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Taco-Stuffed Bell Peppers

Taco-Stuffed Bell Peppers | South Ogden, UT | Timeless Med Spa

King’s Taco-Stuffed Bell Peppers


48 oz Lean Ground Turkey
1 can black beans
1 can diced tomatoes
1 can corn
1 packet taco seasoning
12 oz Colby Jack shredded cheese
10 red bell peppers


Cook ground turkey in skillet with half packet of taco seasoning until browned. Turn heat down to Low.
Preheat oven to 350°.
Add black beans, diced tomatoes and corn to ground turkey. Mix in the rest of the taco seasoning. Let simmer on low while cutting peppers.
Wash and slice bell peppers in half. Lay out on well-greased 9×13 pan (should fit 8-10 halves).
Spoon about 2 ½ ounces of mixture into each halved pepper and sprinkle each with about a ½ ounce of cheese.

Bake in the oven for 20-25 minutes.

1 serving= 1 half, filled bell pepper, recipe makes 20 servings:
223 calories, 12 carbs, 19 g protein
Note: I fill about 5 bell peppers (10 halves) for one dinner, then freeze the left over fillings for another dinner. I usually choose to serve with a side of quinoa.


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