Turkey Taco Stuffed Peppers
Turkey Taco Stuffed Peppers are tender bell peppers stuffed with seasoned ground turkey taco meat, black beans and cheese for a delicious and easy weeknight dinner.
Servings: 6 servings
Ingredients
- 1 pound ground turkey
- 1 small onion diced
- 2 cloves of garlic minced
- 2 cups salsa not chunky, divided
- 2 tablespoons taco seasoning
- 3/4 cup water
- 1 cup shredded Pepper Jack cheese divided
- 1 cup cup shredded cheddar cheese divided
- 6 bell peppers any color
- 1 cup cooked rice
- 1 can black beans drained and rinsed
- 1 cup frozen corn kernels
- 1 cup chicken broth or water
- thinly green onions or minced parsley for garnish
- sour cream for serving
Instructions
- Heat oven to 350 degrees F.
- Heat a tablespoon of vegetable oil in a large skillet over medium-high heat and cook onions until soft; 3-4 minutes. Add ground turkey and garlic and cook until meat is no longer pink; about 5 minutes. Drain any liquid and return meat mixture to the pan.
- Stir in 1 cup of salsa, taco seasoning and water. Bring to a boil, then cover and reduce heat to low. Simmer for 10-15 minutes or until sauce is thickened and reduced. Stir in rice, black beans and corn. Stir in half of the cheeses until melted.
- Meanwhile, prepare the bell peppers. Slice the pepper in half lengthwise, or cut off the tops of the peppers, depending on whether you want them to lay flat or stand up. Remove and discard seeds and membranes; rinse peppers. Arrange in a baking dish and season with salt and pepper. (Note - the size of the baking dish will depend on how you plan to cut the peppers. I recommend slicing them, then fitting them into the pan you think would be the best fit.)
- Stuff peppers with the meat mixture. Top each pepper with a spoonful of salsa and remaining cheese.
- Carefully pour 1 cup of chicken broth or water around the peppers.
- Cover with nonstick foil and bake in the preheated oven for 45 minutes. Uncover and bake for an additional 10 minutes, or until cheese is melted and bubbly and peppers are tender.
- Garnish with fresh minced parsley or sliced green onions and serve immediately with a dollop of sour cream if desired.
Notes
- Prep these peppers ahead of time, store in the fridge and bake when ready!
Nutrition
Calories: 364kcal | Carbohydrates: 29g | Protein: 32g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 1086mg | Potassium: 878mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4640IU | Vitamin C: 160mg | Calcium: 324mg | Iron: 2mg
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