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Santa Fe Turkey Stuffed Peppers

If you grew up in the 1950's-'60's, chances are your mom cooked from the Better Homes and Gardens Cookbook. And chances are equally good that she fixed stuffed peppers from the red-and-white checkered cookbook. They were stuffed with ground beef, canned tomatoes and rice and topped with cheddar cheese.

Mom's cooking bible

This is not that recipe. Oh, there's still room for Mom's beloved stuffed peppers, but now we have healthier choices with less fat and more crunchy veggies and seasonings. This variation adapted from is an example of how times, and our tastes, have changed.

Unlike Mom's version, this recipe uses red bell peppers, which are sweeter and I think tastier than green peppers. They're cut in half lengthwise and stuffed with a lightly spicy mixture of lean ground turkey, black beans and corn. When the peppers are almost fully baked, each pepper is topped with shredded Jack cheese and returned to the oven for 5 minutes.

If you're a Weight Watcher, consider this your Mexican-food-fix for only 1 WW Point per serving. If you're not a Weight Watcher, this may be your new favorite way to enjoy stuffed peppers, no offense to Mom.


1/2 lb. 99% lean ground turkey

3/4 cups canned black beans, rinsed and drained

3/4 cups frozen corn

1 pickled serrano or jalapeño pepper, chopped

1 large finely chopped tomato

1 garlic clove, minced

3 Tbsp. chopped onion

2 Tbsp. chopped cilantro

1 tsp. cumin

Kosher salt to taste


3 red bell peppers, cut in half lengthwise

1/3 cup chicken broth

9 Tbsp. shredded reduced-fat Jack cheese

1 Tbsp. chopped scallions (for garnish)

Preheat oven to 350 degrees F.

In a large skillet brown the turkey and season with salt. When the turkey is browned, add the onion, garlic, black beans, tomatoes, cilantro, serrano pepper and cumin. Mix well and simmer on low, covered, for 5 minutes. Remove lid, add corn and simmer an additional 5 minutes or until the liquid is reduced.

Cut peppers in half lengthwise and remove seeds and stem. Place peppers, cut side up, in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup of water or chicken broth on the bottom of the dish.

Cover tightly with foil and bake 45-50 minutes, or until the peppers become soft. Remove lid, top each with 1 1/2 Tbsp. of cheese and bake uncovered an additional 5 minutes.

Top with scallions and serve with reduced-fat sour cream if desired.

Serving = 2 halves

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