Southwest Turkey Stuffed Peppers

These Southwest Turkey Stuffed Peppers are healthy and flavorful! They're made with ground turkey, black beans, cheese, and enchilada sauce.

Stuffed peppers are delicious in all forms and these Ground Turkey Stuffed Peppers are no exception. They're made with bell peppers stuffed with turkey, black beans, kale, topped with Pepper Jack cheese and baked in red enchilada sauce until hot and bubbly.

Stuffed peppers are one of my all-time favorite meals, especially during the late summer months when bell peppers are in season. Bell peppers can be stuffed with just about anything, topped with cheese, baked in the oven, and come out delicious.

There are any number of directions that stuffed peppers can be taken in terms of flavor. They can be made with any type of ground meat, grains, veggies, cheese, and sauces.

This version is inspired by Southwestern flavors. The ground turkey is sautéed with garlic, onion, jalapenos, and spices like chili powder, cumin, and smoked paprika. The meat is tossed with black beans and kale and then stuffed into the bell peppers.

The peppers are baked in enchilada sauce and topped with cheese. I love to serve them with a squeeze of lime juice, sliced avocado, and some fresh cilantro.

Jump to:

• Do I Need To Boil Peppers Before Stuffing?
• Ingredients For Southwest Turkey Stuffed Peppers
• Should I Cook The Meat Before Stuffing Peppers?
• How To Make The Ground Turkey Filling
• How To Make Southwest Stuffed Peppers
• How Long Does It Take To Bake Stuffed Peppers?
• What To Serve With Southwest Stuffed Peppers
• How Long Do Stuffed Peppers Last In The Fridge?
• Can I Freeze Stuffed Peppers?
• Southwest Turkey Stuffed Peppers

Do I Need To Boil Peppers Before Stuffing?

Some recipes call for boiling, parboiling, or baking the bell peppers before stuffing them to help them soften during the cooking process.

I do not find it necessary to boil or parboil the peppers before stuffing them. These Southwest Turkey Stuffed Peppers are baked in enchilada sauce, which helps to soften them during the cooking process, eliminating the need to parboil them first.

I find it easier to bake the peppers a little longer than to parboil them first. If you find that your peppers are too crunchy at the end of the cook time, simply bake them for a few more minutes, or until they reach your desired tenderness.

Stuffed peppers might seem like an intimidating meal if you've never made them, but they are actually easy to prepare and well worth the effort.

Ingredients For Southwest Turkey Stuffed Peppers

Here's what you'll need to make them.

• 6 cloves Garlic
• 1 small Onion (any color)
• 1 Jalapeno Pepper (remove seeds and membranes for less heat)
• 4 Bell Peppers (any color)
• 2 Tbsp. Olive Oil
• 1 lb. Ground Turkey (93 % lean)
• 1 tsp. each Kosher Salt and Pepper
• 2 tsp. Smoked Paprika
• 2 tsp. Chili Powder
• 1 tsp. Cumin
• 1 tsp. Dried Oregano (or Italian Seasoning)
• 3 packed cups Kale (or hearty greens of choice)
• 1 can Black Beans (or beans of choice)
• 2 cups Gluten Free Red Enchilada Sauce
• 1 cup Pepper Jack Cheese (shredded) (or cheese of choice)
• 2 Limes
• Avocado and Cilantro for garnish (optional)

Should I Cook The Meat Before Stuffing Peppers?

Yes, it's important to cook the ground turkey (or any ground meat) before stuffing the peppers. This will help improve the texture, flavor, and ensure that no bacteria is present in the meat before stuffing.

Feel free to substitute ground chicken or beef when making these Southwest stuffed peppers. Keep in mind that the nutritional values will change, depending on the type of meat used.

You may want to drain any excess grease if using ground beef in place of ground turkey or chicken.

How To Make The Ground Turkey Filling

The ground turkey filling is made by sautéing it in a skillet on the stove top along with some minced garlic, onions, and jalapeno pepper.

A variety of Southwest spices are added to the ground turkey as it cooks and it is then tossed with some chopped kale and black beans to create a hearty and flavorful filling.

1. Start by mincing 6 cloves of garlic and 1 small onion (any color).
2. Dice 1 jalapeno pepper (remove seeds and membranes for less heat).
3. Roughly chop 3 packed cups of kale (curly or lacinato kale). Feel free to use any hearty greens, such as spinach, Swiss chard or collards in place of the kale.
4. Drain and rinse 1 can of black beans to remove any excess salt (feel free to sub Pinto beans or beans of choice).
5. Cut 4 large bell peppers lengthwise into halves. Remove the stem, seeds, and membranes from each of the peppers and discard.
6. Place a large skillet on the stove top and heat to medium-high.
7. Add 2 Tbsp. olive oil to the skillet. Once heated, add the minced garlic, onions, and jalapeno. Sauté for 4-5 minutes, stirring often.
8. Add 1 lb. lean ground turkey to the skillet, along with 1 tsp. each kosher salt and pepper, 2 tsp. each smoked paprika and chili powder, and 1 tsp. each ground cumin and dried oregano (or Italian seasoning).
9. Sauté the ground turkey for 8-10 minutes on medium-high, breaking it apart with a spatula as it cooks.
10. Add the chopped kale (or hearty greens of choice) to the skillet and cook until the kale has wilted down slightly.
11. Add the can of drained and rinsed black beans (or beans of choice) to the skillet and stir until combined.
12. Sauté all of the ingredients for another 1-2 minutes, stirring until completely combined. Remove from heat and set aside.

