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by Jessica January 3, 2020
These turkey taco stuffed peppers are sponsored by Shady Brook Farms Turkey!
Welcome to one of my forever go-to dinners!
If you’ve been following along on instagram, you’ll know that turkey taco stuffed peppers have been one of my favorite healthier meals to make for the last year or so. I often make them once a week because we love them so much. They are by far my most instagramm-ed recipe and you guys are always asking for an actual written recipe! So here we are.
This recipe is going to check all the boxes.
It’s ridiculously flavorful.
You can make it ahead of time!
It’s super satisfying.
And the leftovers are wonderful.
Plus, it’s good for us and makes for a fabulous healthy meal.
With the start of the new year comes the search for new, exciting healthy recipes that don’t bore us to tears. I’m right there with you! So, I wanted to share one of mine, with lots of tips and tricks.
I’m super excited to be partnering with Shady Brook Farms to share a few turkey recipes with you this month! Ground turkey is a staple on our shopping list every single week and I have tons of delish ideas up my sleeve. I love their turkey for so many reasons – including that they come from independent family farms and are raised without growth-promoting hormones and antibiotics.
And what I really love about their ground turkey is that they offer multiple lean points, including my personal favorite 93% lean. Over the last decade or so, I have found that this is KEY to enjoy ground turkey. At 93% lean, there is still enough fat for it to taste fantastic and seamlessly replace ground beef in most recipes.
The Shady Brook Farms turkey tastes so, so good, is juicy and flavorful and can be used to replicate most of your favorite recipes that use ground meat.
Now for the peppers?
Oooh they are a dream.
When I say I make these once a week… they are a legit staple in my kitchen. Eddie loves them. The kids love them. I adore them.
My secret to making these fabulous is to roast the peppers in the oven while you cook the turkey. This adds an extra element of flavor, sweetness and caramelization to the peppers that just doesn’t happen when you roast everything together. The flavors work overtime – you roast the peppers while you make the turkey, then everything comes together quickly!
I use my favorite homemade spice blend to make the ground turkey taco meat. You guys will love it and once you’ve made it, it’s super easy and you won’t reach for a taco seasoning packet again.
Unbelievably, I don’t NEED cheese on these. If you’d like to add a sprinkling of cheddar to the top, go for it. It does make them extra delicious. But I can honestly say this is one of the ONLY recipes I enjoy without cheese too. They are so flavorful that you really don’t need it! If anything, I like to sprinkle some cotija cheese on top. Or even crush a tortilla chip or two and sprinkle it over the peppers.
It will come as a shock to exactly no one that what I do love on top is guac! Give me alllll the guac. Or, just a dollop on each pepper and we’re good to go!
Turkey Taco Stuffed Peppers
Turkey Taco Stuffed Peppers
Yield: 4 people
Prep Time: 15 minutes mins
Cook Time: 25 minutes mins
Total Time: 40 minutes mins
My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!
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5 from 72 votes
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Ingredients
- 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
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 shallot, diced
- 1 pound Shady Brook Farms 93% ground turkey
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked pepper
- ½ cup water
- 1 teaspoon all-purpose flour
- shredded sharp cheddar cheese, freshly grated (optional if you wish)
- guacamole for serving
- taco sauce or salsa for drizzling
- fresh cilantro for serving
- cotija cheese, for serving
Instructions
Preheat the oven to 400 degrees F. Brush the peppers (inside and outsides) with the olive oil and sprinkle with the salt, pepper and garlic powder. Place the peppers on a baking sheet and roast for 15 to 20 minutes.
While the peppers are roasting, make the turkey taco meat. Heat a large skillet over medium heat and add the olive oil. Add the diced peppers, shallot and garlic with a pinch of salt. Cook, stirring often, until softened, about 5 minutes.
Add in the ground turkey, breaking it apart with a wooden spoon. Season it with the cumin, paprika, chili powder, garlic powder, salt and pepper. Stir well, continuing to break apart the meat into small crumbles. Cook until the turkey has browned.
Add the water and flour to a shaker bottle and shake for 30 seconds. Pour the mixture into the tacos, stirring well and cooking for another 5 to 6 minutes, until saucy.
Remove the peppers from the oven. Fill the peppers with the turkey taco mixture.
At this point, you can cover with cheese, drizzle with taco sauce, or let them be! I like to stick them back in the oven for 15 minutes or so until everything comes together.
Top with guacamole and fresh cilantro and a sprinkle of cotija cheese.
