stuffed peppers, part dos – southwest style

Southwest Stuffed Peppers

I am a glutton for stuffed green peppers.  I think that a bell pepper is just begging to be filled with a delicious mixture of ground meat and vegetables.  And while I love a traditional stuffed pepper with tomatoes, beef and rice, this time I wanted to mix it up a bit.  So I took inspiration from the Southwest.

This dish is also pretty light, and if you’re looking for a healthy, low carb option – this might be it.  Instead of using a grain like rice, I chose to use black beans and corn instead.  I also substituted the ground beef with 93% fat free ground turkey.  I figured I could go pretty lean on the protein because eventually it will be mixed diced tomatoes and cheese which will add moisture and a little fat.

If you want to feed more folks – have no fear, just add in some brown rice or quinoa, more seasoning and a little moisture – water, chicken stock, more tomatoes.  Don’t forget about the freezer too!  This dish would be a great freezer meal.  Just make a double batch or extend the stuffing with rice, and put half in the freezer.  Perfect for single serve meals straight from the freezer.


8 oz ground turkey1 small white onion chopped
1 garlic clove minced
1 tsp olive oil
1/2 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp coriander
salt and pepper
1 can black beans, drained and rinced
1 cup yellow corn, frozen
1 can diced tomatoes, with juice
1 cup shredded cheddar cheese, plus extra for the top
4 whole large bell peppers, tops and seeds removed

Preheat oven to 400 degrees. In a skillet, heat the olive oil then brown the ground turkey, onions and garlic.  Season with salt and pepper. When the turkey is cooked, add the spices and cook for 30 seconds.  In a large bowl, mix together the turkey, drained black beans, corn, diced tomatoes and cheese.

To prepare the bell peppers, remove the stems and seeds, leaving as much of the whole pepper as possible.  If your peppers are uneven and don’t stand on their own, just slice off a small bit of the bottom “feet” to stabilize.  Make sure that you don’t cut too much or you’ll create a whole in the bottom.

Stuff each pepper with quarter of the mixture, and place in a baking dish.  Cover and cook in the oven for 30 minutes.  Remove the foil, add a sprinkle of cheese to the top and cook uncovered for another 10 minutes.

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