Preheat and prep the peppers. Heat your oven to 400°F (200°C). Slice the tops off the bell peppers and remove the seeds and membranes. If the peppers wobble, shave a thin slice off the bottoms to help them stand.

Soften the peppers. Place peppers upright in a baking dish, spray lightly with olive oil, and season with a pinch of salt. Bake for 10–12 minutes while you make the filling. This gives them a head start and helps them stay tender after reheating.

Cook the aromatics. Heat a large skillet over medium. Add a light spray of olive oil. Sauté the onion for 3–4 minutes until translucent, then add garlic and cook 30 seconds until fragrant.

Brown the protein. Add ground turkey or chicken. Break it up with a spatula and cook until no longer pink, about 5–6 minutes. Drain any excess moisture if needed.

Season and build flavor. Stir in taco seasoning, salt, pepper, and smoked paprika. Add tomato paste and cook 1 minute to toast it slightly. This step deepens flavor without extra calories.

Add mix-ins. Stir in diced tomatoes (drained), black beans, and corn. Fold in the cooked brown rice or cauliflower rice. Simmer for 2–3 minutes to thicken. Taste and adjust salt if needed.

Stuff the peppers. Remove the peppers from the oven and spoon the filling into each one, packing it down gently. You should have enough for 6 generous servings.

Top with cheese. Sprinkle the shredded cheese evenly over the stuffed peppers. Use less for lower calories or add a little more if you’ve got room in your goals.

Bake to finish. Return the dish to the oven and bake 10–15 minutes, until the peppers are fork-tender and the cheese is melted and bubbly.

Garnish and serve. Top with chopped cilantro or green onions and a squeeze of lime. Let cool slightly before packing for meal prep.