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Stuffed Bell Peppers with Ground Turkey

Stuffed Bell Peppers on plate with Salsa De Leon jars in background

Elevate your dinner game with these flavorful Stuffed Bell Peppers with Ground Turkey! This vibrant dish combines tender bell peppers with a hearty filling of seasoned ground turkey, protein-packed black beans, and your choice of quinoa or brown rice. A splash of our delicious Salsa De Leon and diced tomatoes with chilies adds a zesty kick, perfectly complemented by a hint of cumin. Topped with melty shredded cheese (optional) and garnished with fresh cilantro, these peppers are baked to perfection, creating a wholesome, crowd-pleasing meal that’s as nutritious as it is delicious. Perfect for weeknights or impressing dinner guests!

Ingredients

4 bell peppers, halved and seeded
1 cup cooked quinoa or brown rice
1 can diced tomatoes with chilies
1 cup salsa
1/2 cup black beans, drained and rinsed
1 teaspoon cumin
1/2 lb ground turkey (or ground chicken)
1/2 cup shredded cheese (optional)
Fresh cilantro for garnish

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a skillet, cook the ground turkey over medium heat until browned and fully cooked (about 5-7 minutes). Break it up into crumbles as it cooks.
  • In a bowl, mix cooked quinoa or rice, diced tomatoes, salsa, black beans, cumin, and cooked turkey.
  • Stuff the bell peppers with the mixture and place them in a baking dish.
  • Top with shredded cheese, if desired.
  • Bake for 25-30 minutes, until the peppers are tender.
  • Garnish with cilantro and serve.