Santa Fe inspired stuffed bell peppers loaded with a zesty filling of ground turkey, corn, black beans, hot peppers and tomatoes, topped with melted cheese and scallions.
These were sooo good I heavily debated saving this recipe for the cookbook! They have just the right amount of kick, but you can certainly turn the heat up a bit more if you like.
High in protein and fiber, one serving filled me up with a side of sliced avocado and a little sour cream on top, but if you want more carbs, a side of cilantro lime rice would be perfect!
Santa Fe Turkey Stuffed Peppers
Skinnytaste.com
Servings: 6 • Serving Size: 1/2 pepper • Old Points: 3 pts • Points+: 4 pts
Calories: 160 • Fat: 3 g • Carbs: 19 g • Fiber: 4 g • Protein: 15.5 g • Sugar: 1 g
Sodium: 119 (without salt)
Ingredients:
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 hot pickled serrano pepper, chopped (or jalepeƱo) more to taste
- 1 large diced tomato
- 1 cloves garlic, minced
- 3 tbsp chopped onion
- 2 tbsp chopped cilantro, plus more for garnish
- 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
- 1 tbsp chopped scallions, for garnish
Directions:
In a large skillet brown the turkey and season with salt. 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. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.
Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.
Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. 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.
Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Top with scallions and serve with reduced-fat sour cream if desired (optional).
Makes 6 servings.
























These look delicious! I'll definitely have to try and make them!
ReplyDeletelooks fantastic....will skip the hot pickled pepper though!!
ReplyDeleteAmazing once again!!!
LOL, still good without the spice!
DeleteGina this looks AMAZING!!! And it looks to be a recipe that would freeze easily. If freezing would you recommend freezing first THEN baking? Or bake then freeze? And if I freeze before baking should I just bake it from frozen? Sorry to bombard you but really into having some frozen meals to grab when I need them with how chaotic things are around here now that the school year and other activities are in full swing!!
ReplyDeleteI would cook them, then freeze them.
DeleteOMG these look so good, and I am sure they will not disappoint!! :) If I want to take these to an outdoor tailgate with just a grill, would you recommend just cooking the turkey and stuffing the peppers and cooking the peppers on the grill or taking them already cooked and just reheating them on the grill? THANKS!!
ReplyDeleteYes, I would reheat them on the grill, bet they would taste great from the grill.
DeleteMy pepper plants are producing like crazy right now so this is just what I'm looking for. Thank you!
ReplyDeletethese look delicious. i have a question about your ground turkey, i recently read in runners world that ground turkey includes the skin and fat too (to give it better flavor and allow it to stick together better). do you grind your own turkey or buy a specific brand? or is it still healthier than beef with the skin + fat included?
ReplyDelete99% lean turkey is turkey breast. You could grind your own, but you don't have to!
DeleteI love all these flavors together! Great idea for stuffed peppers :)
ReplyDeleteThis looks delicious and red peppers have been 3/$1 lately. I am definitely making this next week.
ReplyDeleteWow, that's nice. Here they are $2.00 EACH.
Delete$4/lb. here!
DeleteOMG, these look amazing... I'm gonna have to try to make it though I'll vegetarianize it. :-)
ReplyDeleteGreat idea! Easy to do!
Deletehow did it go without meat? i m a vegetarian also :)
DeleteThese look so delicious! I'm not a fan of turkey but always have ground chicken in the fridge, do you think that would work too?
ReplyDeleteOf course!
DeleteYum! This recipe looks looks similar to your southwestern stuffed potato skins, which I LOVE.
ReplyDeleteVery similar!!You'll love these then!
DeleteLooks good, I will be trying this on the weekend but will be using the morningstar griller crumbles rather than the the turkey!!
ReplyDeleteThese look great! I've never stuffed a pepper before but I think it might be time.
ReplyDeleteThis looks delicious! Any idea how they reheat? If I make a batch on Sunday, would they still work for midweek dinners? Thanks!
ReplyDeleteI make these all the time (similar recipe from Fat-free Vegan) and reheat them with no problem at all. You can also freeze them and cook them straight from frozen -- they're a little soggy after being frozen, but a little extra cheese distracts me from that fact! :)
DeleteI'm in the process of making these for dinner! They look SO good! Can't wait to try them! Forgot the cumin.....opps! Also subbed 93% lean ground beef for turkey. I had both and was not in the mood for ground turkey. Can't wait to try them!
