Turkey Stuffed Peppers

Categories > Dinner, Entrees

Turkey Stuffed Peppers

Stuffed peppers in a casserole dish

We love a warm, hearty meal as the weather starts to get colder. Stuffed peppers are an easy way to sneak in veggies and satisfy your craving for mexican food! Plus, this dish is a great make-ahead option.


1 pound ground turkey

1 teaspoon olive oil

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1 teaspoon oregano

1 teaspoon ground black pepper

1 pound diced sweet potato

1 can diced tomatoes

1 can green chilies

1 can corn (drained and rinsed)

1 can black beans (drained and rinsed)

4 red peppers

2 ounces shredded cheddar cheese (optional)



  1. Heat 1 tablespoon of extra virgin olive oil in a fry pan
  2. Add ground turkey and cook until no longer raw (about 8 minutes)
  3. Add spices, mix, and drain excess oil
  4. In a separate pan heat another tablespoon of oil, add sweet potatoes, 2 tablespoons water, cover, and cook for 12 minutes (or until potatoes are soft)
  5. Add tomatoes, green chilies, corn, black beans, turkey, and mix
  6. Rinse and slice off the top of peppers. Deseed and stuff with mixture
  7. In a baking pan place peppers, 1/4 cup water, and cover with foil
  8. Bake for 30 minutes, set aside for 5 minutes to cool and enjoy!
  9. Note: you can add shredded cheese of your choice to top peppers. Uncover pan after 30 min and leave in the oven for an additional 5 or until cheese browns

Why we love it:

One word: Peppers! These colorful veggies are full of amazing health benefits. Red, orange, or yellow—you can’t go wrong. They contain vitamin A, vitamin C, and potassium. Plus, a healthy dose of fiber, folate, and iron. The savory stuffing gives you healthy protein from the ground turkey and black beans, while turmeric is a champion anti-inflammatory food. This dish will have the whole family asking for more!

By Ilene Salmieri: Nutritious Life Certified and founder of  Avocado + Squats

(photo credit: Ilene Salmieri)

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