Santa Fe Stuffed Peppers

This delicious dish is filling, beautiful and an amazing source of vitamin c! They will ask for seconds!


1 Lb ground turkey breast

1 ½ Tablespoons cumin

2 garlic cloves, chopped

2 Tbs of chopped cilantro

1 teaspoon kosher salt

1 teaspoon black pepper

1/2 of chopped jalapeño pepper

1 cup of mild taco sauce (you can also use tomato sauce)

1 large tomato diced

1/4 red onion chopped

1 can (15.25 oz) black beans, rinsed and drained

1 can (15.25 oz) sweet corn, drained

3-4 fresh peppers (I like using different colors for optics)

1 cup reduced fat Colby Jack cheese or cheddar

2 green onions, sliced, optional


Wash peppers and cut right through the middle vertically. Remove the seeds. Lay your halves in a baking dish (13×9).

In a large skillet, brown ground turkey, breaking it up and season with salt and pepper, stir continuously until fully cooked. Add cumin, tomatoes, black bean, cilantro, onions, jalapeños and garlic. Simmer about 5 minutes.

After five minutes, add corn and taco sauce stir well and cover for another 5-10 minutes. If it gets too dry add 2 Tbs of water and lower heat.

Remove from heat. Fill each red pepper halve with turkey mixture and cover with cheese. Cover dish with foil and bake in a 350 degree oven for about 25-35 minutes, until cheese is melted. Remove from oven and sprinkle with green onion pieces if using

Serve and enjoy!

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