These perfectly spiced Turkey Enchilada Stuffed Peppers are hearty and healthy with black beans, corn, and brown rice. You can even prep them ahead for an easy weeknight dinner!
This red, orange, and yellow trifecta of sweet bell peppers is my favorite. I’m not a huge fan of green bells’ stronger flavor except for in soups or stews. I prefer to serve stuffed peppers standing upright rather than halved and laid on their side. To provide more stability, cut a thin sliver off the bottom to create a flatter surface. As for the pepper tops, you can either save them for another use, discard, or place in a baking dish to roast along with the stuffed peppers to make for a fun presentation.
The filling comes together quickly. You’ll start by sautéing red onion and a poblano pepper just a few minutes. The ground turkey goes in next to brown. Add the black beans, corn, and rice, then stir in the enchilada sauce and spices. Super easy! When it comes to the enchilada sauce you can go the store-bought route or make your own. I used an awesome 10-minute homemade recipe by Stephanie Wilson at www.31daily.com. Let’s just say there won’t be any cans of enchilada sauce in my grocery cart any time soon.
Now it’s time to stuff those peppers. Literally. There’s enough filling to pack it in and mound on top with a surprise layer of shredded cheese in the middle. Just because. 🙂
After baking 30 minutes, the peppers will have softened and the filling will be happily heated through. Top with more shredded cheese and pop back in the oven to get gooey and bubbly.
Let the peppers cool a few minutes, transfer to a serving platter, and top off with some diced red onion, cilantro, and a squeeze of lime. Hope you enjoy!
If you’re looking to stuff more vegetables, check out our Paella Stuffed Zucchini with Shrimp & Chorizo. A couple other hearty and healthy ideas that are great for game days are our Turkey Chili and Black Bean Sweet Potato & Kale Stew. Cheers!!
- 6 large red, yellow, or orange bell peppers
- 3 tablespoons olive oil, divided
- 1 cup red or white onion, chopped (1 medium or ½ large)
- 1 poblano pepper, chopped, seeded and ribs removed
- 1 tablespoon garlic, minced (3-4 cloves)
- 1 lb ground turkey
- 2 cups cooked rice, brown or white
- 1 15- ounce can black beans, drained and rinsed
- 1 cup fresh corn or frozen kernels, no need to thaw if using frozen
- 1 ¼ cups enchilada sauce, bought or homemade
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 ½ cups shredded cheddar or pepper jack cheese
- Toppings: diced red onion, fresh cilantro or parsley, squeeze of lime
Preheat oven to 375°F. Line a sheet pan with parchment paper. Slice a sliver off the bottom of each pepper so they stand straight up, but be careful not to cut through to the inner cavity. Cut the top off each pepper about a ½ inch below the stem. Remove any seeds from the tops and set in a 13x9 baking dish (optional, used for presentation). Scoop out the seeds and membranes from the pepper ‘cups’. Place upright on prepared sheet pan.
For the filing, heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the onion and poblano pepper, and sauté until softened, 3-4 minutes. Stir in the garlic and cook for 1 minute. Add ground turkey and break up pieces with a wooden spoon. Brown turkey 5-7 minutes, stirring often. Lower heat to medium. Stir in cooked rice, black beans, corn, 1 ¼ cups enchilada sauce, chili powder, and cumin. Let heat through 3-5 minutes. Remove from heat.
To assemble, fill the peppers about halfway with the turkey mixture. Place half of the shredded cheese over the filling in each pepper. Evenly mound the rest of the turkey mixture over the cheese. (Peppers can be assembled 1 day ahead of baking. Cover and chill stuffed peppers and pepper tops separately. Let both sit at room temperature 30-45 minutes before continuing. You may have some filling left over depending on the size of your peppers. Cover and chill as well.) Drizzle remaining tablespoon of olive oil over pepper tops, and sprinkle with salt and pepper. Bake stuffed peppers and tops in preheated oven for 30 minutes. Peppers should look softened and filling will brown. Remove pepper tops from oven, and cover with foil to keep warm. Sprinkle the remainder of the cheese over the stuffed peppers. Bake 3-5 minutes longer until cheese is melted and bubbly.
Let the peppers cool slightly before serving. Garnish with diced red onion, cilantro, and lime wedges. Place the tops back on peppers, if desired. Serve warm.