Santa Fe Turkey Stuffed Peppers

Need something new for dinner this week?  Give these Santa Fe Turkey Stuffed Peppers a try!


I was originally intrigued by the ground turkey.  Not something I had ever tried before.  Between that and the fact that there was a HIGHLY visible red pepper the munchkins were skeptical.  By the end all but the youngest claimed to like them and said it was a keeper!  (Since he pretty much doesn’t like anything right now  we excluded his vote)

To make this recipe it is pretty simple.  Brown your turkey.


Add in your corn, tomatoes, black beans etc and cook it for a bit.


Then place filling in your peppers.  Top with a bit of cheese and toss in the oven to bake!


As usual I took this recipe and made it “bland” but that is how my crew will eat it.  So for the spicier version check out the original at Skinny Taste.

Santa Fe Turkey Stuffed Peppers

adapted from Skinny Taste


For the filling:

  • 1/2 lb 99% lean ground turkey
  • 3/4 cups canned black beans, rinsed and drained
  • 3/4 cups frozen corn
  • 1 large diced tomato
  • 1 tsp cumin
  • kosher salt to taste

For the peppers:

  • 3 red bell peppers, cut in half lengthwise
  • 1/3 cup reduced sodium, fat free chicken broth
  • 9 tbsp shredded reduced-fat Sargento Monterey Jack cheese ( I used cheder it is what i had on hand)


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

2. Add black beans, diced tomatoes, and cumin to the pot and mix well.  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°. Cut peppers in half lengthwise, removing seeds and stem.

5.  Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture.

6.  Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.

7.  Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes.

8.  Top with scallions and serve with reduced-fat sour cream if desired (optional).

Makes 6 servings.


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