ReplyDeleteMy boyfriend is allergic to beans - any suggestions for a substitute?
ReplyDeleteMaybe white or brown rice?
DeleteI'm allergic to corn. I'm just doubling the beans.
DeleteI may try these with turkey sausage! Also, I've had great success with stuffed peppers in the crock pot. Another great recipe!
ReplyDeleteCould you tell us again where you got that beautiful black baking dish? Thanks. While I am not a huge fan of stuffed peppers that filling sounds like it would be delicious in a hollowed out zucchini. Just have to play around with the cooking time I guess.
ReplyDeleteMade these tonight. Well, I bought the ingredients, boyfriend did the chopping and cooking. (Lucky me.) Turned out GREAT! Looking forward to leftovers tomorrow!
ReplyDeleteIf you would want to make these vegetarian would you suggest more black beans and corn? Do you have any other suggestions because these look awesome!!! I am not a fan of the soy crumbles but love beans
ReplyDeletei would love to try this tomorrow! but here we dont have canned black beans, so i'll just use canned mixed beans, im sure it'll still taste good!
ReplyDeleteand what happens to the chicken broth/water in the dish? :P
love u gina as always
These look delicious!!
ReplyDeleteI love all your recipes.........and this one is no exception!!
ReplyDeleteThis looks great! Any idea the nutritional value if you didn't add corn? I don't eat corn but would love to make this if the carb count went down..which I would think it would with the corn deleted.
ReplyDeleteAny tips on avoiding the pepper getting mushy? Could I skip the broth and set under the broiler to melt the cheese to leave a bit of crisp to the pepper or is there something special needed from the broth? Looks delicious!
ReplyDeleteI'm sure I will love these!! I've been making the Turkey Stuffed Peppers the past two weeks! They have become a diet staple for me!
ReplyDeleteThank You these were wonderful and very filling with low WW points. Cant wait to make them again. I did add 1/2 C cooked quinoa.
ReplyDeleteLove these - I've been craving stuffed peppers. These would make a great weeknight meal, prep the stuff earlier in the day and pop in the oven at dinner time. They look delicious!
ReplyDeleteGina! Did I miss a post? You are writing a cookbook? Saweeeet! :)
ReplyDeleteWriting one!
DeleteWhat a great variation to plain ol' stuffed peppers! Love it!
ReplyDeleteYou know a recipe is awesome when it is super healthy for you, AND the 4 year old in the house goes back for seconds! :) We made these for the first time for dinner and we've become an instant fan! Thank you so much for this one, it's AMAZING!
ReplyDeleteYay!
DeleteMade these tonight and added a little tomato sauce, they were AMAZING!!! Thank you for another great recipe!
ReplyDeleteI just made this last night. Oh my goodness. So good. I could eat the stuffing without the peppers or add the peppers into the stuffing. Either way my boyfriend and I scarfed it down.
ReplyDeleteThese stuffed peppers sound really good!
ReplyDeleteQuestion for you Gina,
ReplyDeleteI only have lean ground beef. Any idea how much the calories would be if I used that instead of turkey? Thank you so much! I feel so grateful for all of your yummy low-calorie recipes!!
Made this last night with my friend. It is the PREFECT grad student food. AND... when I move back home, I can make this for my fiance. I can just stuff two whole peppers (man size) and have the other halves for myself.
ReplyDeleteThank you Gina for creating recipes that both my fiance and I can eat. I read your blog religiously!
PS. My friend and I used fresh corn on the cob - since we bought everything at farmers market :)
Fresh corn is always best :)
DeleteThis looks great! I will be making this in the coming week! Thank you!
ReplyDeleteMade these tonight! They were delicious. Love your healthy recipes Gina!
ReplyDeleteMade these on the weekend, absolutely delish..will make again. I skipped the broth stage and just put on parchment lined cookie sheet. The liquid from tomato's, peppers as they cooked was enough to "steam" them. Thanks Gina for another great healthy recipe.
ReplyDeleteGina,
ReplyDeleteI made this last week and they turned out amazing! The beans made it very low-carb friendly and two of them filled me up completely! Outstanding!!
So happy you liked it!
DeleteThis looks great! If I cook the filling and prepare the dish tobe baked and put in the fridge for tomorrow's dinner will it still be just as good? Trying to plan dinners a day ahead of time :)
ReplyDeleteThanks!
