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Mini Taco Stuffed Peppers

Eat Smart Idaho

Plate of healthy stuffed mini peppers with wild rice, cheese, beans, corn and cilantro. Top view on a light background.

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Mini Taco Stuffed Peppers

Course Appetizer, Dinner
Prep Time 30 minutes
Servings 32
Calories 36kcal

Equipment

  • 1 Baking Dish
  • 1 Knife
  • 1 Spoon
  • 1 pan or skillet
  • 1 Spatula/Turner

Ingredients

  • 1 tsp extra virgin olive oil 
  • 1 lb ground turkey
  • 1 packet low sodium taco seasoning
  • 16 mini bell peppers
  • 1/2 cup non-fat plain Greek yogurt
  • 2 tbsp lime juice
  • 1 cup low-fat shredded cheddar cheese

Instructions

  • Always wash hands before preparing food.
  • Preheat oven to 350°F.
  • Line a large baking sheet with foil.
  • Wash peppers and cut in half lengthwise. Remove ribs and seeds by scraping with a small spoon.
  • Heat oil in a medium skillet over medium-high heat. Add ground meat and cook for 5-7 minutes, until browned or cooked through. Stir in taco seasoning midway through cooking.
  • With a small spoon, scoop meat mixture evenly into each pepper. Place on baking sheet. Bake for 13-15 minutes, or until peppers have softened slightly.
  • Remove peppers from oven and top with cheese. Return to the oven for 1-2 minutes, or until cheese is melted.
  • Stir together yogurt and lime juice until well combined. Top peppers with yogurt and serve immediately. Enjoy!

Notes

Try other fillings such as black beans, corn, or other favorite vegetables.

Nutrition

Calories: 36kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 121mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 559IU | Vitamin C: 19mg | Vitamin D: 0.1µg | Calcium: 22mg | Iron: 0.3mg
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