Southwestern Turkey Stuffed Peppers with Quinoa

Name: Southwestern Turkey Stuffed Peppers with Quinoa
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 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.

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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 pepp ers. 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!