I did just what you proposed, and it turned out great. I added the broth just before cooking. Awesome recipe, although that's never a surprise on this site. :)
DeleteCan you do this with canned garden corn? I don't buy frozen but these look soooo good! (:
ReplyDeleteJessica
I did use canned corn (didn't have frozen ones) and the result was good, so my guess is that it's ok
DeleteI have a question....it says the serving size is 1/2 a pepper. Does that mean the entire stuffed pepper (since they're made in a half a pepper) or does that mean half of the finished product? Wondering if I should count one pepper as 4 points or 8! :)
ReplyDeleteAnd these are SO GOOD. My husband and I made these last night and not only are they great when you make them but they are such easy and delicious leftovers. I just took one with me to work today and it was great. Thanks!
Really excited to make this recipe for dinner tonight. However, when I added all of the ingredients to the WW recipe builder, it actually came out to 5ppv. Did anybody else have that happen?
ReplyDeleteWould green peppers work in place of red?
ReplyDeleteWow! Huge hit with my husband AND me. He ate four of them. Luckily, I'm on WW and only wanted one. Super low PPs and very filling. I'm so glad I've found this site. I'm making the eggplant parmesan tonight.
ReplyDeleteThese looks AMAZING. I've been looking for a great stuffed pepper recipe to try with my orange pepper jack o lanterns I made.
ReplyDelete(See here - http://muchadoaboutsomethin.blogspot.com/2012/09/orange-pepper-jack-o-lanterns.html)
Can't wait to make them again stuffed with your recipe!
I made these tonight for my family - they were fantastic!
ReplyDeleteGina.. I made these with shredded chicken(that was cooked using your chicken ropa recipe for the most part) that I had in the freezer. so easy to assemble then! DIdn't have serranos, so I used green chiles.. i'm guessing it gave the dish a milder flavor, i did amp up the cumin a little bit. Really great dish.. and I used red, yellow and orange peppers. Fall colors, and yummyness combined!
ReplyDeleteTerrific Stuff! I used 95% lean ground beef instead of turkey but followed the recipe otherwise and they are great! My hubby and I ate them last night for supper and for lunch today. Freezing the rest for meals later in the month! Thanks for another great recipe Gina!
ReplyDeleteThese are really, really good! I can't believe something so tasty and filling has SO few calories. And I love the idea of putting chicken broth in the bottom of the pan during cooking--what a great way to add flavor! I'm wishing I had made a double batch.
ReplyDeleteI made these tonight for dinner, along with the cilantro lime rice. My whole family enjoyed them immensely. I'm putting the leftover filling on a bed of lettuce for lunch tomorrow. My own healthy version of a taco salad!
ReplyDeleteI made these for dinner this evening and they were a hit!
ReplyDeleteGreat recipe!
I made these for dinner and it turned out great! Easy and delicious! :)
ReplyDeletethis was a big hit! i'm the only one worried about healthy food, and my fatloving diners loved this dish! I found a mexican version of zucchinni i put on the side, just in case - but one serving really did fill us up!
ReplyDeleteOMG This is fabulous!! Great job and keep up the good work. Am definitely buying your cookbook when it comes out. Have tried several of your recipes and have not been dissapointed.
ReplyDeleteThis looks AMAZING! I cant wait to try! I've been on Weight Watchers for 2 months now and I thank you for making it so much easier by showing me how to make delicious healthy dishes. I have tried many reciepes on your site and I have not been disappointed. Kepp it up! your are greatly appreciated!
ReplyDeleteWhat a great recipe, mine are in the oven right now. Defenatly a recipe that my fiancƩ will love and not think is 'too healthy'.
ReplyDeleteI only just found your blog and I am excited to try some other of your fantastic ideas. Thank you for sharing!
Katy
They were delicious (cooked them last night). I did the full recipe, but only had a full bell pepper and one half, os I figured I'd freeze the rest of the meat, but I found after filling the bells that not much was left. Do you stuff them completly usually?
ReplyDeleteAnyways, it was delicious.. and it comes from someone who doesn't eat corn usually!
On a side note, are you intending on having your cookbook available in Canada or at least able to ship it here? I'm in Quebec and would REALLY love to buy your book once it's out!
