In the Kitchen Recipes

Taco Stuffed Bell Peppers

February 2, 2016

Makes 6, serving size filled ½ pepper


  • 3 large red bell peppers
  • 1 lb. lean, ground turkey (or 20 oz)
  • 1/2 tbsp. olive, avocado, or coconut oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 Tbsp. ground cumin
  • 2 tsp. chili powder
  • 12 oz fresh salsa
  • 1 cup  frozen corn (optional)
  • 1 cup black beans (rinse if canned)
  • Sea salt and ground black pepper

Optional add-ins:

  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced small
  • 1 cup brown rice
  • Shredded cheese
  • Fresh cilantro, chopped green onions, and lime wedges for garnish



  1. Preheat oven to 350° F
  2. Slice peppers in half lengthwise and remove seeds.
  3. Place peppers in a large pot of boiling water for 3 minutes, then drain very well or broil for 3-4 minutes to soften.
  4. Place peppers in a single layer in a glass baking dish and set aside.
  5. Sauté onions in the oil for 2-3 minutes, then add the turkey in a pot and cook until browned.
  6. Add the cumin and chili powder, and corn (optional) and continue cooking.
  7. Drain if necessary and add salsa. Stir.

In a large mixing bowl combine:

  1. The precooked turkey mixture and all remaining ingredients and any of the optional ingredients.
  2. Combine ingredients, scoop tightly into peppers. Top with shredded cheese if desired.
  3. Bake at 350 for about 15-20 until heated through.

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