South Beach Southwestern Stuffed Peppers
Bursting with bold flavors and wholesome ingredients, these South Beach Southwestern Stuffed Peppers are a vibrant, healthy twist on classic comfort food. Packed with a hearty filling of lean ground turkey, protein-rich black beans, and fluffy quinoa, this dish is elevated with a zesty blend of chili powder, cumin, and paprika. Sweet bell peppers serve as colorful edible bowls, while diced tomatoes with green chilies and a sprinkle of melted low-fat cheddar cheese bring irresistible Southwestern flair. Quick to prepare and oven-baked to perfection, these stuffed peppers are the perfect weeknight dinner or meal-prep favorite. Garnished with fresh cilantro, they’re as visually appealing as they are satisfying. Ready in under an hour and loaded with wholesome ingredients, this recipe is a must-try for anyone craving delicious, nutrient-packed meals!
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Recipe Information
Ingredients
- 4 large bell peppers
- 1 pound lean ground turkey
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 cup cooked quinoa
- 1 cup, drained and rinsed black beans
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon paprika
- 0.5 cup shredded low-fat cheddar cheese
- 2 tablespoons, chopped fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cut off the tops of the bell peppers and remove the seeds and membranes. Arrange them in a baking dish, ensuring they sit upright. If needed, trim the bottoms slightly to make them stable.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the ground turkey and cook until it is no longer pink, breaking it up into small pieces, about 5-7 minutes.
Add chili powder, cumin, paprika, salt, and black pepper to the turkey mixture. Stir to coat the meat evenly with the spices.
Mix in the cooked quinoa, black beans, diced tomatoes with green chilies, and frozen corn. Allow the mixture to cook for 3-5 minutes, stirring occasionally.
Remove the skillet from heat and stir in half of the shredded cheese and 1 tablespoon of freshly chopped cilantro.
Spoon the filling evenly into the bell peppers, pressing it down gently to pack the filling tightly.
Top each stuffed pepper with the remaining shredded cheese.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake an additional 10 minutes until the peppers are softened and the cheese is melted and bubbly.
Garnish with the remaining chopped cilantro before serving.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 3204 mg | 139% | |
| Total Carbohydrate | 161.8 g | 59% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 43.5 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 769 mg | 59% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3870 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