DeleteYes, it will be available in Canada :)
DeleteThey are in the oven as I type. Hubby scooped some of the filling onto a tortilla chip and loved it. Had to run him out of the kitchen! Can't wait to taste them. I have loved everything that I've made from your website. Really excited about the cookbook. I've been on WW and have lost 49.2 lbs. That last .8 isn't gonna be easy. But with great dinners like this how can I lose!
ReplyDeleteI'm a mess in the kitchen, and read through recipes pretty quick, so my measurements were off and ended up making a ton of filling. Then, when I cut open my peppers, one was rotten on the inside, so I just cut up the pepper and added it to the mixture. All of it went into a casserole dish and into the oven, topped with cheese at the end. We're frying up some corn tortillas to have with them now. Can't wait to try it!
ReplyDeleteMade these for dinner last night and they will DEF be a repeat! they we so delicious! my boyfriend loved them and cannot wait for the leftovers!! forgot to put the corn in though... but still absolutely great!! next time i think we are going to change it up a little and add some mushrooms and i may sneak some spinach in there too! but yes, a must try!!
ReplyDeleteI made this last night. It was delicious. It goes well with a side of Quinoa Pilaf. FYI I used a bit of taco seasoning and some homemade sofrito to give it that extra Santa Fe taste.
ReplyDeleteMine are in the oven now and look delicious. I made a bunch of extra filling. Anything besides the potato skins to use it with?
ReplyDeletethe filling to me could work so easily into other things- like a previous poster said- she put it on lettuce for a taco salad. I served some of my extra on rice. I want to try it on some baked tortilla chips for some "nachos". and.. all by itself is yummy! I've made the filling now with shredded chicken ropa, ground tureky, and ground beef. Next will be some leftover barbacoa pork used as the meat!
Deletemade this tonight i added a little bit of taco seasoning and lime juice it was delish!!
ReplyDeleteThis are baking in my oven right now! Can't wait for dinner :)
ReplyDeleteI put taco seasoning too and some how missed the chicken broth step... still delicious!
ReplyDeleteThis was the first recipe I ever made from here, and it was really delicious. Everyone that tried it loved it! So glad I was told about your site.
ReplyDeleteMade them tonight very yummy!!!
ReplyDeleteGOOOD!
ReplyDeleteOnly change that I made was to cook 1 lb of ground turkey and use 1 can of black beans. You'll have extra filling which will freeze well and you can have turkey burritos or tacos later on. I also only cooked the peppers for 20 min so that they would still have a crunch.
gonna try these tonight! i have to say that EVERY recipe i have tried from your blog is BEYOND perfect. this is ALWAYS my first stop when looking for what to cook for dinner.
ReplyDelete:o) cant wait for more great recipes!!
: )
DeleteJust made these tonight and LOVED them. They are going in my regular rotation. Thanks so much for the great food & photography!
ReplyDeleteI've loved ANY recipe I've ever tried from your site.
Great work!
Hi Gina,
ReplyDeleteI LOVE your site! just wondering if you can use drained canned corn instead of frozen? Would it change the cook time or point value? Do you use frozen corn in your recipes for a specific reason? again your site is beautiful and interesting and I am on it all the time! Thank you!!
I made these over the weekend and they were a huge hit at my house! I used fresh jalapeno (with all of the seeds removed, of course) instead of the pickled serrano and it was great. I doubled the recipe and made extra (because the people in my family are pigs) -- and I have to say that on day #2 when I warmed the peppers up, they were even better! Allowing all of the flavors to settle overnight really gave them a punch the second day around. I will definitely be making these again. Thank you so much for this recipe!
ReplyDeleteMade this tonight and we all gave it rave reviews. The three year old loved it and it has now been officially added to our favorites rotation.
ReplyDeleteI made these last night they were so YUMMY!
ReplyDeletemaking these tonight! I am so excited!
ReplyDeleteJust made these - huge success with my hubby and son! Thank you!
ReplyDeleteI made these peppers last week (substituted lean ground beef for the turkey because we're just not turkey fans), and they were AMAZING! My husband and I loved them! In fact, I emailed the recipe to a friend, and they loved them too!
ReplyDeleteThese were awesome and so easy! I made them last night for my husband and we both loved them... he ate 3 1/2! I used a fresh jalepeno instead of pickled, but pretty much followed all the other directions. I also made cilantro lime brown rice as a side. Yum! What a nice way to change it up and still eat healthy.
ReplyDeleteDelicious! I usually like rice in my stuffed pepper stuffing but I am on a quinoa kick lately so i added a cup of cooked quinoa to the stuffing. It adds 37 more calories per serving but made it a little more filling and hearty.
