Taco-Stuffed Pepper Cups

Here's the Dish

As I was thinking about what I should make for dinner one night, I was debating whether I should make fajitas or tacos.  I really wanted to make tacos…but I also had some wonderful bell peppers that I had to use up, so I thought, why not combine them in one dish! It turned out to be a wonderful combination of Mexican flavors, and it allows you to enjoy the best of both worlds all at once!

This is a great recipe to make during the summer months when peppers and tomatoes are plentiful and in season…and if you have them growing in your own garden that’s even better! These taco stuffed pepper cups make a tasty and colorful meal that’s sure to please and impress any crowd, (including your family!)

Method

The estimated total time to make this recipe is 25-30 Minutes.

1

Pre-heat oven to 450 degrees. Line baking sheet with foil, (for easy clean up), coat with non-stick cooking spray. Wash peppers, and cut around the stem to remove. Cut peppers in half length-wise, and remove the seeds and ribs inside the peppers. Set peppers on baking pan.

2

Meanwhile, spray a large frying pan with cooking spray, and turn the heat up to medium high.  Add the ground turkey and chopped onion to the pan. Cook until the meat is no longer pink.

3

Add the beans, corn, salsa and taco seasoning to the skillet (with the turkey) and bring sauce to a boil.  Reduce the heat, and simmer, uncovered in pan for 5-6 minutes, or until everything is heated through, then turn off the heat.

4

Spoon the turkey mixture evenly into the 4 peppers and sprinkle 1 tbs cheese on top of each one. Bake, uncovered, for 10-12 minutes, or until peppers are tender. and remove from the oven.

5

Top each pepper with 1 tablespoon of sour cream, and tomatoes, (and black olives and lettuce if desired).  Serve warm!

Ingredients

4Medium bell peppers (any color pepper will work!)
1 lbLean ground turkey (or lean ground beef)
1/4 cupChopped onion
1/2 cup Black beans, (if using canned, rinse and drain)
1/2 cup Corn, (if using canned, rinse and drain)
1 cup(8oz) Salsa of choice
2 tbsTaco seasoning
Toppings:
1/4 cup Shredded reduced-fat cheddar cheese (or shredded mozzarella)
1/4 cupFat-free sour cream (or low fat ranch)
1/4 cup Tomato, chopped
Optional1/4 cup pitted black olives, chopped, 1 cup shredded lettuce

Nutrition Breakdown

4 Servings
260 Calories Per Serving
10 g Fat
19 g Carbohydrate
4 g Fiber
2 g Sugar
29 g Protein
8 WWP+*

*Weight Watchers Points per serving

20 Comments

Emily said:

MMM… I can’t wait to try these! I’ve never had a stuffed pepper before… but I know how much I love the taco filling, so these will be DELISH. Thanks dashing dish :)

May 29th, 2010 — 11:13am  |  Reply

Holly said:

Just found your blog & I LOVE IT. Awesome recipes- can’t wait to try some :D

May 29th, 2010 — 1:27pm  |  Reply

Tina said:

Oh how yummy! I love tacos and stuffed peppers. I would never have thought to do stuffed peppers with anything different than the basic tomatoes/rice/veggies/meat mix.

May 31st, 2010 — 10:47am  |  Reply

Ashli said:

I made this Friday night– absolutely delicious! A new favorite recipe.

October 3rd, 2010 — 5:55am  |  Reply

Ana Maria said:

i made these in full size peppers for a dinner and they were a huge hit and they were delicious!!!

March 17th, 2011 — 10:43am  |  Reply

Brooke said:

I am making these tomorrow for sure! Thanks Katie :)

March 18th, 2011 — 7:04pm  |  Reply

Renee said:

We’re making this tonight! I can’t wait!

July 7th, 2011 — 3:04pm  |  Reply

Meg said:

mmmm, these look great! can’t wait to try them! Under ingredients, is it 4 peppers or 2 peppers? It’s says, 2, but serving size is four- one pepper servings. just wondering. thanks!

October 4th, 2011 — 1:35pm  |  Reply

Maria said:

4 whole peppers or 4 half peppers? The Ingredients say 2 bell peppers, but the instructions say scoop the meat into 4 peppers. Sorry I am still confused :)

October 19th, 2011 — 11:47am  |  Reply

Christine said:

Made this for dinner tonight… SO delicious!! Had lots of leftovers too! Defiantly going to make this recipe again sometime soon! Thanks :)

May 6th, 2012 — 7:37pm  |  Reply

Jessica said:

Planning these for dinner tomorrow. The first instruction says preheat oven to 450*, but then it says to bake at 350*. Do you preheat to 450 and then reduce or is the first temperature a typo? Thanks :)

July 22nd, 2012 — 11:00pm  |  Reply

Dashing Dish said:

oh my! that was a typo! thanks and sorry about that :) it should be 450

July 23rd, 2012 — 12:48pm  | 

Jessica McKnight said:

No problem – thanks for replying! Glad I asked b/c I was going to bake them at 350! :)

July 23rd, 2012 — 1:12pm  | 

Stacey Bowen said:

Good grief this is so good!! I couldn’t even eat the whole pepper because it was so filling.
I didn’t have enough salsa, so I used what I had and added enchilada sauce. I also added a jalapeno pepper, and used fresh corn that I cut off the cob. Ugh so delicious! :)

September 14th, 2012 — 10:15pm  |  Reply

Amanda said:

Hey Katie, I wanted to make this recipe for my mother in law who’s a vegetarian, would I be able to make this with rice in place of the ground turkey? If so, do I need to adjust anything else or should it work out? I just wanted to make sure it wouldn’t dry out or anything! Thanks!! :)

September 17th, 2012 — 8:27am  |  Reply

Lindsay Sherbondy said:

Made these last night. Amazing!!! I couldn’t believe how much food that was for 8pts! I’ve made lots of versions of stuffed peppers, from Real Simple Mag to old church cook book and these were the best by far. (Says my husband, too!) I used the Newman’s Pineapple salsa since that’s what you were using in yesterday’s featured recipe. Maybe my turkey was drier, because I ended up using 3/4 of the jar instead of half.
YUM!!! THANK YOU!!!

January 4th, 2013 — 12:00pm  |  Reply

Scarlet said:

Oh my goodness Katie! One of your BEST RECIPES! These melted in my mouth and I’m in love with them :D

Thanks for answering my questions btw! :)

August 4th, 2014 — 4:27pm  |  Reply

Katie Farrell said:

Thanks Holly! :)

May 30th, 2010 — 6:15am  |  Reply

Katie Farrell said:

serving size is one pepper. this recipe makes 4 peppers! :) hope that clarifies! :)

October 4th, 2011 — 2:02pm  |  Reply

Katie Farrell said:

@ Maria… no problem! :) good question!

you just need to cut the peppers in half (or you could use 4 smaller peppers….

here is a visual when i made my red peppers!

http://www.dashingdish.com/2011/06/italian-style-stuffed-red-peppers/

October 19th, 2011 — 12:11pm  |  Reply

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