Taco Stuffed Peppers
These taco stuffed peppers are an easy weeknight dinner packed with flavor and protein! It’s an easy Mexican dinner recipe the whole family will enjoy.
Taco Stuffed Peppers
With baby #2 coming soon, I’m all about low-maintenance meals these days. Between the end of pregnancy (and how comfortable it is!;) ) and the beautiful chaos that’s soon to ensue with a two-year-old and a newborn, I need healthy dinners that work for me. My healthy dinner requirements include:
- Minimal hands-on time. It’s okay if it needs to cook in the oven or in the slow cooker for a little while, I just don’t have time to spend hours in the kitchen chopping and prepping ingredients).
- Plenty of protein + fat. Carbs always seem easy to make – I can pop a sweet potato in the microwave or serve a meal with some fruit and have an easy complex carb everyone will enjoy in minutes. Same with veggies – I can open a bag of salad or steam some frozen vegetables in minutes. Protein? Not that quick, unless it’s scrambled eggs or canned fish (which I totally always keep on hand!).
- Leaves us with leftovers. I know – leftovers can be polarizing, but if I’m short on time and I’m already investing time in making a balanced, healthy dinner, I need it to at least play double duty! I want to get at least enough for dinner plus one other meal, either lunch or another dinner.
How to Make Taco Stuffed Peppers
These Mexican stuffed peppers are made with a few convenient pantry staples that add a lot of flavor and fiber: salsa and black beans! There’s a slight spin to make these a healthy stuffed red pepper by using lean ground turkey instead of ground beef – although you can totally use whatever you have on hand/ what works for you. Once you have your seven (yes, just 7!) main ingredients, here’s all you do:
- Slice bell peppers in half and remove seeds and membranes.
- Make the turkey filling by browning the ground turkey and then stirring in the salsa, cheese, black beans, lime juice, and chili powder. Season with salt and pepper to taste.
- Fill the bell peppers and bake until peppers are soft.
- Serve and enjoy with any desired toppings, like avocado, cilantro, fresh tomatoes, red onion, pico de gallo, guacamole, plain Greek yogurt, etc.
Ideas to Transform Leftovers
I know some people really don’t like to eat leftovers the same way, but prefer to transform them. (Like cooking double salmon and serving it on a kale salad one night and transforming the leftovers into salmon burgers.) Here are a few ideas to transform your taco stuffed peppers, if that’s your thing:
- Top with a fried egg for breakfast.
- Chop and serve over dark leafy greens for a taco salad.
- Chop and serve in tortillas for tacos or burritos.
Get as creative as you want or need to! Or just enjoy as is!
If you enjoyed these taco stuffed peppers, try these other easy, healthy dinner recipes:
- Foolproof Instant Pot Salmon
- Chicken & Kale White Bean Chili
- Chicken & Spinach Spaghetti Squash Bake
- Grilled Steak Fajitas Veggie Bowls
- Sheet Pan Chicken & Vegetables
- Adobo Lime Portobello Tacos
When you make this (or any!) NTF recipe, be sure to leave a comment and rate the recipe below. You can also take a picture and share to social media (tag me @nutritiontofit and #nutritiontofit) for a chance to be featured!
Taco Stuffed Peppers
Ingredients
- 3 large bell peppers cut in half, seeds and membranes removed
- 1 lb lean ground turkey
- 1 can black beans (15 oz) drained and rinsed
- 1 cup salsa
- 1 cup low-fat shredded cheddar or colby jack cheese
- 1 tbsp chili powder
- 1 tbsp lime juice
- salt and pepper to taste
- optional toppings: fresh tomatoes, cilantro, red onion, avocado, pico de gallo, avocado, plain Greek yogurt, etc.
Instructions
- Slice peppers in half and remove seeds and membranes. Place open side-up in a 9x13" casserole pan.
- Brown turkey in a nonstick ceramic skillet over medium heat. Add black beans, salsa, cheese, chili powder, and lime juice and stir until cheese is fully melted. Season as needed with salt and pepper.
- Fill peppers with turkey mixture. Bake at 400 degrees for 35-40 minutes until peppers are tender.
- Let cool a few minutes before serving. If desired, top with your favorite toppings: avocado, plain greek yogurt, tomatoes, salsa, cilantro, etc. Enjoy!
Notes
Nutrition
