Skinny Taco Stuffed Peppers

If you love tacos, these are such a fun twist. So colorful, easy, and really flavorful. Use any color of bell peppers you like or mix and match them. Each satisfying, fiber-rich serving has 267 calories and 4 grams of fat. They freeze great too!
Skinny Mexican-Style, Stuffed Peppers

Helpful Tips About this Recipe

Makes 5 servings. Each serving, 1 stuffed bell pepper.

Food Facts
Bell peppers come in a variety of colors. Did you know that green peppers are just unripe red peppers? Because they are not fully mature, they have a bitter after taste. The red, yellow, orange taste naturally sweet. I personally dislike the green so whenever a recipe calls for bell peppers, I opt for red, orange, or yellow..

Healthy Benefits

Sweet bell peppers are a good source of vitamin A, C, and folate. The green ones have half the vitamin C and 1/10th the vitamin A compared to red, orange, and yellow ones.

WW Freestyle SmartPoints
WW SmartPoints

WW Points Plus 7
SKINNY FACTS: for 1 Mexican stuffed pepper (not including toppings)
267 calories, 4g fat, 2g sat. fat, 25g protein, 37g carbs, 8g fiber, 717mg sodium, 3g sugar
FACTS: for Freestyle SmartPoints
116 calories, 2g sat. fat, 0g sugar, 18g protein


Skinny Mexican-Style, Stuffed Peppers

Skinny Taco Stuffed Peppers

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Prep Time 20 minutes
Bake Time: 45 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American, Mexican
Servings 5
Calories 267 kcal


  • 5 large bell peppers, use red, orange, yellow or a combination
  • 1 pound extra-lean ground beef or ground turkey (I used grass-fed beef)
  • 1 cup onions, chopped
  • 1 oz. package Lawry’s taco seasonings or McCormick Taco seasoning (it’s gluten-free)
  • 1 cup water
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (8 oz.) tomato sauce
  • ½ cup corn, fresh or frozen

Ingredients for Topping: Optional

  • cup fat-free sour cream or plain yogurt
  • cup salsa
  • Romaine lettuce, shredded


  • Preheat oven to 400 degrees. Cut off the top of 5 bell peppers about 1-inch down from the top. Clean out seeds and membranes. Throw away tops. Set bell peppers aside.
  • In a large, nonstick pan, cook ground beef and onions over medium-high heat, stirring frequently, until beef is no longer pink; drain. Stir in taco seasoning mix, water, black beans, tomato sauce, and corn. Bring to a boil, reduce heat to medium-low; simmer 5 minutes. Stir occasionally.
  • In an un-greased baking dish, arrange peppers. Spoon Mexican mixture evenly into each, about 1 cup filling for each. Pour 1 cup water in the bottom of the baking dish. Cover dish with foil.
  • Bake 45 minutes, until peppers are tender. It might need 5 additional minutes for the peppers to be soft. 
  • Top each serving with lettuce, fat-free sour cream or plain yogurt, and salsa, if desired.
  • These freeze great. Wrap each individually in plastic wrap and place in a Ziplock freezer bag.


Serving: 1stuffed pepperCalories: 267kcalCarbohydrates: 37gProtein: 25gFat: 4gSaturated Fat: 2gFiber: 8gSugar: 3gBlue Smart Points: 2Green Smart Points: 5Plus Points: 7
Tried this recipe?Let me know how it was!


  1. We just had this tonight, and we both loved it. It’s “tasty” according to my husband, and it’s filling.

    I have some ham to use up, so printed out your Skinny Ham, Spinach & Cheese Pasta Casserole to make soon.

    I just re-started WW, and your recipe collection is such a good resource. Thank you!

  2. Thanks so much for the nice comments, Louise! I’m very happy to hear both you and your husband enjoyed these stuffed peppers.
    The casserole is perfect with leftover ham. Enjoy!
    All the best on WW.

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