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Taco Bell Peppers

Taco Bell Peppers: A Delicious Homemade Twist on Tacos

These Taco Bell Peppers are a healthy, flavorful, and customizable dish perfect for dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon Olive Oil Can be substituted with avocado oil
  • 1 cup Diced Onion Can be replaced with onion powder
  • 2 cloves Minced Garlic Can use garlic powder as a substitute
  • 1 pound Ground Turkey Can switch to ground chicken or lentils for a vegetarian option
  • 1 cup Canned Tomato Sauce Ensure it's plain and unsweetened
  • 1 packet Taco Seasoning Homemade preferred
  • 1 can Black Beans Can substitute with pinto beans or omit
  • 1 cup Frozen Corn Can be omitted for lower-carb dish
  • 1 cup Cooked Rice Can use quinoa for a gluten-free meal
  • 1 cup Shredded Cheddar Cheese Optional for a lighter version
For the Peppers
  • 4 large Bell Peppers (Red, Orange, Yellow) Sweet varieties preferred

Equipment

  • 9x13 oven-safe baking dish
  • Sauté Pan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 baking dish.
  2. Heat a tablespoon of olive oil in a sauté pan and sauté diced onion and minced garlic for about 3 minutes.
  3. Add the ground turkey and cook for about 10 minutes until browned.
  4. Wash the bell peppers, cut them in half vertically, and remove the seeds. Place cut side up in the baking dish.
  5. Stir in canned tomato sauce, taco seasoning, black beans, corn, and cooked rice into the turkey mixture and heat for 2-3 minutes.
  6. Stuff each pepper half with approximately ¾ cup of the filling and top with shredded cheddar cheese.
  7. Bake in the preheated oven for 15-20 minutes until cheese is bubbly and peppers are tender.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 650mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 120mgCalcium: 200mgIron: 3mg

Notes

Ensure the filling is tightly packed in the peppers for even cooking. Store leftovers in an airtight container for up to 4 days.

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