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
- Preheat the oven to 350 degrees F.
- Brown the ground turkey and onion in a skillet over medium-high heat until no pink remains.
- Add the taco seasoning and half a cup of water. Simmer the mixture for 5-10 minutes over medium-low heat.
- While the taco meat simmers, wash six bell peppers, cut them in half across the center, and remove the seeds.
- Transfer the meat from the skillet to a large mixing bowl. Add the black beans, sweet corn, and diced tomato, and stir to combine.
- Arrange the pepper halves on a baking sheet, and divide the filling evenly between halves.
- Bake the stuffed peppers for 30-35 minutes until tender.
- 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.
- Serve the tacos hot, or store them in the fridge up to one week, reheating in the oven or microwave.
- Serving size: 1/2 filled pepper
- Recipe yields: 12 servings
- Calories: 177
- Fat: 6.3 g
- Carbs: 15 g
- Protein: 17 g