Cheesy Turkey Enchilada Stuffed Peppers make an absolutely delicious healthy weeknight dinner for the family.
Cheesy Turkey Enchilada Stuffed Peppers filled with tex-mex flavor and covered in melty cheese. These gluten free Stuffed Peppers make an absolutely delicious healthy weeknight dinner for the family.
Has anyone else grown up on Stuffed Peppers?
My mom use to make them like once a week during the fall and winter months. Except she had a totally different method of making them. I remember her par boiling the peppers ahead of time so the skin was softer. She liked it that way. I’m a texture person when it comes to food. So when it was par boiled, while the inside was good, the entire meal was mushy to me. It had no variety in texture.
I like to make the filling ahead of time and then stuff it the raw pepper. Then I cook the stuffed peppers in the oven for about 20 minutes or so. This helps ensure that the pepper gets a little softer but doesn’t loose all of it’s crunch. Which in my book is the way to go!
You need to add variety with texture in your food, it brings intrigue and keeps your palate guessing what’s going to come next.
For these enchilada stuffed peppers I decided to use ground turkey instead of beef because it’s a little lighter. However, sometimes ground turkey can tend to dry out a little more than beef. As a way to compensate for that dryness I added diced tomatoes and the enchilada sauce to the mixture so that the meat mixture didn’t dry out.
You’re going to love it! Plus it’s topped with cheesy goodness and avocado! What’s not to love!
These peppers scream comfort food to me, but in a healthy way!
If you liked my Turkey Stuffed Poblanos topped with an Avocado Crema then you are going to love these enchilada stuffed peppers.
They are filled with protein, fiber, flavor and are super easy to make. They can even be made ahead of time if you’d like.
Serve them with a small salad or a side of Spanish rice and you’re good to go!
I hope you give them a try soon. I know they won’t disappoint.
Bon Appetit friends!
- Serves: 8-10
- Serving size: 2 peppers
- Calories: 343
- Fat: 14 g
- Saturated fat: 4 g
- Carbohydrates: 28 g
- Sugar: 10 g
- Sodium: 1618 mg
- Fiber: 10 g
- Protein: 27 g
- Cholesterol: 72 mg
- 1 tablespoon grape see oil
- 1 cup diced red onion
- 2 garlic cloves, minced
- 1 lb ground turkey
- 14 oz. can low sodium black beans
- 14 oz. can low sodium fire roasted diced tomatoes
- 1 cup mild red enchilada sauce
- ¼ teaspoon crushed red pepper flakes
- ¼ cup chopped fresh cilantro
- salt to taste
- 4-5 bell peppers, halved
- 8-10 tablespoons shredded mexican cheese
- Optional Garnish: sliced avocado, diced red onion, fresh cilantro, green onions, or jalapeños
- Preheat oven to 350 degrees F.
- Cut bell peppers in half. Remove seeds and membranes. Place on a baking sheet or in a 9x13" pan.
- Heat a large skillet to medium high heat. Add grape seed onion and onions. Saute until onions are translucent, about 2-3 minutes. Next add in the garlic and saute for 30 seconds, until the garlic is fragrant.
- Add in the ground turkey. Cook turkey until no longer pink, about 5-7 minutes.
- Then add in the black beans, diced tomatoes, enchilada sauce, crushed red pepper flakes, fresh cilantro and salt to taste. Stir and let cook for 2-3 minutes until all the flavors are combined.
- Stuff each pepper with the ground turkey enchilada mixture. Cover the pan with tin foil.
- Bake for 30 minutes.
- Remove peppers from oven. Remove the tin foil.
- Top each pepper with 1 tablespoons of shredded mexican cheese. bake for 3 more minutes or until cheese is melted.
- Top with desired toppings: sliced avocado, diced red onion, fresh cilantro, green onions, or jalapeños
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
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