How To Make Southwest Stuffed Peppers

Once the filling is prepared and the bell peppers cut into halves, all that's needed is to arrange them in a baking dish along with some enchilada sauce.

The enchilada sauce helps to soften the peppers in the oven as they bake and it provides the dish with a ton of flavor.

I love to use red enchilada sauce when making these Southwest Turkey Stuffed Peppers, because it gives the dish a smoky, tangy, and slightly spicy flavor.

This recipe is gluten free and calls for gluten free red enchilada sauce. Feel free to use any red enchilada sauce if gluten is not an issue for you.

My favorite brand is the Siete red enchilada sauce, but there are a number of choices on the market. Make sure to check labels before purchasing any brand of enchilada sauce if gluten is an issue for you.

You can definitely make your own red enchilada sauce (or green enchilada sauce if you'd like to switch things up a bit) if you're feeling ambitious, but I find the store bought version makes things a bit easier.

1. Heat oven to 375 degrees Fahrenheit.
2. Pour 2 cups of red enchilada sauce into the bottom of a 9x13 inch baking dish.
3. Arrange the bell pepper halves on top of the sauce in the baking dish.
4. Spoon a generous amount of the filling into each of the bell pepper halves. Continue until all the filling is used (it will likely spill over the peppers).
5. Grate 1-2 cups of Pepper Jack cheese (or cheese of choice).

How Long Does It Take To Bake Stuffed Peppers?

1. Cover the baking dish tightly with tinfoil and bake for 30 minutes.
2. After 30 minutes, remove the tinfoil and sprinkle 1-2 cups of shredded cheese (depending on how much cheese you prefer) over the top of the peppers.
3. Return the baking dish, uncovered, to the oven and bake for another 15 minutes. The total bake time is around 45 minutes.

If you find that the bell peppers are still too crunchy at the end of the cooking time, feel free to return them to the oven until they reach your desired level of softness.

The cheese will melt and the enchilada sauce will thicken slightly and caramelize around the edges of the baking dish as the stuffed peppers bake in the oven.

Love ground turkey? Check out these recipes!

• Teriyaki Turkey Rice Bowls
• Ground Turkey Spinach Pasta
• Korean Turkey Bowls
• Spaghetti and Turkey Meatballs
• Slow Cooker Turkey Chili

What To Serve With Southwest Stuffed Peppers

These stuffed peppers are full of rich, smoky flavors from the Southwest spices and red enchilada sauce. I love to serve them with a squeeze of fresh lime juice to help brighten them up a bit.

They're also great with some sliced avocado and fresh cilantro.

These Southwest Turkey Stuffed Peppers would be great served with some cheesy Spanish rice, cilantro lime kohlrabi slaw, or chipotle coleslaw.

Feel free to top them with some guacamole or this poblano avocado sauce for extra flavor.

These stuffed peppers are packed with all of the flavors of enchiladas without all of the extra calories. This is a great dish if you're looking for a lightened up version of the classic Tex Mex dish.

They're great topped with anything you'd use to top your favorite tacos or enchiladas. Pico de gallo, pickled onions, salsa, or sour cream all make for tasty toppings.

Love enchiladas? Check out these recipes!

• Quinoa Enchilada Casserole
• Cheesy Ground Beef Enchiladas

How Long Do Stuffed Peppers Last In The Fridge?

Any leftover stuffed peppers should last 2-3 days stored in an airtight container in the fridge.

Be sure to allow the peppers to cool completely before transferring to the refrigerator for storage.

Can I Freeze Stuffed Peppers?

Yes! Stuffed peppers make a great freezer meal.

How To Freeze

1. Simply prepare this recipe as written, leaving out the shredded cheese and the enchilada sauce.
2. Allow the peppers to cool completely when finished cooking, cover, label with the date, and place in the freezer up to three months (it’s best to use a freezer-safe casserole dish).

How To Thaw

1. To reheat, remove the cover from the pan, pour the enchilada sauce in the bottom, and bake uncovered in a 350 degree Fahrenheit oven for 25-30 minutes, or until heated through.
2. Add the grated cheese and bake for another 5 minutes, or until the cheese has melted.

Love stuffed peppers? Check out these recipes!

• Vegetarian Greek Stuffed Peppers
• Stuffed Poblano Peppers
• Pizza Stuffed Peppers

Looking For More Stuffed Peppers? Don't Miss These!

Healthy Mexican Stuffed Peppers

Vegetarian Stuffed Bell Peppers

Classic Stuffed Peppers

Mediterranean Stuffed Peppers