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Mexican Stuffed Peppers with Ground Turkey in a dish topped with cilantro.
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5 from 1 vote

Mexican Stuffed Peppers with Ground Turkey

Healthy Mexican stuffed peppers with ground turkey, cauliflower rice, black beans, and corn. They’re a flavorful, high-protein, easy weeknight dinner.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main
Cuisine: Mexican
Keyword: Mexican stuffed bell peppers, Mexican stuffed peppers, Mexican stuffed peppers healthy, Mexican stuffed peppers turkey, Mexican stuffed peppers with ground turkey, taco stuffed bell peppers
Servings: 8 servings
Author: Shawna Clark

Ingredients

  • 4 large bell peppers any color, seeds removed
  • 1 teaspoon olive oil
  • 1 medium onion white, sweet, or brown, diced
  • 2-3 garlic cloves minced
  • 1 cup cauliflower rice frozen or fresh
  • 1 pound lean ground turkey or ground turkey breast
  • 1, 15- ounce can black beans drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 1, 15- ounce can of tomato sauce
  • 1 packet taco seasoning or homemade taco seasoning
  • 1 cup reduced-fat shredded cheddar or shredded light Mexican cheese blend
  • 2 tablespoons chopped fresh cilantro optional for topping
  • 2-3 sliced green onions optional for topping

Instructions

  • Slice each bell pepper in half lengthwise and scoop out the seeds. Set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and cauliflower rice and cook for 3-4 minutes. Stir in the garlic and cook for 30 seconds, until fragrant. Push the mixture to one side of the skillet.
  • Add the ground turkey to the skillet, season with salt and pepper, and use a spatula to break it up into smaller pieces until fully cooked.
  • Mix the tomato sauce and taco seasoning in a bowl until well combined.
  • Add in the drained and rinsed black beans, corn, and the prepared tomato sauce mixture to the skillet. Then, mix everything well and let it simmer for 3-5 minutes.
  • Arrange the peppers cut side up on a large baking dish or rimmed sheet pan.
  • Spoon the turkey mixture evenly into each pepper half.
  • Add 3-4 tablespoons of water to the dish and cover tightly with foil to help steam the peppers and keep the filling moist.
  • Cover with foil and bake at 375°F for 35-40 minutes. Remove the foil, sprinkle cheese over the tops, and bake for another 5-10 minutes, until melted.
  • Top with cilantro and green onions, then serve.

Video

Notes

  • Adjust for Size: If your peppers are on the smaller side, grab a few extra so you have enough for all the filling.
  • Protein Swap: You can use lean ground turkey in this recipe or ground turkey breast for an even leaner option. For another option, substitute the ground turkey with lean ground chicken, ground chicken breast, or even lean ground beef.
  • Taco Seasoning: Use a packet of your favorite taco seasoning for a quick and easy option. Or, try our flavorful homemade taco seasoning.
  • Rice Options: We used cauliflower rice for a lighter, low-carb option. Feel free to swap with cooked brown rice, white rice, or quinoa, if preferred.
 
WW Points: 2 points per bell pepper half
To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition

Serving: 1bell pepper half | Calories: 210kcal | Carbohydrates: 21.5g | Protein: 21g | Fat: 3.7g | Saturated Fat: 1.8g | Cholesterol: 48mg | Sodium: 280mg | Fiber: 5.6g | Sugar: 5.9g