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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 30 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 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
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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253 comments on “Santa Fe Turkey Stuffed Peppers”

  1. Had to change it up a bit for what I had on hand. Used canned tomatoes with green Chile and used about 1/2 cup creamed corn. Super good and easy . Will definitely make again!

  2. Delicious! It’s now in the rotation! (Even the unsuspecting boyfriend enjoyed this recipe!)

    Just a question about WW point calculations, though. The printed recipe states that two halves are a serving for 320 calories for 1 point. This webpage recipe states 2 halves, 160 calories, 4 PP (is that the old points system? I’m too confused over what they’re called now.), but when I calculate it using your macros, it’s 5 points per serving. Then, when I click on the link to the WW site, the serving size shows 6 but one point each.

    Obviously, with all the back and forth with different point systems– well, it’s been confusing! But, wanted you to know in case others don’t check their calculations.

    Thank you for all your work!

  3. Going to make this tonight with leftover Crockpot Santa Fe Chicken with some diced Fresno chilies. In lieu of the 1/3 c. chicken broth, I’m going to use some of the liquid from the Santa Fe Chicken. Prediction: An easy, delicious way to use leftovers! Winner!
    BTW – The Santa Fe Chicken is one of the most versatile recipes I’ve ever come across – and delicious!

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

  5. 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.

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

  7. 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

  8. 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.

  9. 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. 

  10. 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!

  11. 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. 

  12. 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!

  13. 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.

  14. 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. 

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

  16. 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.

  17. 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…

  18. These are awesome.  I’ve made these many times, and the last time I used a can of fire roasted diced tomatoes, instead of the tomato; which gave great spicy flavor and plenty of liquid.
    Has anyone made these in an Instant Pot?  

  19. HiGina, I make your Turkey Chili Taco Soup but, instead of  2 1/2 cups of chicken broth I only use between 
    2/3 to 1 cup of chicken broth. Awesome Chili and the next day I stuff peppers with it for another amazing meal. It is only the two of us so we have plenty. The stuffed peppers are in the oven right now. All your recipes are amazing. 

  20. These were delicious!!! I didn’t have corn so I substituted some fresh, chopped spinach. I used canned diced tomatoes instead of fresh, and I used pickled jalapeno slices that I diced up. My husband and I both loved them! I’ll definitely be making them again….soon.

  21. I just stumbled across this recipe. I am definitely making this tomorrow night for the week! Quick question, what is the best way to reheat the peppers? Microwave, or oven? Thanks!

  22. Avatar photo
    Jennifer Bruce

    Made these tonight for dinner and they were excellent. Recipe is spot on. This is going into the regular rotation.

  23. These are so so SO good!
    Scored the corn for more black beans.
    For me over salad, for my husband with rice.
    He ate four and was really happy.

    Thank you for another great recipe.

  24. We had these last night. Hubby says this one’s a “keeper!” I’ll add a second pepper next time for a little more kick. Thank you so much for sharing your recipes with us.

  25. Avatar photo

    I made this tonight and substituted shrimp for the turkey. My husband and I really liked it.

  26. Avatar photo
    Donna Dempsey

    I am wondering where the liquid is supposed to come from when you simmer the turkey and other ingredients for 20 minutes. I had NO liquid. I just warmed it and let it sit for a while before adding the corn. I’m sure it will taste great, but it was a mystery to me how I could simmer it when it was dry.

  27. Made this Monday night. Substituted some spicy salsa for all the veggies. My husband loved it.

  28. I made this for dinner last night. I often make lots of changes to recipes to make them more palatable to my family, but I made exactly two changes to this: One, I always do, and that’s saute the turkey with all the seasonings and vegetables at the same time (I did, per the recipe, add the corn last). And the second change I made was to not add serranos or jalapenos, opting instead to use a couple of chilis in adobo that I already had. I’m not sure I’ll EVER use serranos or jalapenos… the chilis in adobo not only kicked the spice up *perfectly*, it also gave the peppers a smoky, rich flavor that the pickled peppers would not have. They reheated beautifully for lunch today, and I bet they’d freeze nicely. I absolutely WILL be making this regularly.

    1. Since I made this last year, this recipe has become a regular favorite for my entire family. I usually make it with turkey, but I’ve made it with beef as well, and it always comes out amazing. I’m adding this comment to say that I’ve added one more change to the recipe… I roast the corn I use first before I add it to the recipe. I use frozen corn and just roast it in a skillet with a little butter until it blisters and gets that nice char on the kernels. Then I add it to the filling mix. Adds a little work, but not enough to matter and the added depth of flavor is worth the work.

