Description
These taco stuffed peppers are a fun and easy low-carb dinner idea with bell peppers filled with seasoned ground turkey, enchilada sauce, rice, and cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound ground turkey or beef
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 (10-ounce) can enchilada sauce (mild or hot)
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese, divided
- 4 large bell peppers, halved lengthwise and seeds removed
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened, about 3-4 minutes.
- Add ground turkey (or beef) to the skillet, breaking it up with a spoon. Cook until browned, about 7-8 minutes.
- Stir in cumin, chili powder, paprika, oregano, garlic powder, onion powder, salt, and pepper. Cook for another 1-2 minutes.
- Add enchilada sauce, cooked rice, black beans, corn, and half of the shredded cheese. Mix until well combined. Remove from heat.
- Arrange halved bell peppers in a large baking dish. Fill each pepper half with the taco mixture.
- Top with remaining shredded cheese.
- Cover with foil and bake for 30 minutes. Then remove foil and bake for another 10-15 minutes until peppers are tender and cheese is melted.
- Garnish with fresh cilantro and serve hot.
Notes
These can be made ahead and refrigerated until ready to bake. Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Method: Main Course
- Cuisine: Mexican-inspired
Nutrition
- Calories: 450 kcal
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 45g
- Protein: 30g