Baked Turkey-Stuffed Peppers Recipe

Baked Turkey-Stuffed Peppers Recipe

How To Make Baked Turkey Stuffed Peppers

Create these wonderful turkey-stuffed peppers for an enticing appetizer. It’s sweet, earthy, and with a little bit of kick. You’ll definitely love these!

Preparation: 10 minutes
Cooking: 1 hour 10 minutes
Total: 1 hour 20 minutes



For Filling:

  • ½lb99% lean ground turkey
  • ¾cupscanned black beans,rinsed and drained
  • ¾cupsfrozen corn
  • 1hot pickled serrano pepper
  • 1large diced tomato
  • 1clovesgarlic,minced
  • 3tbsponion,chopped
  • 2tbspchopped cilantro,plus more for garnish
  • 1tspcumin
  • kosher salt,to taste

For Peppers:

  • 3red bell peppers,cut in half lengthwise
  • cupreduced sodium,fat free chicken broth
  • 9tbspreduced-fat sargento monterey jack cheese,shredded
  • 1tbspchopped scallions,for garnish


  1. In a large skillet brown the turkey and season with salt.

  2. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes.

  3. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

  4. Preheat oven to 350 degrees F.

  5. Cut peppers in half lengthwise, removing seeds and stem.

  6. Place peppers, cut side up in an oven-proof dish. Fill each pepper with ½ cup of turkey mixture. Pour about ⅓ cup of water or chicken broth on the bottom of the dish.

  7. Cover tight with foil. Bake 45 to 50 minutes, or until the peppers become soft.

  8. Remove foil, top each with 1 ½ tbsp of cheese and bake uncovered an additional 5 minutes.

  9. Top with scallions and serve with reduced-fat sour cream if desired.


  • Calories: 211.63kcal
  • Fat: 10.42g
  • Saturated Fat: 5.23g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 3.12g
  • Polyunsaturated Fat: 1.23g
  • Carbohydrates: 14.12g
  • Fiber: 4.40g
  • Sugar: 4.10g
  • Protein: 16.38g
  • Cholesterol: 46.56mg
  • Sodium: 471.71mg
  • Calcium: 209.71mg
  • Potassium: 437.79mg
  • Iron: 1.91mg
  • Vitamin A: 156.03µg
  • Vitamin C: 82.61mg
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