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+ servings

Skinny Taco Stuffed Peppers

Skinny Mexican-Style, Stuffed Peppers

Ingredients
  

  • 5 large bell peppers, use red, orange, yellow or a combination
  • 1 pound extra-lean ground beef or ground turkey (I used grass-fed beef)
  • 1 cup onions, chopped
  • 1 oz. package Lawry’s taco seasonings or McCormick Taco seasoning (it’s gluten-free)
  • 1 cup water
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (8 oz.) tomato sauce
  • ½ cup corn, fresh or frozen

Ingredients for Topping: Optional

  • cup fat-free sour cream or plain yogurt
  • cup salsa
  • Romaine lettuce, shredded

Instructions
 

  • Preheat oven to 400 degrees. Cut off the top of 5 bell peppers about 1-inch down from the top. Clean out seeds and membranes. Throw away tops. Set bell peppers aside.
  • In a large, nonstick pan, cook ground beef and onions over medium-high heat, stirring frequently, until beef is no longer pink; drain. Stir in taco seasoning mix, water, black beans, tomato sauce, and corn. Bring to a boil, reduce heat to medium-low; simmer 5 minutes. Stir occasionally.
  • In an un-greased baking dish, arrange peppers. Spoon Mexican mixture evenly into each, about 1 cup filling for each. Pour 1 cup water in the bottom of the baking dish. Cover dish with foil.
  • Bake 45 minutes, until peppers are tender. It might need 5 additional minutes for the peppers to be soft. 
  • Top each serving with lettuce, fat-free sour cream or plain yogurt, and salsa, if desired.
  • These freeze great. Wrap each individually in plastic wrap and place in a Ziplock freezer bag.

Nutrition

Serving: 1stuffed pepperCalories: 267kcalCarbohydrates: 37gProtein: 25gFat: 4gSaturated Fat: 2gFiber: 8gSugar: 3gBlue Smart Points: 2Green Smart Points: 5Plus Points: 7