Taco Stuffed Red Peppers

by

This recipe is a fun, low carb way to satisfy your taco craving! I love stuffing things with other things haha…I know that sounds weird. But a stuffed pepper or a stuffed squash, I am all about it.

I took a yummy taco filling, added a shit ton of veggies and stuffed that all into a big red pepper and topped it with some low fat Mexican cheese. BOOM! And these actually hold up really well in the fridge- they are great as a lunch the next day too.

Add this to your roster of easy weekday meals- it super simple, very healthy and easy to make. Easy to make is very important to me, as I’m sure it is for you too! But when it comes to “easy” I also want to make sure it is fun and not boring. Boring food is bleh…right??  Honestly, the prepping and chopping is the most time consuming part. But you will get through it, I promise.

So without further ado, let’s get this started!


Taco Stuffed Red Peppers


 

Ingredients:

4 red bell peppers, tops removed and put to the side for use later, insides cleaned out and stems tossed out

1 lb ground turkey

1 tbsp olive oil

1 cup (8 oz) tomato sauce (Rao’s is bomb)

3 garlic cloves, minced

1 tsp cumin

1/2 tsp sea salt

2 tbsp taco seasoning

1/2 sweet onion, chopped

2 cups spinach

2 cups chopped broccoli

Red pepper tops (the ones you held onto!) chopped

1/2 cup salsa

1/2 cup shredded Mexican cheese for topping

Optional avocado and cilantro for topping

 

Directions:

Heat the oven to 400 degrees F. Place peppers in a glass baking dish and roast them for about 15 minutes so they start to soften. Remove them after 15 minutes, but in the meantime, start prepping the taco filling. In a LARGE skillet sprayed with cooking spray, cook ground turkey until almost cooked through and browned (breaking up as you go. Season with 1 tablespoon of taco seasoning and the cumin.

Place turkey off to the side and reheat the same pan (as is) and add a tablespoon of olive oil. Next, add the onion, garlic and sea salt, and cook until they both become fragrant and browned (about 7-8 minutes). Next, add in the chopped peppers, broccoli, spinach and 1 tablespoon of taco seasoning. Cook for another 3 minutes, then add in the salsa and tomato sauce and simmer for 3 minutes. Stir in the turkey and continue to simmer all together for another 3-5 minutes.

Stuff the slightly softened red peppers with the taco seasoning (you may have leftover filling which is fine). Sprinkle some cheese on top and pop them into the heated oven again for 30 minutes.

Top them with avocado and cilantro and enjoy!

XO Katrina

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