Southwestern Stuffed Peppers

Suzan Baroni


My doctor recently told me no more beef or pork. I had been looking for recipes where I could substitute ground turkey and stumbled on this one in a magazine. I made it last night and it was delicious! I didn't miss the beef at all. Since there is only two of us, now, I halved the recipe and used a smaller baking dish. My husband loved it, too.

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20 Min


45 Min


1 c
long grain rice, cooked
1 Tbsp
olive oil
scallions, thinly sliced, white and green parts separated
1/2 lb
ground turkey (can use ground beef, too)
1 c
frozen corn
1 can(s)
4.5 oz diced green chilies
1 tsp
ground cumin
4 oz
monterey jack cheese, shredded
salt and pepper
medium red bell peppers
1 1/2 c
plain greek yogurt (or sour cream)

Directions Step-By-Step

Preheat oven to 375ºF. Cook rice according to package directions.
Heat oil in a large skillet over medium-high heat. Add the scallion whites and the beef (turkey) and cook, breaking up piece with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of cheese, ½ teaspoon of salt and ¼ teaspoon of pepper.
Arrange peppers, cut side up, in a 9x13 inch baking dish or pan. Divide the beef mixture among the peppers and add ½ cup of water into the bottom of the pan. Tightly cover with foil and bake until peppers are soft, 40 minutes. Uncover, Sprinkle with the remaining cheese and bake until browned 5 to 7 minutes more.
In a small bowl, whisk together the yogurt (sour cream) with up to ¼ cup of water. Drizzle over the peppers and top with salsa and the scallion greens.
Note: I removed the stems from the peppers. The cheese in the stuffing will hold it together.

About this Recipe

Course/Dish: Turkey
Other Tag: Healthy