Santa Fe Turkey Stuffed Peppers

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

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Santa Fe Turkey Stuffed Peppers
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4.94 from 15 votes
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Santa Fe Turkey Stuffed Peppers

2
Freestyle Points
160
Calories
Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 20 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: American, Tex Mex
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.

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 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

Instructions

  • 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).

Video

Nutrition

Serving: 1/2 pepper, Calories: 160kcal, Carbohydrates: 19g, Protein: 15.5g, Fat: 3g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Sodium: 119mg, Potassium: 0mg, Fiber: 4g, Sugar: 1g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 2
Points +: 4

 

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