Veggie Loaded Mexican Stuffed Peppers with Ground Turkey

Healthy and Easy Stuffed Peppers with Ground Turkey - loaded with Mexican flavor and tons of veggies! They're made without rice, too, so they're low carb and low calorie!

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5 from 1 vote

Veggie Loaded Mexican Stuffed Peppers with Ground Turkey

Healthy Mexican stuffed peppers with ground turkey and tons of veggies in place of rice!

Prep Time15

Cook Time45

Total Time1

Course: lunch, Main Course

Cuisine: Mexican

Keyword: loaded peppers, mexican stuffed pepper, peppers stuffed with ground turkey, vegetarian stuffed peppers

Servings: Servings

Calories: 374kcal

Author: Andie Mitchell

Ingredients

4 medium bell peppers any color, cut in half length-wise, ribs and seeds removed
2 teaspoons extra-virgin olive oil
8 ounces button mushrooms finely chopped
1 large red onion finely chopped
1 jalapeno pepper ribs and seeds removed, minced
1 pound lean ground turkey breast
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 8- ounce can tomato sauce
½ cup fresh cilantro chopped, plus more for serving
4 ounces sharp cheddar cheese grated (1 cup)
4 tablespoons light sour cream for serving (I love Daisy brand)

Instructions

In a large nonstick skillet, heat the olive oil over medium-high heat. Add the mushrooms, onions, and jalapeno, and cook, stirring frequently, until just beginning to soften, about 2 minutes.
Add the ground turkey to the pan and cook, crumbling it with a wooden spoon or rubber spatula, until no longer pink. Add the chili powder, cumin, garlic powder, salt, and pepper, and stir to coat the turkey and veggies.
Add the tomato sauce, stir well to combine, and bring to a simmer, stirring frequently. Reduce the heat to low and cook, stirring occasionally, until the mixture has thickened and the flavors have had a chance to blend and intensify, 12 to 15 minutes. Stir in the cilantro.
While the turkey mixture is cooking for 12 to 15 minutes, prepare the peppers for stuffing. Bring a large pot of water to a boil.
Carefully drop 4 of the pepper halves into the boiling water to blanch for 3 minutes, just until they have a little bit of give to them (they will continue to cook out of the water). Use tongs to remove the peppers to a plate and repeat the blanching process with the remaining 4 pepper halves.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or aluminum foil coated with cooking oil. Lay the soft pepper halves cut-side-up and use a spoon to divide the turkey mixture among them, stuffing it inside as best you can.
Top each pepper half with 2 tablespoons of grated cheese. Bake the peppers until the cheese is bubbly, browned, and the filling is heated through, 20 to 25 minutes.
To serve, dollop half a tablespoon of sour cream on each pepper half and sprinkle additional fresh chopped cilantro over the tops, if desired.

Notes

Nutrition Information WITHOUT Sour Cream: Calories 354, Fat 16g, Carb 17g, Fiber 5g, Sugars 3g, Protein 37g

Nutrition