Turkey Taco Pepper Poppers… Can You Say that 5X Fast?

Today’s recipe is a spicy little treat: turkey taco pepper poppers! These babies are stuffed red bell pepper halves overflowing with spicy goodness— turkey, jalapeños, black beans, and corn all spiced with the perfect hint of cumin. Yum! If you’re particularly adventurous, you can top these with a few dashes of hot sauce. Or, if you prefer, you can add a sprinkling of cheese, some guacamole, or a bit of plain nonfat Greek yogurt (in lieu of sour cream). Any way you choose to serve it up, this clean eats dinner is absolutely delicious! 

Turkey Taco Pepper Poppers
Serves 1

1 large red bell pepper, halved and hollowed
4 ounces 99% fat free extra lean ground turkey
1/2 tomato, chopped
2 tablespoon red onion, diced
1/2 clove of garlic, diced
1/4 jalapeño, diced
1/2 teaspoon cumin
1/4 cup canned black beans, drained
1/4 cup canned corn, drained
1/2 cup low sodium chicken broth
Optional: cheese for topping

Preheat oven to 350 degrees. In a lightly oiled pan over the stove, sauté the onions, garlic, and jalapeño until tender. Next, add in the ground turkey along with the cumin, and continue to cook until the turkey has browned. Once browned, add in the tomato, beans, and corn, and sauté for another 5 minutes. Remove from heat, and spoon the turkey taco mixture into the red bell pepper halves. Place the pepper halves in a baking dish (I used a loaf pan for 2 pepper halves), and pour the chicken broth in the bottom of the pan (if making more than 2 pepper halves or using a larger pan, you will need to add more chicken broth— just make sure you have enough to fill the pan about 1/4 inch with chicken broth). Bake at 350 degrees for 30-40 minutes. If topping with cheese, sprinkle it on top of the pepper halves 5-10 minutes before removing from the oven.


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