One of the summertime favorites are these stuffed taco peppers loaded with meat, sauce and cheese all over flowing with deliciousness. Make these tonight!
Summertime is too hot, too fun, and too busy to worry about slaving over the hot oven for hours. Plus, it’s the season for fresh fruits and vegetables which means lots of time at your local co-op or farmers market. Here in Utah we happen to love La Nay Ferme to gather up amazing produce to make meals like these Stuffed Taco Peppers. And these ones have one of my favorite products of the year, Old El Paso’s Cooking Sauce Packets. Seriously, we use them alll the time. I already had this recipe in the works when they asked a group of us bloggers to share a recipe so I was ahead of the game!
A few of us bloggers ran down to La Nay Ferme to check it out and gather up a little deliciousness for our week of meals. I love that they are all about creating quality over quantity and guess what, there isn’t even electricity! That’s right, they are taking things back to how they used to be, real food, done right, enjoyed by all.
If you live in Utah you can buy your own shares, the workers will gather it up that day (hello freshness!!) and you can pick it up. It’s all on the honor system and people totally respect that. Not only does the produce taste amazing, but it’s always nice knowing that it’s well cared for and super fresh. Plus, it’s supporting local.
The more we support each other in our local community the more we all grow and our own economy gets better which benefits everyone. We love local.
If you aren’t in Utah just go find your own markets or co-ops. Trust me, not only will you be supporting local, but picking up fresh fruits and veggies every week also helps you to concentrate on using it every week. In other words, you eat better because you have the produce right there in front of you, it’s fresher which is always more appetizing and you wont want to waste it, so you’ll find ways to use it. I know that sounds a little silly, but try it.
Go buy something at a farm stand versus the grocery store and I guarantee that your thoughts will be turned to healthier eating habits.
These stuffed taco peppers scream summer. Filled with lean turkey, zucchini, cheese salsa, and creamy sour cream your kids are sure to love them. Plus, you can stick the whole pepper on the grill if you don’t feel like turning the whole oven on. I love any recipe that I can throw onto the grill. I love the smell of grilling food on a warm summer night, and the flavor is so much more full and delicious than just being baked in the oven. But, if you don’t want to grill it the oven still works great. We just pop these suckers in there and sit back and relax while the peppers get all tender and the cheese gets all gooey.
What Is The Difference Between Red, Yellow and Green Bell Peppers?
Red bell peppers are just ripe green bell peppers.
The color comes from the ripening process.
The brighter the color, the riper the pepper.
The darker the color, the sweeter the pepper is, so, while green peppers are somewhat bitter, red peppers are very sweet.
Are Bell Peppers Good For You?
Bell peppers are rich in many vitamins and antioxidants, especially vitamin C.
Eating bell peppers may have several health benefits, such as improved eye health, and reduced risk of several chronic diseases.
Is Zucchini Good For You?
Zucchini contains zero fat, and is high in water and fiber.
It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese.
Zucchini also contains anti inflammatory properties.
Stuffed Taco Peppers
Stuffed Taco Peppers
- 3 to 4 Bell Peppers color of choice
- 1 Pound lean ground turkey
- 1 packet Old El Paso Taco Seasoning
- 1 small zucchini diced
- 1 cup grated cheddar cheese
- Fat free sour cream
- Heat a small skillet over medium heat.
- Add a small drizzle of oil and sauté the zucchini until tender, about 2 to 3 minutes.
- Remove from heat and set aside.
- Heat a large skillet over medium heat and add the ground turkey.
- Cook for 6 to 8 minutes, breaking up the meat as it cooks.
- Add the taco seasoning, stir to combine and allow to cook through, another 2 to 3 minutes.
- Heat the oven to 400°
- Cut each pepper in half lengthwise, clean out the seeds and fill with taco meat, zucchini and a sprinkling of cheese.
- Bake for 15-20 minutes and remove from the oven.
- Serve with sour cream and salsa.
More Summer Vegetable Recipes
Stuffed Zucchinis– Kalyn’s Kitchen