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Southwestern Turkey Stuffed Peppers

Updated: Mar 10, 2023

Leftovers anyone? It's cheesy, spicy, and less carbs than you think. These are great for weeknight dinners, pair greatly with a side of rice, and store nicely.


  • 1 1/2 lb. of ground turkey

  • 1 T. cilantro

  • 1 tsp. of chili powder

  • 1 poblano pepper, diced

  • 1/2 cup of onion, diced

  • 1 cup of corn (I used frozen)

  • 1 can of black beans, low sodium (15oz), drained & rinsed

  • 1/2 tsp of salt

  • 1/4 tsp of pepper

  • 4 red peppers, halved & seeds removed

  • 2 cans of fire roasted tomatoes with garlic, drained

  • 1/2 cup of Monterey Jack cheese



Preheat oven to 350ºF. In a large bowl combine ground turkey, cilantro, chili powder, onion, corn, poblano, salt, and pepper.

Once combined add drained black beans and gently mix, so as not to crush the beans. In an 11×17 baking dish, arrange red pepper halves face up. Add about 3/4 cup of turkey mixture to each red pepper half.

Next, evenly top each stuffed peppers with drained fire roasted tomatoes. Cover baking dish with foil and bake at 350°F for 30 minutes.

After 30 minutes, remove foil and bake an additional 25 minutes until uncovered. Remove from the oven. Top each pepper with cheese and place back in the over for 2-3 minutes or until cheese is melted.


Original Recipe from: Joyful Healthy Eats

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