A long time ago, I modified a southwestern stuffed pepper recipe into a more diet friendly version. This time, I switched from lean ground beef to ground turkey, nixed the cheese, black beans, olive oil, and prepackaged taco seasoning, and added light sour cream and salsa. You could make these on “meal prep day” for a week’s worth of filling, healthy, microwavable lunches.
- 1 lb Ground Turkey
- 1/2 Cup Chopped Onions
- Taco Seasoning
- 1/2- 2/3 Cup Water
- 3 Bell Peppers, halved and seeds removed
- Light Sour Cream
- Chunky Salsa
- Preheat the oven to 400 degrees. Cut three peppers in half and remove the seeds. Place on baking sheet.
- Brown the ground turkey in a pan. Once it is fully cooked add the taco seasoning and 1/2 cup of water. You may want to add more water depending on how much meat you have. Allow meat to simmer until seasoning and water is absorbed.
- Add chopped onions into meat mixture.
- Carefully spoon the mixture into each half of the bell peppers. Cook the peppers at 400 degrees for 20 minutes or until the peppers are cooked to your liking. I prefer mine a little crunchy.
- Remove peppers from oven.
- If serving immediately, top with salsa and light sour cream.