Healthy Dinner Recipes | Santa Fe Stuffed Peppers + More!
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 lb 93% lean ground turkey
  • ½ cups canned black beans, rinsed and drained
  • ¾ cups frozen corn
  • 1 pickled jalapeno pepper, finely chopped
  • 1 large diced tomato
  • 2 cloves garlic, minced (I just run them through a garlic press)
  • 3 tbsp chopped onion
  • 2 tbsp chopped cilantro, plus more for garnish
  • 1 - 2 tsp cumin (start with 1 tsp, or if you like cumin, just add both tsp!)
  • salt & pepper to taste
  • 3 red bell peppers, cut in half lengthwise and stem and seeds removed
  • ½ cup reduced sodium, fat free chicken broth
  • ½ cup shredded Cheddar-Jack cheese blend
  • 1 tbsp chopped scallions, for garnish
  1. In a large skillet, brown the ground turkey, breaking it up as much as possible. Season with salt & pepper.
  2. Once turkey is cooked, drain most (not all) of the excess fat and return turkey to the pan.
  3. Add onion, garlic, black beans, cilantro, jalapeno pepper, tomatoes and cumin.
  4. Cover and simmer on low for about 10 minutes.
  5. Remove lid, add frozen corn and stir and cook until the corn is heater through and all the liquid is reduced.
  6. Preheat oven to 350
  7. Fill red pepper halves (that you have previously seeded and removed the stem) with the turkey mixture and place in an oven-proof dish.
  8. Add chicken broth to the bottom of the dish and cover pan tightly with foil.
  9. Bake for about 35-40 minutes until peppers begin to soften.
  10. Remove foil and top each pepper with cheese.
  11. Return dish to the oven (uncovered) and bake about another 5 minutes or until the cheese is melted.
  12. Serve immediately.
Nutrition Information
Serving size: 1 stuffed pepper half
Recipe by Moms Need To Know ™ at