Description
These Turkey Taco Stuffed Peppers are a nutrient-dense, high-protein meal perfect for busy days. Combining lean ground turkey, fiber-rich black beans, brown rice, and vibrant bell peppers, this macro-friendly dish provides 32g of protein per serving. It’s a clean-eating powerhouse designed to satisfy hunger while supporting muscle recovery and energy levels, all achieved with simple pantry staples in under an hour.
Ingredients
6 large bell peppers, tops removed and seeds cleared
1 tablespoon olive oil
1 pound lean ground turkey
1 small yellow onion, diced
3 cloves garlic, minced
1 tablespoon taco seasoning
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 (14.5-ounce) can diced tomatoes, drained
1 cup cooked brown rice
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels
1½ cups shredded Mexican cheese blend
Salt and freshly ground black pepper to taste
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Prepare the bell peppers by cutting off the tops and removing all seeds and membranes; arrange upright in the baking dish.
Heat olive oil in a large skillet over medium heat and sauté the onion until translucent, about 3-4 minutes.
Add the lean ground turkey and cook for 5-7 minutes until browned and crumbled.
Stir in garlic, taco seasoning, cumin, paprika, salt, and pepper.
Mix in the tomatoes, cooked rice, black beans, and corn until well combined.
Spoon the mixture evenly into the bell peppers.
Cover with foil and bake for 25 minutes.
Remove foil, sprinkle with shredded cheese, and bake for an additional 5-10 minutes until cheese is melted and bubbly.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individually after baking and warming up in the oven or microwave when ready to eat.
- Prep Time: 15
- Cook Time: 35
- Category: High Protein Meals
- Method: Baking
- Cuisine: American