These Southwestern Turkey Stuffed Peppers are filled with quinoa, black beans, roasted corn, and spices. Topped with typical taco fixings, this healthy meal is a twist on a classic and filled with fiber and protein.
I love stuffed peppers. They’re one of my absolute favorite things. I love making regular ol’ stuffed peppers. I love making vegan Italian stuffed peppers. And I love creating unique, fun twists on stuffed peppers, like these Southwestern ones!
I love me a good taco. Who doesn’t, right? These Southwestern turkey stuffed peppers are if a stuffed pepper and a taco had a baby. They’re topped with sour cream, cheese, olives, fresh cilantro, salsa, and avocado.
They’re filled with ground turkey, roasted corn, black beans, garlic, shallot, tomatoes, jalapeno, and tons of spices.
And they make the entire house smell SO good.
Top them with cheese and let them get gooey, ooey in the oven and dinner is a-ready.
Serving these with a little make-your-own-toppings station makes this a fun, interactive dinner. Think taco night but with some super warm, cheesy, comforting baked peppers. The perfect colder weather dinner.
My family loves my stuffed peppers and requested that I make them. I wasn’t really feeling peppers, though, and I was craving Mexican food something fierce. Hence where this recipe came from. A happy (and delicious) medium.
I almost always make stuffed peppers with brown rice, but figured why not add quinoa instead? (For tips on how to cook quinoa, check out this post.) Thanks to lean turkey, hearty vegetables, black beans, and quinoa, these peppers are pretty healthy, too. And you can make them as light as you’d like. You really don’t need the additional toppings, because they’re full of flavor on their own. But, you know, a little bit doesn’t hurt!
These Southwestern turkey stuffed peppers have a generous helping of fiber, protein, potassium, iron, and vitamin B6. Heck yeah.
What are your favorite ways to stuff peppers? Tell me in the comments below!
Here are some things you may need or want for this recipe:
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- 6 bell peppers
- 1 tablespoon olive oil
- 1 large shallot, minced
- 3 cloves garlic, minced
- 1 large jalapeno, diced
- 1 lb 93% lean ground turkey
- 15 ounces (1 can) black beans
- 1 cup frozen roasted corn
- 2 teaspoons cumin
- 2 teaspoons chili powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- sea salt + pepper, to taste
- 28 ounces diced tomatoes (in tomato juice)
- 1 heaping cup cooked quinoa*
- ¼ cup fresh cilantro, chopped
- 2 cups shredded Mexican-blend cheese*
- Olives, avocado, salsa, sour cream, and fresh cilantro.
- Preheat oven to 375.
- Slice the peppers in half lengthwise, remove the seeds/core, drizzle with olive oil, sea salt, and pepper. Roast the peppers cut side down for 15 minutes. Set aside.
- Heat a skillet with a tablespoon of olive oil and cook the shallot, garlic, and jalapeno until softened, but not browned. Season with sea salt and pepper. Add in the ground turkey, crumble, and cook until cooked through. Season the turkey mixture with the cumin, chili powder, paprika, oregano, and garlic powder.
- Add in the roasted corn, black beans, and the diced tomatoes. Cook to reduce the tomatoes a bit and to meld the flavors. Remove from the stove and mix in the cooked quinoa and chopped fresh cilantro. Taste the mixture for salt and add more if needed.
- Turn the peppers over, cut side up. Pack the filling into the 12 bell pepper halves. Top each half with some shredded cheese. Bake, covered in foil, for 20 minutes. Remove the foil and bake an additional 10-15 minutes, until the cheese is melted, bubbly, and the peppers are tender.
- Top with desired toppings. Enjoy!
**The blend I used included sharp Cheddar, Monterey Jack, Asadero, and Queso Blanco cheeses.
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