Stuffed Peppers

Stuffed peppers are so versatile.

It’s one of those meals where it’s all in one.

You have everything stuffed into a pepper.

It’s a brilliant idea.

Although, if you don’t like bell peppers, it’s probably not for you.

Funny thing is, Jason isn’t a fan of big hunks of raw bell peppers but he’s totally fine with these stuffed peppers.

I think it’s because when you cook them down, they get somewhat sweeter and they aren’t as pungent.

I know bell peppers have that distinct flavor and some people don’t really like that.

What is this stuffed pepper stuffed with?

• Ground turkey
• Corn
• Black beans
• Cheese

What else can you stuff in a bell pepper?

Some people like stuffing rice in their stuffed peppers or quinoa!

Those are great easy grain options if you wanted more filling.

Can you use something other than ground turkey?

Yes! If you want this leaner, you could use ground chicken.

Ground beef would make this like a taco; I would suggest going for 90/10 or 93/7 for the ground beef so it won’t be overly oily.

My peppers aren’t softened after 20 minutes

That’s totally okay.

You may just have a thicker bell pepper.

Just keep it in the oven longer.

Can you stuff the peppers raw and just have everything cook in the oven together?

If you’re going to do this, I would cook the filling and then stuff them into the raw bell pepper.

I would then bake for 30ish minutes until the bell peppers are softened.

I would also sprinkle the cheese on in the last 5-10 minutes of cooking.

Stuffed Peppers

Stuffed peppers with a little Mexican twist!

4.5 from 2 votes

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Servings: 4

Author: Julie Chiou

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Ingredients 

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For the stuffing:

• ▢ ½ pound ground turkey
• ▢ ½ large onion, diced
• ▢ 1 cup black beans, rinsed and drained
• ▢ 1 cup frozen corn
• ▢ 1 tablespoon taco seasoning
• ▢ 3 large bell peppers, halved, de-seeded
• ▢ 1 cup of shredded cheese, I used Monterrey jack

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Instructions

• On a large baking sheet, place your pepper halves on them, upright and drizzle olive oil all over them and bake them in the oven at 375 degrees for 15-20 minutes or until peppers are blistering and getting slightly translusent around the edges. Set aside.
• In the meantime, in a large skillet, saute your onions in a tbsp or two of olive oil until soft. Then add in the ground turkey. Cook the turkey and onions all the way through and then add the taco seasoning. Stir to combine then add in the beans and corn.
• Cook for about 5 minutes longer then remove from heat.
• Take the (cooled) halves of peppers and place them in a small casserole dish then using a spoon, scoop the filling inside the peppers. Overstuffing is a good thing :)
• Sprinkle a good amount of cheese on top of the filling, enough to cover it all, then place under the broiler on high until cheese is melted and bubbly.
• Serve immediately.

Recipe Notes

You can add quinoa and/or any other ingredient you feel like using in the mixture!

YOUR NOTES

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NUTRITION FACTS

Serving: 1 Serving | Calories: 440 kcal | Carbohydrates: 51 g | Protein: 31 g | Fat: 15 g | Fiber: 11 g | Sugar: 8 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Main Course

Cuisine: Mexican

Keyword: easy dinner, healthy recipe