I’m really into stuffing my vegetables lately. Last week I had an abundance of zucchini, and this week is all about bell peppers. Since I love Mexican food more than my future firstborn child, I decided to go with a Southwest-style pepper instead of Italian-based. So I made this turkey taco stuffed peppers.
I purchased this excellent taco seasoning at a market in Fortworth, Texas, but I think regular taco seasoning would do just fine. I also made these turkey taco stuffed peppers relatively healthy by using ground turkey, black beans, and a quinoa/brown rice blend. Check out this very easy ground turkey taco recipe.
Turkey Taco Stuffed PeppersPrint Recipe
- 1 pound of ground turkey
- 5 green bell peppers
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 15-ounce of can black beans, rinsed and drained
- 1 cup of salsa
- 1 package of quinoa/brown rice blend
- 1 package of reduced-sodium taco seasoning
- 1 teaspoon of cumin
- Reduced-fat shredded cheddar cheese
- Preheat oven to 400 degrees.
- Start by slicing all your bell peppers in half lengthwise, removing seeds without cutting off the tops.
- Chop onion and garlic, and saute in olive oil over medium heat.
- Add ground turkey and heat on medium until fully cooked.
- Add the taco seasoning, cumin, and black beans, and turn the heat down to low.
- Heat the quinoa blend according to directions (microwave for 90 seconds), and add the whole package plus the one cup of salsa.
- Place your peppers in a baking dish coated in cooking spray, and evenly distribute taco mixture into each pepper.
- Cover with foil, and bake in your 400 degrees heated oven for 30 minutes. Remove from oven and sprinkle cheese on each pepper.
- Place the cheese-covered peppers back in the oven (uncovered) for about 5 to 7 minutes until melted.
- Two of these peppers are pretty filling, so I suggest serving size if you’re not pairing these with aside. You may even have some leftover stuffing to enjoy!