Meal Prep, Recipe

Turn Taco Tuesday into taco every day with this low-carb recipe.

I was craving tacos this week, but I needed something lower in carbs. Enter these taco-stuffed peppers! There's something so crave-worthy about juicy, taco-seasoned turkey tossed with sweet corn and black beans and smothered with melted cheese. Yum. This is definitely a meal-prep option I will be using again and again. Not only is it delicious, but it's pretty darned easy too!

These tacos keep great in the fridge for up to one week; just reheat them in the microwave for a couple minutes and enjoy. I don't recommend freezing them, however.


  • 93% lean ground turkey 2 lb.
  • Onion, chopped, 1 cup
  • Taco seasoning, 6 tbsp (1 packet)
  • Water 1/2 cup
  • Tomatoes, diced, 1 cup
  • Black beans, drained and rinsed, 1 cup
  • Sweet corn, drained, 1 cup
  • Large peppers, assorted colors, 6
  • Reduced-fat Mexican cheese, shredded, 3/4 cup


  1. Preheat the oven to 350 degrees F.
  2. Brown the ground turkey and onion in a skillet over medium-high heat until no pink remains.
  3. Add the taco seasoning and half a cup of water. Simmer the mixture for 5-10 minutes over medium-low heat.
  4. While the taco meat simmers, wash six bell peppers, cut them in half across the center, and remove the seeds.
  5. Transfer the meat from the skillet to a large mixing bowl. Add the black beans, sweet corn, and diced tomato, and stir to combine.
  6. Arrange the pepper halves on a baking sheet, and divide the filling evenly between halves.
  7. Bake the stuffed peppers for 30-35 minutes until tender.
  8. Remove the peppers from the oven, top each half with a tablespoon of shredded cheese, and bake an additional 5 minutes until the cheese is melted.
  9. Serve the tacos hot, or store them in the fridge up to one week, reheating in the oven or microwave.

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Nutrition Facts

  • Serving size: 1/2 filled pepper
  • Recipe yields: 12 servings
  • Calories: 177
  • Fat: 6.3 g
  • Carbs: 15 g
  • Protein: 17 g

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