ReplyDeleteMaking this recipe again tomorrow to have for dinner on Monday or Tuesday night. They are easy to make, so tasty. I actually added about 4 oz chopped mushrooms to the recipe; they were really delicious peppers. Served with a tossed salad and voila... and easy light dinner. Love your website!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteIt looks really good! I'm sure I will try this very soon :D
ReplyDeleteI made these tonight and they were delicious! I used green peppers instead of red, simply based on preference. I ended up adding some taco seasoning on top at the end...next time I would add it into the meat. I think I may have needed the extra flavor because I opted out of the hot pickled serrano pepper. Great recipe; I'll definitely be making it again!
ReplyDeleteThey are amazing! I served it with rice on the side and light sour cream! The rice made it for me :)
ReplyDeleteI just wanted to thank you for this awesome website! I often make your recipes for dinner and I've tried a few desserts as well. My husband and I always love everything from your site and I appreciate you including the nutrition info. I made these peppers last night and they were AMAZING! Thank you :)
ReplyDeleteWould it still be just as yummy to use shredded chicken? Hubs and I don't like ground turkey.
ReplyDeleteI just made these for my boyfriend and I - they were incredible! Your recipes are always fantastic. I'm hoping these stay alright wrapped in tin foil in the fridge for easy baking tomorrow evening
ReplyDeleteThanks again for the great recipe!
Just tried this (w/o the hot peppers)- realized that I had no tin foil, but was really hungry, so I ended up munching on some of the extra stuffing and it was SO delicious just by itself, I ate all the extra plain- I'm not sure how long those pepers are going to last in the fridge before I start emptying them out! ;)
ReplyDeleteThis was so delish and so easy! Stuffed peppers is a staple in this house and you just added another stuffed pepper recipe that I can add to it!!
ReplyDeleteMade this tonight and it was amazing. This is a keeper!!! Thanks for sharing
ReplyDeleteYUMM!!! I pinned this, made it, really enjoyed it and reviewed it on my blog: www.thepinteresteffect.com And of course linked back to you! You are one of my FAVORITE Pinterest discoveries!! I've made and enjoyed so many of your creations, please don't ever stop blogging/creating!
ReplyDeleteHi! I am not a big a fan of red peppers.. do you think green peppers will still be good with this recipe?! Thanks!
ReplyDeleteOf course, use any bell pepper you like.
DeleteMade these last night...they were DELICIOUS! My whole family loved this dish!
ReplyDeleteThese are amazing! I've made them multiple times and my favorite thing to do is freeze the rest for lunches later on. I top mine with sour cream and a little salsa and they're delicious. Although I've noticed that they are a little soggy after being frozen... Any tips for that?
ReplyDeleteMaybe undercook them before freezing.
DeleteThese were awesome, didn't have tomatoes at my grocery store so I substituted salsa, everyone loved them.
ReplyDeleteMaking these as we speak! Everything smells so good.
ReplyDelete@Bridget...I bought a can of diced tomatoes with mild chilies instead of a tomato.
Made these last night, the whole family loved them!!!!
ReplyDeletethese look sooooo good. I have to make them soon. Maybe today:)
ReplyDeleteWe made these last night and they were delicious. The only thing we would change for next time is adding in some more cumin or other seasonings. We also made guacamole and put a little of that on the side insetad of sour cream - so good!
ReplyDeleteMaking these tonight with leftover shredded chicken (thanks for the crockpot tip for cooking chicken breast!). Can't wait...I'm sure they'll be delicious like your other stuffed pepper recipes I've tried.
ReplyDeleteI had to comment because I make this dish at least once a week. It is so delicious, and so quick, especially cooking for one. Your site saved me! I don't think I would have been able to stick to Weight Watchers so easily without your recipes. The majority of my meals come from you, and I'm down more than 20lbs!
ReplyDeleteMy goodness these are so yummy and the only thing I have gotten to so far is the filling but can't stop eating it. Thank you so much for sharing this recipe. Keep up the amazing work!
ReplyDeletemaking this recipe for a second time tonight - I top them with a few sliced black olives
ReplyDeletecould you do these in the crock pot?
ReplyDeleteThese are amazing! Just made them! I did double the amount of ground turkey and left everything else the same. I passed this recipe around to my co-workers today!
ReplyDelete