Taco Stuffed Bell Peppers

Servings: 4 (2 pepper halves per serving)
Prep Time: 15 minutes
Cook Time: 30–35 minutes

Ingredients

Peppers

• 4 large bell peppers (red, yellow, orange, or green)

• Cooking spray

Taco Filling

• 1 lb 96% lean ground beef
  (or 99% lean ground turkey for lower points)

• 1 small yellow onion, finely diced (about ½ cup)

• 2 cloves garlic, minced

• 1 packet (1 oz) low-sodium taco seasoning
  (or 2 tbsp homemade — see below)

• ¼ cup water

• ½ cup canned diced tomatoes, drained

• ½ cup canned black beans, rinsed and drained (optional)

• ½ cup frozen or canned corn (optional)

Topping

• ½ cup reduced-fat shredded Mexican cheese blend

• Fresh cilantro, chopped (optional)

• Salsa (optional for serving)

• Nonfat Greek yogurt (optional substitute for sour cream)

Instructions

1. Prepare the Peppers

1. Preheat oven to 375°F (190°C).

2. Slice each bell pepper in half lengthwise. Remove seeds and membranes.

3. Lightly spray a baking dish with cooking spray.

4. Arrange peppers cut-side up in the dish.

5. Bake for 10–12 minutes to soften slightly while preparing the filling.

Tip: Pre-baking helps prevent crunchy peppers.

2. Make the Taco Filling

1. Heat a large skillet over medium heat.

2. Add ground meat and cook 5–7 minutes, breaking it up as it browns.

3. Drain excess fat if necessary (usually minimal with lean meat).

4. Add diced onion and cook 2–3 minutes until softened.

5. Stir in garlic and cook 30 seconds.

6. Add taco seasoning and ¼ cup water. Stir well.

7. Mix in diced tomatoes, black beans, and corn.

8. Simmer 3–5 minutes until slightly thickened.

The mixture should be moist but not watery.

3. Assemble

1. Remove peppers from oven.

2. Spoon taco mixture evenly into each pepper half, pressing gently to pack.

3. Sprinkle about 1 tablespoon cheese over each stuffed half.

4. Bake

1. Return to oven.

2. Bake 15–20 minutes until peppers are tender and cheese is melted.

3. For lightly browned cheese, broil 1–2 minutes at the end.

5. Serve

Top with:

• Fresh cilantro

• Salsa

• A spoonful of nonfat Greek yogurt

Serve hot.

Homemade Taco Seasoning (Lower Sodium Option)

Mix:

• 1 tbsp chili powder

• 1 tsp cumin

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp oregano

• ¼ tsp salt

• ¼ tsp black pepper

Use 2 tablespoons for this recipe.

Storage & Meal Prep

Refrigerator: Store in airtight container up to 4 days.
Freezer: Freeze individually wrapped peppers up to 3 months.
Reheat: Microwave 2–3 minutes or bake at 350°F for 15–20 minutes.

Estimated Weight Watchers Points (Per Serving – 2 Halves)

Approximate (verify in your app):

• 96% lean beef version: about 5–7 points

• 99% lean turkey version: about 3–5 points

• Without cheese: subtract 1–2 points

Variations

Lower Carb: Omit beans and corn.
Higher Protein: Add ¼ cup fat-free refried beans.
Spicy: Add diced jalapeños or hot sauce.
Vegetarian: Replace meat with extra beans or lentils.