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Healthy Taco Stuffed Peppers

taco stuffed peppers green peppers
I love stuffed peppers and I LOVE these healthy taco stuffed peppers. Since I had my daughter and I am breastfeeding I seriously can’t get enough food. I do my very best not to eat everything in sight, but I usually find myself parked in front of the TV each night with a bag of chips or a bowl of ice cream (don’t judge me). That’s one of the reasons I’m loving this recipe for Healthy Taco Stuffed Peppers. I can eat it and it’s guilt free. Your Welcome.

I don’t know about you, but as a mom I am constantly feeling guilty. Especially when it comes to the food I’m feeding my family. I want to feed them food that nourishes their body’s and if I’m being honest, sometimes I just can’t. Cue mom guilt now.

These peppers are so full of super good stuff that you can actually feel good about eating them. Food that you can actually feel good about feeding your kids. And guess what. They won’t complain about it either. It’s a win win. I usually double up the recipe and send them with my husband to work for an easy healthy lunch. Or you can freeze the filling for a quick meal later. I serve them up with a side of sweet potato fries and everyone including the kids love them! It also pairs really well with my Easy One Pan Mexican Rice  or my Classic Creamy Coleslaw. Whatever you decide, this is a recipe you can definitely feel good about.

One thing I will say about these Taco Stuffed Peppers is that you really don’t want excess liquid in this dish. It can become very watery. You really want to make sure you drain most of the liquid out or allow it to evaporate before filling the peppers. I also sometimes add some chopped avocado to this dish when serving because let’s be real, avocado’s are life.
Green Peppers

I once heard someone say that the more colorful your food, is the better it is for you. I always think of that when I making these stuffed peppers. They have so much color and they taste as good as they look! I always use green peppers in this recipe but you can use whatever peppers you like. I’d love to try it in a roasted poblano pepper one day and if I do I promise I’ll share.

CHEESE

Let’s talk cheese for a second. I LOVE cheese. It’s honestly one of my favorite foods and it’s definitely my guilty pleasure. You can pretty much top these taco stuffed peppers with whatever cheese you like. If it were just me eating them, I would top them with a spicy monterey jack but since i have 4 kids and they would not be happy, I use a pretty tame mexican blend from the shredded cheese section. I have been known to make a few of them spicy in the past though. Which is another great thing about these stuffed peppers. They are so customizable.

Alright that’s enough talk. Let me know how it goes!

Print

Taco Stuffed Peppers

A healthy and delicious twist on stuffed peppers. These Taco Stuffed Peppers are packed with goodness and flavor. Meaty bites of ground turkey in a delicious seasoning with black beans, corn, tomatoes, and shredded cheese.
Course Main Course
Cuisine American, Mexican
Keyword cumin, green peppers, ground turkey, jalapenos, mac and cheese, onion, stuffed peppers, taco stuffed peppers, Tacos
Prep Time 15 minutes
Cook Time 50 minutes

Ingredients

FILLING

  • 1 lb ground turkey
  • 2 cloves garlic minced
  • 1 small onion diced
  • 2 tbsp chopped fresh cilantro
  • 1 tsp cumin
  • 1 package taco seasoning
  • 2 tbsp chopped jalapenos I use the Old El Paso pickled ones in the jar. If using fresh make sure you remove all the seeds for less heat
  • 1 tsp salt
  • ½ tsp pepper
  • 1 can black beans drained and rinsed
  • 1 can diced tomatoes drained really well
  • 1 cup corn drained if using canned

FOR THE PEPPERS

  • 4 green peppers cut in half length wise
  • ½ cup chicken broth
  • shredded cheese for topping I use Cracker Barrel Tex Mex
  • sour cream for garnish
  • paprika for garnish

Instructions

FILLING

  • In a large skillet (I use my wok pan) cook the ground turkey over medium heat. Breaking it apart and season it with salt and pepper.
  • Add in your diced onion onion, garlic, cilantro, jalapeno, black beans, corn and tomatoes, taco seasoning and cumin.
  • Mix well. Simmer on low for 20 minutes lid removed so that all the excess liquid evaporates

FOR THE PEPPERS

  • Preheat oven to 400 °
  • Cut the peppers lengthwise and remove the seeds and stems. Rinse them well and pat dry with paper towel.
  • Place the peppers cut side up in an oven proof dish (I use a glass Pyrex dish).
  • Fill each pepper with the turkey mixture trying to leave as much liquid in the pan as you can.
  • Pour the chicken broth into the bottom of the pan and cover with aluminum foil.
  • Bake covered for 30 minutes then remove peppers and top with cheese.
  • Bake for an additional 2 minutes (uncovered) or until the cheese is melted and bubbly. I broil mine. Serve with a dollop of sour cream and top with cilantro and paprika for garnish

 

Enjoy!
Laila
If you love this you HAVE to try this Mexican Lasagna!
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