Taco Stuffed Bell Peppers

Here’s a delicious recipe that’s easy and low fat. Also heart healthy.


1 pound ground turkey

3 or 4 whole red, yellow, orange bell peppers

1 cup sliced carrots

1 cup whole corn

½ cup red onions chopped finely

½ cup portabella mushrooms chopped

1 tomato diced

2 large garlic cloves finely chopped

1 taco seasoning packet, low sodium

Basil, oregano, Italian seasoning, parsley.

¼ cup chicken stock, unsalted


In a medium soup dish, cook ground turkey. When finished, drain the juices very well. Add all the ingredients except the whole peppers.

Cook on medium heat for a minute to blend well. Turn off heat. Let the mixture set briefly.

Preheat oven to 350 degrees.

Wash bell peppers. Cut off the tops and save. Remove the insides and toss.

Using a medium casserole dish, pour all the mixture into the oven dish.

Next, stuff the peppers full with the mixture and embed them into the remaining mixture. Surround with the mixture. Lean the stuffed peppers toward each other so they stand upright. Put their tops back on.

Bake for 45 minutes at 350 degrees.

When serving, the peppers can be juicy inside. Try, over a bowl, poke a small slit in the bottom of the peppers to allow the juice to drain before putting on the plate.

Suggestion; Serve with a spinach leaf salad, cucumbers, tomatoes, etc… and low fat dressing.

This is an easy meal that’s tasty.  Very low fat and heart healthy.

I hope you enjoy.

May good fortune guide your path.

J.A. Ireland


Single serving of Taco Stuffed Bell Peppers



Full dish of Taco Stuffed Bell Peppers





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