      1. If you have a Trader Joes nearby, they have bagged roasted frozen corn that is perfect….saves time too

  29. Avatar photo
    Heide Forsythe

    Love these!  I make double the recipe and we warm them up for lunch, or another dinner when we are having a busy day!

  30. Delicious and filling! Didn’t have a tomato so used a can of Rotel. Also forgot to add the chicken broth to the pan when they were baking but they still turned out great!

  31. To spice this up a tad, I use your homemade enchilada  sauce in place of the tomato sauce and serve extra sauce on the side. One of our favorite recipe’s thanks Gina! 

  32. What does is mean when she puts 2 Freesytle points, +4 poinits? I am just starting weight watchers so note sure 

    1. I just started up with WW again…(sigh).  Freestyle points – WW added to the list of zero point food items.  All the ingredients for the turkey mix are now free.  I’m guessing the 2 points are for the cheese.  

      I’ll use the mix for a breakfast burrito – add a scrambled egg and low-carb wrap.  (eggs are also now zero points)

  33. Im made these tonight but used 6 whole pepper and cut in half so used 2 lbs of meat but recipe talked about liquid and i had no liquid after browning meat. Since j used 2lbs i used 2 cups of corn 1 can beans n tomatoes. So hoping it comes out good but odd about i had no liquid

  34. I am not usually the cook in our family. I found this recipe on Pinterest and decided to give it a try. It was easy to make, healthy, filling and delicious. My Husband loved them and wants to add them into our rotation of dinner recipes. We are planning on using the leftovers with eggs for breakfast this weekend. I can’t wait to try some of your other recipes. Thank you!

  35. I love this recipe! It is a frequent go to in my house. I’ve switched it up a bit this time by making “unstuffed” peppers- chopping everything up and throwing it into a casserole dish. Tonight I added fresh sweet corn and spinach. I’ve found this way there is enough liquid and didn’t need the extra broth. So darn good. Thank you for sharing this! 

  36. So good! Made these tonight and they were delish! Modified based on what I had in hand (used a can of diced tomatoes and grounnd chicken). Was SO SO good!! The filling is so good and next time I make this I’ll make double filling and eat the rest with eggs for breakfast or in a tortilla for lunch 

  37. Just made these tonight and they were delicious!  I added a small dollop of sour cream and some Cholula on top for a little extra zing.  Yummy!!  Another keeper from Skinnytaste!

  38. I’m going to make these tonight, but I don’t have chicken broth. Is there anything I can use in place of the broth?  Thanks!!!  Love your recipes!

  39. This says it is freezer friendly…can anyone comment on how you go about freezing them, please? As in do you cook them completely and then freeze and reheat or do you only cook the stuffing? 

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  42. I was wondering what the best way is to heat up the mixture f you freeze it for a future date?  I am the only one who will eat it so I didn’t want it to go to waste.  Now I’m worried about it being mushy if I reheat?

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  44. What would be the best way to freeze some of these and re-heat?
    Cook/bake first, then freeze, or freeze before cooking? How to re-heat? Thanks!

    1. Avatar photo
      Lori Marquart

      I have Stonehenge in plastic containers in the freezer and defrosted them in the microwave. They are still as good if not better when reheated.

  45. Ok I am sold!! I made this for dinner tonight. The hubby loved it. I have extra filling to use for a dip.
    Thanks now I can add diversity to my meals!!

  46. I always make a double batch of the filling for these just so I can have it for leftovers. It’s great all by itself!!  I used a can of rotel mild as my tomato went bad on me….Also cooked in my casserole crockpot for 3 hours on high with just a splash of water.  So good.  

  47. Avatar photo
    Eileen Farrington

    I made these and they were great. I added 2 tablespoons of salsa into the mix before i stuffed the peppers. I also baked the peppers unstuffed for 10 minutes  to dry them out a bit before stuffing them and i didn’t put any liquid in the pan.  They came out great. I cooked them about 50 minutes raising the temp for the last 10

    1. I love this recipe! The only modification is adding more spices and I use a fresh Serrano pepper. I added chili powder, ancho chili pepper and smoked paprika. When I want to cut some carbs I don’t add the beans I make this monthly it’s delicious!

