Southwestern Turkey Stuffed Bell Peppers

A close up of stuffed peppers with cheese

Southwestern Turkey Stuffed Bell Peppers

Servings 4 Servings


  • 4 bell peppers, of any color
  • ¼ cup water
  • 2 tablespoons olive oil
  • 1 pound ground turkey
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup cooked long grain rice
  • 1 cup enchilada sauce
  • cup corn kernels
  • 1 cup black beans
  • 1 cup shredded mozzarella cheese
  • Optional Toppings:
  • chopped cilantro
  • guacamole
  • jalapeño
  • salsa


  • Preheat the oven to 375ºF.
  • Using a sharp knife, slice the peppers in half and spoon out the ribs and seeds, then rinse. Place them in a microwave/oven safe baking dish. Pour ¼ cup water to the bottom of the dish. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
  • Heat oil in a large skillet over medium heat. Add the ground turkey and cook for 5 minutes or until almost cooked through. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the chili powder, cumin, remaining 1 teaspoon salt, and black pepper. Brown the meat with the seasonings for 2-3 minutes. Add in the cooked rice, enchilada sauce, corn and black beans; stir to combine.
  • Generously stuff the peppers with the ground turkey mixture. Add a generous amount of cheese on top and bake for 20 minutes or until the cheese is bubbling and melted.
  • Top the peppers with fresh cilantro and other toppings of choice. Enjoy!