Description
A delicious recipe for taco stuffed peppers that combines vibrant bell peppers with a savory stuffing of ground turkey, spices, and fresh vegetables, making it a healthy and customizable meal.
Ingredients
- 4 large bell peppers
- Olive oil spray or 2 teaspoons olive oil
- Salt and pepper to taste
- 1 tablespoon olive oil or avocado oil
- 1 lb lean ground turkey, preferably 93/7
- 1 medium onion, chopped (about 1 cup)
- 1/2 tablespoon minced garlic
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1 cup corn (consider Mexicorn or roasted corn)
- 1 cup canned black beans, drained and rinsed
- 2 cups tomato salsa (homemade or store-bought)
- 1 cup cooked brown rice (or quinoa/white rice)
- 1 cup shredded cheese (Mexican blend or sharp cheddar)
- 2 tablespoons chopped cilantro
- Sour cream or plain Greek yogurt (for serving)
- Limes (for serving)
- Sliced avocado (for serving)
- Extra salsa (for serving)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Slice the bell peppers in half lengthwise and remove the seeds and ribs. Place them cut-side up in a 9×13 baking dish. Brush or spray with olive oil, seasoning with salt and pepper. Bake for 15 minutes.
- Heat a skillet over medium-high and add olive oil. Cook the ground turkey for 2-3 minutes, breaking it up. Then add taco seasoning, onions, and garlic, sautéing the mixture.
- Add corn and black beans, cooking for an additional minute. Stir in salsa and brown rice, letting it simmer for 2 minutes.
- Fill each bell pepper with the mixture. Top with shredded cheese, and bake for another 15 minutes or until cheese melts.
- Let cool slightly, and serve warm with toppings like cilantro, sour cream, lime, and avocado.
Notes
Feel free to customize the filling based on dietary preferences. Experiment with different grains and salsas for unique flavors.