diane, mom of two and wife to a pretty great guy. I love to cook and craft. I’m so excited to share my projects with you!

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