Taco Stuffed Peppers

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Taco Stuffed Peppers calories by ingredient


Meet your taco craving with these lean taco stuffed peppers! Meet your taco craving with these lean taco stuffed peppers!
Number of Servings: 12


    6.0 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers)
    6.0 tsp Old El Paso Taco Seasoning
    1.5 cup Beans, black
    1.5 cup Sweet Corn, Fresh
    3.0 serving Sargento Reduced Fat Mexican Cheese (1/4 cup)
    0.5 cup Salsa
    32.0 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.