No one can resist the savory goodness packed into these Southwestern Turkey Stuffed Peppers. They’re easy to make with ground turkey, fire roasted tomatoes, black beans, Monterey Jack cheese and more – perfect weeknight dinner and easy to prep!
The Best Stuffed Peppers
Whenever I open the oven to a baking dish full of bright stuffed peppers with bubbling cheese on top, I know that my dinner is about to be a hit. No matter what time of year it is, these juicy red peppers stuffed with turkey and veggies will remain in your dinner rotation. A diced poblano pepper provides a kick of spiciness that’s complimented by the garlicky roasted tomatoes and the melty Monterey Jack cheese.
And there’s more than just yumminess stuffed into these sumptuous peppers. This hearty meal contains plenty of protein and nutrients to fuel your body! So if you like Southwestern flavors and love a healthy family dinner, this easy recipe will check off all your boxes.
What You’ll Need
If you couldn’t already tell, I’m obsessed with the explosion of flavor these peppers have with every bite. Here are the ingredients I have to thank!
- Ground Turkey: You’ll need a pound and a half.
- Cilantro: Even if you aren’t the biggest fan of cilantro, I wouldn’t leave it out. It provides a touch of citrus that really adds to the other elements. I promise it won’t bother you in this recipe!
- Chili Powder: For some nice Southwestern heat.
- Poblano Pepper: Dice up your pepper into small pieces.
- Onion: Diced.
- Corn: I usually use frozen corn, but fresh corn works too!
- Canned Black Beans: Low sodium, drained and rinsed.
- Salt & Pepper: You’ll need half a teaspoon of salt and 1/4 teaspoon of pepper.
- Red Peppers: Cut each pepper in half and remove the seeds.
- Fire Roasted Tomatoes with Garlic: Two cans, drained.
- Monterey Jack Cheese: The melting properties of Monterey Jack make it an amazing topping for stuffed peppers.
Shop This Recipe
How to Make Southwestern Turkey Stuffed Peppers
Stuffed peppers are a fancy meal made with very little effort. You just have to cut and empty the peppers, combine the other ingredients in a bowl and stuff away!
Heat Oven: Preheat the oven to 350ºF.
Combine Turkey, Spices & Veggies: In a large bowl, combine the ground turkey, cilantro, chili powder, onion, corn, poblano, salt and pepper.
Gently Add Beans: Once the above ingredients are combined, add the drained black beans and gently mix so as not to crush the beans.
Stuff Peppers: In an 11×17-inch baking dish, arrange the red pepper halves face-up. Add about 3/4 cup of the turkey mixture to each red pepper half.
Add Tomatoes: Next, evenly top each of your stuffed peppers with the drained fire-roasted tomatoes.
Cover & Bake: Cover the baking dish with foil and bake at 350°F for 30 minutes.
Uncover & Continue Cooking: After 30 minutes, remove the foil and bake the peppers for an additional 25 minutes. Remove them from the oven and top each one with cheese.
Melt Cheese: Place the peppers back in the over for 2-3 minutes, or until the cheese is melted.
Enjoy! Serve warm.
Tips for Success
Tackling these turkey stuffed peppers doesn’t take a professional chef. With these simple tips and tricks in your back pocket, you can’t fail!
- Use a Baking Pan: If you cook your stuffed peppers on a baking sheet instead of in a baking pan, they may fall over in the oven. Be sure to cut them from top to bottom as well so they fit in the pan snugly.
- Drain Beans & Tomatoes Well: You definitely don’t want any excess water making its way into these stuffed peppers, which could cause them to become soggy. To avoid this, thoroughly drain the canned beans and tomatoes.
- Cook Covered, Then Uncovered: Be sure to follow the instructions for covering and uncovering the pan. If you forget to cover it for the first 30 minutes of baking, the tops of your stuffed peppers will burn.
- Add the Cheese at the End: If you add the cheese too early, it will melt into the filling and you won’t be able to taste it as well. Since Monterey Jack is relatively mild, it’s definitely better to add it at the end and then return the peppers to the oven for a couple of minutes. You could also just let the cheese melt on its own!
Want to pile even more toppings onto these savory treats? Be my guest! Let me guide you in a tasty direction.
- Baby Spinach Leaves
- Sour Cream
- Gouda Cheese
- Chopped Cilantro
- Pickled Jalapenos or Pickled Onions
- Bacon Bits
- Fresh Basil
Pretty much any side dish will compliment these spicy turkey stuffed peppers. Here are a few crave-worthy recommendations!
- Pair with Quinoa Salad: My refreshing Quinoa Tabbouleh Salad comes together in just 20 minutes. Flavored with fresh mint and lemon juice, this veggie-packed side dish won’t disappoint!
- Serve with Orzo: Pasta, anyone? This zesty Lemon Parmesan Garlic Orzo is an out-of-the-box recipe that will impress everyone at the table. Add these hearty peppers to the mix and you’ve got one delicious family dinner.
- Serve with Rice: Cilantro rice, sticky rice, cauliflower rice—it would all taste incredible alongside these stuffed peppers! Pile up your plate and enjoy.
How to Store and Reheat Leftovers
Believe it or not, stuffed peppers are super easy to save and store for later. You just have to wrap each pepper tightly in plastic wrap once they’ve cooled completely and then refrigerate them in an airtight container. They’ll stay good for up to 4 days!
To reheat them, simply return them to the baking pan and place them in a 350°F oven for about 15 minutes, covered. After 15 minutes, remove the covering and bake them for another 5.
Can I Freeze These?
Yes! These can be kept in the freezer as well, where they’ll last for up to 3 months, if stored properly. Wrap each cooled pepper in two tight layers of plastic wrap, then place them in a freezer-safe container and store.
Thaw out frozen stuffed peppers in the fridge before reheating them. Alternatively, you can bake them directly from frozen for about 45 minutes covered followed by 5 minutes uncovered.Print
No one can resist the savory goodness packed into these Southwestern Turkey Stuffed Peppers. They’re easy to make with ground turkey, fire roasted tomatoes, black beans, Monterey Jack cheese and more!
- 1 1/2 lb. of ground turkey
- 1 T. cilantro
- 1 tsp. of chili powder
- 1 poblano pepper, diced
- 1/2 cup of onion, diced
- 1 cup of corn (I used frozen)
- 1 can of black beans, low sodium (15oz), drained & rinsed
- 1/2 tsp of salt
- 1/4 tsp of pepper
- 4 red peppers, halved & seeds removed
- 2 cans of fire roasted tomatoes with garlic, drained
- 1/2 cup of Monterey Jack cheese
- Preheat oven to 350ºF. In a large bowl combine ground turkey, cilantro, chili powder, onion, corn, poblano, salt, and pepper.
- Once combined add drained black beans and gently mix, so as not to crush the beans. In an 11×17 baking dish, arrange red pepper halves face up. Add about 3/4 cup of turkey mixture to each red pepper half.
- Next, evenly top each stuffed peppers with drained fire roasted tomatoes. Cover baking dish with foil and bake at 350°F for 30 minutes.
- After 30 minutes, remove foil and bake an additional 25 minutes until uncovered. Remove from the oven. Top each pepper with cheese and place back in the over for 2-3 minutes or until cheese is melted.
Keywords: easy stuffed peppers, ground turkey stuffed peppers, healthy stuffed peppers
More Healthy Dinner Ideas
Looking for more nutritious weeknight dinner recipes? Stop the search and start cooking one of the healthy dishes below!
- Tuna Poke Bowls with Sriracha Mayo
- Mexican Quinoa Salad with Cilantro Lime Dressing
- 20 Minute Air Fryer Pesto Salmon