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–+ servings
Three colorful Turkey Stuffed Peppers with Cheesy Top, filled with rice, beans, and corn, garnished with cilantro.

Turkey Stuffed Peppers with Cheesy Top

This recipe makes 12 servings of turkey stuffed bell peppers topped with melted cheese. The filling combines ground turkey, rice, beans, corn, and fire-roasted tomatoes seasoned with chili powder, cumin, and paprika.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 2400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the peppers
  • 6 bell peppers halved lengthwise and seeds removed
  • 1/2 cup water
  • 1 1/4 cups cheese Tillamook Sharp Cheddar preferred
For the turkey filling
  • 1 tbsp olive oil
  • 1/2 onion finely diced into 1/4-inch pieces
  • 3 cloves garlic minced
  • 1 lb ground turkey
  • 2 1/2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp salt
  • 15 oz tomatoes Fire Roasted diced tomatoes recommended
  • 2 1/4 cups salsa
  • 2 cups rice cooked and cooled
  • 1 cup corn
  • 15 oz black beans rinsed and drained
  • 2 tbsp cilantro

Equipment

  • 9x13 inch baking dish
  • Large skillet

Method
 

  1. Preheat your oven to 375°F. Halve the bell peppers lengthwise, remove the seeds and membranes, and place them in a baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and minced garlic, cooking for 3 minutes until the onion softens. Add the ground turkey and the spice mixture (chili powder, smoked paprika, cumin, oregano, and salt). Cook the turkey until it is browned, about 5-7 minutes.
  3. Stir the diced tomatoes, 1 cup of salsa, cooked rice, corn, rinsed black beans, and cilantro into the turkey mixture. Cook for 5 minutes over medium heat, stirring occasionally.
  4. Divide the filling evenly among the pepper halves in the baking dish. Distribute the remaining 1 1/4 cups of salsa over the filled peppers. Pour the 1/2 cup water into the bottom of the baking dish.
  5. Cover the baking dish tightly with foil and bake at 375°F for 35 minutes until the peppers are tender. Remove the foil, sprinkle the cheese evenly over the peppers, and return to the oven uncovered for 5 more minutes until the cheese melts and bubbles.
  6. Remove the baking dish from the oven and let it rest for 2-3 minutes before serving. Serve hot.

Nutrition

Calories: 2400kcal

Notes

The total time listed is 65 minutes, which includes 20 minutes prep and 45 minutes cook time. The recipe yields 12 servings.

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