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A baking tray brimming with colorful taco stuffed peppers, crowned with melted cheese, tomatoes, and olives. The peppers are garnished with parsley. Nearby, small bowls of chopped tomatoes and olives accompany a cheerful yellow napkin.
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Taco Stuffed Peppers

These Taco Stuffed Peppers are made with ground turkey, black beans, cauliflower rice and your favorite taco toppings. This easy, high protein, low carb meal makes great leftovers and is customizable to you.
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Servings: 6 servings
Calories: 335kcal
Author: Danielle Lima

Ingredients

  • 3 large bell peppers, any color
  • 1 Tbsp. olive oil
  • 1 lbs. ground turkey, 93/7
  • 1 package taco seasoning, Siete
  • 4 Tbsp. water
  • 12 oz. frozen cauliflower rice, cooked
  • 1/2 cup mild salsa
  • 1 cup black beans, rinsed and drained
  • 1.5 cups shredded Mexican blend cheese 168g

Optional Toppings

  • shredded lettuce
  • tomatoes
  • olives
  • red onion
  • cilantro

Instructions

  • Preheat the oven to 425 degrees Fahrenheit. Cut the bell peppers down the center from the top down so you have 2 halves. Take out the seeds and stem creating a cavity to stuff with the taco mixture. Place them on a baking sheet and drizzle with the olive oil. Bake for 15-20 minutes until slightly soft. 
  • While the bell peppers cook, add the turkey to a pan over medium heat and cook until browned and cooked through.
  • Mix the taco seasoning with water in a small bowl to create a paste. Pour into the taco mixture along with the cooked frozen cauliflower rice and mix to combine and evenly coat. Add the salsa and beans and mix to combine. 
  • Remove the bell peppers from the oven and stuff each with 170g of the meat mixture. Top with ¼ cup of shredded cheese, 28g, and return to the oven for 5-10 minutes to melt the cheese. 
  • Once the cheese has melted remove and serve topped with your favorite toppings like lettuce, tomato, olives and hot sauce. 

Notes

  • To lower the fat, use less cheese.
  • Green bell pepper is more bitter. Red, yellow and orange will be more sweet. I like to use a variety. 
  • Nutritional information is an estimate and will vary with substitutions. 

Nutrition

Serving: 1pepper | Calories: 335kcal | Carbohydrates: 23g | Protein: 27g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 81mg | Sodium: 938mg | Potassium: 658mg | Fiber: 8g | Sugar: 6g
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