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Recipe Courtesy of St. Charles Hospital

Serving size 8 peppers


  • 4 medium bell peppers, halved and de-seeded
  • 2 teaspoons extra virgin olive oil
  • 2 cloves fresh garlic
  • 1 large red onion
  • 1 cup low sodium black beans, drained
  • 1 pound lean ground turkey breast
  • 1 can diced tomatoes — garlic and onion flavor if available
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 cup fresh cilantro
  • 4 ounces reduced-fat cheddar cheese


  • Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
  • In a large nonstick skillet, heat olive oil over medium heat. Add onions and garlic, sauté and stir often until garlic and onions turn light brown, 2-3 minutes.
  • Add ground turkey to skillet and cook. Crumble it with a wooden spoon until no longer pink.
  • Add chili powder, cumin, garlic powder, onion powder and pepper.
  • Fill a large pot with water and bring to a boil.
  • Add black beans and crushed tomatoes to turkey mixture and stir. Heat on low, stirring often for 10-12 minutes, stir in cilantro.
  • As turkey cooks, place 4 pepper halves into boiling water for 3 minutes. Repeat for the remaining 4.
  • Coat baking sheet with cooking spray, lay peppers cut side up and fill with turkey mixture. Top each pepper half with 2 tablespoons shredded cheese.
  • Bake until bubbly brown, 20-25 minutes.
  • Serve with fresh cilantro if desired.
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