Southwest Stuffed Peppers Light
Brighten up your dinner table with these flavorful and nutritious Southwest Stuffed Peppers Light! Packed with lean ground turkey, hearty quinoa, zesty tomatoes with green chilies, and fiber-rich black beans, this recipe delivers bold Tex-Mex-inspired flavors in every bite. Sweet bell peppers serve as edible bowls, stuffed with a well-seasoned mixture of garlic, onion, cumin, and paprika, then topped with gooey reduced-fat cheddar for a guilt-free cheesy finish. This healthy, family-friendly dish is oven-baked to perfection in just 35 minutes, making it a go-to choice for busy weeknights. Garnish with fresh cilantro for a pop of color and extra freshness! Perfect for those seeking a light, protein-packed dinner, these stuffed peppers are as satisfying as they are easy to make.
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Recipe Information
Ingredients
- 4 large bell peppers (any color)
- 1 pound lean ground turkey
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 1 cup cooked quinoa
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (15 ounces), drained and rinsed black beans
- 0.75 cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 0.5 cup shredded reduced-fat cheddar cheese
- 2 tablespoons (chopped, optional) fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to help them stand upright. Set aside.
In a large skillet over medium heat, add olive oil and sauté the diced onion and minced garlic until softened, about 3-4 minutes.
Add the lean ground turkey to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked, about 6-7 minutes.
Stir in the cooked quinoa, diced tomatoes with green chilies, black beans, frozen corn, chili powder, cumin, paprika, salt, and pepper. Cook for an additional 3-4 minutes, stirring to combine.
Place the prepared bell peppers in a lightly greased baking dish and evenly spoon the turkey mixture into each pepper, packing it tightly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil, sprinkle the tops of the peppers with shredded reduced-fat cheddar cheese, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving. Garnish with fresh chopped cilantro if desired.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 3758 mg | 163% | |
| Total Carbohydrate | 200.1 g | 73% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 53.7 g | ||
| Protein | 149.6 g | 299% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 895 mg | 69% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3988 mg | 85% | |
*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.