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  50. I made these yesterday – so delicious!  I combined some cooked quinoa in the filling, which was also great, and made it really filling.  Next time I make them (which will be VERY soon!), I may add a package of taco seasoning when I brown the turkey.  It just needs a little more flavor.

  51. i made this for dinner tonight for me and my kids and we all loved it…..we will be definitely making it again

  52. Avatar photo
    Jamie Deramus

    I would have to make this without the pepper, beans, and cheese and make everything reduced sodium a fat free. With that being said I'd still make it and I'm considering doing it this week, sounds delicious

  53. I made these tonight and my 8 and 10 year old children loved them! Thank you Gina for another hit recipe!

    1. Avatar photo
      Isabel Williams

      She indicated early in the post that a cilantro lime Rice would go well. I'm making the peppers tomorrow and will use either regular brown rice or cauliflower rice as a side.

    2. Avatar photo
      Isabel Williams

      She indicated early in the post that a cilantro lime Rice would go well. I'm making the peppers tomorrow and will use either regular brown rice or cauliflower rice as a side.

  54. My family loved these! I substituted a can of Rotel tomatoes and green chiles for the tomato, which I think gave them even more flavor. They are so good and filling…. I'm making them for dinner again tonight!

  55. Made them on the BBQ. Amazing! People were walking by our deck and asked what smelled so good.

  56. These were absolutely delicious! I spiced up the meat with some chipotles in adobo sauce (left the other peppers out) and served with a drizzle of your Avocado Cilantro dressing and Cilantro Lime Rice. I cooked/charred them on the grill (instead of the oven) and they had a wonderful smoky flavor. This will definitely be a go-to recipe for my family from now on.

  57. Thanks. This made a great dinner last night and only 4 Points+!! Reheated leftovers in the microwave today with success.

  58. I've never been a fan of stuffed peppers, I always replace them with acorn squash! I can't wait to try that with this stuffing, sounds delicious!

    1. If you try it let us know. I love acorn squash. It might need to bake might dry our the filling. What's been your experience?

  59. My husband and I have made these several times, but we put them on the grill until the peppers start to char. Nice smoked flavor and absolutely delicious!

  60. Avatar photo

    I'm making this tonight for about the zillionth time 🙂 I like to double the filling to keep in the fridge for burritos, taco salad, etc. during the week. This recipe necer fails to please.

  61. Has anybody tried incorporating bacon into these? I'm frying some up now, and thought I might put little pieces under the cheese topping, for a an extra burst of flavor.

  62. I love this recipe because the filling is so versatile. I had some left over filling so I made a "Chipotle-type" salad for lunch. I used chunky salsa for the dressing added a little cheese…YUMMY! The only thing I didn't add was rice (didn't have time to make any) but the end result was really tasty.

    Gina, thank you so much for making cooking fun as well as healthy and encouraging me to think outside the box. I am looking forward to receiving my cookbook! All the best!!

  63. Maybe I'm missing something. I've made these several times and each time my turkey or chicken just tastes blah. I've even tried doubling the seasoning and each time it just tastes like cardboard. Am I missing something? It seems like it's absorbing everything but not letting anything out.

    1. When I am cooking the meat I always season with salt, pepper and garlic salt and I still add the rest of the seasonings as directed.

  64. One of my fave recipes – making it for the 2nd time today – thank you again for all your hard work. I love your website!

  65. Gina, I'm going to make this for dinner tonight and I can't wait!

    Mostly I just wanted to thank you from the bottom of my heart. I'm not on Weight Watchers or anything, but your website has taught me how to eat healthily, manage my portions, and make my own ingredients. You have an incredible way of simplifying recipes so they're time-efficient, budget-friendly, and light without sacrificing any flavor.

    I read the comments so I know you hear this all the time, but you've really touched and changed a lot of people's lives with your blog.

  66. One of my fave recipes that I have gotten from you. I've made this a handful of times bc it is so good! I like mine spicy. I use a can of HOT diced tomatoes and chiles. I hate cutting whole tomatoes.

  67. This is probably the recipe from your site that I make the most.. and it is definitely my boyfriends favorite!! I make these vegetarian with the morningstar veggie crumbles instead of turkey which works wonderfully. Only thing I do differently from there is cook the peppers with Green Chili Enchilada sauce (watered down) instead of broth. We love your recipe for cilantro lime rice with these!

