Description
These Taco Stuffed Peppers are a vibrant, low-carb twist on taco night that the whole family will love. This recipe combines lean ground turkey, savory black beans, and zesty Rotel tomatoes tucked inside tender-crisp bell peppers. Topped with a generous layer of gooey melted Mexican cheese, it’s a wholesome, protein-rich, and vegetable-forward dinner that delivers bold, smoky flavors in less than 30 minutes.
Ingredients
- 3 large bell peppers, any color
- 1 pound ground turkey
- 2 tablespoons taco seasoning
- 1 (15 ounce) can black beans, drained
- 1 (10 ounce) can Rotel tomatoes with green chilies, drained
- 2 cups shredded Mexican cheese
Instructions
Step 1: Prepare the Peppers
Preheat your oven to 400°F. Slice your washed bell peppers in half lengthwise, removing the seeds, membranes, and stems. Place them cut-side up in a lightly oiled 9×13 inch casserole dish.
Step 2: The First Bake
Bake the empty pepper halves for 10 minutes. This softens them just enough before the filling is added.
Step 3: Cook the Filling
While the peppers are in the oven, brown the ground turkey in a large skillet over medium-high heat. Once fully cooked, stir in the taco seasoning, black beans, and the drained Rotel tomatoes.
Step 4: Stuff and Finish
Remove the peppers from the oven and carefully pour off any liquid that has gathered in the hollows. Divide the turkey mixture evenly among the peppers, top with the shredded cheese, and return to the oven for 15 minutes until the cheese is bubbly.
Notes
Prevent Soggy Peppers: Be sure to drain the liquid from the center of the peppers after the initial 10-minute ‘pre-bake.’ This step prevents the filling from becoming watery and ensures a perfect texture.
Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in the oven at 350°F or in the microwave until the cheese is melted and the center is hot.
Variation – Rice or Corn: To add more bulk, you can mix in 1 cup of cooked rice or 1/2 cup of frozen corn to the turkey mixture before stuffing the peppers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 pepper half
- Calories: 315
- Sugar: 4g
- Sodium: 740mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
Keywords: taco stuffed peppers, low carb taco recipe, ground turkey stuffed peppers, keto taco dinner, easy stuffed bell peppers, healthy weeknight dinner