Turkey and Black Bean Stuffed Bell Peppers
Colorful bell peppers filled with seasoned ground turkey, black beans, corn, and melted cheese. These protein-packed stuffed peppers are a wholesome, satisfying dinner with 35g of protein and only 380 calories per serving.
15m
4
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Ingredients
- 4 large bell peppers (any color), tops cut off and seeded
- 1 pound lean ground turkey (93% lean)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup cooked brown rice
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 cup shredded Mexican cheese blend
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- 1
Preheat oven and prep peppers
Preheat oven to 375°F (190°C). Cut the tops off the bell peppers, remove seeds and membranes. Place peppers upright in a baking dish and set aside.
- 2
Cook the turkey mixture
Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened. Add garlic and cook 30 seconds. Add ground turkey, breaking it apart with a spatula, and cook until browned, about 5-6 minutes.
- 3
Season and combine filling
Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add black beans, corn, diced tomatoes, and brown rice. Cook for 2-3 minutes until heated through and well combined.
- 4
Stuff the peppers
Spoon the turkey and bean mixture evenly into each bell pepper, packing it gently. Top each pepper with shredded cheese.
- 5
Bake
Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes until the cheese is melted and bubbly and the peppers are tender.
- 6
Garnish and serve
Remove from oven and let cool for 5 minutes. Garnish with fresh cilantro. Serve with a dollop of plain Greek yogurt or salsa if desired.
Chef's Tips
You can prep these peppers ahead of time and refrigerate before baking — just add 5-10 minutes to the cook time. For a lower-carb version, skip the brown rice and add extra beans. Leftovers reheat beautifully in the microwave for 2-3 minutes.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this turkey and black bean stuffed bell peppers
How long does it take to make Turkey and Black Bean Stuffed Bell Peppers?
This recipe takes 45 minutes total time, including 15 minutes prep time and 30 minutes cooking time.
How many servings does this Turkey and Black Bean Stuffed Bell Peppers recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Turkey and Black Bean Stuffed Bell Peppers recipe?
This recipe is rated as Easy difficulty level, making it perfect for beginners.
Can I make substitutions in this Turkey and Black Bean Stuffed Bell Peppers recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this turkey and black bean stuffed bell peppers ahead of time?
Yes! You can prepare this turkey and black bean stuffed bell peppers up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover turkey and black bean stuffed bell peppers?
Store leftover turkey and black bean stuffed bell peppers covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with turkey and black bean stuffed bell peppers?
This turkey and black bean stuffed bell peppers pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze turkey and black bean stuffed bell peppers?
Yes, this turkey and black bean stuffed bell peppers freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.