TACO TURKEY STUFFED PEPPERS
These Taco Turkey Stuffed Peppers are perfect for when you’re craving tacos but want something a little more filling. Think taco-seasoned turkey with sweet corn and black beans, stuffed inside a perfectly roasted pepper and smothered with melted cheese. Yumm! This is definitely a meal prep staple I make again and again. Not only is it delicious, but it’s pretty darn easy too! Feel free to use a vegan cheese to make these dairy-free, or sub meatless crumbles to make this vegan.
Did you know? Turkey meat is a particularly rich source of B vitamins, including B3 (niacin), B6 (pyridoxine), and B12 (cobalamin), B1 (thiamine) and B2 (riboflavin). The B vitamins play critical roles in energy metabolism and nutrient transport!
Meat or vegan options
To start with, I brown 93% lean ground turkey in a skillet with chopped onions. Then, I add two packets of taco seasoning with water per the package instructions. Feel free to use ground beef if you prefer, or go vegan using meatless crumbles, crumbled tempeh, or and extra two cans of black beans.
Preparing the peppers
While my taco turkey is cooking, I wash my bell peppers and prepare them for stuffing. I like to lay each pepper on its side to find a natural base, then cut in half lengthwise (stem to butt). Then, I spoon out the seeds and white flesh inside, rinse out any remaining seeds, and lay them cut-side-up on a baking sheet lined with parchment. I like to pre-roast my peppers at 400 degrees F for about 15 minutes because this prevents the stuffing from getting over-cooked.
Once the turkey is done cooking, I add some canned organic diced tomatoes (with no salt added), canned organic black beans, and canned organic sweet corn. You can add some fresh cilantro too if you like!
Stuffing the peppers
Then, I divide this mixture between my pre-roasted pepper halves, and bake for another 15 minutes!
After 15 minutes, I pull the pan out of the oven and top each stuffed pepper half with a tablespoon of shredded cheese (again, can use vegan cheese like Violife), and bake for another 5 minutes until the cheese is melted.
Meal prep option
These keep great in a sealed container in the fridge for up to one week, or in the freezer for up to a month. Just reheat in the microwave for a couple minutes and enjoy. Even after eating these all week I can honestly say I am not sick of these yet… they’re just too good!
Here’s the printable recipe for these Taco Turkey Stuffed Peppers! If you happen to try these, and let me know whatcha think in the comments 😉
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