TURKEY TACO STUFFED PEPPERS

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Turkey Taco Stuffed Peppers – Tender bell peppers are stuffed with seasoned ground turkey taco meat, black beans and cheese for a delicious and easy weeknight dinner the whole family will love.

I love supplanting ordinary ground hamburger with ground turkey in my plans to make them a little lighter and better, similar to my Turkey Taco Stuffed Shells, Turkey Taco Burrito Bowls and Turkey Taco Soup. Ground turkey is less fatty and lighter than hamburger, saving you on calories. It’s delightful and I really lean toward it to hamburger or wiener in spaghetti sauce and tacos. On the off chance that you need to attempt a kicked up form, attempt these Chicken and Rice Stuffed Peppers!

Stuffed Peppers consistently seems like a particularly muddled dish to make, yet I guarantee you it is so natural. You simply need a couple of fixings and in less than an hour you will have flavorful and solid Turkey Taco Stuffed Peppers!

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TOP TIPS FOR THIS RECIPE

  • What Color Peppers are Best for Stuffed Peppers? This is actually an individual inclination. Green peppers will in general have a heavier flavor, while red, yellow and orange peppers are on the better side. Any of them will be scrumptious, however I will in general lean towards the sweet reds and yellows.Would you be able to Freeze Stuffed Peppers? Totally! These stuffed peppers really freeze wonderfully for as long as a half year. Permit prepared peppers to cool, at that point place in a ziploc cooler sack or impenetrable holder. To eat, defrost for the time being in the refrigerator, at that point prepare at 350 degrees until warmed through (10-15 minutes).

Turkey Taco Stuffed Peppers are tender bell peppers stuffed with seasoned ground turkey taco meat, black beans and cheese for a delicious and easy weeknight dinner.

INGREDIENTS  

  • 1 pound ground turkey
  • 1 small onion diced
  • 2 cloves of garlic minced
  • 2 cups salsa not chunky, divided
  • 2 tablespoons taco seasoning
  • 3/4 cup water
  • 1 cup shredded Pepper Jack cheese divided
  • 1 cup cup shredded cheddar cheese divided
  • 6 bell peppers any color
  • 1 cup cooked rice
  • 1 can black beans drained and rinsed
  • 1 cup frozen corn kernels
  • 1 cup chicken broth or water
  • thinly green onions or minced parsley for garnish
  • sour cream for serving.
READ MORE  CREAMY RICOTTA SPINACH AND CHICKEN CANNELLONI

INSTRUCTIONS 

  • Heat oven to 350 degrees F.
  • Heat a tablespoon of vegetable oil in a large skillet over medium-high heat and cook onions until soft; 3-4 minutes. Add ground turkey and garlic and cook until meat is no longer pink; about 5 minutes. Drain any liquid and return meat mixture to the pan. 
  • Stir in 1 cup of salsa, taco seasoning and water. Bring to a boil, then cover and reduce heat to low. Simmer for 10-15 minutes or until sauce is thickened and reduced. Stir in rice, black beans and corn. Stir in half of the cheeses until melted.
  • Meanwhile, prepare the bell peppers. Slice the pepper in half lengthwise, or cut off the tops of the peppers, depending on whether you want them to lay flat or stand up. Remove and discard seeds and membranes; rinse peppers. Arrange in a baking dish and season with salt and pepper. (Note – the size of the baking dish will depend on how you plan to cut the peppers. I recommend slicing them, then fitting them into the pan you think would be the best fit.)
  • Stuff peppers with the meat mixture. Top each pepper with a spoonful of salsa and remaining cheese.
  • Carefully pour 1 cup of chicken broth or water around the peppers.
  • Cover with nonstick foil and bake in the preheated oven for 45 minutes. Uncover and bake for an additional 10 minutes, or until cheese is melted and bubbly and peppers are tender.
  • Garnish with fresh minced parsley or sliced green onions and serve immediately with a dollop of sour cream if desired.
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NOTES

  • Prep these peppers ahead of time, store in the fridge and bake when ready!
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