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turkey stuffed bell peppers

Healthy Turkey Stuffed Peppers

  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 1 hour 20 mins
  • Total Time: 1 hour 35 mins
  • Yield: 6 1x
  • Category: Main
  • Method: Baked
  • Cuisine: Tex-Mex


Stuffed bell peppers with ground turkey, turkey sausage, corn, black beans, salsa, spices, and fresh cilantro. Healthy and flavorful dinner for the whole family to enjoy!


Units Scale
  • 3 Tbsp. extra-virgin olive oil
  • 1 medium white onion, chopped
  • 2 garlic cloves, minced
  • 8 oz. ground turkey
  • 4 oz. sweet Italian turkey sausage, removed from casing
  • 16 oz. jar mild or medium salsa (depending on how spicy you want it)
  • 1 Tbsp. tomato paste
  • 1 tsp. Kosher salt
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 cup frozen corn
  • 1/2 cup black beans, drained and rinsed
  • 1/2 bunch fresh cilantro, chopped
  • 3 large bell peppers (any color), cut in half lengthwise, seed + stem removed
  • 1/4 cup water
  • 1/2 cup shredded Mexican blend cheese
  • Kosher salt and black pepper, to taste


  1. In a large sauté pan, heat olive oil over medium heat. Add onion and cook for 3-4 minutes or until soft. Add garlic and cook for 1 minute. Add turkey and sausage, and cook until no longer pink, about 5-6 minutes, while breaking up with a spoon.
  2. Stir in salsa, tomato paste, salt, cumin, and oregano. Bring to a simmer, reduce heat to low, and let simmer partially covered for 20-23 minutes, while stirring occasionally. The liquid will cook down to almost none. Stir in corn, beans, and cilantro. Remove pan from heat.
  3. Preheat the oven to 350 degrees F.
  4. Season the inside of bell peppers with salt and pepper. Spoon generous amount of meat mixture into each pepper half and place in a 10 X 10-inch baking dish. You want the peppers sitting snuggly in the baking dish.
  5. Pour water on the bottom of the pan. Cover tightly with aluminum foil and bake for 45-60 minutes or until peppers are tender.
  6. Remove from the oven. Sprinkle each pepper evenly with cheese, cover tightly with foil and let sit at room temperature for about 5 minutes. The heat from the peppers will melt the cheese. Or broil the peppers for few minutes until cheese is melted.


  • Leftovers: Leftover peppers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat either in the oven or in the microwave. To reheat in the oven, bake the peppers in a covered dish at 350 F for 15-20 minutes or until heated through.
  • To Freeze: Cooked peppers can be frozen in a freezer-safe container for up to 3 months. Thaw out in the refrigerator overnight and reheat in the oven at 350 F for 15-20 minutes.


  • Serving Size:
  • Calories: 303
  • Sugar: 9.6 g
  • Sodium: 1409.1 mg
  • Fat: 16.3 g
  • Carbohydrates: 21.3 g
  • Protein: 19.5 g
  • Cholesterol: 50.7 mg

Keywords: easy, Mexican, healthy,