Turkey Taco Stuffed Peppers Recipe

EASY ground turkey stuffed bell peppers make a simple low carb dinner that everyone loves. Just 7 ingredients needed for the perfect taco stuffed peppers!
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Ingredients

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Get It NowInstructions
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Preheat the oven to 400 degrees F (204 degrees C).
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To prepare the peppers, chop off the tops and scoop out the seeds and ribs inside. Slice a tiny layer off the bottoms (without making a hole if possible) so that the peppers are stable standing upright.
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Place the peppers into a stoneware baking dish, open side up. Drizzle with 2 tablespoons (30 ml) olive oil and sprinkle with sea salt.
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Bake peppers for about 15 minutes, until they are soft and the edges are slightly puckered. Blot any extra liquid inside the peppers using paper towels.
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Meanwhile, prepare the filling. In a large saute pan, heat the remaining tablespoon of olive oil over medium heat. Add the diced red onions and saute for 5-10 minutes, until translucent and slightly golden.
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Push the onions to the sides of the pan and add the ground turkey in the center. Cook, breaking apart with a spatula (or for a more effective way, use a tool like this), for 8-10 minutes, until cooked through.
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Add the taco seasoning and water to the pan. Simmer for 3-4 minutes, until the extra liquid evaporates.
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Stir in the diced tomatoes.
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Once the peppers are done baking, remove from the oven and reduce heat to 350 degrees F (177 degrees C). If there is any liquid inside the peppers, blot it dry with paper towels. Spoon the meat filling into the pepper cavities, filling them halfway.
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Sprinkle with shredded cheese on top, about 2-3 tablespoons (10.4 - 15.6 grams) per pepper. Top with the remaining meat filling and remaining cheese.
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Return to the oven for about 10 minutes, until the cheese is melted.
Recipe Notes
Serving size: 1 turkey stuffed pepper
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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