Description
Turkey Taco Stuffed Peppers are a flavorful and healthy twist on traditional tacos, featuring lean ground turkey seasoned with classic taco spices, stuffed into roasted bell pepper halves. This recipe is perfect for a low-carb, protein-packed meal that’s easy to prepare and customizable with your favorite toppings like cheese, guacamole, and salsa.
Ingredients
Scale
For the Peppers
- 4 bell peppers, sliced in half lengthwise, seeds removed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
For the Turkey Taco Filling
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 shallot, diced
- 1 pound Shady Brook Farms 93% ground turkey
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ cup water
- 1 teaspoon all-purpose flour
Optional Toppings
- Shredded sharp cheddar cheese, freshly grated
- Guacamole for serving
- Taco sauce or salsa for drizzling
- Fresh cilantro for serving
- Cotija cheese for serving
Instructions
- Preheat and prepare peppers: Preheat the oven to 400°F (200°C). Brush the inside and outside of the bell pepper halves with olive oil and sprinkle evenly with salt, freshly cracked black pepper, and garlic powder. Arrange them cut side up on a baking sheet and roast for 15 to 20 minutes until slightly softened.
- Sauté vegetables: While the peppers roast, heat a large skillet over medium heat and add olive oil. Add the diced bell pepper and shallot along with a pinch of salt. Cook, stirring frequently, until the vegetables soften, approximately 5 minutes.
- Cook turkey with spices: Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Season the meat with ground cumin, smoked paprika, chili powder, garlic powder, salt, and freshly cracked black pepper. Stir continuously to crumble the turkey and cook until the meat is browned and cooked through.
- Create taco sauce: In a shaker bottle, combine the water and all-purpose flour. Shake vigorously for 30 seconds to fully blend. Pour this mixture into the turkey taco skillet, stirring well to combine. Simmer the mixture for 5 to 6 minutes until it thickens into a saucy consistency.
- Fill peppers: Remove the roasted peppers from the oven. Spoon the turkey taco mixture evenly into each pepper half.
- Optional bake with cheese: If desired, sprinkle the stuffed peppers with shredded sharp cheddar cheese and drizzle with taco sauce. Return them to the oven and bake an additional 15 minutes to melt the cheese and blend flavors.
- Garnish and serve: Remove the peppers from the oven and top with guacamole, fresh cilantro leaves, and a sprinkle of cotija cheese. Serve immediately, accompanied by extra taco sauce or salsa if desired.
Notes
- Use Shady Brook Farms 93% lean ground turkey or any lean ground turkey for the best flavor and texture.
- Adjust spice levels by modifying chili powder and smoked paprika amounts to suit your taste.
- For a gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
- Roasting the peppers ahead of time softens them and prevents them from being too crunchy after stuffing.
- You can prepare turkey filling in advance and reheat before stuffing for meal prep convenience.
- Add black beans or corn to the turkey filling for extra fiber and texture if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 460 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 75 mg
Keywords: Turkey taco stuffed peppers, healthy stuffed peppers, ground turkey recipes, low carb dinners, Mexican stuffed peppers