Course: Main Course
Cuisine: American
Author: How Sweet Eats
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posted in: Dinner, Poultry, Recipes, Tex Mex, Video, Weeknight Meals 29 comments
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Leave a Reply
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Alison — Reply
How do you recommend reheating leftovers? I have a toaster oven at work – will that save them from getting soggy? Excited to try this recipe!
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Alison — Reply
How do you recommend reheating leftovers? There’s a toaster-oven at work. Will that keep them from getting soggy? Excited to try this recipe. Thanks!
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Jessica — Reply
yes! you can absolutely use that – or even a microwave (that’s what i often do). the peppers are already VERY soft from roasting them ahead of time. i’ve never thought they were soggy when reheating – if anything, there is even more flavor!
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Paige Cassandra Flamm — Reply
These look so good! I love stuffed peppers, so totally making these soon!
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Jessica — Reply
thanks paige!
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Pingback: Turkey Taco Stuffed Peppers - Ground Turkey Taco Stuffed Pepper Recipe - Cravings Happen
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Pingback: My Favorite Turkey Taco Stuffed Peppers! – Food Blog
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Beth — Reply
I use a homemade taco seasoning mix that includes flour in it. Obviously, I’d skip your flour/water step but do you think that one method is better than the other? I add Water to mine similar to when you use a packet and it gets thick depending on how much water I use. I also Add taco sauce to mine for added flavor and “sauce” instead of more water.
Ooh!! I also got Orange Crush hand lotion in my Christmas stocking!! It smells soooo good which is really almost problematic since it makes me want one!
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Wendy — Reply
This was a perfect weeknight meal for my husband and I, complete with leftovers for lunch. We used half chicken stock/half water for the liquid portion and added about a tablespoon of tomato paste. It was quick, easy, and delicious!
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TSA — Reply
I made this for dinner tonight and loved it! I added cooked quinoa, spinach, and corn to the meat. The recipe came together so quickly! Tons of flavor in the spice mixture
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Kathy E. — Reply
These stuffed peppers were fabulous! I used 99% ff ground turkey, reduced fat cheese and olive oil cooking spray rather than the liquid. I am a Lifetime Weight Watcher and was pleased to know each half was a mere 2 points! Thanks for this winner!
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Teresa Chikodroff — Reply
LOVE this recipe! It makes Taco Tuesday so much fun (and diet friendly, too!).
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Deanna — Reply
Making these as I type! Just FYI there is garlic shown in the video (with the bell pepper and shallot) but its not listed in the ingredient section. Excited to try these for dinner tonight!
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Simone — Reply
I thought I had commented when I made these originally – BUT absolutely loved these will be making them regularly. My husband RAVED about them.
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Pingback: What To Eat This Week: 3/15/20. – specialslice.site
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Mila — Reply
No flour in the house … what do i do ? … cant go to the store
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Jessica — Reply
you can leave the flour out! you don’t need to replace it with anything.
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Pingback: Crispy Baked Quesadillas Using Whatever You Can Find In Your Kitchen. – yumism.site
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8 ball pool — Reply
This recipe is amazing! Easy and delicious. I cut everything in half and still had enough filling for four peppers.
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Alicia — Reply
We really liked this recipe. Didn’t miss the carbs at all. So good with guac on the side. I sliced the tops off the peppers and removed the seeds and stuffed them whole instead of slicing them in half first. Besides the presentation, I kept all else the same. Yummy
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Jodi — Reply
Perfect recipe ! An all around hit with my family of picky eaters too. Thanks for sharing
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Nicole C — Reply
So delicious! Putting these in the regular dinner rotation. Thanks for sharing!
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Navneet — Reply
Freakin’ delicious! The only change I made was adding 3 cloves of garlic to the meat in addition to the garlic powder.
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Karen — Reply
Made these tonight instead of ordering taco Tuesday from our club…and they were so delicious!! Guac on top and salad on the side. Love your seasoning blend…no more packets for me!
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Elicia — Reply
Do you know the nutritional value on these? I may have overlooked it.
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Joelle — Reply
These were delicious! I love not having the rice in them for a lower carb option. Whole family loved! And leftovers were still delicious – just reheated in the microwave. Will definitely be making these again!
Thank you for the recipe!
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Caitlyn — Reply
I love these! So flavorful and easy! How far ahead would you say you can make the taco meat to have a really easy weeknight dinner?
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Kelly — Reply
Taco Tuesday has come alive at our house since discovering your blog! We also enjoy all of your stuffed pepper recipes.
