Taco Stuffed Peppers

The last few weeks, my hubby and I have put ourselves on a very strict budget. We were going out to dinner every night, shopping a lot and spending way too much money.  Putting ourselves on a budget is forcing me and teaching me how to cook, eat at home more and to create more DIY projects.

I’m excited to share with you recipes and DIY projects that I create while staying within our budget.

For dinner last night, I made Taco Stuffed Peppers…soooo good!

Taco Stuffed Peppers

Prep Time: 15 minutes

Cook Time: 45 minutes


  • 1 pound lean ground turkey (you can use ground beef if you like)
  • 4 bell peppers
  • 1 – 15 oz. can reduced sodium black beans, drained
  • 1 – 15 oz. can whole kernel southwest corn with poblano and red peppers in sea salt (you wont need to add any salt to the dish), drain but keep a tablespoon of the liquid
  • 1 tomato, diced (1/2 package of diced tomato)
  • 1 bell pepper, chopped (1/2 package of chopped bell peppers)
  • 1/2 of a yellow onion, chopped (1/2 a package of chopped onion)
  • 1 tablespoon garlic, minced (2 tablespoons of garlic if you love garlic like we do)
  • McCormick Gluten Free Taco Seasoning
  • Cheese (I used Monterey Jack and Sharp Cheddar cheese)
  • Chicken stock (you can use water if you don’t have chicken stock on hand)
  • Scallions (optional)
  • Sour cream (optional)



In a large skillet, brown the turkey. While the turkey is browning, add the diced tomatoes, bell peppers, onions and garlic in a separate bowl (keep the bowl for later).

IMG_6341Once the turkey is brown, add the mixture, black beans (drain) and corn (leave a little of the water with the sea salt to pour into the skillet), and taco seasoning.  Mix well and simmer on low, covered for 15-20 minutes, until all the liquid reduces.

IMG_6344While the mixture in the skillet is simmering, preheat the oven to 350 degrees. Cut the peppers in half lengthwise.  If the peppers are flat on the bottom, you can leave them whole.  Don’t forget to remove the stem and seeds.

Place the peppers in an oven safe baking dish (I used a coconut oil non-stick spray prior to placing the peppers in the dish).  Fill each pepper with the turkey mixture (there will be left over turkey mixture that you can use for another meal). Measure about 1/3 cup of chicken broth or water in the bowl that you used earlier and pour into the baking dish.  Cover with foil and bake for 40 minutes. Remove foil, add cheese to the top of each pepper and bake uncovered for an additional 5 minutes.

Serve hot, pair with a glass of wine and enjoy!


Suggested side dishes:

  • Avocado Slices
  • Cilantro Lime Rice or Avocado Cilantro Lime Rice




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