Taco Stuffed Mini Peppers
These low-carb bites of deliciousness are low-carb, kid -friendly and make a great appetizer of afternoon snack. We've lightened this recipe up by using ground turkey instead of beef and added black beans for a fiber boost. This recipe makes 8 servings.
PREP TIME
10 minutes
COOK TIME
20 minutes
Ingredients
16 mini sweet bell peppers, halved and seeded
1 tablespoon vegetable oil
1/2 pound ground turkey
1 cup canned black beans, rinsed and drained
1/2 cup corn corn kernels
1 small yellow or white onion, finely chopped
2 tablespoons taco seasoning
1/4 cup water
1 cup shredded Jack cheese
1 tablespoon vegetable oil
1/2 pound ground turkey
1 cup canned black beans, rinsed and drained
1/2 cup corn corn kernels
1 small yellow or white onion, finely chopped
2 tablespoons taco seasoning
1/4 cup water
1 cup shredded Jack cheese
Directions
Preheat your oven to 375 F.
Heat a skillet to medium. Add oil, onions and turkey; cook until turkey is browned, about 7-8 minutes. Remove fro heat and add water, taco seasoning, beans and corn; stir to combine.
Spoon a scoop of the turkey mixture into each pepper half and place on a baking dish. Repeat this process until all peppers and turkey mixture are used. Sprinkle cheese over top of peppers and bake for 10-12 minutes, util cheese is golden and bubbling. Remove form heat and serve right away.
Heat a skillet to medium. Add oil, onions and turkey; cook until turkey is browned, about 7-8 minutes. Remove fro heat and add water, taco seasoning, beans and corn; stir to combine.
Spoon a scoop of the turkey mixture into each pepper half and place on a baking dish. Repeat this process until all peppers and turkey mixture are used. Sprinkle cheese over top of peppers and bake for 10-12 minutes, util cheese is golden and bubbling. Remove form heat and serve right away.
Looking for inspiration? Try these recipes:
Watermelon Tomato Salad
French Onion Quiche
Roasted Beetroot, Caramelized Onion and Feta Phyllo Tart
