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Santa Fe Turkey Stuffed Peppers

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Santa Fe Turkey Stuffed Peppers are made with a zesty filling of ground turkey, corn, black beans, hot peppers and tomatoes, topped with melted cheese and scallions.

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.
Santa Fe Turkey Stuffed Peppers

We love stuffed peppers in my house, these are 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.

Santa Fe Turkey Stuffed Peppers

I used lean ground turkey in this recipe, so that I could top it with cheese. Each serving is high in protein and fiber. You can serve it with sliced avocado and a little sour cream on top, or make a pot of cilantro lime rice on the side.

Santa Fe Stuffed Pepper Ingredients

  • lean ground turkey, for protein
  • canned black beans, for protein and fiber
  • corn, for sweetness
  • pickled serrano pepper, for spice
  • tomato, for color and flavor
  • garlic and onion, for flavor
  • cilantro, for freshness
  • cumin, for flavor

How To Make Santa Fe Stuffed Pepper

More stuffed pepper recipes

Santa Fe Turkey Stuffed Peppers

4.97 from 28 votes
Santa Fe Turkey Stuffed Peppers are made with a zesty filling of ground turkey, corn, black beans, hot peppers and tomatoes, topped with melted cheese and scallions.
Course: Dinner
Cuisine: American, Tex Mex
Santa Fe Turkey Stuffed Peppers
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Yield: 3 servings
Serving Size: 2 halves


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 jalepeño) 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


  • 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 5 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).

Last Step:

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Serving: 2 halves, Calories: 320 kcal, Carbohydrates: 38 g, Protein: 31 g, Fat: 6 g, Sodium: 238 mg, Fiber: 8 g, Sugar: 2 g



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Santa Fe Turkey Stuffed Peppers – my favorite way to stuff a pepper, filling and light!

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247 comments on “Santa Fe Turkey Stuffed Peppers”

  1. This recipe is delicious and easy to make! I froze two of the stuffed peppers and they heat up well and were not soggy.

  2. Tried this last night, very good. I substituted poblano peppers for regular peppers and used 1 can Rotel tomatoes with diced chile (mild) as suggested by others. Since the turkey package was 1 lb, I doubled the recipe (except cumin) and just used a can of corn and a can of black beans; didn’t need to add the jalapeno pepper. Also added 1C shredded Jack cheese to bind it together. Will stuff additional peppers with the leftover filling and freeze for another time.

  3. BEST stuffed peppers I’ve ever made. A family favorite for dinner! Takes some time to cook but it is WORTH it! 🙂 

  4. This is very good. I used long sweet peppers and added paprika oregano coriander ground sees and cinnamon, which was great. I will also try with different pappers

  5. These are soooo good and so easy to make with all the fresh peppers coming in from the garden. They also freeze great, I assemble them to the point of baking and freeze. Taste just as good out of the freezer and baked as they do when they are fresh. Thank you so much Gina for making such a difference in our lives.

  6. I made theses tonight following the recipe as written. i wish i had read the reviews first, as i think these peppers would be very good substituting the fresh tomato with Rotel or canned fire roasted tomatoes.. The added picked jalapeño was a nice touch (Mine were homemade.), but i think canned tomatoes would have added  moisture and depth to the recipe that would have upped the recipe to five stars for me. Also., i suggest blanching the peppers first. 

  7. Avatar photo
    Stefanie Wilson

    These are great, although I’ve never had anything from Skinnytaste that I didn’t like! I subbed pinto beans for the turkey to make it vegetarian and used Rotel instead of tomatoes for convenience. Will definitely make again!

  8. This recipe is delicious! Had enough for dinner and leftovers for lunch today. My fiancé loved it and kept going on and on about how good the peppers were 🙂 I used a jalapeño pepper, as I had it on hand. Thanks for this simple, fantastic recipe! This will be in the regular rotation of recipes. 

  9. I just made these! I didn’t have the correct cheese so I used sargento reduced fat Mexican cheese and it came out to 1 point for 2 tbl of cheese. Everything other ingredient is zero on blue, so I saved a point by changing the cheese. It was delicious! Thank you!

  10. Avatar photo
    Dawnee Phay McCulley

    I tried these last night! Delish. I doubled the filling and put half in the fridge until this morning and I put some in my scrambled eggs. Made for a great breakfast too. win win.

  11. Are the points correct on this? I’m on the blue plan and when I put this into the recipe builder I only come up with 2 points. 

  12. Made this recipie exactly as written and it was a huge hit. Healthy and yummy. Will definitely make again!

  13. I made this tonight and it was delish! I made a couple of changes to make single serving sizes for meal prep. First, I chose two big peppers and divided the filling among them. As others mentioned, instead of one tomato I used one can of Rotele tomatoes with green chilies and added this early on so the flavors could mix into the meat. And I used more cheese, a total of 1 c. With these changes, I calculated 300 cal per 1/2 pepper (4 servings total). These will be perfect for leftovers.

  14. This is my FAVORITE SkinnyTaste recipe! So delicious—and leftovers are just as good!

    Do you think it can be made in an instant pot? Wondering if I should brown the turkey first before cooking in the instant pot…