Taco Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6.0 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers)6.0 tsp Old El Paso Taco Seasoning1.5 cup Beans, black1.5 cup Sweet Corn, Fresh3.0 serving Sargento Reduced Fat Mexican Cheese (1/4 cup)0.5 cup Salsa32.0 oz Ground Turkey - 97% fat free extra lean white turkey
Preheat the oven to 350 degrees F.
Brown the ground turkey and onion in a skillet over medium-high heat until no pink remains.
Add the taco seasoning and half a cup of water. Simmer the mixture for 5-10 minutes over medium-low heat.
While the taco meat simmers, wash six bell peppers, cut them in half across the center, and remove the seeds.
Transfer the meat from the skillet to a large mixing bowl. Add the black beans, sweet corn, and diced tomato, and stir to combine.
Arrange the pepper halves on a baking sheet, and divide the filling evenly between halves.
Bake the stuffed peppers for 30-35 minutes until tender.
Remove the peppers from the oven, top each half with a tablespoon of shredded cheese, and bake an additional 5 minutes until the cheese is melted.
Serve the tacos hot, or store them in the fridge up to one week, reheating in the oven or microwave.
Serving Size: 1/2 filled pepper
Number of Servings: 12.0
Recipe submitted by SparkPeople user ANJI_RAE.
Serving Size: 1/2 filled pepper
Number of Servings: 12.0
Recipe submitted by SparkPeople user ANJI_RAE.
Nutritional Info Amount Per Serving
- Calories: 190.2
- Total Fat: 4.4 g
- Cholesterol: 48.3 mg
- Sodium: 288.5 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 3.4 g
- Protein: 22.9 g
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