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Turkey Taco Stuffed Peppers from Sugar-Free Mom

Servings 6
Calories 270kcal
Author Lauren Keating


  • 3 sweet bell peppers halved
  • ½ cup water
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 clove garlic minced
  • 12 ounces ground turkey
  • ½ teaspoon salt
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 cup black beans if canned, rinse and drain
  • 1 cup salsa or homemade enchilada sauce see below
  • ½ cup shredded cheddar cheese

For the enchilada sauce

  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons gluten free flour I used brown rice flour
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • ½ teaspoon garlic salt
  • ¼ teaspoon cinnamon
  • 1 cup low-sodium chicken broth
  • 1 cup water
  • 6 ounces tomato paste


  • Place pepper halves cut-side down into a 9 × 13-inch baking dish. Add 1⁄2 cup water. Cover and microwave 2 minutes or bake in an oven set at 350ºF for 10 minutes or until softened slightly. Set aside.
  • Heat oven to 425ºF. Heat oil in a skillet and cook onion and garlic until onion is translucent. Add turkey and seasonings and cook until turkey is no longer pink. Add black beans and salsa. Stir to combine.
  • Cook about 5 more minutes to heat beans through and then fill each pepper half with filling. Cover with aluminum foil and bake peppers for 30 minutes. Uncover, sprinkle with cheese and cook 5 minutes or until cheese is melted.[br]

For the enchilada sauce

  • In a skillet, heat the oil over medium heat. Reduce heat to low and add the flour; stir to combine. Cook, stirring constantly, for 1-2 minutes and then add chili powder, cumin, oregano, garlic salt, and cinnamon.
  • Slowly add in chicken broth, water, and tomato paste. Turn up stove to medium-high heat and bring to a boil. Cook 5-10 minutes or until thickened. Allow to cool, then refrigerate for up to 2 weeks.


Calories: 270kcal | Protein: 19.1g | Fat: 12.6g | Fiber: 4.5g