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Recipe: Turkey Black Bean Stuffed Peppers

Turkey Black Bean Stuffed Peppers

Turkey Black Bean Stuffed Peppers

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 black beans (low sodium) drained
  • 1 pound lean ground turkey breast (99%)
  • 1 can diced tomatoes (garlic and onion flavor if available)
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ cup fresh cilantro
  • 4 ounces reduced-fat cheddar cheese


  • Preheat the oven to 375 degrees Fahrenheit 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 to 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 (10-12 minutes), stir in cilantro.
  • As turkey cooks (10-12 minutes) 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 peppers with turkey mixture.
  • Top each pepper half with 2 Tbsp. shredded cheese, bake until bubbly brown (20-25 minutes).
  • Serve with fresh cilantro if desired