Healthy Southwest Stuffed Peppers


  • 1 tablespoon oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 pound ground turkey
  • 1/2 cup drained black beans
  • 1/2 cup whole kernel corn
  • 1 jar (16 oz.) medium salsa, divided 
  • 1/2 cup cooked white rice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 3 medium peppers, halved lengthwise leaving stem on, seeded
  • 1/3 cup shredded Monterey Jack cheese, divided
  • Sour cream
  • Chopped fresh cilantro 


  1. Heat oven to 350°F. Spray baking pan with nonstick cooking spray.
  2. In a large skillet over medium-high, heat oil. Add onion and garlic, cook for 2 to 3 minutes.
  3. Add turkey to skillet, cook, stirring frequently, for 6 to 8 minutes or until turkey is cooked through. 
  4. Stir black beans, corn, 1/2 cup salsa, rice, chili powder, salt, cumin and pepper into turkey mixture.
  5. Fill each pepper half with turkey mixture, dividing mixture evenly among peppers.
  6. Top each pepper half with remaining salsa.
  7. Bake 20 minutes. Sprinkle with cheese and bake an additional 10 minutes or until heated through.
  8. Top with sour cream and cilantro.
Serves: 6
TEST KITCHEN TIP: Use mild salsa for a less spicy stuffed pepper.



Sample Product Label
Back to Top to the top