My Favorite Turkey Taco Stuffed Peppers!
These turkey taco stuffed peppers are sponsored by Shady Brook Farms Turkey!
Welcome to one of my forever go-to dinners!
If you’ve been following along on instagram, you’ll know that turkey taco stuffed peppers have been one of my favorite healthier meals to make for the last year or so. I often make them once a week because we love them so much. They are by far my most instagramm-ed recipe and you guys are always asking for an actual written recipe! So here we are.
This recipe is going to check all the boxes.
It’s ridiculously flavorful.
You can make it ahead of time!
It’s super satisfying.
And the leftovers are wonderful.
Plus, it’s good for us and makes for a fabulous healthy meal.
With the start of the new year comes the search for new, exciting healthy recipes that don’t bore us to tears. I’m right there with you! So, I wanted to share one of mine, with lots of tips and tricks.
I’m super excited to be partnering with Shady Brook Farms to share a few turkey recipes with you this month! Ground turkey is a staple on our shopping list every single week and I have tons of delish ideas up my sleeve. I love their turkey for so many reasons – including that they come from independent family farms and are raised without growth-promoting hormones and antibiotics.
And what I really love about their ground turkey is that they offer multiple lean points, including my personal favorite 93% lean. Over the last decade or so, I have found that this is KEY to enjoy ground turkey. At 93% lean, there is still enough fat for it to taste fantastic and seamlessly replace ground beef in most recipes.
The Shady Brook Farms turkey tastes so, so good, is juicy and flavorful and can be used to replicate most of your favorite recipes that use ground meat.
Now for the peppers?
Oooh they are a dream.
When I say I make these once a week… they are a legit staple in my kitchen. Eddie loves them. The kids love them. I adore them.
My secret to making these fabulous is to roast the peppers in the oven while you cook the turkey. This adds an extra element of flavor, sweetness and caramelization to the peppers that just doesn’t happen when you roast everything together. The flavors work overtime – you roast the peppers while you make the turkey, then everything comes together quickly!
I use my favorite homemade spice blend to make the ground turkey taco meat. You guys will love it and once you’ve made it, it’s super easy and you won’t reach for a taco seasoning packet again.
Unbelievably, I don’t NEED cheese on these. If you’d like to add a sprinkling of cheddar to the top, go for it. It does make them extra delicious. But I can honestly say this is one of the ONLY recipes I enjoy without cheese too. They are so flavorful that you really don’t need it! If anything, I like to sprinkle some cotija cheese on top. Or even crush a tortilla chip or two and sprinkle it over the peppers.
It will come as a shock to exactly no one that what I do love on top is guac! Give me alllll the guac. Or, just a dollop on each pepper and we’re good to go!
Turkey Taco Stuffed Peppers
- 4 bell peppers, sliced in half lengthwise, seeds removed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 shallot, diced
- 1 pound Shady Brook Farms 93% ground turkey
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked pepper
- ½ cup water
- 1 teaspoon all-purpose flour
- shredded sharp cheddar cheese, freshly grated (optional if you wish)
- guacamole for serving
- taco sauce or salsa for drizzling
- fresh cilantro for serving
- cotija cheese, for serving
- Preheat the oven to 400 degrees F. Brush the peppers (inside and outsides) with the olive oil and sprinkle with the salt, pepper and garlic powder. Place the peppers on a baking sheet and roast for 15 to 20 minutes.
- While the peppers are roasting, make the turkey taco meat. Heat a large skillet over medium heat and add the olive oil. Add the diced peppers, shallot and garlic with a pinch of salt. Cook, stirring often, until softened, about 5 minutes.
- Add in the ground turkey, breaking it apart with a wooden spoon. Season it with the cumin, paprika, chili powder, garlic powder, salt and pepper. Stir well, continuing to break apart the meat into small crumbles. Cook until the turkey has browned.
- Add the water and flour to a shaker bottle and shake for 30 seconds. Pour the mixture into the tacos, stirring well and cooking for another 5 to 6 minutes, until saucy.
- Remove the peppers from the oven. Fill the peppers with the turkey taco mixture.
At this point, you can cover with cheese, drizzle with taco sauce, or let them be! I like to stick them back in the oven for 15 minutes or so until everything comes together.
Top with guacamole and fresh cilantro and a sprinkle of cotija cheese.
Make me the happiest.