Could I grill these?
You could most definitely grill these. We recommend wrapping them in foil to grill them, and we don’t recommend flipping them.
Keep the grill on low and cook low and slow, for the best results.
If you flip them, the ingredients will slip out, and the cheese will melt to the foil.
What other meat would be good in these?
If you are looking to add a different kind of meat to these stuffed peppers, here is what we recommend:
-Ground Beef
-Ground Turkey
-Chicken (grilled or shredded)
-Steak
-Shredded Turkey Breast
-Chicken Sausage
You could really use any meat. You could even turn these into breakfast stuffed peppers, with egg and bacon. Have fun with your stuffed peppers, and add all your favorite taco toppings.
I love topping mine off with guacamole.
Looking for a tasty dessert to serve with this? Watch how to make our favorite:
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Looking for more easy dinners? Here are a few of our favorites:
- Garlic Lime Marinated Pork Chops
- Low Fat Turkey Bacon Wrap
- Baked Chicken Parmesan Casserole
- Roasted Tomato Basil Soup
- Maple Dijon Glazed Chicken
Healthy Southwest Stuffed Red Peppers Recipe
Ingredients
Filling
- ½ pound ground turkey
- 15 ounces black beans, rinsed and drained
- 15.25 ounces corn, drained
- 1 tomato , diced
- 1 clove garlic, minced
- 4 Tablespoons onion, chopped
- 3 Tablespoons taco seasoning
- 1 Tablespoon cumin
- salt, to taste
For the peppers
- 3 red bell peppers, cut in half lengthwise
- ⅓ cup fat free chicken broth
- 9 Tablespoons shredded cheddar cheese
- 1 Tablespoon green onion, chopped
Equipment
Instructions
- In a large skillet brown the turkey and season with salt. When the turkey is starting to brown, add taco seasoning, onion and garlic. When turkey is cooked through add your black beans, corn, cilantro, diced tomatoes, and cumin. Mix well and simmer on low, covered for 10 minutes. Remove lid and cook for 5 to 10 more minutes until most of the liquid is gone.
- Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.
- Place peppers, cut side up in an oven-proof dish. (I used a 9X13) Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45 minutes, or until the peppers become soft.
- Place peppers, cut side up in an oven-proof dish. (I used a 9X13) Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45 minutes, or until the peppers become soft.
- My husband ate it with his favorite salsa!
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Be sure to not miss another recipe!
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I love this recipe! I’ve made it several times from the Skinny Taste site. Just curious though, how is this recipe “adapted”? Isn’t this the exact same recipe, word for word? I ask because I want to know what you’ve done differently as maybe you’ve improved it? Thanks!
It was a little bland for me so I added the taco seasoning and cumin- I also added the cheese, more onion, Sweet corn – not frozen corn to add a little more flavor. – As long as you change 2 or more things you are allowed to say adapted. 🙂 (Notes from our Lawyer) Thanks for your question!
Kristen
Thanks! I didn’t use the hot pepper in the original recipe (baby) so I upped the cumin and added in some chili powder, I bet the taco seasoning would be good as well so I’ll have to try that next time.
How much cilantro do you add?
Thanks in advance,
Yoli
I’m glad you liked them!!!! We are cilantro finatics so I used almost a full bunch. It just depends on what you prefer! Thanks so much for you comments!!!
I made these tonight (had green peppers on hand), DELISH! My boyfriend at all three of his halves! Definitely will have in our rotation of weekly meals.
Made these a few nights ago but kept the peppers whole. I doubled the recipe since I was feeding a lot of people. My husband who absolutely loves anything mexican really loved these! I had a lot of left over meat mixture so we made nachos with it…. so good on tortilla chips as well! Thanks for another great easy recipe!
I have been working on what to make with ground turkey. These stuffed red pepper were so good my 17 year old son ate almost all of them. I will be making these many times. I did use white corn and it was amazing.
These look great! Just an FYI…the cilantro is not listed in the ingredients.
How would you go about freezing these peppers? Do you bake them before freezing or after?
Thanks so much in advance!
Blessings!
Alexandra
Peppers freeze really well. You may want to clean them, get the seeds out, and then blanch them before freezing. Thaw them and cook thoroughly.
What is the nutritional value on this recipe it’s in the oven now 🙂
Weird question, we are already in the 100’s where I live, anybody have ideas as to how I might grill this? If I wrapped in tinfoil and placed on the top rack would it cook the pepper enough? I don’t want to burn everything while trying it out haha Thanks!