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Turkey Taco Stuffed Peppers Recipe

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3.9 from 10 reviews

These Turkey Taco Stuffed Peppers are a wholesome and flavorful twist on traditional tacos, combining lean ground turkey with aromatic spices and roasted bell peppers. Perfect for a quick weeknight dinner, this recipe offers a nutritious, low-fat meal packed with Mexican-inspired flavors, topped with optional cheese, guacamole, and fresh cilantro for an extra burst of taste.

Ingredients

Roasted Peppers

  • 4 bell peppers, sliced in half lengthwise, seeds removed
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder

Turkey Taco Filling

  • 1 tablespoon olive oil
  • 1 bell pepper, diced
  • 1 shallot, diced
  • 1 pound Shady Brook Farms 93% lean ground turkey
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ cup water
  • 1 teaspoon all-purpose flour

Toppings (Optional)

  • Shredded sharp cheddar cheese, freshly grated
  • Guacamole for serving
  • Taco sauce or salsa for drizzling
  • Fresh cilantro for serving
  • Cotija cheese for serving

Instructions

  1. Preheat and Roast Peppers: Preheat your oven to 400°F (200°C). Brush the inside and outside of each bell pepper half with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder. Arrange the peppers on a baking sheet and roast in the oven for 15 to 20 minutes until they start to soften.
  2. Sauté Vegetables: While the peppers are roasting, heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the diced bell pepper and shallot along with a pinch of salt, cooking and stirring frequently until softened, about 5 minutes.
  3. Cook Turkey and Season: Add the ground turkey to the skillet. Break it apart with a wooden spoon as you cook. Season with cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Stir well and continue to cook until the turkey is browned and cooked through.
  4. Make Sauce and Combine: In a small shaker or jar, combine the water and all-purpose flour, shaking vigorously for 30 seconds until mixed. Pour this mixture into the turkey skillet, stirring well. Cook for another 5 to 6 minutes until the mixture thickens and becomes saucy.
  5. Fill Peppers: Remove roasted peppers from the oven and fill each half generously with the turkey taco mixture.
  6. Bake with Cheese (Optional): If desired, sprinkle shredded sharp cheddar cheese over the stuffed peppers and drizzle with taco sauce. Return the stuffed peppers to the oven and bake for an additional 15 minutes to meld flavors and melt cheese.
  7. Add Final Toppings and Serve: Remove from the oven and top with guacamole, fresh cilantro, and a sprinkle of cotija cheese for a fresh and tangy finish. Serve warm.

Notes

  • To make this recipe vegetarian, substitute ground turkey with crumbled firm tofu or plant-based meat alternative.
  • For a gluten-free version, use a gluten-free flour substitute for thickening the sauce.
  • If you prefer spicier tacos, add a pinch of cayenne pepper or diced jalapeño to the turkey mixture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Feel free to experiment with different cheese toppings such as Monterey Jack or a Mexican blend for variation.

Find it online: https://glowcooks.com/turkey-taco-stuffed-peppers-recipe/