Taco-Stuffed Pepper Cups

by Megan

Lately, Dave and I, have been trying very hard to be more conscious of what we are putting in our bodies. We are trying to keep track of what we eat, eat healthier and just have a better lifestyle. However, in eating healthier, we don’t want to give up some our favorite yummy foods. So, we’ve been making some modifications and enjoying the ‘fruits of our labor’. :-) We have guestimated this recipe to be just shy of 300 calories for a half of a pepper cup.

Taco-Stuffed Pepper Cups


  • 3 medium green peppers
  • 1 lb. lean ground turkey
  • 2 tbsp chopped onion
  • 1 can (16oz) kidney beans, rinsed and drained
  • 1 can (8oz) tomato sauce
  • 3 tbsp taco seasoning
  • 1/4 c. fat-free sour cream
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 1/4 c. chopped tomato


  1. Preheat  oven to 350 degrees.
  2. In a large skillet, cook the turkey and onion over medium heat until meant is no longer pink; drain.
  3. Cut peppers in half, clean out the seeds.
  4. Stir in beans, tomato sauce and taco seasoning; bring to a boil.
  5. Reduce heat and simmer, uncovered, for 5-6 mins until headed through.
  6. Spoon into peppers.
  7. Place in an ungreased baking dish.
  8. Bake, uncovered, at 350 degrees for 10-12 minutes or until peppers are tender.
  9. Top with sour cream, cheese and tomato.