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5 from 2 votes

Healthy Taco Stuffed Mini Peppers

Delicious and full of veggies, these healthy taco stuffed mini peppers are sure to be a crowd pleaser.  A healthy twist on traditional tacos, these little poppers serve up oodles of flavor and are perfect for the whole family!
Prep Time15 mins
Cook Time32 mins
Course: Main Course
Cuisine: Mexican
Keyword: healthy stuffed peppers, healthy tacos, stuffed peppers
Servings: 4 people
Calories: 219kcal


  • food processor


  • 18-20 mini sweet bell peppers or 2-3 large bell peppers
  • 1/4 large yellow onion or 1/2 a small yellow onion
  • 1 large carrot washed and cut into chunks
  • 1/2 medium zucchini washed and cut into chunks
  • 1 cup baby spinach
  • 2 tsp coconut or avocado oil
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1/2 pound ground turkey or chicken
  • 1 cup crushed or diced canned tomatoes
  • 1 tsp kosher or sea salt, plus more to taste
  • 1/2-1 cup grated sharp cheddar cheese optional and to taste


  • Preheat oven to 400 degrees. Cut peppers in half lengthwise and pull out the ribs and seeds. Place peppers cut side up onto a baking pan.
  • Add onion and carrot to a food processor fitted with the ”S” blade. Pulse until roughly chopped. Add zucchini and spinach and continue to pulse, stopping to scrape the sides and make sure all the veggies are being chopped. Stop when everything is finely chopped. Do not over process or the mixture will be mushy
  • Heat the oil in a skillet over medium heat. Remove the blade from the food processor and scrape veggies into the pan. Cook the veggie mixture until most of the liquid evaporates and the veggies are softened, about 8 minutes
  • Add garlic powder, chili powder, cumin, and dried oregano. Cook for 30 seconds to combine flavors. Add the turkey meat and cook, breaking up the meat with a back of a wooden spoon until the veggies and meat are well combined and the meat in cooked through.
  • Add tomatoes and salt and cook until most of the
    liquid in the pan has evaporated (about 5 minutes). Taste for seasoning and add
    additional salt and pepper as needed.
  • Spoon turkey mixture into the pepper halves, pressing the top down to help the filling stay inside. Sprinkle each pepper with some shredded cheese, if using
  • Bake peppers until lightly browned around the edges, about 12 minutes. Serve warm with your favorite taco toppings.
  • Allow leftovers to cool completely before storing in an air-tight container in fridge for 1-2 days.


Calories: 219kcal | Carbohydrates: 16g | Protein: 20g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 813mg | Potassium: 811mg | Fiber: 5g | Sugar: 10g | Vitamin A: 7731IU | Vitamin C: 174mg | Calcium: 148mg | Iron: 2mg