Taco Stuffed Peppers
For a healthy twist on taco Tuesdays, try swapping shells for roasted peppers. Bell peppers are stuffed with seasoned ground turkey, quinoa and cheese and baked until bubbly. Serve these taco stuffed peppers with a side salad of lettuce and tomatoes drizzled with fresh lime juice and olive oil.
Makes 6 peppers
- 3 bell peppers, sliced in half length-wise and de-seeded
- 1 pound ground turkey
- 1 pack of taco seasoning
- 1 cup cooked quinoa
- 2 cups freshly grated Colby-Jack cheese
- 1 head romain lettuce
- 1/2 cup cherry tomatoes, sliced in half
- Juice of 1 lime
- 1 tbsp olive oil
- Salt and Pepper
- Serve with greek yogurt, avocado and salsa or hot sauce
preheat oven to 375F, lightly coat a 9×13 baking dish with olive oil, drizzle peppers with olive oil and season lightly with salt and pepper. Arrange the peppers in the dish next to each other, cut side down and pop them in the oven to roast a bit while you make the taco filling.
Brown the turkey then add the taco seasoning and cook according to the directions on the season pack. Stir in the cooked quinoa until coated.
Remove peppers from the oven, flip them over cut side up, sprinkle each pepper with a big pinch of cheese, fill with the taco mixture and top with remaining cheese. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Meanwhile, whisk lime juice, olive oil, a pinch of salt and pepper together in a bowl, toss with lettuce and tomatoes.
Serve the taco stuffed peppers with the salad and a dollop of greek yogurt. Optional to serve with avocados, salsa and hot sauce. This is a perfect quick meal for busy weeknights.