  68. I'm so so glad I stumbled on to this site! You have made healthy eating so much fun for a junk fooder like me! The word diet had never entered into my dictionary until I moved to the states and started piling on pounds! Thank you thank you thank you!
    OMG and this has become my new favourite dinner.. I started by making it with my spicy rice recipe but I realised I can have it just as is and be completely full. It is so perfect and filling and my husband loves it too! Any filling I have leftover I add to a tortilla to make a Mexican pizza.

  69. I made these back in December. I had a lot of filling left so I froze it for later use. I added a large can of diced tomatoes, more corn, cumin, garlic powder, cilantro, half vegetable stock/half chicken stock. Made a wonderful, quick taco soup!

  70. I just made this. It was the bomb!! So good!! I know 1 pepper filled me up but was tempted to eat another! I made it with the cilantro lime rice. I am super picky about recipes and have to say have I been quite impressed with your recipes. I keep finding myself coming back everyday!! Thanks!

  71. Avatar photo
    Displaced Urbanite

    made this last night for my boyfriend and i–i made mine without peppers, and used allspice, but it was amazing and great as leftovers too. I also didn't simmer for as long as need be, but came out perfectly!

  72. I have made these twice so far, both times following the recipe for the most part, but swapping out some of the ingredients based on what I had on hand. Tonight, I used canned diced tomatoes with chilies and added some chili powder. This recipe is delicious and very filling! It does seem to make a lot of extra filling. Last time I used it for burritos. This time I froze it to use another time.

  73. Avatar photo
    Whitney Grupe

    Just made these again last night, and love them. My husband raves about these! I make them with a few more "packaged" ingredients (taco season, canned tomatoes and chilies) but I think the flavor is great. My husband's coworker actually saw his leftovers today and asked for the recipe! I told her about this site and also recommended some other things that we've tried and liked. Thanks!

  74. I love the stuffing. I had left over stuffing and it made terrific burritos. Just made the stuffing again and added green peppers to the stuffing. I added a little precooked brown rice to soak up some of the liquid and let it sit overnight. Reheated the stuffing, added some fat free Chobani plain yogurt as a topping and rolled it all up. Delicious hot or room temperature. Didn't bother with the shredded cheese. Easier than stuffing peppers. Try it.

  75. We just had these and really enjoyed them. The only problem was there was a lot of liquid that collected in the bottom of each pepper. I waited until the meat mixture's liquid was absorbed before stuffing the peppers, so I am not sure what caused this. Would love to find out, so I can avoid it next time. Thanks!

    1. I added a little precooked brown rice to soak up the liquid. I probably only added a 1/4 c rice. That might help.

  76. This is my 2nd time making them. I make a triple batch so I can freeze most of them and have them whenever. I do not put the spicey pepper in but it tastes great.

  77. My sister made this one last night–IT WAS GREAT! She forgot the corn so I sprinkled some on top later. We used low cal Pepper Jack cheese instead of Monterrey Jack and it worked really well.

    I'm so glad I discovered this site yesterday, thanks!

  78. Followed the recipe exactly. These were very good. My husband loved them. I may add a little tomato paste and extra cumin to the filling next time. There will be a next time!

  79. I made these for dinner tonight. They are yummy. My husband and brother both loved them. The only thing I'll change is to add an extra half of a jalepeno. I'd like a tiny bit more kick. I'll definitely make these often. Thank you for sharing it.

  80. Avatar photo
    Erica Popowitch

    Oh my these we're good! We made them straight to the recipe and they came out perfect! Will definitely make again!

  81. Avatar photo
    Lauren Zamora

    I made this and it was beautiful! I improvised bc I'm a poor college student and steamed the peppers on the stove instead of in the oven…still good 🙂

  82. I am making them now! Tried using less ingredients since its just two of us. They are in the oven and smell delicious already!

  83. These 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!

  84. My 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!

  85. I 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!

  86. Making 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.

  87. We 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!

  88. Making these as we speak! Everything smells so good.

    @Bridget…I bought a can of diced tomatoes with mild chilies instead of a tomato.

  89. These were awesome, didn't have tomatoes at my grocery store so I substituted salsa, everyone loved them.

  90. These 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?

  91. Hi! I am not a big a fan of red peppers.. do you think green peppers will still be good with this recipe?! Thanks!

  92. Avatar photo

    YUMM!!! I pinned this, made it, really enjoyed it and reviewed it on my blog: 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!

