Stuffed Peppers are a super easy way to get in your veggies! This recipe uses my turkey taco meat recipe which I will reiterate here. The rest of the stuffing is spinach, onions, corn, peppers, jalapeños, cilantro, brown rice, tomato paste, garlic, and more flavor on top of all that.
Taco Stuffed Peppers
These are STUFFED full of goodness for your body. They have tons of veggies and brown rice alongside turkey taco meat. We love these stuffed peppers especially because the veggies are hidden and perfect for picky eaters in your household.
Ingredients
- 4.5 oz tomato paste added to taco meat in pan and mixed in
- 1.5 cups brown rice COOKED
- ½ yellow onion finely chopped
- ½ head cilantro finely chopped
- 1 cup spinach finely chopped
- 1 jalapeño finely chopped
- ½ can corn
- 1 tbs minced garlic
- 1 tsp red chili flakes
- 1 tbsp worcestershire sauce
- 1 lg egg
- 6 bell peppers
- 1 cup Mexican blend cheese (low-fat) for topping
Turkey Taco Meat (recipe is halved for the peppers)
- ½ lb ground turkey
- 1 tsp minced onion
- ½ tsp cumin powder
- ¼ tsp cayenne pepper
- salt and pepper to taste
- 1 tbsp hot sauce
- dash oregano
- 1 tbsp flour
- 2 tbsp water
Instructions
- Step 1 is to cook your turkey taco meat. This should be medium-high heat and take around 8-10 minutes.Once the turkey meat is browned, then drain out the excess water and place back on the stove on medium-low heat.
- As the meat is cooking, I like to finish chopping all of my veggies to use the time wisely. I just throw mine in a large bowl as I cut them since we will combine them anyways.
- Add all of your spices and hot sauce, then give your meat a mix. Mix in the water followed by the flour. Cook the meat for an additional 2 minutes or until all the flour is gone.
- Mix in the tomato paste as best as you can to combine.
- Preheat your oven to 350. While preheating, combine your chopped veggies in a large bowl if you haven't already and add in the taco meat followed by the rice. Mix in the corn, minced garlic, red chili flakes and worcestershire sauce. Add the egg as well.
- Take your peppers and chop the tops off about 1/2 inch away from the stem. Save the remaining pieces. Scrape out all of the seeds inside and give the peppers a rinse to ensure there are none. Prepare your peppers in a baking sheet. If the peppers don't stand on their own, you can lightly trim the bottom so it stays flat.
- With the remaining pieces of pepper, chop it all up finely and add to your mixture! The more veggies the better.
- Once you have your complete mixture and have added everything you desire it is time to start stuffing the peppers! I used a measuring cup to stuff them that way I could use the back of it to press it down. Once all stuffed, bake in the preheated oven for 25 minutes. Take them out and top with a handful of Mexican blend cheese. Return to the oven for 5 more minutes. The peppers should be perfectly bubbly and ready to eat!
- Serve them with a little cilantro on top. I also put avocado, hot sauce and sour cream on mine! It was amazing. Enjoy!
Notes
****I suggest doubling the recipe and freezing the leftover mixture. The mixture lasts 1 month and can easily be defrosted in the fridge 24 hours before. Enjoy!