Description
These taco stuffed peppers are filled with seasoned ground turkey, beans, corn, and extra veggies, then topped with melted cheese for a hearty and balanced meal.
Ingredients
- 4 bell peppers
- 1 teaspoon kosher salt (divided)
- 2 tablespoons olive oil (divided)
- 1 pound ground turkey
- 1/2 yellow onion (chopped)
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon dried oregano
- 1 packet taco seasoning (3 tablespoons)
- 3/4 cup chicken broth (low sodium)
- 1/2 cup tomato sauce
- 1 can black beans (drained and rinsed)
- 1 cup frozen corn
- 2 cups baby spinach (roughly chopped)
- 1 cup grated cheddar cheese (or Mexican blend)
Instructions
- Preheat the oven to 350°F.
- Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- Drizzle 1 tablespoon of olive oil over the peppers and rub to coat inside and out. Season the cavity with 1/2 teaspoon of salt.
- Arrange peppers upside down in a baking dish or sheet pan and bake for 15 minutes.
- In a large skillet, heat the remaining oil over medium heat and sauté the chopped onion for 2 to 3 minutes. Add remaining salt and cook for another minute.
- Add ground turkey and cook for 2 to 3 minutes, breaking it apart as it cooks.
- Stir in taco seasoning, garlic powder, and oregano until combined.
- Add chicken broth and tomato sauce, stirring to combine. Reduce heat to medium-low and simmer for 4 to 5 minutes until slightly thickened.
- Add black beans, corn, and spinach. Cook for 1 to 2 minutes until spinach is wilted.
- Fill each pepper half with the turkey mixture and top with cheese.
- Return to oven and bake for 15 to 20 minutes, until peppers are tender.
- Serve with desired toppings or garnishes.
Notes
- Use ground chicken or beef as a substitute for turkey if preferred.
- For a spicier version, add diced jalapeños or chili flakes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with sour cream, avocado, or fresh cilantro for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 75 mg
