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Taco Stuffed Peppers

Make 5 for now, and freeze 5 for later. This is a delicious recipe that can easily be halved but I recommend leaving as is and stocking your freezer! Depending on how large your peppers are, you may have turkey mixture left over. This makes an amazing quesadilla mixture, or perfect to top romaine lettuce for a taco salad!
Prep Time 25 mins
Cook Time 50 mins
Course Dinner, Lunch
Servings 10 Servings

Ingredients
  

  • 1 lb Ground Turkey
  • 11 medium Peppers one diced
  • 1 can Black Beans rinsed
  • 2 cloves Garlic Minced
  • 1 cup Frozen Corn defrosted
  • 1/2 cup Cilantro diced
  • 1 can 15oz Can Diced Tomatoes with Chilies like Rotel
  • 2 1/2 cup Shredded Cheese mexican blend
  • 1 package Low-Sodium Taco Seasoning
  • 2 tsp Cumin
  • 2 tsp Smoked Paprika

Instructions
 

  • Preheat your oven to 375 degrees. Cut the tops off 4 peppers. Remove the seeds and discard any insides. Place cut side up in a high sided baking dish.
  • Meanwhile, in a large skillet add ground turkey and cook over medium-high heat breaking up large pieces until no longer pink. Drain off any fat. Into the skillet with the turkey add the onions, garlic, and remaining chopped bell pepper. Cook until soft (about 3-4 minutes). Add the taco seasoning, cumin, and smokey paprika. Stir until everything is mixed well.
  • Stir in beans, and corn. Add can of diced tomatoes and cilantro. Let simmer about 10 minutes. Remove from heat. If you’re going to freeze let cool completely – if not continue to the next step!
  • Divide the turkey mixture between the ten peppers. Top with ¼ cup of cheese mixture. If you’re cooking immediately – add about 1 cup of water to the bottom of the pan (It helps with your peppers not sticking during the cooking). If you’re planning to freeze – skip this. The cooking from frozen time (no actual defrosting) will create enough liquid in the bottom to help.
  • Cover with tin foil and bake in the oven for 35 minutes. Remove tin foil and continue to cook until cheese bubbles (about 15 minutes).
    COOK FROM FROZEN: Cook in a 400 degree oven for 45 minutes, then remove foil and cook for another 15 minutes or until cheese is bubbly.

Notes

Freeze It :Divide the turkey mixture between the ten peppers. Top with ¼ cup of cheese mixture. Cover with tin foil. To enjoy, cook from frozen. Cook in a 400 degree oven for 45 minutes, then remove foil and cook for another 15 minutes or until cheese is bubbly.
Keyword freezer friendly, taco, Turkey