A stuffed pepper

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Difficulty: Easy - for beginners


3 Peppers – I used 1 red, 1 yellow and 1 orange but you could use any color
1 Tablespoon Olive Oil
1 Small Onion – chopped
1 Pound Extra Lean Ground Turkey
Salt – to taste
Pepper – to taste
Chili Powder – to taste
3 Garlic Cloves – Minced
2 Tablespoons Tomato Paste
1 Can Black Beans – drained and rinsed
1 Cup Salsa Verde
½ Cup Cilantro – Chopped
1 Cup Reduced Fat Mexican Blend Cheese
½ Cup Chicken Broth or Chicken Stock
Optional Toppings: Sour Cream, Avocado, Cilantro or Chopped Tomatoes


Heat oven to 350
Prepare large casserole dish with ½ cup chicken stock poured on bottom
Cut each pepper in half, take out the seeds and ribs and lay in the casserole dish on top of the chicken stock
In large skillet add the olive oil and onion – cook until onion is translucent and fragrant (about 5 minutes)
Add in turkey & garlic cooking until turkey is cooked through
Add in tomato paste and cook for 3 minutes, stirring often
Add in beans, salsa, cilantro & ¾ cup of cheese – stir until well combined
Spoon in the turkey mixture evenly into the 6 pepper shells
Cover casserole tightly with foil and bake for 30-40 minutes – or until peppers are soft
Remove foil and divide up the remaining cheese over each stuffed pepper and continue cooking for another 10-15 minutes until cheese is melted and bubbly
Serve immediately with sour cream, cilantro, avocado or tomatoes
Each ½ pepper is 6 WW+ points
Nutrition Information
Serving size: ½ Stuffef Pepper Calories: 236 Fat: 9.5 Saturated fat: 3.4 Trans fat: 0 Carbohydrates: 16.6 Sugar: 8.5 Sodium: 1346.3 Fiber: 3.8 Protein: 22.3 Cholesterol: 62.9


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