These Taco Stuffed Mini Peppers are the perfect appetizer or light meal! The sweet mini peppers are filled with slightly spicy, taco flavored ground turkey, black beans, and corn for a super fun, low-carb finger food.
In a large heavy skillet (I used cast iron), heat the canola oil (1 tablespoon) over medium high heat. Add the ground turkey and cook until browned and fully cooked and meat is broken apart.
Add the black beans (1 cup), corn (1/2 cup), taco seasoning (2 tablespoons), and water (1/4 cup), and cook for 2-3 more minutes, stirring occasionally, until beans and corn are heated through.
Meanwhile, cut the mini bell peppers in half, leaving the stems intact and removing the ribs and seeds with a paring knife.
Place the mini bell pepper halves on the prepared baking sheet and fill them as much as you can with the turkey mixture.
Bake for 15 minutes at 350 degrees.
Remove from oven, sprinkle on the 1 cup of cheese, and bake for 5 more minutes, until cheese is melted.
Garnish with green onions and serve.
Since ground turkey comes in 1 lb. portions usually, I went ahead and doubled the ingredients (using a whole can of black beans) and saved the extra for filling tortillas, serving with fried eggs, etc. throughout the week. You can also freeze extra filling for future stuffed mini peppers.
For an even lower-carb version, use 1 lb. ground turkey and omit the black beans and corn. If you want, you can add a lower carb vegetable, such as zucchini, tomatoes, etc. to the mix.
Feeling spicy? Use large jalapeño peppers instead of bell peppers.
You can assemble these stuffed mini peppers in advance and refrigerate for up to two days, then bake as directed.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.