Go Back
Stuffed peppers are a culinary masterpiece that combines vibrant flavors, appealing colors, and a wealth of nutrients, making them an incredibly versatile dish suitable for various dietary preferences. From meat lovers to vegetarians, stuffed peppers can be tailored to meet individual tastes, providing a satisfying meal that pleases everyone at the table. The Fiery Fiesta Stuffed Peppers elevate this classic dish with an exciting blend of ingredients that pack a punch in both flavor and nutrition.

Spicy Turkey and Black Bean Stuffed Peppers

Discover the vibrant and nutritious world of Fiery Fiesta Stuffed Peppers! This versatile recipe features colorful bell peppers filled with a hearty mix of ground turkey, black beans, quinoa, and flavorful spices. Perfect for busy weeknights or gatherings, these stuffed peppers are packed with protein and essential nutrients. Customize the filling to suit your taste, and enjoy a delicious meal that's as good for your health as it is for your palate!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (red, yellow, or green)

1 pound ground turkey

1 can (15 oz) black beans, rinsed and drained

1 cup cooked quinoa (or rice)

1 cup corn (fresh, frozen, or canned)

1 cup salsa (mild, medium, or hot according to preference)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheese (cheddar, pepper jack, or Mexican blend)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Prep the Peppers: Slice the tops off the bell peppers, core them, and remove the seeds. Lightly drizzle the outsides with olive oil and place them upright in a baking dish.

      Cook the Turkey: In a large skillet, over medium heat, add the ground turkey. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat.

        Mix the Filling: In a large mixing bowl, combine the cooked turkey, black beans, cooked quinoa, corn, salsa, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Stir until well mixed.

          Fill the Peppers: Carefully spoon the turkey and black bean mixture into each bell pepper until they are packed tightly. Top each filled pepper with shredded cheese.

            Bake: Cover the baking dish with aluminum foil (to help steam the peppers) and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

              Garnish: Remove from the oven and let cool for a few minutes. Garnish with freshly chopped cilantro and serve with lime wedges on the side.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings