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Turkey Taco Stuffed Peppers
Give taco night a meal-prep upgrade with Turkey Taco Stuffed Peppers. Lean ground turkey, black beans, rice, tomatoes, corn, taco seasoning and reduced-fat cheese are baked inside colorful bell peppers for a filling, protein-packed meal.
Ingredients – Makes 4 Servings
- 4 large bell peppers
- 1 lb 93% lean ground turkey
- 1/2 cup diced red onion
- 1 packet lower-sodium taco seasoning
- 1 cup black beans, rinsed and drained
- 1 cup diced tomatoes
- 1/2 cup tomato sauce
- 1 cup corn
- 1/2 cup cooked brown rice
- 1/2 cup reduced-fat shredded cheddar
- Fresh cilantro, green onions or Greek yogurt, optional
Step-by-Step Instructions
- Preheat oven to 400°F (200°C).
- Cut tops from peppers and remove seeds and membranes. Place upright in a baking dish.
- Cook turkey and onion in a large skillet over medium-high heat until turkey is browned and cooked through.
- Stir in taco seasoning, black beans, tomatoes, tomato sauce, rice and corn. Cook 2–3 minutes.
- Spoon the turkey mixture evenly into the peppers.
- Cover with foil and bake about 25 minutes.
- Remove foil, top with cheese and bake another 5 minutes or until cheese melts and peppers are tender.
- Garnish with cilantro or green onions and serve with Greek yogurt if desired.
Estimated Nutrition Per Serving
Approximately 400–430 calories, 35–40g protein, 35–40g carbohydrates and 10–13g fat. Nutrition varies by ingredients and portion sizes.
Meal Prep & Storage
Store cooked stuffed peppers in airtight containers in the refrigerator for up to 4 days. Reheat until steaming throughout. Keep Greek yogurt and other cold toppings separate until serving.
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