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:
Le Creuset Heritage Stoneware 10-1/2-by-7-Inch Rectangular Dish // Eden Organic Black Beans // Frontier Herb Organic Ground Cumin Seed // Muir Glen Organic Diced Tomatoes
This post includes affiliate links but are always products I love + recommend!Print
Southwestern Turkey Stuffed Peppers with Quinoa
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 6 1x
- Category: dinner, healthy
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 new spin on a classic.
- 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
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- sea salt + pepper, to taste
- 28 ounces diced tomatoes (in tomato juice)
- 1 heaping cup cooked quinoa*
- 1/4 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!
*Cook 1 cup dry quinoa in 2 cups of chicken stock. Toast the quinoa in olive oil until lightly toasted, pour in stock, bring to a boil and cover. Cook 15 minutes, and then let stand, covered, for 5 minutes.
**The blend I used included sharp Cheddar, Monterey Jack, Asadero, and Queso Blanco cheeses.
This is delicious. My teenagers ask for this regularly.
I’ve made this several times and it is a hit in our house. Wondering if cauliflower rice could be subbed for quinoa? Looking for lower carb option.
Hi Beth, so happy to hear! Yes, I have used cauliflower rice here and it turned out great!
Alana Gauci says
This is one of my favorite recipes! I usually make with 4 large whole red peppers/8 halves and stuff to the very top. I add in organic mild green chili ‘s and mix the cheeses and top with avocado’s They freeze well too, I’ve done it numerous times.
I’m so happy to hear that, Alana! 🙂
These probably wouldn’t be too good frozen and reheated right?
Alcyone Finke says
I love this recipe! I put in extra jalapeños since I love the spice. They also travel well so are perfect for lunch the next day.
Thank you, Alcyone! So happy you enjoyed this recipe! 🙂
Great recipe! I’ve made these twice now and by far my favorite way to stuff peppers! Not to mention the healthier choice with the turkey and quinoa!
So glad you and your family enjoyed! Thanks for taking the time to leave a comment. 🙂
Has anyone actually made these? Most of the comments say they plan to make.
Hey Martine, there’s a bunch of reviews and user photos on Pinterest for these. 🙂
Cynthia Nicoletti says
I love to make stuffed peppers and love your recipe. I need a change on my ingredients and will try yours.
What Corinne Did says
oh em gee this looks lush! It’s making me so hungry! I love stuffed peppers! I have tried to make them before but never this recipe! can’t wait to try this one!
This look so delicious! I love stuffed peppers, but adding turkey and quinoa sounds like such a great combination. ADding this to my list for next week!
Evelyn, PathofPresence says
I love the spices in this recipe! The peppers look delicious and the melted cheese on top is sure to be a hit. I love that its topped with avocado. YUM!
I have yet to make stuffed peppers. I like to put peppers in my food but haven’t tried making stuffed.
I love stuffed peppers and these look protein packed. So much wonderful colour too.
These look absolutely delicious and I would love to make this fabulous recipe for my family.
Kate Andrews says
I’m a pescetarian so I don’t eat meat, but I could totally make this without the turkey. Looks so tasty!
These sound gorgeous! All the perfect flavours and ingredients wrapped into one total comfort food dish. Yum!
Ooooh, the love child of a taco and a stuffed pepper? Yes please!
I love using quinoa and love the idea of adding it to stuffing. The pictures have me drooling because I can only imagine how good these cheesy treasures taste.
Great dish! Any idea the calories on this?
hi, Jessica! One generous serving is about 700 calories, but it also depends on the toppings you put on and how much. hope this helps!
tree company says
your style of writting is very refreshing
Angela @marathonsandmotivation.com says
I LOVE stuffed peepers! This recipe sounds fabulous…Pinned 🙂
Thank you, Angela! I’m a huge fan of stuffed peppers, too. Thanks for pinning! xo
Sharon Wu says
Normally not a fan of quinoa but not going to lie… this recipe looks really delicious. I might just have to give it another shot 😉 Thanks for the inspo! xo, sharon
That’s okay Sharon! I won’t make you eat quinoa! 😉 These would also be delicious with brown rice instead!
J @ Bless Her Heart Y'all says
These sound a look terrific! They are definitely going in my weeknight lineup next week! I love healthy recipes like this that the whole family will love!
Thanks so much J! Me too! I just love baked comfort foods and healthifying ’em! 😉
Anna Elizabeth says
Oh my gosh, I love stuffed peppers! I am definitely trying out this recipe this weekend 🙂
xo Anna Elizabeth
Thanks babe! Hope you like them! 🙂
Stuffed peppers – what a wholesome great classic! I think this dish will never go out of style! Pinning!
Thanks Ilka!! 🙂