Name: Skinny Taco Stuffed Peppers – Easy and Packed with Flavor
Prep time: 20 min
Total time: 65 min
Ingredients: 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); ⅓ cup fat-free sour cream or plain yogurt; ⅓ cup salsa; Romaine lettuce, (shredded)

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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!

Why You'll Love My Skinny Taco Stuffed Peppers – Easy and Packed with Flavor

Who doesn't love a great taco night?! They're a favorite for a reason! But sometimes you want to change things up while still keeping that amazing flavor. This recipe is the perfect twist on a taco night staple, and it's a great choice for those who want to be more mindful of what they're eating. The Skinny Taco Stuffed Peppers recipe is a fan favorite because it keeps all the delicious, zesty taco flavor you crave, but swaps the tortilla for a vibrant, fresh bell pepper. This little trick slashes the calories and carbs, making it a skinny kitchen dream! It's a fantastic way to enjoy a guilt-free taco experience that's packed with protein and fiber, keeping you feeling full and satisfied. Plus, it’s a breeze to make, perfect for a busy weeknight.

Ingredients That Make These Taco Stuffed Peppers a Skinny Dream

Here’s the skinny on the amazing ingredients that make these Skinny Taco Stuffed Peppers so delicious!

The Peppers: I absolutely love using bell peppers for this recipe! They are the perfect vessel for this skinny taco filling. Using red, orange, or yellow bell peppers brings a natural sweetness that balances out the savory, spicy taco flavors. This little trick instantly cuts down on carbs and calories, making it a skinny kitchen dream!
The Protein: This recipe is great because you have a choice here, and either one works perfectly. You can use extra-lean ground beef (I love using grass-fed for a boost of healthy fats!) or ground turkey. Both are excellent lean protein sources that will fill you up and keep you satisfied.
The Flavor: We are using a classic for a reason! A one-ounce packet of Lawry’s or McCormick Taco Seasoning is my go-to for that authentic, zesty taco flavor we all love. It's a quick and easy way to get a perfectly seasoned filling without having to measure out a bunch of different spices. Plus, the McCormick version is gluten-free, which is great if you have dietary restrictions. We'll be using this with one cup of water to create a rich, savory sauce that coats every bit of that delicious ground meat.
The Veggies and Beans: To make this dish extra hearty and full of fiber, we're mixing in two of my favorite ingredients: black beans and corn. A can of black beans (rinsed and drained!) adds a creamy texture and a ton of plant-based protein and fiber. The corn (fresh or frozen works just fine!) adds a pop of sweetness and a little crunch. These two simple additions make the filling even more satisfying and well-rounded. To bring it all together, a small can of tomato sauce gives our filling a deep, rich base and helps make it super moist and flavorful.
The Toppings: This is where you can have some fun and customize your taco peppers! To keep it skinny, I love topping these with fat-free sour cream or plain yogurt. Both give you that cool, tangy creaminess you want with tacos without all the extra fat. I also love adding a dollop of salsa for an extra kick of flavor and some shredded Romaine lettuce for a refreshing crunch. These toppings are a must for that true taco night experience, but they are optional, so you do you!

Making Your Skinny Taco Stuffed Peppers - A Step-by-Step Guide

Ready to get cooking? These Skinny Taco Stuffed Peppers are not only delicious, but they’re also incredibly easy to make. I'll walk you through each step to ensure your peppers come out perfectly tender and packed with flavor!

Prep the Peppers and the Oven: First, preheat your oven to 400 degrees. While it’s heating, grab your bell peppers and carefully cut about an inch off the top of each. Next, clean out all the seeds and membranes from the inside, creating the perfect little "taco shell."
Cook the Filling: In a large nonstick pan, cook your ground beef or turkey and the chopped onions over medium-high heat until the meat is no longer pink. Make sure to drain any excess fat—this is a key Skinny Kitchen secret! Next, stir in the taco seasoning, water, black beans, tomato sauce, and corn. Bring the mixture to a boil, then reduce the heat and simmer for about five minutes to let all the wonderful flavors meld together.
Assemble and Bake: Arrange your peppers in a baking dish and spoon about one cup of the taco filling into each. To make sure the peppers get perfectly tender, pour about a cup of water into the bottom of the baking dish around them. Cover the dish tightly with foil and bake for about 45 minutes, or until the peppers are fork-tender. If they need a few extra minutes, that’s totally fine—just check them!
Serve and Enjoy: Once the peppers are cooked, let them cool for just a minute. Then it's time to add your favorite toppings! Pile on some shredded romaine lettuce, a dollop of fat-free sour cream or plain yogurt, and a spoonful of salsa. Voila! You have a delicious, healthy, and easy meal that will have everyone asking for seconds.
A Quick Tip for Freezing: Don't forget, these are fantastic for meal prep! They freeze beautifully. Just wrap each stuffed pepper individually in plastic wrap and place them in a Ziplock freezer bag. When you're ready for a quick meal, simply thaw and reheat. Enjoy!

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 2-Blue
WW SmartPoints 5-Green

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