This healthy, tasty stuffed bell pepper recipe uses taco seasoning with picante sauce or salsa to flavor the low carb ground turkey filling. Top with your favorite salsa and shredded cheese for a delicious family dinner.
Combine all of the ingredients into a small bowl and whisk to combine. You will have leftover seasoning mix, keep it in an airtight jar in the pantry for use later.
MAKE THE MEXICAN STUFFED PEPPERS:
Preheat the oven to 375° F. Line a rimmed baking sheet with foil and spray with nonstick cooking spray. Set aside.
In a small skillet, heat the oil over medium-high heat. Add the onions and saute until they're tender and slightly translucent. Add the garlic and saute for one minute, stirring often so the garlic doesn't burn.
Stir in 5 teaspoons of Taco Seasoning and cook for one minute until fragrant. Remove from the heat.
Transfer the onion mixture to a large bowl and spread it out in the bowl to cool.
Add the oatmeal and egg and mix well to combine. Stir in the ground turkey and ½ cup of cheese until well blended.
Cut the bell peppers in half, lengthwise and scoop out the seeds and membrane. Lay the peppers on the baking sheet and divide the Mexican taco turkey filling into the peppers.
Bake for 25-30 minutes. Divide the remaining 1/2 cup of picante sauce or salsa over each pepper and sprinkle on the remaining cheese. Return the taco stuffed peppers to the oven and bake for 10-12 minutes longer or until the cheese has melted.
Serve with extra sauce, cheese and fresh cilantro as desired.