Southwestern Stuffed Peppers


I see stuffed peppers all over pinterest but I’ve never tried to make my own version. I’m so glad I finally gave these a shot cause they are super-simple to make and so delicious. Mine have a southern kick and they are gluten-free. As you can see by the mass amount of cheese on two of them, I made a “his and hers” version because my fiance obviously wanted his cheesy! ENJOY!



  • 1 pound lean ground turkey (try to buy at least 80% lean)
  • 4 large bell peppers (any colors)
  • 1 can (15 oz.) black beans, drained
  • 1 cup red enchilada sauce ( I used Hatch Gluten Free Red Enchilada Sauce)
  • 2 cloves of garlic, finely chopped or minced
  • salt and pepper to taste
  • 1 cup frozen yellow corn
  • 1 cup chopped red onion
  • juice of 1 lime
  • 1 cup cooked quinoa


1. Preheat oven to 400.

2. Begin to cook quinoa according to package on stove or in a rice cooker. (I prefer to use a rice cooker)

3. In a large skillet over medium heat, cook ground turkey and diced red onion for 8-10 minutes . Stir in salt, pepper, garlic, lime juice, enchilada sauce and black beans; Cook until hot.

4. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)


5. In a bowl, mix the browned turkey mixture, cooked quinoa, corn and salt. Spoon an equal amount of the mixture into each hollowed pepper.

6. Place peppers in a 2-quart baking dish coated with cooking spray. Cover with foil and bake for 20 minutes. Uncover; bake an additional 15 minutes or until lightly browned.

*Optional: top with a little shredded cheese with about 5 minutes left in baking process.


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