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Taco Stuffed Peppers

Updated on February 4, 2017

I am sure there are a ton of people out there in the cyber-verse that share my love of tacos! They are super versatile, can feed an entire family on a budget, and no one complains! This my quick and much lighter version, but you can change and add things to your heart's content. I swap out the ground beef for a lean protein, in this case turkey, and I swap out those empty taco-shell carbs with a nutrient-packed bell pepper. Bell peppers are filled with a ton of amazing vitamins and phytonutrients such as: folate, vitamin E, fiber, vitamin B6, and magnesium—and that is just naming a few. So if you are looking for a healthy start to the new year, stuffing peppers is an easy way to cut out those empty carbs and supply your body with the vitamins it needs to be happy and healthy. It is also a great way to clear out what you have sitting around in your fridge and pantry taking up space. This is just one way that I tried doing exactly that, and it turned out amazing. So be creative with what you have and enjoy!

Taco stuffed pepper
Taco stuffed pepper
5 stars from 1 rating of Stuffed Pepper

Homemade Taco Seasoning

I also keep this on hand. I know not everyone has the time to make it homemade so store bought is fine. I prefer homemade because I can control spice and the amount of salt and preservatives added. So here is my take:

  • 2 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregono
  • 1 tsp smoked paprika
  • 1 tbsp cumin
  • 1 tsp corriandor
  • 1 tbsp salt
  • 1 tsp black pepper

Then shake or stir together. You can also make in bulk and keep on had, just make sure it is in an airtight container to keep it as fresh as possible.

  • Prep time: 40 min
  • Ready in: 40 min
  • Yields: about 4 peppers
  • 1 lbs Ground Turkey
  • 4 Bell Peppers (any color), sliced in half and seeds pulled out
  • 1 cup Reduced fat cheese (which ever you prefer I used a Mexican blend)
  • 1 Small Onion, Chopped
  • 1 Small Jalapeno, Seeds removed on just half
  • 1 Garlic clove, chopped
  • 1 packet taco seasoning
  • Cliantro (optional), garnish
  • Reduced fat sour cream (optional), garnish
  • Hot Sauce (optional), I used Tapito, but you can use whatever you like
  • 2 tbsp olive oil
  • Salt and Pepper
  1. Preheat the oven to 350 degrees F. Then start by slicing the peppers in half so each pepper makes two. Pull the stems, ribs, and seeds out gently, so as not to rip the pepper. Set aside.
  2. Place a medium-sized pan on the stove over medium high heat. Toss in the onions and jalapenos toss in a small amount of salt (you can use more if you make your own taco seasoning. The store bought tends to be very heavy on the sodium) and pepper. Let these cook down together for about 10 mins.
  3. Once the onions are translucent, add the turkey to the pan and cook until no longer pink.
  4. Add the packet of taco seasonings or 3 tbsp if you made your own. Stir together until blended and remove from heat. * See above for homemade seasoning recipe
  5. Stuff the meat mixture into each pepper and top with the reduced fat cheese put on sheet tray and put in the over for about 25 minutes or until peppers soften.
  6. Remove from oven and top with anything you want. I just did some light sour cream, chopped cilantro, and a bit of hot sauce, but you can add guacamole or pico de gallo. Whatever you heart desires!
Ingredient
Amount
Calories
Ground Turkey
1 cup
167
Onion
1 cup chopped
67
Jalapeno
1 whole
4
Bell Pepper
1 whole
24
Reduced Fat Cheese (Mexican Blend)
1/4 cup
49
Reduced fat sour cream
1/4 cup
84
Cilantro
2 tbsp
0
Hot sauce
1 tbsp
0
Taco seasoning
3 tbsp
0
Total
per serving (1 bell pepper)
395

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