Southwest Stuffed Peppers with Ground Turkey

Stuffed peppers are such a great way to integrate tons of veggies and whole grains into your diet. I developed Southwest Stuffed Peppers with Ground Turkey so I can have an all-in-one meal to feed my family fast. First, I make a filling of lean ground turkey, black beans, corn, tomatoes, and brown rice. Then I stuff the peppers and bake them before topping with some melty, gooey cheese. These Southwest Stuffed Peppers with Ground Turkey are so good, they will become your new weekly staple!

Recipes Similar to Southwest Stuffed Peppers with Ground Turkey:

Taco Stuffed Peppers

Tasty Stuffed Pepper Breakfast

Barbecue Turkey Meatloaf Muffins

Lean Ground Turkey Chili Recipe

What Makes This a Well-Rounded Meal?

A well-rounded meal is a meal that has a lot of healthy food groups in the same dish, all at once. This recipe has vegetables, lean meat, legumes, whole grains, and dairy all in one. Because of all the healthy and whole ingredients in this dish, it will keep your full for longer, without having to eat as much! This recipe is ideal for people watching their calorie intake.

This type of meal is becoming more and more popular as folks realize the health benefits of all-in-one meals. If you like these types of dishes, try my Healthy Chicken Salad.

Ingredients in Southwest Stuffed Peppers with Ground Turkey

• 6 bell peppers
• extra virgin olive oil
• onion
• jalapeño
• fat-free ground turkey
• ground cumin
• chili powder
• salt
• black pepper
• reduced-sodium black beans
• sweet corn
• diced tomatoes
• lime juice
• fresh cilantro
• cooked brown rice
• reduced-fat Monterey Jack cheese

How to Make Southwest Stuffed Peppers with Ground Turkey

Preheat the oven to 350°F. Set out a 9×13-inch baking dish and stand the peppers in the dish so they fit snugly, cut-side up.

Heat a large skillet over medium heat and add the oil, onion, and jalapeño, cooking until the onions start to become translucent, 2-4 minutes.

Add the turkey, breaking it up with a wooden spoon until it is all white, about 4-6 minutes, and season the meat with the cumin, chili powder, salt, and pepper.

Add the black beans, corn, diced tomatoes, lime juice, cilantro, and cooked rice to the skillet. Stir to combine and remove from the heat.

Evenly fill each pepper with about ¾ cup of the skillet mixture. Pour enough water in the bottom of the baking dish to cover the bottoms of the peppers by about 1 centimeter. This will steam the peppers as they are in the oven to make them soft.

Cover the dish with foil and bake until the the peppers are soft, 40-45 minutes.

Uncover and top each pepper with 1 tablespoon of cheese and bake until the cheese is melted, 5 minutes.

Serve each pepper with a dollop of optional light sour cream, or plain Greek yogurt and additional chopped cilantro and lime.