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Per serving
Calculating nutrition...
- 1
Prep the peppers
Preheat the oven to 325 degrees F. Cut the bell peppers in half lengthwise and remove the seeds. Set them cut-side up in a 15x10x1-inch pan coated with cooking spray. Leave the stems on to help the halves hold their shape.
- 2
Brown the turkey
Chop the onion and mince the garlic. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, onion, garlic, cumin, Italian seasoning, salt, and pepper. Cook and crumble until the meat is no longer pink, 6 to 8 minutes. Extra-lean 99% turkey keeps this lean while still hitting the protein numbers.
- 3
Build the filling
Let the turkey mixture cool slightly. Finely chop the tomatoes, then stir them in along with the shredded cheddar, bread crumbs, and minced parsley until everything is combined.
- 4
Stuff and bake
Spoon the filling into the pepper halves, mounding it up. Sprinkle the tops with paprika. Bake uncovered until the filling is heated through and the peppers are tender, 20 to 25 minutes. Sprinkle with extra parsley before serving if you like.
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High-Protein Taco Turkey Stuffed Peppers
Created by: MacroMeals
Ingredients
- 5 bell peppers
- 2 tsp olive oil
- 1 1/4 lb ground turkey
- 1 onion
- 1 garlic
- 2 tsp ground cumin
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tomatoes
- 1 3/4 cup cheddar cheese
- 1 1/2 cup bread crumbs
- 1 tbsp parsley
- 1/4 tsp paprika
Instructions
- Prep the peppersPreheat the oven to 325 degrees F. Cut the bell peppers in half lengthwise and remove the seeds. Set them cut-side up in a 15x10x1-inch pan coated with cooking spray. Leave the stems on to help the halves hold their shape.
- Brown the turkeyChop the onion and mince the garlic. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, onion, garlic, cumin, Italian seasoning, salt, and pepper. Cook and crumble until the meat is no longer pink, 6 to 8 minutes. Extra-lean 99% turkey keeps this lean while still hitting the protein numbers.
- Build the fillingLet the turkey mixture cool slightly. Finely chop the tomatoes, then stir them in along with the shredded cheddar, bread crumbs, and minced parsley until everything is combined.
- Stuff and bakeSpoon the filling into the pepper halves, mounding it up. Sprinkle the tops with paprika. Bake uncovered until the filling is heated through and the peppers are tender, 20 to 25 minutes. Sprinkle with extra parsley before serving if you like.