Lean Guilt-Free Taco-Stuffed Peppers
Sarah Wilkins
Sarah Wilkins
Save Article Print PDF
189 Calories
13 g Carbs
26 g Protein
4 g Fat
Total Time
12 servings

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


  • 2 lb ground 99% fat-free turkey breast
  • 1 cup, chopped onions
  • 6 tbsp (1 serving) taco seasoning
  • ½ cup water
  • 1 cup, chopped or sliced tomatoes
  • 1 cup black beans, drained and rinsed
  • 1 cup corn
  • 2 green bell pepper
  • 2 red bell pepper
  • 2 yellow bell pepper
  • ¾ cup reduced-fat Mexican cheese


  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.