Santa Fe Stuffed Peppers

Santa Fe Stuffed Peppers: a healthy dinner made with ground turkey, corn, beans, and tomatoes! You’ll love this southwestern twist on a classic meal.

For more southwestern meals, be sure to try our Carne Asada. It’s delicious when served with cilantro lime rice and guacamole!

Why this Dinner Recipe Works

When stuffed peppers are on the menu, it normally means I’m making my mom’s version: green peppers stuffed with a mixture of ground beef, minute rice, tomato soup, salt, pepper and egg.

Delicious? Yes. Healthy? Ummm, not so much.

This variation puts a healthy spin on that classic meal using ground turkey, crushed tomatoes and lots of high-fiber beans stuffed into fresh bell peppers. I even use reduced fat cheese on top to add flavor while keeping dinner on the lighter side.

Santa Fe Stuffed Peppers have just the right amount of spice, tons of fresh flavor AND they’re easy to throw together! What more can you ask of a dinner recipe?

Ingredient Notes

• Ground turkey – Lean ground beef or ground chicken can be substituted.
• Black beans – I used canned beans, drained and rinsed. Pinto beans or red beans would be a delicious alternative, too.
• Rice – Jasmine rice, cooked in advance is my preference, but any long grain white rice works–or use brown rice for an even healthier meal.
• Reduced Fat Colby Jack Cheese – Or use regular cheese if you don’t care about the fat content.
• Red Sweet Peppers – Green or yellow sweet bell peppers work too.
• Kosher Salt- be sure to choose kosher salt. It’s more coarse than table salt.

Step by Step Instructions

Prepare the red peppers. Wash the peppers and slice off the tops. Scoop out the seeds and stand the peppers up in a baking dish.

Brown the meat. Cook the turkey in a skillet over medium heat until browned, then add the tomatoes, black beans, sweet corn and spices. Let the mixture simmer for about 15 minutes.

Meanwhile, cook the rice according to package directions.

Stuff and bake. When the rice is cooked, add it to the skillet and mix to combine it with the turkey. Fill each pepper with the mixture, cover with foil and bake for about 40 minutes.

Add cheese. Remove the foil from the pan, sprinkle the peppers with cheese and bake for another 5 minutes to let the cheese melt.

Serve with chopped green onions, if desired.

Tips and Tricks

• For a make ahead meal, you could prep the peppers and make the turkey mixture at the beginning of the day, then store covered in the fridge until ready to fill and bake at dinner time.
• To remove the seeds from the peppers, graze a paring knife along the insides to loosen the seeds, then use a spoon to scoop them out.

Recipe FAQs

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Santa Fe Stuffed Peppers

5 from 5 votes

By: Aimee

Santa Fe Stuffed Peppers: a healthy dinner made with ground turkey, corn, beans, and tomatoes! You'll love this southwestern twist on a classic meal.

Prep Time: 25 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 8 servings

Ingredients 

1x2x3x

• ▢ ¾ pound ground turkey breast
• ▢ 1 ½ Tablespoons cumin
• ▢ 1 teaspoon kosher salt
• ▢ 1 can crushed tomatoes 28 ounce
• ▢ 1 can black beans, rinsed and drained 15.25 ounce
• ▢ 1 can sweet corn, drained 15.25 ounce
• ▢ 3 cups cooked Jasmine Rice
• ▢ 8 fresh sweet Red peppers
• ▢ 1 cup reduced fat Colby Jack cheese
• ▢ 2 green onions sliced

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Instructions 

• Wash red peppers and slice the tops off each pepper. Remove the seeds. Stand each pepper up next to eachother in a large baking dish (13×9).
• In a large skillet, brown ground turkey until fully cooked. Drain. Return to skillet. Add cumin, salt, tomatoes, black bean and sweet corn. Simmer about 15 minutes.
• Meanwhile, cook Jasmine rice according to package.
• Add cooked rice to skillet, combining completely. Remove from heat. Fill each red pepper with turkey mixture.Cover dish with foil and bake in a 350 degree oven for about 40-45 minutes. Remove foil and to with cheese. Bake an additional 5 minutes, until cheese is melted. Remove from oven and sprinkle with green onion pieces.
• Serve and enjoy!

Notes

• For a make ahead meal, you could prep the peppers and make the turkey mixture at the beginning of the day, then store covered in the fridge until ready to fill and bake at dinner time.
• To remove the seeds from the peppers, graze a paring knife along the insides to loosen the seeds, then use a spoon to scoop them out.

Nutrition

Serving: 1pepper, Calories: 282kcal, Carbohydrates: 35g, Protein: 22g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Cholesterol: 44mg, Sodium: 391mg, Fiber: 4g, Sugar: 9g

Course: Main Dish

Cuisine: Mexican

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

All the good taste of classic Stuffed Peppers like mom used to make but with better-for-you ingredients and little more color to spice things up. This easy healthy dinner recipe is bound to become a family favorite.