  93. This 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!!

  94. 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! 😉

  95. I 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

    Thanks again for the great recipe!

  96. Avatar photo
    Ms. Lauren Griswold

    I 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 🙂

  97. They are amazing! I served it with rice on the side and light sour cream! The rice made it for me 🙂

  98. Avatar photo

    I 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!

  99. Making 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!

  100. Delicious! 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.

  101. These 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.

  102. I 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!

  103. Made 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.

  104. 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!

  105. Hi Gina,
    I 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!!

    1. I always use canned corn. I just drain it first. Probably would be a good idea to rinse also to reduce the sodium (?).

  106. Just made these tonight and LOVED them. They are going in my regular rotation. Thanks so much for the great food & photography!

    I've loved ANY recipe I've ever tried from your site.

    Great work!

  107. 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.

    :o) cant wait for more great recipes!!

  108. GOOOD!

    Only 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.

  109. This 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.

  110. Mine are in the oven now and look delicious. I made a bunch of extra filling. Anything besides the potato skins to use it with?

    1. the 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!

  111. I 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.

  112. Made 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!!

  113. I'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!

  114. They 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!

  115. Avatar photo
    Mélanie Béland

    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?

    Anyways, it was delicious.. and it comes from someone who doesn't eat corn usually!

    1. Avatar photo
      Mélanie Béland

      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!

  116. What a great recipe, mine are in the oven right now. Defenatly a recipe that my fiancé will love and not think is 'too healthy'.
    I only just found your blog and I am excited to try some other of your fantastic ideas. Thank you for sharing!

  117. This 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!

  118. OMG 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.

  119. this 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!

  120. I 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!

  121. These 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.

  122. Avatar photo
    Lori Ludeking

    Terrific 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!

  123. Gina.. 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!

  124. Avatar photo
    Much Ado About Somethin

    These looks AMAZING. I've been looking for a great stuffed pepper recipe to try with my orange pepper jack o lanterns I made.

    (See here –

    Can't wait to make them again stuffed with your recipe!

  125. Avatar photo
    Equinox Crew

    Wow! 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.

  126. 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?

  127. Avatar photo
    Ashley + Christian

    I 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! 🙂

    And 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!

  128. Can you do this with canned garden corn? I don't buy frozen but these look soooo good! (:

    1. Avatar photo
      Mélanie Béland

      I did use canned corn (didn't have frozen ones) and the result was good, so my guess is that it's ok

  129. This 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 🙂


    1. 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. 🙂

  130. Avatar photo
    Jenna Fisher


    I 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!!

  131. Made 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.

  132. 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.

    Thank 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 🙂

  133. Question for you Gina,
    I 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!!

  134. I 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.

  135. Made these tonight and added a little tomato sauce, they were AMAZING!!! Thank you for another great recipe!

  136. You 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!

  137. Love 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!

  138. Thank 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.

  139. I'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!

  140. Any 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!

  141. This 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.

  142. i 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!

    and what happens to the chicken broth/water in the dish? 😛

    love u gina as always

  143. If 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

  144. Made these tonight. Well, I bought the ingredients, boyfriend did the chopping and cooking. (Lucky me.) Turned out GREAT! Looking forward to leftovers tomorrow!

  145. Could 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.

  146. Avatar photo
    Shelly Redmond

    I may try these with turkey sausage! Also, I've had great success with stuffed peppers in the crock pot. Another great recipe!

  147. I'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!

  148. This looks delicious! Any idea how they reheat? If I make a batch on Sunday, would they still work for midweek dinners? Thanks!

    1. I 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! 🙂

  149. Looks good, I will be trying this on the weekend but will be using the morningstar griller crumbles rather than the the turkey!!

  150. These 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?

  151. these 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?

  152. OMG 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!!

  153. Gina 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!!

    1. I stuff peppers with venison or spaggetti sauce for camping meals alot. I cook everything to the point where you stuff the peppers, then I freeze. I don't think you should cook the peppers twice. The peppers hold up very well frozen and can be placed on the coals of a fire wrapped in foil or cooked in a pan like recipe!

    2. I do a lot of "cook once, eat twice" meals where I make enough to eat that day and freeze half for a busy day. I cook everything to the point of baking it, then freeze half before baking that portion. The frozen meals never have that "leftover" taste then. Instead they taste as if made fresh the day you serve it.